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World Pizza Day The excellence of East Lombardy

World Pizza Day will be celebrated on January 17th

World Pizza Day The excellence of East Lombardy

A vocation to the art of pizza making which in Eastern Lombardy finds its maximum expression in the East Lombardy signs distributed in the four Provinces and among these, in some excellences according to the recognition of Gambero Rosso's Pizzerie d'Italia guide, the most accredited tool for orientation between 735 in Italy cited in the volume

In the East Lombardy network, there are a lot of locals in the network East Lombardy, that offer pizza on the menu, be they actual pizzerias, or restaurants that have a menu dedicated to pizza; to date, the East Lombardy references that have chosen to promote themselves also through the portal dedicated to this network are 19 and among these 11 are pizzeria-only establishments; other addresses on the web offer pizza but have the restaurant as the beating heart of the place and therefore are not mentioned in our ideal journey to discover this preparation.

Worthy of note is that among these there are several references in Brescia and the province that have received excellent recognition from the Pizzerie d'Italia 2024 guide of Gambero Rosso; in particular two pizzerias, one in Brescia and one in the province, have received the highest recognition (Three Spicchi) from the Guide:

unpublished also awarded the Special Prize reserved for the best service in the room, e The Farmhouse of flavors.

Still in the province of Brescia, there are just as many establishments in the East Lombardy network reported by the Guide with Two Spicchi, in particular Rock 1978 , Pizzeria Ciclone.

East Lombardy pizzas

In this ideal journey to discover pizza in the Italian region champion in terms of number of pizzerias and similar, we highlight the addresses that have leavened creations dedicated to East Lombardy on their menu which, among the ingredients, have distinctive East Lombardy products, with a view to of valorisation of the typical products of the territory, in compliance with the Manifesto of this territorial reality.

Al Campanile Darfo Boario Terme, Brescia

It pays homage to its Valley, with its Pizza Omaggio alla Valle dei Segni, a gourmet pizza made with local ingredients. On the base, we find PAT Cadolet cheese melted with a peasant cheese. The diner can choose the cured meat to match based on their preference between culaccia, salami, speck and bresaola, which come from the Camunian company Malegno Carni.

Al BarnPalazzolo sull'Oglio, Bergamo

Pizza Bel Muso was presented by Paolo Ghidini at the Agriculture G7 held in Astino (Bergamo), when he wore the East Lombardy jacket for the first time. In its simplicity, this pizza manages to enhance the Stracchino all'Antica delle Valli Orobiche - a Slow Food Presidium product. The cardoncelli mushrooms accompany the diner in this experience which is inspired by the pizza chef's father, an expert mushroom hunter who called his children "bei mus" (in dialect "beautiful face").

Cyclone Sirmione, Brescia

For East Lombardy, the Noris family creates a pizza which recalls, in its corn flour dough, its Bergamo origins thanks to the use of Bagos, a great tradition in the Orobic Valleys. Its strong flavor is expertly combined with the more delicate ones of fiordilatte mozzarella and cooked ham, products that are in skilful balance with the caramelized red onion.

unpublished Brescia

The pizza with Perch from Lake Iseo, Fiordilatte, Celeriac, Honey Mustard and Dill, is a tribute to the territory thanks to the presence of lake fish and a hymn to peasant culture thanks to celeriac, one of the most typical vegetables in the North Italy and in particular the areas of the North East. They embrace this "poor" ingredient, Fiordilatte in harmony with the vegetable in sweetness, sweetness that clashes with the elegance of honey and dill mustard, an aromatic herb also typical of the culture Northern gastronomy.

The eighth dwarf Brescia

Among the pizzas on the menu, the one that represents the territory, in line with the principles of East Lombardy and the Sfizio pizza where the Fiordilatte from Agerola is combined with the prized Brescian sgambato and the fatulì, goat cheese typical of the area. A perfect marriage of products for a result where the acidity and sweet notes are in balance on the dough.

PizzCamì Borno, Brescia

Link. The pizza that PizzCamì dedicates to East Lombardy is the Alpina, with cream of asparagus, sautéed porcini mushrooms, local formagella and salami, fried egg and flakes of Fatulì, that very particular and rare goat's cheese, as well as a Slow Food presidium. A riot of flavors that enhance the Orobiche Valleys, pizza made by PizzCamì to establish adherence to the Slow Food philosophy, through the valorization of a cheese from the nearby Orobiche Bergamo Valleys, the old-fashioned stracchino. The asparagus cream blends with the Sicilian almond flakes to delicately enhance the flavor of the stracchino. Everything is "served" on a pizza with a special dough: type 2 flour is used, with oat fiber which, not being refined, is rich in fibre.

Pizzeria da Guido Viadana, Mantua

The pumpkin and gorgonzola pizza is a white pizza topped with diced Mantuan pumpkin strictly at zero km and produced in the immediate countryside around the restaurant. This is paired with Gorgonzola from Bergamo. The pizza is prepared with a dough leavened for at least 24-26 hours. It is characterized by being very thin, slightly leavened and rolled with a rolling pin due to the low quantity of yeast and salt used. The pizza is light, crunchy and highly digestible.

Serenella Brescia

The European champions (2015) for pizza, with their Lumaca pizza present an entirely Brescian version with Malghetta di Tremosine cheese, snails from the Limus company, Grana Padano DOP wafers and buttered spinach. A dish that represents and enhances the territory, bonding even more to the land thanks to the use of a semi-wholemeal multigrain dough.

World Pizza Day: why January 17th

Established by the Verace Pizza Napoletana Association in the wake of the recognition that UNESCO gave in 2017 to the Art of the Neapolitan Pizza Chef as a World Heritage Site, World Pizza Day is celebrated on 17 January on the day dedicated to Sant'Antonio Abate, patron saint of fire and therefore of bakers. In fact, that was the day when the bakers in Naples worked only half a day so they could meet in the afternoon in Capodimonte where the fires were lit with the wood given by families and collected by the kids starting from the Epiphany until that day. This is the tradition, confirming how much the art of pizza making is rooted in Neapolitan culture, a rooting which however over the years has shifted the vocation to the profession of pizza making from Campania, if it is true that today Lombardy is the Italian region with the most places where pizza is the protagonist.

World Pizza Day Le eccellenze di East Lombardy

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