It’s not every day that the world’s numero uno ‘pizzaiolo’ comes to town. So, when UK-based Italian Chef Michele Pascarella, who was recently awarded the ‘best pizza chef in the world’ at the World Top 50 Pizza Awards, decides to conduct a pop-up at JW Marriott Goa as part of the ‘Masters of Marriott Bonvoy and Culinary Culture’ partnership, the country takes note.
From working at a local pizzeria in Caserta, a city near Naples in Italy, since the age of 11 years to moving to the UK at 19 and successfully running his own restaurant, Napoli on the Road, it has been an eventful journey for Chef Pascarella.
During his maiden trip to the country, expect to be treated to his celebrated dishes, as part of the seven-course lunch and dinner on December 9 and 10. His curated selection of entrées, starters, mains and desserts includes his signature pizza, ‘Cheesewick’, made with buffalo ricotta, buffalo mozzarella, blue dry Stilton and Parmigiano-Reggiano chips and ‘Terra’, a white base with truffle baked potato, shiitake mushrooms and fresh black truffle. Known for using only the finest seasonal ingredients, the ‘pioneer of contemporary pizza’ is bound to wow the palate of guests.
In a rapid-fire round with FE, Chef Pascarella talks about his first visit to India, his secret to the perfect pizza and more. Edited excerpts:
- How is your pizza unique?
I simply love what I do, and I believe each and every dish on my menu displays that passion. Our seasonal approach is also fairly unique to pizza—we change the menu every three months to celebrate what nature offers us.
- Your secret to the perfect pizza?
Hard work and sacrifice are the only way to be at the top.
- Thin crust or thick crust? What’s better?
I genuinely do love all kinds of pizza. I prefer high crust, but there is only one important thing—the pizza must be of good quality. It doesn’t matter if it is crispy, thin or thick.
- What’s the best cheese atop a pizza?
Fior di Latte (fresh, semi-soft cheese made from cow’s milk), of course.
- What’s a no-no on pizza?
That would have to be pizza with fresh fruit on it.
- Would you put pineapple on your pizza?
I believe that pizza with pineapple should be illegal.
- What ingredient from India would you top a pizza with?
I think India has many interesting herbs and spices that I would love to experiment with. Goa also has very good chorizo that would work well atop a pizza.
- Pizza with cutlery or hands?
As is customary in Naples, it is always with hands—no cutlery allowed.
- What’s better than a pizza?
I believe that nothing is better than a pizza.
- What does your favourite pizza look like?
My idea of pizza is simple—it needs to be made with high-quality ingredients and be full of vibrant colours.
Mini Ribeiro is a freelancer
