The menu was in the suitcase before leaving
The consultancy had begun in Italy. We already knew the prices of the ingredients in Tokyo: based on those, we had calculated the cost of each recipe and prepared the shopping list. Arriving with that work done left us time for the part that required our presence: choosing the team and cooking with them.
Three days to choose, then everyone at the counter
For three days we worked with the candidates, narrowing the group from thirty to eighteen, and finally to seven. At that point, we could dedicate as much time to each as necessary. We began by preparing the ingredients, before even starting on the fillings.
We wanted those pinsa to taste both places they came from. Along with the products found in Japan, we combined flavors we knew well: prosciutto crudo, gorgonzola, pecorino.
Staying for the first service
We stayed in Tokyo for a dozen days. Some days reached thirteen hours: after the rehearsals, there were four meters of counter to fill and seven people to accompany on the first services. At the reception, I showed the hand-rolled version. The television stations arrived, we did interviews; then we returned to the counter. For me, openness was measured there, when the team we had chosen was preparing the pinsa.
