Sartoria Panatieri

From a pizza hotspot in Barcelona comes an imaginative and handsome book full of ideas for both the pies as well as house-made ingredients which they incorporate, particularly cured meats. Author Rafa Panatieri was born in Brazil to an Italian family. A restless spirit who trained as a veterinarian before heading to Europe to cook for, among others, the Rocas, he opened his neighborhood pizza shop on a Barcelona side street, where it quickly became a destination. Prioritizing locally produced ingredients, Panatieri and his business partner Jorge Sastre (also a fine-dining escapee), have developed a distinctive range of pizzas and related dishes: Sartoria’s Margherita is made with a roasted cherry tomato sauce and dotted with basil hollandaise Potatoes, cured pork belly, and bottarga top another pie which is garnished with an egg yolk Roasted carrot cream, pickled carrots, goat’s ricotta and fried pork rinds grace another Mascarpone and figs are matched with cured pork loin In addition there are a cluster of intriguing starters, such as celeriac in three textures, a few calzones and focaccia, and even some desserts. An ambitious and interesting treatment. Hardcover. Color photographs throughout. In Spanish and in English.