Pizza is not just pizza, and the ones proposed by master pizza chef Simone Padoan, awarded “I Tre Spicchi” (“Three Cloves”) by Gambero Rosso, are truly refined and unique.
“L’arte della pizza” (The art of pizza) by Simone Padoan in collaboration with Serena Dei, published by Gribaudo in the “Il Gusto” series, deals with the history and recipes of pizza.
In addition to the classic Italian pizza, the book offers exclusive recipes for focaccia bread (produced with the pizza dough) presented in the form of a panini.
The most innovating recipes in the collection are really astonishing, and many of them are paired with select wines.
Tradition is also given a new life and new interpretations.
The section dedicated to raw materials and their selection, which is of utmost importance for Padoan, is highly accurate.
The first chapters are dedicated to the base of the production process, i.e. flour, dough and of course baking (Visit our website).
For those who want to experiment with new recipes of the highest quality.