PRAVEENA SHARMA
A pizza isn’t a pizza unless its dough is perfectly crafted and topped with the finest ingredients. And that comes from years of dough-slinging and mastering the art of picking the best ingredients to concoct a pizza that wins every heart.
Chef Michele Pascarella has all these qualities to make a fine pizzaiolo and more; he also brings in “artistry” and “passion” to his pizza. And that makes all the difference.
Pascarella, who won the title of the best pizza chef on the planet at the World 50 Top Pizza Awards this year, has been specially flown down from the UK for the culinary event.
On his maiden trip to India, he decided to tickle the taste buds of Goa’s pizza lovers with a four-course sit-down dinner on December 9 and 10 at the JW Kitchen, Vagator.
Pascarella, who won the title of the best pizza chef on the planet at the World 50 Top Pizza Awards this year, has been specially flown down from the UK for the culinary event.
The gastronomical rendezvous with the celebrity ‘pizzaman’ has been set up by Masters of Marriott Bonvoy and Culinary Culture, who organise chef pop-up events by inviting overseas Michelin stars or celebrity chefs to India.
The UK-based chef, who grew up in Italy, believes chef pop-ups are expanding the culinary experience and introducing new tastes to gourmands; “it (chef pop-up) helps people understand what (kind of food) is there in other parts of the world”.
On Friday, at the ‘invitee only’ dinner, Pascarella rustled up delectable fare of pizzas paired with smooth alcoholic beverages and entrée.
And the Neapolitan pizzaiolo lived up to his title of the best pizzamaker in the world as he served one sumptuous slice of pizza after the other, each surpassing expectations by a big margin.
On Friday, at the ‘invitee only’ dinner, Pascarella rustled up delectable fare of pizzas paired with smooth alcoholic beverages and entrée.
The elaborate fare consisted of focaccia with mascarpone cheese and truffle, frittatina di pasta e patate and crocche along with five slices of exotic pizzas loaded with all the goodness of fine Italian cooking.
The star chef’s classic margherita slice reverberated the tartness of marzano tomato, which was finely balanced with the creaminess of the fior di latte (cow’s milk mozzarella) even as the basil added freshness.
Pascarella, known as the pioneer of contemporary pizza, teased diners’ palate with his cheesewick pizza, crunchy pizza, terra pizza and special vegetarian pizza. They were all made from authentic Italian ingredients such as parmigiano reggiano, buffalo ricotta, buffalo stracciatella, Sicilian capers, shiitake mushroom and others. These added distinct Italian flavours to the pizzas.
He topped the evening with a culinary symphony – pizza croccante al cacao. A chocolate-based pizza with a topping of tiramisu, leaving a sweet note in every mouth.