The Vegetable Revolution is the best in Italy on the 2021 edition of the Gambero Rosso Pizzerie Guide. It is eaten at the Pizzeria da Ezio, in Alano di Piave (Belluno)
Pizza Vegetable Revolution by Denis Lovatel of Pizzeria da Ezio, in Alano di Piave (Belluno) is, according to the Gambero Rosso 2021 Pizza Guide, the Best Pizza in Italy. He makes it with fiordilatte, curly escarole, watermelon carpaccio, puffed Grana Padano chips, yellow bean hummus, chopped hazelnuts and grilled extra virgin olive oil. The study starts from a classic traditional pizza with meat carpaccio or bresaola replaced with watermelon, rocket and parmesan flakes and then overturns the concept of animal ingredient, while maintaining all the nutritional properties, taste and aesthetic appearance intact. . Finally, to replace animal proteins and create a balanced dish also from a nutritional point of view, vegetable proteins are added such as chopped almonds and a hummus mousse with yellow beans (variety of bean typical of Val Belluna, as well as a Slow Food Presidium) .
That is not meat
For thewatermelon, Lovatel drew inspiration from the technique studied by starred chef Andoni Luis Aduriz of the Spanish restaurant Mugaritz **, slightly modified thanks to the help of chef Andrea Rossetti. Through a long cooking at a low temperature and a complex dehydration process, the fruit visually transforms itself into a meat carpaccio. Then some mountain spices, thyme and rosemary are added to make the taste very similar to that of meat. "This pizza was created to be a stimulus and to sensitize fellow pizza chefs to evaluate the enormous environmental impact that everything that is produced in large quantities entails," says Denis. "Our goal is to make pizza, the most consumed and well-known food in the world, a dish that can also be re-evaluated as a tool and vehicle for important messages for safeguarding the environment and biodiversity".
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