Where I Cook
WHERE MY GRAIN IS BORN
Food should be a sustainable choice that is good for the consumer, planet, and farmer.
In 2021, together with Farina Petra, I adopted a hectare of land in Sicily in Raddusa (CT) and 2023 sowed a field in Piedmont between Savigliano and Saluzzo (CN) the evolutionary wheat that at each harvest Molino Quaglia transforms into my evolutionary flour.
An organic flour, with characteristics that vary from year to year. For this reason, on the menu, next to the pizzas made with this flour, the year of harvest is indicated, as with wines.
The characteristics of the final product fully embrace our gastronomic concept, which is based mainly on lightness and taste. Specifically, having in the evolutive flour also a different variety of gluten (and not mono gluten as in classic flour) gives the product even more lightness and an unprecedented aromatic bouquet.
COURSES, TRAINING, CONSULTING
COURSES, TRAINING, CONSULTING
I offer tailor-made training and consulting for companies and industry professionals who wish to deepen their knowledge of yeast products and fine-tune their skills or
their menus.
Send us an email with information about your project, and we will create a proposal that fits your needs.
WHAT CRITICS ARE SAYING
“I put the pizza between my teeth and the feeling was unmatched. It has an absolute meltability. After a second of putting in your mouth, the palate is complete.”
“The pizza we had at Sestogusto was a new discovery for me-they do an incredible and unique job on leavening, really amazing.”
“Massimiliano put himself back in the game once again by going out and combining two skills he has mastered: the science of pastry making and a sensitivity to dough
and leavening.”
“The pizza of Massimiliano Prete is a breath of fresh air.”
“Taste, digestibility, structure-these are the key words in Massimiliano Prete’s work.”
“Massimiliano creates tasting pizzas that are small masterpieces of lightness and flavor combinations. The variations are exciting, and the pursuit of excellence is meticulous.”
“The pizza of Massimiliano Prete is a breath of fresh air.”
