Sirabella has developed these themes during his speech at LSDM – during a seminar called "Il futuro della pizza", the future of pizza – a discussion on the relationship between the work of a pizzaiolo and ethics and sustainability.

Sirabella’s points of reference are seasonality and respect for the normal process of nature; a menu with few dishes to avoid waste, but including "Try by Dry", an item that changes weekly, so as to offer clients always something new; certified products as a guarantee for the guests; recovery of the waste; developing a relationship with suppliers so as to avoid a waste of plastic and polystyrene, internal organisation of the stocks.

This resulted in a series of rules – eight points – for the future of pizza:

- Dough with an identity
- Menu: memory and territory
- Don’t’ abandon tradition, but innovate with awareness and care
- Educate the guest to high quality products
- Training on toppings and cooking techniques
- Respect for raw materials
- A strong collaboration with the dining room (briefing and continuous training)
- Creating an experience for the guests.

«Who would have ever imagined a pizzaiolo speaking of ethics, sustainability and aesthetics – Sirabella then said. – Until 10-15 years ago, a professional like me was considered a person who didn’t think, someone who didn’t want to study and could only roughly make pizzas. This is why we should never stop thanking Enzo Coccia and his generation, who gave a strong impact on change. I try to convey my thoughts by touching some points that I believe essential, such as product identity, respecting raw materials, no waste, staff training, few items in the menu, with weekly options, a strong relationship with producers».

There’s more: «The relationship with the dining room is also important: we must pull down the wall and act as a team. If the guest goes home happy, it’s not only thanks to our dishes, it’s the dining room staff that makes people enjoy the experience of the dishes, by illustrating the ideas behind them, and conveying to the guest our emotions, our passion. This can be done well only through collaboration, study and the love that unites us in this job».


Article by Identità Golose
source: https://www.identitagolose.it/news/?id=245

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