As recalled in the video introducing the lesson – and students from Amatrice’s catering school. The latter had previously attended Renato’s lessons in Rieti, part of the "Fare Formazione" project. Both collaborators and students joined him at Identità di Pizza.

Their stories are varied. There’s Antonella Bondi, the ”alchemist” thanks to whom he created a line that he called, in fact, Emozionare: aromas they spray so as to enhance the culinary experience, from freshly baked bread to apple pie.

The guys’ “ferment” resulted in a new dough based on poolish made with broken wheat hydrolysis and a fruit ferment. After maturing overnight, the texture is special: the resulting pizza is thick and airy, delicious.

Together with Fabio Grassitelli, chef at Saporè, Bosco tops it with typically Italian seasonal ingredients, though with a slight foreign touch thanks to Tushi Pereira, a pizzaiolo from Sri Lanka:

the pork belly is marinated in the Bengalese style but with Italian spices, matched with apple, pumpkin, cardoncelli mushrooms and fiordilatte, plus the ”bread air” sprayed in the room.

Renato uses fermented apple, mixed with flour and poolish, to make another baked product served with apples fried with cinnamon and a pomegranate sauce which, in this case, are served while spraying apple pie aroma to underline the sweet essence.


Tania Mauri e Luciana Squadrilli
source: http://www.identitagolose.it/news/view.php?id=83

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