He opened Equilibri in the centre of Treviso – near Porta San Tommaso - on 12th March and such an immediate success is a luxury these days.

So much so that one would want to complain with architect Maria Grazia Martinelli that perhaps she could have made it a little less homely. Instead, she even won a prize for this, in Milan…

Jokes aside, Croce and his two “partners” Michele Pozzobon and Alberto Furlan smile.

One could say that they won the game with a 3-point throw right before the match ended, recalling the past of the pizza-chef who used to play basketball in the first league, coming from Molise, through Rome and then playing for Benetton Treviso.

He never left this town in Veneto and some twenty years ago discovered a passion for good food and then attended all the courses at Molino Quaglia’s Università della Pizza.

Today, at 53, the adventure of this modern bistro open from morning to late at night has arrived: «We had been trying to develop this idea for quite some time». 

Pizza is one of the highlights of the offer at Equilibri: «We try to offer a contemporary version, paired with high quality fillings and toppings».

There are different types of dough made with Petra flour: classic Neapolitan, by the shovel, Roman style focaccia and deep pan in the style of «Renato Bosco, a great master», that is to say first steamed and then finished in the oven, and finally the crunch in «Gabriele Bonci’s style. We presented it a few days ago for the first time, and the success was immediate». 

In fact, as we mentioned, the response is very positive in general. With some diamond tops:

A pizza – both Neapolitan classic and by the shovel – with burrata, ventricina from Molise and Marinda tomatoes.

And there’s another one with tuna tataki, olives, capers and basil pesto, powdered orange and confit tomatoes.

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

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