LE STRADE DELLA MOZZARELLA 2012

This year the festival was opened on 7 May two pizza masters Campania, Enzo Coccia and Franco Pepe (we talk about them which), reflecting the fact that now the pizza has the same dignity as the dishes of the most renowned chefs – as he pointed out by the journalist Laura Gambacorta During the meeting the introductory "Traveling with the pizza" – so much so that the local of the same Coccia is reported by Michelin. Dopo il saluto del presidente del Consorzio di Tutela della Mozzarella di Bufala Campana Dop Domenico Raimondo, the two teachers have explained that, in addition to excellent ingredients, offer a unique Neapolitan pizza must be the quality of the dough.

Domenico Raimondo

Enzo Coccia, Laura Gambacorta and Franco Pepe

Franco Pepe He inherited the methodology of his father and grandfather, which is to make every day the dough by hand, the which allows it to adjust each time the amount of flour to add to, pasta carry and salt of the salt pans of Trapani based on external factors such as temperature and humidity. Work the dough in a wooden cupboard (A Witness), doing so as to incorporate air; the next step is then a rise of about ten hours.

Franco Pepe

Enzo Coccia instead it is an advocate of technology in support of tradition, and knead by hand only when it is unable to do otherwise. He used the occasion of the opening of the event to bring a pizza-drink: a mountain topped with ham and melon (smoothie and rehearsed in a pan with oil, oregano and capers), followed later by a shorts fried stuffed with mussels, buffalo ricotta and bacon.

Enzo Coccia

Mountain with ham and melon

Shorts with mussels, cottage cheese and bacon

Even the chef Igles Corelli, presente all’evento, He has tasted the original creations.

Igles Corelli

The second meeting of the day was the one with the two-star chef Mauro Uliassi, owner of the restaurant Uliassi Senigallia (province of Ancona).

Mauro Uliassi

The chef has been looking for ways to enhance a product in itself extraordinary, la mozzarella di bufala, accompanying it with other products which were in turn enhanced. Proposed two dishes: a kind of second, a mozzarella cream (torn buffalo pureed) enriched with savory ingredients, crispy and aromatic, as anchovies, basilico, bread with cuttlefish, dried tomatoes, peperoni, fried capers, roasted pistachios, and a pre-dessert consisting of a base of stracciatella buffalo with buffalo ricotta, sweetened with little honey and with the addition of elements sweets, salt and vegetable oil such as dried, gel apricot brandy, dried apricots, candied lemon peel, zest of bergamot, tomato confit, capperi, dried peas, raisin.

Pre-dessert

Fiammetta Fadda, wine critic for Panorama, It commented that the dishes were a synthesis of excellence, and that the end result was greater than the sum of the addends. The Fadda has also shown some activity Uliassi, including the project Street food presented at the Salone del Mobile in Milan.

Fiammetta Fadda

The next workshop has seen starring two-star chef Davide Scabin Restaurant Combal.Zero Rivoli (Torino).

Davide Scabin

Enzo Vizzari, Director of the Restaurant Guide of Italy L'Espresso, He said that has never eaten so well in Italy at this time, Scabin and that is definitely one of the most emblematic of Italian restaurants and international.

Enzo Vizzari

Thus the dough from the first plate has become a amuse bouche, to swallow in one gulp. Innovative also the cooking method – half by boiling, half for infusion – and the dressing, a mo’ di sushi, obtained by spraying the pasta with mirin and rice vinegar. A paste sushi, or a sushi rethought in terms of pasta, if you prefer.

Pasta sushi

Using container as a codpiece, it has gradually stuffed with unusual pairings: mozzarella and mousseline curly, escape and raw wasabi, anchovies and basil, salmon and foie gras ganache, snapper and caponata Thai, octopus and tomato. Finally he ordered all in a vertical display, creating a “Empire Pasta Sushi”! Spectacular.

Empire Pasta Sushi

We then moved on to tasting the "Zuppizza", a plate 1999 that combines tomato confit, squeezing mozzarella, anchovy, Waffle bread, basil emulsion oil and spicy pepper.

Zuppizza

Zuppizza

But the whimsical Scabin did not stop here! He has made two dishes with noodles cooked and vacuum-packed, brightened at the time in boiling water: "Spaghetti pizza margherita", obviously with mozzarella, tomato and basil, e “Black is black”, a carbonara with cuttlefish flavored with vodka, extra virgin olive oil and black truffle caviar.

Spaghetti pizza margherita

Black is black

It was then the turn of risotto, also put under vacuum, but after a particular maceration process of uncooked rice in the oil warm cold, then drained and cooked like a risotto classic.

The risotto is prepared with saffron strips of burrata and black truffle sauce, parmigiana with cream of peas, herbs of the field and wild asparagus, and finally as a tribute to Paestum in the form of "Rizza" (pizza risotto) con friarielli, salsiccia, mozzarella e foie gras. Assistant except Scabin was the star chef Vitantonio Lombardo Restaurant Locanda Severino in Caggiano (Salerno).

Saffron risotto with burrata cheese and black truffle sauce

Risotto with peas cream, herbs of the field and wild asparagus

Vitantonio Lombardo

Rizza

The day was very full and rewarding, and my stomach thanks once again the chef for the wonderful experience.

Below is an overview image of the exhibitors present at the event:

The products of home Barone

The tanned Roman of the farm Le Campestre

Petra flour of Molino Quaglia

The company's products Santomiele

Anchovies of Cetara

The bread of Matera

Craft beers

The sweet pastry chef Peter Macellaro