Today he’s 32 and a couple of years ago he discovered Molino Quaglia’s Università della Pizza attending courses that changed if not his life, surely his profession: «I had been looking for something different for a long time, I loved experimenting, I had many ideas but I was self trained, I didn’t have the foundations to put my ideas into practice. I went online and found who could give me some answers». 

Università della Pizza, that is: «I didn’t have a cent but decided to make a little sacrifice and enrolled. It was a good choice».

Today he runs Pizzeria dei Sette Ponti, a welcoming family place in Carobbio degli Angeli, Bergamo, close to his Chiuduno; creativity and a competence on dough mixtures that make him proud are the protagonists: «I can do almost everything: pizzas with different hydrations, I learnt to bake with a shovel, I understood Beniamino Bilali’s starch hydrolysis, Rolando Morandin taught me how to prepare Easter colombe…». 

His most innovative types of dough, for which he uses Petra flour, are baked for 6-7 minutes in a wood oven at 65°C, «managing the flames is not easy». The resulting disks have a big edge, seemingly in a Neapolitan style, «yet the edge is crispy while the central part is thicker than in traditional pizzas.

His toppings are varied, from the most banal (burrata and prosciutto) to innovative ones (stracchino from Valle Orobiche and pancetta, or toma from Valle d’Aosta and red onion from Tropea). His gourmand DNA, shared with all the family, is of help: «My parents were not in the business yet they’ve always been food lovers. We would give up on holidays in order to eat good food».
(In the photo, Rovetta with Gualtiero Marchesi)


Carlo Passera
source: http://newsletter.identitagolose.it/email.php?id=518

Photos from Facebook page (ed)

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