We’re close to Brescia, an area that is more popular for its mountain cheese, for freshwater fish, and for nearby Franciacorta, than for its pizza.

Patrick and Gianluca Zanoni respectively take care of oven and cellar, while their sisters chose to look after the family ice cream shops. When they took the baton from their dad Giuseppe, who founded the restaurant in 1978 and dedicated it to his father, Giovanni, known in the village as Roc, they decided to focus on pizza and on pairing it with wine.

And they decided to do so in the best possible way, with attention and passion. Patrick started to work on dough and on stone-milled flour, perfecting his skills at Molino Quaglia's Università della Pizza, as well as working on toppings, searching for local specialties such as cheese (from bagoss to the creamy cheese from Valle Sabbia), to products from their vegetable garden and other specialties from all around Italy.

They offer different types of pizza, all baked in the wood oven:

Gourmet, served in slices to be shared, each seasoned separately; they use dough matured for at least 40 hours starting from poolish plus mother yeast, made with stone-milled flour type 1 and whole-wheat. This ends its leavening in the pan.

Then there’s the Napoletana Alta, a personal soft and crispy take, with a large edge, again from a mixed leavening, available both with and without tomato sauce, and with classic and more creative toppings.

There’s Classica Bassa, thin and well cooked, with dough that matures for at least 30 hours based on a blend of stone-milled flour type 1 and re-milled semolina, with brewer’s yeast.

And finally there’s Bassa Light, in a whole-wheat version with dough enriched with germinated wheat, so as to give more fibres, minerals and vitamins, with a longer maturation. There are also seasonal recipes, such as the summer pizza, seasoned with fried spinach, buffalo milk mozzarella, and anchovies fried with ginger.

Gianluca is the youngest but his ideas are very clear. He chose wine as his field of research. He’s the man behind the very unusual wine list for a pizzeria, which includes 300 wines and ranges from the local area to the rest of Europe.

While of course he pays strong attention to Franciacorta bubbles, he has also included many wines from other regions in Italy, plus there are wines now arriving from Mosella, Alsace, Burgundy, Bordeaux and some prestigious Champagne as well as Spanish vintage sherry.

Gianluca tasted and selected each one of these wines, so that he can present them to the guests at Rock1978 and find the best pairings with Patrick’s pizzas.


Luciana Squadrilli
source: http://www.identitagolose.it/news/view.php?id=97

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