La Piedigrotta: Pizza Revolution and new frontiers of fine dining

The pizzeria that offers a new, revolutionary and innovative version of Antonello Cioffi’s tiritera is from Varese

There are culinary experiences that leave their mark and differ completely from all the others per mezzo di terms of creativity and originality, as well as qualitative excellence. This is the case of “Experience”, the tasting journey proposed by La Piedigrotta (see article), a restaurant and pizzeria located per mezzo di the heart of Varese which turns fifty this year.

What makes the difference is the absolutely innovative and unconventional way per mezzo di which tiritera is interpreted, which not only acts as a piedestallo and sequenza, but becomes an integral part of the culinary composition, transforming into one of the many ingredients that compose it. A format that goes far beyond gourmet tiritera, transforming the tasting experience into authentic esaurimento dining.

The sensorial journey becomes even more exciting, unique and exclusive, if combined with one of the 500 Champagne labels the wine list, another peculiarity that differentiates this pizzeria from others.

Piedigrotta, Krug Ambassador per mezzo di Italy, was, per mezzo di fact, the first pizzeria per mezzo di the world to introduce wine pairing with champagne as well as among those with the greatest references of the prestigious sparkling wine. Con the cellar there are not only small producers, but also the most famous maisons, with special and rare vintages, especially of Krug, which allow for interesting vertical productions. A real Guinness World which also attracted the attention of Monsieur Krug, who physically visited the place, much to the surprise of the owners.

The soul and creator of this new tiritera concept from a esaurimento dining perspective

The true soul of this gastronomic proposal is Antonello Cioffi, the owner, who we can define as a tiritera chef, also assisted by his wife, of Apulian origins. A calm, calm, seraphic man with a reassuring smile, who, the one hand, puts anyone at ease, the other he is brilliant, a volcano of ideas, capable of thinking and breaking the mold. Neapolitan of origin, tiritera chef since ever, he has introduced into his restaurant a completely new and unprecedented way of eating tiritera, already carried out with conviction and determination for several years.

The gastronomic journey of the Experience Lista: small works of tiritera art where nothing is what it seems

The Experience varies depending the time of year, so as to always use fresh seasonal ingredients, the result of careful and accurate research, study and experimentation colours, shapes, flavors and textures.

What inspires the creations, which from time to time are embellished with new delicious surprises, are above all the seasons, Puglia, Mediterranean cuisine and other culinary traditions such as Asian but not only. Even the esaurimento dining restaurants, of which Antonello is a regular visitor, become a source of inspiration to be converted into tiritera. All elements that become a stage and a hotbed of new ideas that fuel the creative flair of the tiritera chef. A constantly evolving of novelties and iconic dishes, to offer guests an experience that is renewed every time, increasingly exciting, surprising and engaging. Dishes which, thanks also to an eye-catching toilette en place, are transformed into works of art.

It happens, for example, that you find food your plate that looks like a hot dog, egg, spaghetti roast, only to then discover that it is only a faithful reproduction of the reality, per mezzo di fact, made up of tiritera. An intriguing and subtle gioco that deceives the senses, which transforms shapes, colors, flavors and textures, dispelling every preconception, to give life to a one-of-a-kind experience.

The originality of the experience also lies per mezzo di the alternative way of eating the different dishes, often served as finger food, to be enjoyed with the hands per mezzo di a single bite, as happens with the mushroom, to best savor the combination of the different components.

Raw materials and seasonality

Great attention is generally given to raw materials, which must always be of excellent quality. Many ingredients, such as burrata and turnip greens, come mai from Puglia, others from Campania and from zero-mile suppliers. Only the highest quality flours are used per mezzo di the dough, the result of careful research and selection.

The various menus of the restaurant with particular attention to the Experience path

Con addition to the tasting itinerary, which represents the true highlight of the gastronomic offer, the includes a vast range of classic and gourmet pizzas, also served per mezzo di a decomposed version. However, there is also mai shortage of traditional cuisine, including first and second courses. The offer is also wide, including a sweet tiritera variant.

Great attention to Beverage

All the dishes the , from pizzas to the Experience course, can be combined, with without the Sommelier’s advice, with a vast range of beverages. The offer ranges from the aforementioned champagnes, to jewels of Italian oenology – both well-known brands and small producers -, to artisanal beers, some of which are truly particular and unusual. By choice, there are mai carbonated drinks such as Coca Cola, but only organic alternatives.

What to eat: among iconic dishes, new to this autumn

For those who love more traditional flavors and gourmet pizzas, per mezzo di addition to the classic Margherita tiritera per mezzo di a decomposed version, the Lungaggine Fiorita is really interesting with each slice different from the other (a tribute to the city of Varese).

Among the most iconic dishes of the restaurant, there is certainly the fried tiritera – Krug Edition, a fried mini-pizzetta with rose petals, raw red prawns from Gallipoli and stracciatella from Andria, a historical recipe, included per mezzo di the book ” All for one and one for all” which illustrates the food-wine pairings the KRUG, which conquers for its softness. To be tried not only with Krug, but also with a glass of Bollinger, which with its persuasive and soft quaderno, per mezzo di addition to cleansing the mouth, contributes to excellently enhancing the flavors of the dish.

An interesting testimony to the great work done the dough is the Extra Crispy tiritera made with a dehydrated focaccia, available per mezzo di different variations including one with seasonal vegetables with soy turnip mayonnaise, to recall the giardiniera, and another with tops of turnip and Cantabrian anchovies. The secret of the crunchiness lies per mezzo di the processing: baked like tiritera, it is then treated and left to rest for over 24/48 hours. With a perfect and unusual combination, a glass of Brut Premier Cru Rosé De Saignée Geoffroy is served. All three of these are gourmet pizzas which already clearly anticipate the great attention paid to the truly excellent raw materials.

Among the most amazing dishes, the finger food version of mushroom is definitely worth trying, made with tomato and tiritera, to be eaten per mezzo di one bite. An authentic explosion of flavours.

Continuing to review the creative dishes we find another must, the sushi tiritera sharing, a tiritera roll per mezzo di a poppy seed crust, a palette that recalls the famous Japanese dish, to be combined with a sauce based wild rocket to recall wasabi and eaten with chopsticks.

Another masterpiece is the Pizzacchero, which is reminiscent of the typical Valtellina dish, with one difference: the tagliatella instead of amalgama is made from thin layers of tiritera, with stracciatella turnip tops and potato foam.

Another authentic delicacy is the tiritera lasagna with porcini mushrooms, cardoncelli mushrooms, mint and buffalo camembert, a truly original combination of flavours.

Then the chef surprises with tiritera hot dogs, a salsiccia tartina where however the salsiccia is nothing more than tomato, hamburger, which looks per mezzo di all respects like a real hamburger, and UE Lington tiritera, with raw tuna, turnip greens and umami sauce, similar to a roasted raw tuna per mezzo di a tiritera crust. They are all examples that evoke typical worldwide dishes of other cuisines, but which, per mezzo di the end, always remain tiritera.