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The masters of pizza with cocktails by Gabriele Dani and Nadia D’Ancona

Wednesday October 12 at Identity Golose Milano the sixth evening of the cycle will take place Pizza Masters, which we produce in collaboration with Acqua Panna and S. Pellegrino. Thus continues the gastronomic journey that aims to enhance and publicize the work of some of the most interesting and authoritative artisans who have chosen to give new impetus to the world of quality pizza, bringing them into dialogue with prestigious interpreters of contemporary mixology.

On this occasion we will have the pleasure of welcoming the Tuscan pizzas Gabriele Dani with cocktails from Nadia from Ancona: it will be an evening with a small difference compared to the others, because our two guests in this case come from the same restaurant, the pizzeria Daniel’s workshop di Cecina (Livorno), which since its recent birth has decided to base the offer on the encounter between pizza and cocktails.

In fact, from the beginning of 2022, the already established Gabriele Dani he decided to focus his professional efforts on Daniel’s Workshoppreviously born as a parallel project to the other pizzeria, also in Cecina, Dissapore La Pietra Pizzeria Gourmet. Dany had already conquered in the past the “three segments” of the Italian pizzeria guide of red shrimpbut since this is a new opening, the confirmation of this recognition came as a beautiful new beginning.

Gabriele Dani He is therefore not a beginner, but rather a very experienced pizza maker with a sincere and deep passion for the more technical aspects of his work, which led him to do a lot of research on pasta, sourdough and baking. . In the menu of Wednesday October 12the Tuscan pizzaiolo will present the fruit of his research, offering in particular three pizzas with steamed and crispy dough with high 90% hydration.

With him, as it happens Daniel’s Workshopthere will be the mixologist Nadia from Ancona, a Tuscan bartender who, with his experience, has collaborated in the creation of a tasting menu that offers the agreement between pizza and cocktails, of which we will also have a taste in our Hub. So here is the menu Gabriele Dani And Nadia from Ancona offer to the public via Romagnosi.

carbonara cbt |  Pizza with steamed and crispy dough with high hydration 90%, egg cbt pepper and pecorino, crispy San Miniato cheek, pecorino romano mousse

carbonara cbt | Pizza with steamed and crispy dough with high hydration 90%, egg cbt pepper and pecorino, crispy San Miniato cheek, pecorino romano mousse

Entrance by the Identità Golose Milano brigade
You really are a baba | Baguette revolution: Purple shrimp, wild arugula, Mediterranean guacamole

In combination: Ros (A) navy | Gin’s (infused with Tuscan cypress and olive), karkadè infusion, fresh lime juice, Sanpellegrino lemonade, pink pepper and rosemary
Osteria Livornese (born in collaboration with chef Simone Cipriani): Pizza with steamed and crispy dough with high hydration 90%, cod in cooking oil, cream of tart with chickpeas, pepper sauce, aubergine under pesto
carbonara cbt | Pizza with steamed and crispy dough with high hydration 90%, egg cbt pepper and pecorino, crispy San Miniato cheek, pecorino romano mousse

In combination: The Co’ha ‘hola co the straw’ horta ‘horta | Vermouth del Mugello, matcha, top of Tonica Citrus Sanpellegrino, skin of ginger
Braised cheek in Bolgheri | Pizza with steamed and crispy dough with high hydration 90%, with Cinta Senese cheek, Bolgheri red wine then in sauce, its vegetable compote

Dessert by Identità Golose Milano: Creamy mascarpone, soft Guanaja 70% Valrhona chocolate and Lavazza coffee ice cream La Reserva Tierra Brazil

The menu will be offered at the price of 58 euros per person, with the two cocktails included. Single booking time h20.00. To book your table, visit the Hub’s official website.

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