MASSIMILIANO PRETE
SESTOGUSTO TORINO
L’IMPASTO OLTRE LA PIZZA
WHAT IS
SESTOGUSTO
Sesto Gusto means sixth taste; a mouthfeel and richness carbohydrates can give. This comfort gives the craving for pizza, bread, and most wheat-based dough. This depth drives us to explore new combinations deriving from the most genuine ingredients, making our way through the specialties of the regions of Italy and the world.
CHEF
I am Massimiliano Prete. For years I have been experimenting with the best ways to combine the great tradition of pizza and the art of pastry, a taste for authentic
cuisine, and constant research on leavened products. I face the challenge of working the dough with my hands while adding ideas and innovation, creating light
and delicious pizza.
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.”
OUR GOURMET PIZZA
PIZZ’OTTO
Fluffy high-rise dough, light as a cloud, with a crispy surface to bring out the pure flavor of the wheat.
The great chef Albert Adriá said he’s, “never had anything like it.”
CROCCANTE
Mixed-yeast dough and a high degree of hydration; the long batch fermentation gives it a crisp texture and lingering aroma.
FA CROC®
Dough with a high percentage of all-wheat flour, enriching the traditional stuffed Roman focaccia with a toasted wheat flavor and unmistakable crispness.
This is Gabriele Bonci‘s favorite for its mouth-watering quality.
LA PALA
50 cm long pizza, made to be shared by two people. A favorite of Enrico Crippa, who called it “A breath of fresh air.”
EMOZIONI
Pan brioche base and excellent toppings. Exciting proposals for over-the-top palates.
CLASSICA
Classic dough, unusual toppings, made according to seasonality and raw materials from small artisanal producers.
SPECIALI
An exclusive selection designed for those who love to experiment and like to rediscover the flavors of the past, revisited in a new way.
