Their meeting became a friendship and a “collaboration” based on respect and praise, which led them to play with fermentation and leavening, ease of digestion, flavour and different textures.

This is how the Contaminazioni di gusto pizza, a journey across Italy, was born: on a soft Ligurian style focaccia with a dough made with turnip tops, they place a base of 'nduja, then a bed of burrata, a spring onion open and cooked in a vacuum pack holding a marinated egg in the middle, finished with primulas, sorrel, powdered turnip tops.

All this is served on baking paper with an onion broth on the side, so you can rinse your mouth. This was paired with Franciacorta Brut Contadi Castaldi.

Editorial board Identità Golose
source: http://www.identitagolose.it/news/view.php?id=23

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