Pizza? Bah! Say hello to the pezzo, the love child of Guy Grossi’s 48-hour fermented pizza dough and the pita pocket.
The Melbourne chef invented it while experimenting at his salumi joint Ombra – instead of stretching the dough, he baked it as a bun, broke it open and found it was hollow. Cue fillings such as meatballs and sugo, and cotoletta with Italian slaw and white sauce. Grossi has done his research ahead of opening a dedicated pezzo shop in the CBD later this year and found similar things in Rome. “We’re saying it was born in Italy, raised in Melbourne,” he says.
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