L’Umbria increasingly projected to climb the peaks of catering and increasingly oriented towards standing out in the world of food, revealing itself as an important point of reference in the gastronomic panorama but also an experimental laboratory on contemporary pizza.
As evidence of this, the great interest it has raised “FUTURE”the recently completed fine dining contemporary pizza laboratory, created by Andrea Bava and which saw him meet 4 chefs (Marco Lagrimino, Federico Gramignani, Paolo Trippini and Andrea Impero) – who took turns to present 4 original visions of contemporary cuisine and pizza, in a compelling story of research, innovation, study and high quality that has captured attention beyond regional borders.
Futura is a project that has also projected Umbria into the world of pizza and which confirms Da Andrea Pizza Contemporanea as a true laboratory pizzeria, where the raw material and the “cuisine” element are founding elements of the proposals.
Closing the schedule of events in a just-announced sold-out evening was chef Andrea Impero, at the helm of the starred Elementi Fine Dining restaurant in Borgobrufa, which combined the authentic flavors of Andrea Bava’s pizza and leavened products with the elegance and the refinement of its fine dining cuisine.
“FUTURE” it turned out to be an event of great interest, constantly evolving, not only for the public, but also for the critics and those involved in the sector who spoke about it at a national level – stated Andrea Bava – and has once again put the spotlight on this push that our region is experiencing from a food and wine point of view. We are already thinking about the next edition, in autumn, and it fills us with pride that chefs from outside the region have already shown interest in participating in this workshop of ours”
Among the pizzas presented:
Chef Marco Lagrimino L’Acciuga Restaurant*
Maritozzo: livers and raspberries
Pizza on the plate: castelmagno, caramelized cauliflower, almonds, tarragon
Chef Federico Gramignani La Radichetta
Double crunchiness: eel, grass pea, asparagus, peach blossoms
Pizza on the plate: saffron stracciatella, pulled lamb, dried plums, almonds, lemon, thyme
Chef Paolo Trippini Trippini Restaurant
Maritozzo: pickled pigeon, fermented cabbage, lemon gel, green mustard
Pan: sweetbread, goat cheese, plum chutney, chard
Chef Andrea Impero Elementi Fine Dining*
Pizza on the plate: “How deep is the sea” pan of eel from Lake Trasimeno
Padellino: “Pizza, pasta and onion” cryoextraction of Cannara onion and parmesan cheese aged 120 months.
Another success for food Umbriawhich today also stands as a gastronomic laboratory in the pizzeria sector and a new page in the gastronomic narrative that tangibly celebrates the intersection between tradition and innovation.
