In the menu at restaurant Le Colonne we now have three variations of the now famous “pizza al contrario”, the original dish that in 2010 reinterpreted Neapolitan tradition turning its dogma upside down.

There are three different intensities in Rosanna’s most successful culinary trompe-l'œil. Mare, pepe e limone [Sea, pepper and lemon]: a delicate harmony between the fresh flavour of prawns and squid marinated in citrus fruits, placed on a bed of lukewarm mozzarella, surrounded by a scorched edge of pizza filled with pane cafone, with powdered capers, pepper, mint, basil and wild fennel.

There’s another variation, Segue (in the photo): on the base of mozzarella there are yellow and red date tomatoes, buffalo milk ricotta, basil and fresella, where the typical stale bread is revived in water, adding the right crispiness. Finally the recipe with the richest flavour: Puttanesca with Neapolitan taralli “nzogna e pepe”; and extraordinary and rich explosion of genuine flavours, with red date tomatoes, olives from Gaeta, capers, anchovies from Cetara and basil.

Mozzarella di Bufala Campana PDO has always been the inspiring muse of this travelling chef, who’s its Italian ambassador in the world. This summer in Thailand she was inspired by local aroma and revisited a dish in the menu from 2003: a ball of melted mozzarella, recut and fried, filled with tagliolini and basil.

The shape is familiar but the substance is new with Asian notes. It is called Palla Thai. In this new mise, Rosanna serves it filled with rice spaghetti seasoned with coconut milk sauce, curry, ginger, lime, mushrooms and chilli pepper, enclosed in a sphere of mozzarella recut and then fried.

Coloured powders of tomato, parsley, saffron and olives complete the flavourful and inviting crispy ball, filled with distant flavours and summer nostalgia.

Valentina Santonastaso
source: http://newsletter.identitagolose.it/email.php?id=641

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