MENU 5/19
7-9 p.m., $100 pp
In this class, we enjoy antipasto, pizza and dolce with Fatto a Mano's Pierluigi Mazzella, who has risen to CT Baker of the Year!
We're cranking up our outdoor wood-fired oven and learning about making pizzas with CT's Baker of the Year, Pierluigi Mazzella in this demonstration-style experience. Naturally, we are going to mangia all the good things below! And, it's BYO vino/adult beverages!
First Bites:
Sourdough Crostino: Fatto a Mano's naturally leavened bread (NY stoneground wheat), topped with melted cow's cheese (Beaver Brook Farm), roasted garlic, black pepper, fresh herbs
Mini Calzone: Fatto a Mano's puff-pastry with spinach & ricotta (Beaver Brook Farm)
Handmade Sourdough Semola Grissini: accompanied by feta-pesto (Beaver Brook farm) & homemade 3 cheese-paprika dip.
Neapolitan-style Pizza:(Demonstration)
Traditional Margherita: Real San Marzano tomato, homegrown basil, homemade fior di latte cheese, artisanal EVOO made in WTF's wood-burning oven
Wood-fired Oven Focaccia with homemade stracciatella cheese, prosciutto crudo (San Daniele) & shaved black truffle
Surprise-Star: Local veggies (TBT), ricotta (Beaver brook farm), smoked uncured bacon (Ox Hollow Farm), sweet Italian sausage (Ox Hollow Farm)
Dolce:
Delizia al Limone: Our fresh lemon delight cake made with organic lemons (Gilbertie's).
Chef Bio
Born and raised on the beautiful island of Ischia, Italy, founder Pierluigi Mazzella fell in love with all things food. His father is a professional fisherman on the island and showed the family what it really means to buy fresh and local. This passion for high quality and sustainable food never left Pierluigi as he moved through his culinary-based high school and into the professional food industry. He worked his way around Italy in pizzerias, restaurants, and artisanal bakeries before moving to the US in 2017.
Before opening Fatto a Mano, Pierluigi worked at popular bakeries in Darien and New Haven. He started Fatto a Mano as a small side hustle from his home kitchen in Monroe, under a Cottage Food permit. In 2021, he quit his bakery job to run Fatto a Mano full time, when the demand started to increase. His neighbors could not get enough of the sourdough breads, biscotti, and most popularly, the artisanal panettone! The decision paid off, as he received the award of 2022 Baker of the Year by the Connecticut Restaurant Association.
Pierluigi's passion drives him to constantly research, learn, and experiment. His goal is to create products full of flavor and personality, made with the highest quality ingredients. Pierluigi wants to share his passion with all of you, and hopefully change your perspective of how certain foods should not be seen as the enemy! Instead, we must be more conscious about the ingredients we are using/eating.
You can find Pierluigi's artisanal products at local farmers' markets, including Westport (year-round) and Monroe (summer), as well as local pop-up events. As he transitions into his first commercial kitchen (with your help), Pierluigi is excited to be able to supply to more farmers' markets and local businesses as his business continues to grow!