Massimiliano Prete's philosophy is based on research and creativity, which have made him one of the world's leading leavening experts. His tireless research has led him to develop five distinctive doughs:
- Pizz'Otto: with a thin crust and a soft interior.
- Fa Croc®: a reinterpretation of Roman focaccia.
- Classic Pizza: a tribute to tradition.
- La Pala: a fragrant pizza, ideal for sharing.
- Crunchy Pizza: made with organic evolutionary wheat, grown in its fields between Saluzzo and Savigliano.
Evolutionary wheat is a blend of different grain varieties grown in the same field. This process allows nature to select the most resilient seeds, promoting biodiversity and producing crops better suited to the local area. For those who enjoy experimenting, Prete also offers a dough made with barley and/or corn flour and sunflower seeds, used for its "Le Speciali" pizzas.
Metti Torino a cena
la cena a 4 mani
Friday, October 24 – 8:00 PM
Dedicated menu:
Puff pastry with mushrooms, Fassona beef tartare and lemon
Chef Massimiliano Prete
2024 Evolutionary Mix with Tomato, Grana Padano and Savory
Chef Alberto Gipponi
Cuttlefish ink base, cuttlefish and horseradish
Chef Alberto Gipponi
Corn and sunflower seed base, béchamel sauce, black cabbage and sea urchin
Chef Massimiliano Prete
Barley base, guinea fowl, gentian and lemon
Chef Alberto Gipponi
Dessert: White pudding
Chef Massimiliano Prete
Coffee
4 Wines for Tasting:
Raventós Blanc de Blancs
Sylvaner Generation – Neumeyer
Barbera – Ceretto
Moscato S. Stefano
The price of the menu is €75.00 pp Â
