Recipes for professionals

Coco pizza by Cristian Zaghini


450 Molino Grassi Multigrain or H16 flour
50 g bitter cocoa powder
600 g water
5 g fresh compressed yeast

Biga maturation 16 hours at +19°C


All Biga+
500 g Molino Grassi H12
20 g salt
250 g cold water
20 g extra-virgin olive oil
5 g fresh compressed yeast

Once the dough is finished, place it in a container suitable for the weight of the biga and make three folds. Leave to rise for 1 hour at 26-27°C and then form into balls weighing 280-300 g

Leave to rise for 2-3 hours and then flatten, shape and directly pre-bake for 5 minutes at 260°C .

When serving, reheat the dough disc at the same baking temperature, fill and serve.


Take the duck breast and brown it in a frying pan with a little oil, sage, rosemary, a clove of garlic and orange zest. Prepare a cream of globe artichoke using the artichoke bottoms. Cook them in vegetable stock. Blend with fresh ricotta and refrigerate. Cut the artichoke hearts into wedges and blanch them in salted water for 3 to 5 minutes.

Assemble the ingredients starting with the cream of artichoke then the duck breast with the artichoke wedge next to it. Make a sauce with a red wine or balsamic vinegar reduction.