Ferran Adrià chose PerciaSacchi to try a pizza in Palermo


Ferran Adrià chose PerciaSacchi to try a pizza in Palermo

Ferran Adrià Ferran Adrià chose PerciaSacchi during his vacation in Palermo at the end of August,
He wanted to try a pizza and here he came to have dinner.
Sitting at our tables outside, during a cool evening,
he enjoyed the quiet atmosphere observing the peaceful illuminated Monte di Pietà.

How come you did not see him on our web page?!
Yeah, you’re right, we did not pose for any photos, we did not ask for shots as this is part of our project, the discretion, we appreciate those who choose us without us being protagonists.

Ferran was impressed by the dough of our pizza, by the careful selection of the raw materials, the possibility to distinguish every flavour. We could chat with him between a dish and the next one, when we went by his table to make sure that everything proceeded for the best. He happily defined us “the pizza specialists”, declaring in reference to himself, that one cannot be expert in everything he does, his culinary field is certainly different from ours: we dedicate to yeast and its products.

Within chats and speeches,

Ferran gave us an improvised masterful lesson
on the categorization of pizza types,
or better, on the approach to the evaluation of a dish in general.

We talked about pizza and according to the categories expressed by Adrià, PerciSacchi’s pizza can be defined according to the following:

FOR THE PROCESSING:

It is a pizza with its own rules: the raw material of the base for the dough is of excellent quality. The chosen wheat comes from the closest territory, has been cultivated and milled in compliance with the time of nature and respecting the environment.
The processing of each pizza roll is manual and this implies creation, care and dedication.
The whole process requires the vigilant presence of the pizza maker, her love and passion for what she is giving life to.

FOR THE TYPES OF PIZZA IN THE MENU:

the variety of the menu symbolizes the research path of the PerciaSacchi project.
It goes from the popular tradition, that of the pizzas that were made at home and that today still retain the flavour from a century ago; it is enriched by the creative creations of our pizza chef, whose imagination is animated by the fresh ingredients of the day, the seasons, the local flavours. Creative pizzas include pizza mentuccia, pizza crudo e fiche, pizza with fennel and mackerel.

FOR MIXING TECHNIQUE:

PerciaSacchi’s pizza dough has no secrets, it is put into action by skilled hands and, thanks to the manual skills of the artist, it takes shape. Doses of mineral water, salt, time, revived yeast or just awaken, the result comes from the experience; there are no doses for a perfect recipe, there is passion and listening.

FOR THE COOKING METHOD:

PerciaSacchi’s pizza cooks at a very high temperature in an electric oven, to eliminate the risk of ash and wood remainings and to avoid extra cooking over a high heat.

FOR THE PLACE WHERE IT TAKES PLACE:

the size of the rooms, the temperature, the proximity of the sea, the surprisingly windy day, the healthy air and the mood of the workplace; they are all factors that make the place where you work the dough, the magical place where pizza takes shape and they are all of equal importance.

FOR ARTISTIC EXPLORATION AND FOR THE RESPECT OF TRADITION:

as we tell by quoting the variety of the menu, PerciaSacchi’s pizza ranges from tradition to innovation, listening to trends and giving importance to the origins.

FOR THE SHAPE:

the small pizza, rolled by hand, with fingers pointing and curling up the dough on the shovel is a result of the dance of the pizza chef’s arms and body weight. It is PerciSacchi’s pizza.

Here it is.
A masterly definition of the categories that concern our pizza; there is no vote as a result of these judgments, only a chance to observe what we do and how we put it into practice.

Those who will taste it will express a judgement on how much, weather we can, satisfy your taste.

Thanks to Ferran Adrià for choosing us
and honouring our work with his considerations, his comments, his vivacity, his banquet.

 

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