LUPPOLO AND FARINA: PIZZA
Winner of the event
"City of Pizza"
It’s not a case that the eminent event "City of Pizza" has elected winner Simone Taglienti, with his Km0. The numerous pizzas in the menu, not only satisfy the tastes of the most exquisite ones, but also present a distinctive trait that makes them unique: a dough, raised from 24 to 48 hours, composed not only of water but of beer, too, unique in all Italy.
LUPPOLO AND FARINA... THAT SECRET THAT...
LEAVENING UNTIL 48 HOURS - DOUGH WITH BEER
The secret of the pizza? Dedication, passion and research.
Simone Taglienti’s pizza was born from dedication, passion and research for excellence. These are the ingredients that took him, together with Big Master Davide Palladinelli in February 2019, to realize the peculiarity of Simone’s pizzas: the only ones in Italy to have a dough composed by not only water, but by beer, too. This dough rises from 24 to 48 hours and it’s composed not only by water and beer, but by sea salt hand - picked and 00 flour, an ingredient that gives to the dough more peculiarity.
But Simone’s inspiration doesn’t end here: in fact with the "five senses" menu, our chef takes us in a sensorial dimension, to make us live our stay in his local restaurant as a gastronomic experience based on the five senses. An itinerary that interests, in order, sight, smell, touch, taste and hearing, to taste and appreciate until the end Simone’s pizzas, the only ones of their kind.
