Pizza is universally loved around the wold and Davide Dulcetta proves this. He has made pizzas in Sicily, Madrid, Australia and now China. We caught up with chef from Pizzeria Alla Torre to find out a bit more about his new gig in Shanghai.

How did you end up in Shanghai?
I'm originally from Sicily and have been a pizza chef for 12 years, but it's my first time in Asia. Before this I was in Queensland, Australia, for one year and before that I was in Madrid. It's a new adventure coming here.

Is it different making pizzas in different places?
Flour, mozzarella and tomato sauce are the most important things you need to make a good pizza. I found good ingredients in Spain and Australia, but here we have to bring them in from Italy with some other things like Parma ham. Probably half of what we use is found locally and half is imported.

What's going to be on your new menu?
We're still working on it, but we're going to introduce three or four more Italian-style pizzas, including one with fresh potatoes and one with prosciutto crudo, Parmesean and rocket. Because of where I'm from, we will also have a Sicilian pizza with anchovies, red onion and Pecorino cheese.

Any crazy new pizzas on the way?
I actually prefer more traditional pizzas. Myself, I just like the traditional margherita with cheese and tomato sauce cooked well done with a thin crust. But in Australia our restaurant had a pizza with everything on it: fish, sausage, pineapple, ham, mushrooms, onion, capsicum, literally everything that I had in the kitchen. It had more than 20 ingredients in it. I didn't like it very much, but the Australians loved it. They would come in, drink alcohol and eat pizza.

DETAILS

What: Pizzeria Alla Torre

Where: 1/F, Unit 166, Grand Gateway Plaza, 1 Hongqiao Lu 虹桥路1号港汇广场1楼166室

Tel: 6447-2267