Understanding the Rhythm of Mountain Pizzas in Dolomites

Dolomite Dough: Understanding the Rhythm of Mountain Pizzas overview

Chef Denis Lovatel's philosophy of understanding and respecting local ingredients and traditions is showcased in his exclusive Pizza di Montagna menu at COMO Alpina Dolomites, where pure spring water and mountain herbs play key roles in creating light, flavorful pizzas that reflect the changing seasons.

Important details from the source

• Chef Denis Lovatel talks about pizza dough as though it has a will of its own.
• “I realised that my role wasn't to control the dough, but to understand it,” he says.
• “Fermentation is a living process, and every dough has its own rhythm.”.
• It is a fitting philosophy for a man who grew up at the foot of these mountains, where his family's pizzeria, Da Ezio, opened in 1977.
• It was there that Lovatel learned his first and most enduring lesson.
• "The Dolomites teach you respect — for time, for the changing seasons and for the resources they provide," he says.
• "True richness lies not in adding more, but in stripping away the unnecessary.".
• Lovatel is widely credited as the pioneer of Pizza di Montagna — mountain pizza.
• "It is a way of understanding a place." Before developing a menu, he tries to understand the history of where he is working, the people who live there, and the traditions that define it.
• In the Dolomites, that has meant years spent alongside cheesemakers and foragers.

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