CHEF PIZZERIA: GIUSEPPE IANNOTTI EXCEPT BY THE BROTHERS
Mercoledì 5 February has staged a new cycle event Chef Pizzeria designed by brothers Francesco and Salvatore Salvo for their headquarters in Naples.
Guest at the stove for an evening of contamination between pizza and haute cuisine, Joseph Iannotti, owner of the restaurant Krèsios di Telese Terme (una stella Michelin).
We know and appreciate for years whether the proposals of the brothers Unless those Iannotti, So we did not want to miss this meeting in Neapolitan earth, also because it is rare to see the chef out of his feud telesino.
On one side, pizzaiola the tradition of an art handed down for three generations, actualized with the use of carefully selected ingredients (honorable mention for the presence of paper in numerous types of extra virgin olive oil) and new recipes, sometimes the result of copyright collaborations; on the other, "The genius and recklessness" of a chef so dedicated to experimentation - so much of what technical tools, forms and combinations - to have a dedicated research and development laboratory.
The kitchen is not immediate Iannotti, nor piaciona. You experience, game, sorpresa, flavors amplified at maximum power and perfectly calibrated dosages.
For some time now there is no more to Kresios a la carte menu, but only two tasting menus that differ in the number of courses. A choice not only stylistic, but also dictated by the need for sustainability, to avoid waste.
Così, We not surprised to the absence of indications of flow in dinner at home Salvo. It was all a continuous discovery.
Opening the evening, mo 'aperitif, the potato croquettes, one of the pieces of fried Neapolitan who has rightly made famous the two brothers Sangiorgesi. Before we even realize that we had photographed him, we had already eaten!
Iannotti Chef replied with his baked pizza Bao steamed flavored marinara with anchovies - a tiny bite, wrapped in paper griffata Kresios -, and with an explosive Fried, Egg white truffle, served in a nest.
A seguire, iannottiana reinterpretation of one of the flagships of the brothers Salvo, the Cossack pizza (garnished with Tomato Corby, Style bagnolese, olio extravergine), turned into soup Cossack: a concentrate of pizza, a liquid pizza, different from the original for consistency but not for taste.
Subsequently, the justly celebrated mixture of Salvo - fried and baked - merged with the chef's creations.
The mountain welcomed cod tripe (sauteed with garlic, olive oil and parsley), blown skin and pil pil parsley (prepared with bones and cod water).
Poi, two pizzas to sequentially oven: Pizza with pecorino romano, pepper and mussels in the form of cream on the basis of cream, and pizza with tuna belly Genovese (seared with soy sauce, the death, zenzero, extraction of garlic and onion) and lemon garum.
Once mountain, elegant and oriental, con provola, tomato and lyophilized kimchi (a traditional Korean dish based on fermented vegetables and seafood) Neapolitan escarole. unusual taste for Neapolitan palates, acido e piccante.
The last pizza has seen the combination of duck, almond cream and cherry and cross bones.
La Pastina to cheese, cult plate Kresios, is both comfort food and tribute to hoax. Cheese is self-produced using the ingredients provided by the Dairy The Mas Alvignano (latte, buttermilk and curd) and creating a light curd.
Shortly sugary desserts: a new transformation of the pizza, this time as piennolo of ice cream and freeze-dried basil pesto, with cornice crumbs to give the part crunchy, and Montanara with foie gras and hazelnut cream, Fried resuming the idea of the typical end of the meal Salvo, sweet Zeppola.
At all flow rates it has been matched Ferrari Perlé White.
unusual Flavors, unpredictable, for a culinary evening of celebration in its various forms.
By chance this reunion it is carried out precisely in the day he disappeared one of the most respected and beloved master pastry chefs from Campania, Alfonso Pepe, and it is to him that Salvatore Salvo wanted to spare a thought during the evening.
Ma si sa, The Show must go on.
Pizzeria Francesco & Salvatore Salvo
Ischitella Palace - Via Riviera di Chiaia 271, Naples
such. 081/3599926
www.salvopizzaioli.it
Krèsios
Via San Giovanni, 59 – Telese Terme, Benevento
such. 0824/940723
www.kresios.com
Previous visit to Pizzeria Francesco & Salvatore Salvo https://allassaggio.it/lo-champagne-incontra-la-pizza-dai-fratelli-salvo/
Previous visit Krèsios https://allassaggio.it/kresios-menu-decide-lo-chef/