Pizza has evolved from a simple Italian dish to a global favourite, adapting to local tastes and trends, says Chef Pasqualino Barbasso. The acclaimed pizza maestro, known for his acrobatic dough-spinning skills, was in Delhi for a five-day showcase at Sorrento, the award-winning Italian restaurant at Shangri-La Eros New Delhi, from March 19 to 23.
“While the essence of traditional Italian pizza remains timeless, we have witnessed incredible innovations, from unique toppings to healthier crusts,” he told Patriot, adding that the future of pizza lies in blending tradition with creativity.
Hailing from Palermo, Italy, Barbasso has become a global ambassador for Italian cuisine. At Sorrento, he showcased pizzas that aimed to transport diners straight to Italy. “The indulgent Bolero, featuring creamy burrata and a merlot reduction, and the bold Calabrese, with Parmesan cream, are some of the highlights,” he said. But beyond the flavours, he wanted to offer an experience. “Guests will get to see my acrobatic dough-spinning skills in action, turning pizza-making into a live performance.”
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From craft to performance
Barbasso’s journey into acrobatic pizza making stemmed from a desire to elevate the craft. He explained that it was not something he was formally taught but rather a skill he developed through experimentation. “I wanted to add a sense of wonder to the authentic flavours of Italian pizza,” he said, noting that by combining precision, creativity, and performance, he found a way to make the experience more memorable.
Comparing pizza-making to learning a new language, he emphasised the importance of adapting recipes to different cultures while staying true to Italian roots. “For instance, at Shangri-La Eros, I am crafting pizzas that celebrate India’s love for bold flavours, like the Old West, with its tender chicken and smoky BBQ twist—a nod to local preferences,” he said. At the same time, he introduced the Sapori di Bosco, which stays rooted in Italian tradition with its earthy and refined ingredients.
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Striking the right balance
Balancing tradition with contemporary flavours, he said, requires both respect for classic techniques and a willingness to experiment. “The Faccia di Vecchia from my hometown holds a special place in my heart,” he said, referring to a traditional Sicilian pizza. “But I also love playing with ingredients that appeal to today’s palate.” His approach ensures that while the essence of Italian pizza is preserved, each creation offers something fresh and exciting.
On what makes the perfect pizza, he emphasised harmony between the dough, sauce, and toppings. “A well-made dough is the foundation, bringing texture and character to the pizza,” he explained. The sauce should enhance, not overpower, allowing the natural sweetness of tomatoes to shine, while toppings must be balanced to complement the flavours.
“It is all about simplicity and balance, staying true to the Italian philosophy that less is more,” he said, adding that skill and passion are just as crucial as high-quality ingredients in creating an unforgettable pizza experience.
