2 nights for pizza enthusiasts at Cocciuto with unique visitors to commemorate the Pizza Week Milano Edition 2024
Milan commemorates among the most expected occasions for pizza enthusiasts: the Pizza Week Milano Edition 2024. This year, Cocciuto, situated in through Turati 25, hosts 2 unique nights with the style “Padellino Pizza Week”. The occasions consist of the involvement of popular pizza chefs: on the night of July 9, in addition to Umberto Calemme, your house pizza chef, we discover Manuel Maiorano from La Fenice in Pistoia, while on July 11, the lead character is Sasà Martucci from I Masanielli in Caserta, who thrills the tastes buds with his tasty productions.
An idea of quality
Cocciuto was born from the instinct of Michela Reginato and Paolo Piacentini, with the objective of integrating charm with goodness. Their ingenious format sticks out for its 360-degree quality, integrating premium dough and basic materials with an elegant and worldwide environment. Michela handles the administrative part, while Paolo, the innovative mind, is associated with branding and improving the gastronomic deal. Michela and Paolo’s decision is palpable in the name of the dining establishment itself: Cocciuto shows, in reality, their persistence in pursuing excellence in every information, using a proposition that not just pleases the taste buds however likewise the eye.
Pizza Masters
Cocciuto’s pizzas are made under the assistance of Umberto Calemme and Matteo Messina, who together form a close-knit couple. Their enthusiasm has actually led them to produce pizzas that hold true artworks, both in regards to taste and discussion. With precise attention to every phase of preparation, from the option of active ingredients to cooking and discussion, Calemme and Messina handle to reach high levels of quality.
A group of top-level chefs
Cocciuto’s food likewise takes advantage of the important assistance of Alessandro Laganà and Mattia Fabris. Alessandro, born in 1990, has actually dealt with popular figures such as Carlo Cracco and Gualtiero Marchesi and brings with him a deep regard for custom and the seasonality of active ingredients. Mattia, born in 1996, has actually sharpened his abilities in the kitchen areas of distinguished 5-star hotels in Milan and has actually brought a touch of internationality to Cocciuto’s menu, thanks to the experiences got abroad.
The tasting– Night of July 9th with Umberto Calemme and Manuel Maiorano
Chefs Umberto Calemme and Manuel Maiorano amazed visitors with their really initial and delicious productions, a real phenomenon of tastes and imagination that commemorates the art of pizza in all its majesty.
Umberto Calemme
Triple-cooked pan with crusco pepper sauce and smoked Agerola provola, pink shrimp from the Peloponnese, cedar and sorrel.
When tasted, the crust, thanks to the triple cooking, provides a best texture: crispy on the outdoors and soft on the within. The crusco pepper sauce presents a sweet and a little hot taste, well stabilized by the creaminess and smokiness of the Agerola provola. The pink shrimp from the Peloponnese includes a touch of the sea that incorporates completely with the smoky and sweet notes. The cedar brings a citrus freshness, while the wood sorrel, with its a little acidic and herbaceous taste, includes intricacy to the meal.
Pepper amatriciana with piquillo pepper sauce, Carmagnola pepper, crispy Cinta Senese bacon, Pecorino Romano Dop, Sarawak black pepper.
Initially bite, you right away view the sweet taste of the piquillo pepper sauce, which covers the taste buds with its smoky and a little caramelized taste. The Carmagnola peppers include a fresh note to the meal, while the Cinta Senese guanciale is a surge of taste and umami, with a texture that stabilizes the softness of the pizza. The Pecorino Romano DOP, with its extreme taste and a little spicy, finishes the taste scheme, while the Sarawak black pepper includes a last touch of spice that delicately sticks around on the taste buds.
Manuel Maiorano
Uramaki pizza with Fassona steak, pecorino cheese fondue, teriyaki sauce, crispy onion and Sriracha drops.
The uramaki pizza surprises with its special mix of tastes. The Fassona knife-cut tartare hurts and delicious, with a freshness that sets completely with the creaminess of the Pecorino di Grotta fondue. The teriyaki sauce includes a light sweet taste and a light smoky note, while the crispy onion provides an enjoyable texture and a toasted taste. The drops of Sriracha supply a well balanced spiciness, which raises the tastes without, nevertheless, subduing the other active ingredients.
Crunch shovel with corn extruder, curly endive skilled with Tuscan DOP additional virgin olive oil, dry marinaded Mediterranean amberjack, Cetara “Armatore” anchovy colatura mayo, Taggia olive fall apart.
Pala Crunch deals an enjoyable mix of scents. The crispy and a little sweet base, thanks to the corn extrusion, is the very first taste to emerge. The curly endive, skilled with Tuscan PDO additional virgin olive oil, brings a herbaceous freshness and a light bitterness that stabilizes the sweet taste of the base. The Mediterranean amberjack, dry marinaded, is fragile and not exceedingly salted. The Cetara anchovy colatura “Armatore” mayo includes a light creaminess and an extreme umami note, raising the whole taste profile. The Taggia olive fall apart then presents a salted and a little smoky note, developing a best balance in between all the active ingredients.
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