Antonio Pappalardo
I was born and raised in the family restaurant in Rezzato and I have always seen the restaurant as a home, a place of the heart. This has always been my goal at Cascina dei Sapori and it will be the same at Inedito.
For 13 years I have been at the helm of “La Cascina dei Sapori” pizzeria, with which I obtained important awards and satisfactions, such as the 2 cloves on the Gambero Rosso Guide and the inclusion of my restaurant on dedicated guides such as Identità Golose and the Espresso Restaurants of Italy.
Finally, in 2020, we entered the top 50 of the 50TopPizza ranking, the online guide dedicated to the most loved leavened product in the world.
In addition to the continuous research work for my premises, I am also engaged in consultancy activities in Italy and abroad.
THE LEAVENER
“The research on leavened products is continuous, because we never stop learning and improving. Depending on the dough I want to make, I select the yeasts, create the flour blend and choose the right leavening times. So I do a lot of research with my team to find a balance to obtain a light, tasty and digestible product, like the one you can taste here “.
CAREFUL SELECTION of OUR RAW MATERIALS
The seasons dictate the rhythms of Inedito’s menus; we do not compromise to ensure the excellence of the raw materials we use.
“KM ZERO” is not a binding factor for Antonio Pappalardo. What matters is to have the best that the market has to offers at that moment, regardless of where it comes from.
This led him to visit and to know in person each producer, farmer, cheese maker and artisan with whom he collaborates, creating a relationship of close trust.
This for Antonio is the best way to respect their work and enhance it to its best in order to present it to the final consumer.
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