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Fabio Zanetello and Pasquale Moro are the two winners of the Acqua di Chef 2020 contest Pizza category. In this video they present a pizza dedicated to Milan: the high hydration dough (75%), made with the autolysis technique, gives life to a pizza alla pala stuffed with the most succulent Lombard dish, Cassoeula (Pork and Cabbage Stew), specially revised for a topping unprecedented with a very very high caloric rate.
In collaboration with Ferrarelle www.ferrarelle.it/
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