Dolomites Dough: Insights from Chef Denis Lovatel

A Slice of the Dolomites overview

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.”

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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