Date of publication August 2017
Reviewer Megan Stuart
Stephano Manfredi introduces us to new-wave pizza. In the book he not only looks at the flours used in making the base but also focuses on quality ingredients to go on top.
If you are even vaguely interested in pizza (is it the worlds most popular fast food?) then you will love this book. The publication does the topic justice too with a stiff cardboard cover (very rustic) , quality paper and great illustrations too.
As part of his research into new wave pizza Stefano Manfredi (of Pizzaperta Manfredi in Sydney) has explored the methods and procedures of chefs in Italy who are part of the new wave pizza. Given the locations, chefs and recipes it must have been a fabulous piece of research to undertake…
The book doesn’t just make you want to run out and buy a pizza it makes you want to stay in and make your own. Pork and fennel sausage, artichoke, buffalo ricotta (p 142) and prawns zucchini and mint (p 114). Delicious!