CREDITS & SOURCE: inthefoodforlove.it
In the futuristic setting of the “PROXIMA by Franco Pepe” Pizzeria, located within the San Barbato Resort Spa & Golf *****L, the event “3 Chefs on Top of Pizza” took place on February 7, 2023. The event featured Pizzaiolo Franco Pepe from “Pepe in Grani” in Caiazzo (CE), Chef Ernesto Iaccarino and Sous Chef Nicola Pignatelli from the 2 Michelin-starred restaurant “DON ALFONSO 1890” in Sant’Agata sui Due Golfi (NA), and Japanese Chef Nobuya Niimori from “SANSEI” in Lavello.
The dough created by the famous pizzaiolo was the star of the evening, as the chefs enjoyed crafting unique pizzas with special ingredients, reflecting their individual tastes and culinary philosophies. The tasting was a multisensory experience, a unique journey through high-quality ingredients, refined aromas and flavors, culinary crossovers, and gourmet cuisine. During the initial presentation of the evening, Franco Pepe thanked all the participants and the owner of the resort, Dr. Antonio Liseno, for creating the San Barbato Resort in Lavello and enriching it with various outlets representing both Italian and international fine dining.
The collaboration between the kitchen and the pizzeria has elevated the global perception and focus on pizza, transforming it from a popular dish to a gourmet offering with high-end ingredients and culinary techniques, as highlighted by Chef Ernesto Iaccarino, Executive Chef of Don Alfonso. Chef Nobuya Niimori added that he greatly enjoyed customizing the pizzas with ingredients and techniques from Japanese culture.
The resort’s Director, Canio Sabia, introduced the evening and its key figures. Following this, the tasting menu was presented.
As a final treat, the dessert “Capri 2023” was prepared by the San Barbato pastry team. Executive Pastry Chef Fabio Capasso stated, “I wanted to create this dessert as it is the modern version of one of my favorite desserts, the chocolate Caprese. Starting from this base, I prepared a dark chocolate Oriado 60% and almond cake, then covered it with a thin layer of 53% Hukambi milk chocolate ganache, and finally added an almond Bavarian cream from Val di Noto. On top, I added a 55% Equatorial dark chocolate cream and a vanilla namelaka, accompanied by an almond praline.”
San Barbato Resort reaffirms itself as a unique structure in Southern Italy, serving as a hub of fine dining and haute cuisine. A big shout-out to General Manager Canio Sabia and the entire staff, and great applause to the owner, Dr. Antonio Liseno, who has many significant growth and development projects planned for 2023 that we will be closely following.
