In other words, you risk becoming ridiculous. The case of Tony Nicolini, from Abruzzo, who – following the footsteps of his father Vitaliano, a pizza pioneer in Australia, as of 1969 – together with partners Robert De Santis and Michael Costanzo is the patron and chef of five restaurants in the area of Melbourne and of the Mornington Peninsula, all under the DOC brand, is different. There are three pizzerias where 160 people, mostly of Italian origins, work.

He says: «Pizzerias in Italy are often repetitive. This used to be the case in Australia too, until 1997 when I decided to change the method of preparation, presentation and marketing. The idea of a "designer pizzeria" was thus born, using the same philosophy of a great Italian restaurant. We use artisanal products and ingredients, often Slow Food presidia, trying to become partners and do business with small producers. We also offer a good selection of craft beers and great Italian wines». 

Imagine how fun it would be to choose the right bottle to sip while tasting a pizza with white truffle from Alba. The important thing, though, is that the dough is correct.

To be sure of this, Nicolini chose to attend a preparatory course at Università della Pizza, thus acquiring not only a technical preparation but also a philosophy:

«I respect our traditions but I’m also keen on demonstrating that Italian cuisine has evolved in the meantime».

The objective of Nicolini is for people to discover "pizza gourmet", enriched with high quality ingredients.

This is why every year he returns to Italy to keep updated, understand the new trends, search for even better ingredients: «I like to get inspiration from my travels in Italy, where I visit great chefs. Pizza is now the food of the moment in Australia».

Also thanks to him.


Carlo Passera
source: http://newsletter.identitagolose.it/email.php?id=533

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