Yesterday i made 3 pizza at a friend's of mine home... No pics, but not really point in showing them, take an average tray pizza of mine, just more topped, and you got that.
Instead you got photos of Saporè pizza. No heat but it's not my fault.
Verona is a big city for pizza gourmet since there's Saporè and I Tigli that are the two top on that category. Both with 3 slices of Michelin pizza gourmet.
Different thing than normal pizza, more sophisticated, extremely high quality ingredients, more exotic and overpriced. Overall an heretic pizza, really different than classic. So you can say that those aren't pizza and be right.
The place is small resemebling nearly a bakery. I went there with friends of confraternita della pizza, amateurs but really skilled guys.
Pre baked pizzas
Unfortunately when i asked if i could shot that pizzas was moved and i couldn't take the section because it looked unreal. I didn't eat that but if i could...
Mozzarella di pane (bread mozzarella) with burrata pugliese and tomato:
Cooked with vapor. Really soft. People was asking themselves how that was made.
Double crunch with vegetables (pumpkin for sure and maybe scarola), mozzarella fior di latte, straccon veronese, parmigiano reggiano
That was... Incredible! Ok, there was some ugly bitter vegetable (i hate that) but the consisteny was unreal, really crunchy and light. Taste of bread part amazing. Probabiy the best i've ever had in that regard. All people said that this was amazing.
How this is done? Long rising and lots of water. Meh. That's the basics. Skills means a lot here.
Really, that stuff was so good that fillings were hardly an improvement.
Aria di Pane con crudo di Parma 30 mesi (prosciutto aged 30 months) e burrata di Puglia
Another unreal thing. Just made with "pasta madre viva".
When i picked this up i was surprised on how that actually was light considering also prosciutto and burrata. Probably without that bread floats on air. Maybe i liked better the previous as bread but for sure burrata and prosciutto are some of the best thing ever.
Pizza alla pala
1) passata, mozzarella fiordilatte, olive taggiasche, fresh basil
2) pancetta stufata, mozzarella fiordilatte, parmigiano reggiano, fresh basil
Those were really good. For sure among the best pizza i ever had. But... I think 2 previous were more noteworthy. I wasn't convinced 100% about dough in middle. Still better than mine.
Extra stuff!!!
That's not from Saporè.
There were some guys from Roma and one made "maritozzi". Probably 50 of them. Trust, that stuff is excellent! First dessert.
Dessert
Colomba and a dessert called diplomatica. About the second: it remembered me a lot a dessert called putana (=whore, really i'm not joking).
The first one was amazing, probably the best of that type i've ever eaten. Think that one whole (probably of 1kg) costs 30€ that is a price out of mind.
Luckily we were in 30 and i spent 26€ otherwise i could have spent twice...
If you happen to go to Verona and are not afraid to pay you can visit that place.
People said that all was really good. Just to compare: take some of the most skilled growers on that site and pay a visit to a master grower and they say with admiration: wow, that guy really knows what he's doing!
Also the chef was here and it was a surprise since we heard that he was around the word on a course (as a teacher i believe), he seems a nice guy.
Not a bad day. Oh, also beer was good. On a final note: i was impressed also about quantity, i 've really eaten a lot and i didn't expected that!
Also that confraternita guys are amazing, they gifted me 2 kg of pro yeast powder (i'll never use 1/10 of all that), 1 kg of rice, after Saporè near cars they offered some drinks and a salted colomba made with lard and other pig part (as if we need to eat more)... Amazing.
