The notes of Due Vite, the song by Marco Mengoni that won the 73rd edition of the Italian Song Festival, still resound in the air. In Sanremo, in a lively and happy Liguria. Giovanni Senese, a man from Campania who is very much at home in the city of flowers is just as happy.

'For us Neapolitans, the sun and the sea are a source of oxygen and Sanremo made me feel at home, right from day one,' he says. 'We have a synergistic vegetable garden, right here in the hills. A few co-workers look after it, but I love looking after it too. And in spring and summer, outside the pizzeria, we set up a table in the garden, surrounded by herbs,' he says. Reiterating the attitude towards sustainability, seasonality, biodiversity, transparency and controlled supply chain. He also favours local fishing.

'Soon we will open a restaurant near the Ariston Theatre. To come full circle, offering pizzas in the pan, on the peel, and in the baking tin, as well as bread and large leavened products,' Giovanni announces. In the meantime, he directs with focus and dedication the restaurant proudly named after him, in Via Scoglio, about one kilometre from the centre. Rocks, sand, water and land. Elements that run and recur on his fragrant creatures.

'My pizza is an evolving Neapolitan pizza. Because it is round, it has a nice crust and it dares to accommodate different flours and different toppings. But here in the Petra space, at Identità Milano, I wanted to bring my pan pizza. It was made with a pre-ferment developed with Petra 0101 HP, to which I then add Petra 3. For a vital, soft and airy dough. Which forms the basis of Cavolo... che gambero! in which a quenelle of Sanremo red prawn, marinated in Sorrento lemon, is matched with roasted purple cabbage, fermented yellow cabbage, cream of smoked provola and powdered 'nduja di Spilinga. It's my Sanremo-Naples connection.’

Senese: meticulous, scrupulous, rigorous. Respectful of the environment, capable of following and feeling the rhythm of nature and also attentive to diet and the nutrients in pizza. Always healthy and balanced. Enriched even by a drizzle of extra virgin olive oil, to be added live (if you wish), thanks to a real oil list. And in his spare time?

'I have little time for relaxation, but music helps me. It gives me energy and new ideas too.’

Cristina Viggè
source: https://www.identitagolose.it/ermes/newsletter/?id=624

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