Throughout the summer he offered gourmet pizzas in his gourmet restaurant; and soon the offer will be back, in view of Christmas.

Among the variations offered, in rotation:
Venere (in the picture), made with a dough of Venere rice flour, stone milled flour, mother yeast and honey, with a topping of confit black cherry tomatoes, langoustine, burrata from Andria, courgette flowers, mizuna salad and basil;

Selvaggia (a dough made with a mix of whole wheat flour and stone milled flour from Cappelli durum wheat), enriched with venison, marinated 12 hours with star anise and juniper berries, cream of mozzarella and cream of broad beans aromatised with ginger, plus a black pepper sponge;

finally Piemontese, topping of Fassona carpaccio, robiola di Roccaverano, mozzarella fiordilatte and figs. The special flavour of the dough is given by adding a teaspoon of coffee.

Sforza: «Even though we’re not a pizzeria we wanted to offer pizza using special dough mixtures and long maturations, following the request of the hotel’s guests. It was a big success, especially the one with the Venere rice flour seasoned with langoustines, which is more “summery”. We have now interrupted the project, as it requires a lot of time, but it will be back soon».

The point of reference for the chef was given by classic Neapolitan pizza, with a thick edge, but then he completely changed the toppings. «We even made pizza in a pan. After all we’re in Torino…».

Carlo Passera
source: http://newsletter.identitagolose.it/email.php?id=628

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