A year after the opening of his pizzeria, Pecoranegra Lyon, Mauro Colagreco, three-star chef at the Mirazur restaurant in Menton, invited his friend of ten years, Franco Pepe, considered the best Italian pizza maker in the world, for an unprecedented collaboration .
“Celebrating the richness of Italian gastronomy”
This Thursday, January 16, the two acolytes offered an exceptional eight-course menu, in which we could taste pizza in all its forms. “A magnificent opportunity to celebrate together the richness and creativity of Italian gastronomy,” explained Mauro Colagreco.
A trip to the Halles Bocuse
Fans of the circular economy and local products, they have in common an approach that respects the earth and people. They came with their products from the regions of southern France and Italy. They still couldn’t resist the temptation of going to Les Halles de Lyon to add a cheese from Mère Richard to their ingredients.
“Good for the body”
When we ask them what a “good pizza” is, the answer is simple: “It’s a pizza which gives a taste emotion and which also does good for the body”.
If there were two creations to remember this Thursday, we could cite the Cariofo by Colagreco (artichoke pizza, 24-month-aged Comté cheese and truffle sauce) and the Acciugrana by Franco Pepe (fried pizza with 12-month-old cheese fondue). maturation, Cetera anchovies, parsley, chili pepper and citrus zest).
La Pecoranegra is located 89 rue Bossuet in Lyon 6th
