Rodrigo Beretta, third place in the 2022 Argentine Pizza and Empanada Championship (gluten-free category), is a master pizza chef who represented Julienz Pizza in Buenos Aires and has been in charge of the place since he was 17 years old. In this last tournament, from Il Chef News we did an interview where he tells us about his recipes, his way of seeing the competition, among other news.
(Photo: Exaltación Informa - Instagram)
Mariano Pisani: What are you going to present for the tournament?
Rodrigo Beretta: We already did for celiacs (without tac), which is a complicated category. Thank God we make it in our pizzeria, so it's something we're used to working with.
M: What is the difference in the cooking of those without tac with those that have gluten?
RB: Baking is very similar, what you have to take into account is cross-contamination and the dough is totally different. In my case, I make a mix that is my own, I don't buy commercial premixes. So I went looking for the point until the client was happy.
M: Is there a difference between the pressure of a kitchen and the tournament?
RB: Look, the pressure from my side comes first. Yesterday, Monday, we started the competition, and on Sunday night I already started having fun. But the previous preparation, because you have to think about the recipes, the cooking times, the shopping list. You have to think about a lot of things and that, out there, is the most stressful in my case. I come here to amuse her, I repeat. I'm already enjoying myself, having a good time, making friends. I'm happy today.
Rodrigo in the preparation of the ingredients for the tournament. (Photo: Mariano Pisani)
M: So you see it on the side of fun rather than pressure.
RB: Yes. In fact, the most relaxed I was when I won a category two years ago. So you have to have fun, have a good time.
M: Are you going for another trophy this year?
RB: Come on, come on. Let's see what happens. I'm doing well, I like it. I prepared a lot, I've been preparing since February, so imagine that I had time to try recipes, to mix rare ingredients. I don't know, for example, today I made a pistachio pizza with mortadella, water and oil, but combined they are very tasty. Then you have to find a way around it, see what comes out.
M: And among those combinations, did you think of any outgoing pizza?
RB: Today in the category of pizza for celiacs, I saw that many associated celiac with terminally ill or hospitalized. And in most of these pizzas they put vegetables for topping, arugula, basil, but they didn't add color or flavor beyond the vegetables. So today I ordered a pancetta pizza with cheddar and chives. good light The jury liked it a lot and I was one of the few who made a different recipe in an innovative sense. They all went classic.
M: What do you feel when a person asks for an unusual pizza like pineapple?
RB: I love it. Besides, I'm one to try all the strange things. I have hamburger pizzas, for example, in my pizzeria (the hamburger on top of the pizza), nachos with cheddar. They are strange tastes. I have pineapple with cherries and icing sugar, which is impalpable, that is flambéed. I am to innovate with the theme tastes.
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