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.