Flour, sourdough, water. From these humble ingredients, a nearly divine food is made. In this book, Gabriele Bonci, the so-called Michelangelo of dough, shares with us step by step all his experience and knowledge – and above all his passion – for this once humble food that we all rightly adore.
Since 2003, when Gabriele opened his shop in Rome, the story of pizza has entered a new era. His revolution stems from the almost obsessive attention with which he selects the raw materials, from his constant and daily interaction with the doughs and their rising, and from the curiosity with which he explores the cuisines of the whole world.
Alongside classic recipes with tomato, mozzarella, or prosciutto, he suggests delicious and unexpected combinations: roast pork, cod carpaccio, green tomatoes, mango, grilled peaches, radishes, fried octopus, licorice, or dates…
“No such book on pizza has been written before. Authenticity and authority!” Library Journal
“Bonci is inventive, he is wise, he is the wizard of pizza.” L. A. Times
