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FROM MODENA TO SORRENTO, A PIZZA WEEKEND FOR ACETO BALSAMICO DI MODENA PGI WITH GIANNI DI LELLA AND ANTONINO ESPOSITO
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    • FROM MODENA TO SORRENTO, A PIZZA WEEKEND FOR ACETO BALSAMICO DI MODENA PGI WITH GIANNI DI LELLA AND ANTONINO ESPOSITO

    AN ACETO BALSAMICO DI MODENA DOUGH IS AMONG THE NOVELTIES TO BE PREPARED BY THE MARANELLO PIZZA MAKER IN THE RESTAURANT OF THE FAMOUS "PIZZA ARTIST" ANTONINO ESPOSITO.
    Home / News / FROM MODENA TO SORRENTO, A PIZZA WEEKEND FOR ACETO BALSAMICO DI MODENA PGI WITH GIANNI DI LELLA AND ANTONINO ESPOSITO
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    FROM MODENA TO SORRENTO, A PIZZA WEEKEND FOR ACETO BALSAMICO DI MODENA PGI WITH GIANNI DI LELLA AND ANTONINO ESPOSITO

    FROM MODENA TO SORRENTO, A PIZZA WEEKEND FOR ACETO BALSAMICO DI MODENA PGI WITH GIANNI DI LELLA AND ANTONINO ESPOSITO

    An Aceto Balsamico di Modena PGI dough and two pizzas including the prized Made in Modena vinegar among its ingredients: this is what the Maranello pizza maker Gianni di Lella - a pizza virtuoso who holds, among others, the title of world champion in the “Pizza Dessert” category – will be preparing next weekend in Sorrento, together with the pizza maker par excellence Antonino Esposito.

    A full on pizza weekend for the gold oil of Modena, thanks to a “tasty” combination between Campania and Emilia flavours. The Consortium for the Protection of Aceto Balsamico di Modena PGI has contributed to the event by providing the Maranello pizza maker with the Aceto Balsamico di Modena for his performance on August 2nd.

    It will be an evening in which two real pizza artists will prepare together original and delicious pizzas with the aim of paying homage to the territory in which Di Lella opened his restaurant.

    A return to origins – Di Lella attended some of Antonino Esposito’s courses, which taught him many tricks of the trade and how to translate them into innovative and new pizzas while always striving for improvement – which has all the flavour of a tribute to the Modena product par excellence. In addition to the vast repertoire of rich and imaginative pizzas which have won him prestigious competition results, there will also be a few original ones. Among the most intriguing and appealing ones are a white pizza prepared with a dough with Aceto Balsamico di Modena PGI and topped with Provola cheese, zucchini flowers and Zibello pancetta, a delicious white pizza topped with Prosciutto Crudo di Modena, arugula, Parmigiano flakes and a drizzle of Aceto Balsamico di Modena PGI, and the exclusive and original “made in Di Lella” creation – which has won him important awards – called Panpera, featuring a crust filled with ricotta, and in the middle a bed of pancetta, pears, cinnamon, smoked Provola cheese and drops of vinegar. There will also be surprises, as the two super pizza makers promise to unleash their imagination in order to best interpret the versatility of Aceto Balsamico di Modena PGI.

    Ufficio Stampa Marte Comunicazione snc di Marzia Morganti Tempestini & C. Tel 335 6130800 Email marzia.morganti@gmail.com www.martecomunicazione.com