Pizza Masters:

In these series of events we bring some of the best Pizzaiolos from Italy to Sweden.

First in line: Ivano Veccia, Qvinto, Rome, Italy 

(For the price of the ticket you get admission to the event and a set menu consisting of 6 courses. All beverages to be purchased at the venue.)

The pizzaiolo from Ischia is one of the biggest names in the “Contemporary Neapolitan” style of pizza.

In 2021 he won ”Pizza of the year” award for his “Faraona Capricciosa” pizza while his restaurant is ranked 16th in Italy.

His love and background in fine dining has helped him create a new style mixing elements of “Alta Gastronomia” in his creations.

His pizza “Ischitana” is remarkably smooth, the result of sophisticated techniques and selection of ingredients.

Menu

1.Frittatina di pasta e patate

Fried pasta with potato and pancetta.

Friterad pasta med potatis och pancetta

2.Montanara con ostrica 

Fried montanara pizza, served with Buffalo Ricotta from cheese producer Caseficio Costanzo, topped with a raw marinated oyster, chives and songino salad seasoned with ¨Vin cotto¨.

Friterad montanarapizza, serveras med buffelricotta från Caseficio Costanzo, toppad med ett rått marinerat ostron, gräslök och songinosallad och ”vin cotto”.

3.Lasagna Povera

 San Marzano tomato sauce from the area of Agro Nocerino-Sarnese infused with garlic, melted Grana padano 12 months old, 24 months old Parmigiano reggiano cheese, Ivano oregano from Ischia, basil from campania, finished with Extra Virgin Olive Oil “De Carlo” D.O.P.

San Marzanotomater från Agro Nocerino-Sarnese Tomatsås med vitlök, Smält Grana Padano 12 månader, Parmeggiano reggiano 24 månader, oregano från Ischia och basilika från Kampanien, toppad med jungfruolivolja ”De Carlo” D.O.P.

4.Faraona Capricciosa 

Provolone del Monaco fondue, smocked buffalo mozzarella, topped with curly escarole salad, semi dry cherry tomatoes, fresh hazelnuts, walnuts from Napoli, red bet, guinea fowl cooked 2 ways, finished with Provolone del Monaco D.O.P., black pepper, basil sprouts.

Fondue på Provolone del Monaco, rökt buffelmozzarellla, escarole, semitorkade körsbärstomater, färska hasselnötter, valnötter från Neapel, rödbetor, Pärlhöna på två sätt, toppad med Provolone del Monaco D.O.P., svartpeppar och basilikakrasse.

5.Capricciosa di Mare 

Escarole salad velvet, smoked buffalo mozzarella, Baccalà from Somma Vesuviana grilled on lemon leaf, finished with Capers from Pantelleria preserved in salt, black Caizzo olives dust, semi-dry cherry tomatoes, chickpea pure, Italian pine nuts, rosemary oil, basil and mustard sprouts.

Escarole, rökt buffemozzarella och citronbladsgrillad Baccalà, toppad med saltinlagd kapris frånPantelleria, svarta oliver dust, semitorkade körsbärstomater, kikärtspuré, italienska pinjenötter, rosmarinolja, basilika och senapskrasse.

6. Oro d’Ischia

Melted Provolone del Monaco D.O.P., Fior di Latte, topped with (Molle di bufala) Fabula a buffalo cheese from Peppe Iaconelli, fresh pollen from Azienda Oro D’ischia, Fresh figs, mustards sprouts. 

Smält Provolone del Monaco D.O.P. och fior di latte, toppad med molle di buffala ”Fabula” från Peppe Laconelli, färskpollen från Azienda Oro d’Ischia, färska fikon, senapskrasse.