Today, all over the world, World Pizza Day is celebrated: the world day dedicated to the most famous Italian dish. In recent years, numerous professionals have interpreted pizza in infinite variations: from the traditional Neapolitan to the gluten-free one, from the fried variant to the gourmet one. To best celebrate this day, we asked for a pizza-cocktail combination to the reality that, more than any other, contributed to making this phenomenon popular in Milan: Dry. Thanks to the pizza chef's inventiveness Lorenzo Sirabella and the creativity of the bar manager Edris Al Malat.
The local
Dry Milano opens in via Solferino 33 in 2013 proposing for the first time a restaurant concept that is as innovative as it is "irreverent". The idea is to combine pizza with contemporary mixology. Dry It is immediately appreciated for its dry, clean, essential and clear identity, as suggested by the name, a tribute to the world of cocktails. The two elements are not only central in the construction of the menu, but also reveal a way of conceiving being together, in a spontaneous, playful and not artificial way. This approach is also reflected in the design of the spaces, permeated by industrial atmospheres in which soft and captivating furnishings with a retro taste are inserted. You move easily between tables, stools and counters to make every moment informal, putting the pleasure of your guests at the centre.
The pairing
The strong point of Dry's proposal is the pizza-cocktail combination. From the menu you can choose to pair any of the pizzas with a classic international drink, or put your trust in the hands of the dining room staff, who will be able to recommend the best pairing between a pizza chef's creation and a bar manager's signature. Seasonal and zero waste is the combination proposed on the occasion of World Pizza Day.
Lorenzo Sirabella proposes Stuffed Focaccia, Raw Bra Sausage, Friarielli & Smoked Provola, a dough that rises for three days and is cooked in a pan in an electric oven. Its rich flavors are those of the winter season: the lightness of Bra Sausage is combined in this case with the depth of flavor of broccoli and smoked provola. In combination, the choice of Edris Al Malat is the Pumpkin Mule, a twist on the pumpkin-flavored Moscow Mulea, sweet vegetable typical of this period, which goes well with the bitter flavor of broccoli. The ginger and lime, characteristic of the cocktail served in the characteristic mug, help to degrease the strong flavors of the pizza and continue tasting it. As per Edris' diktat, the pumpkin is processed in all its parts: if the pulp is the protagonist in the kitchen, the seeds, filaments and peels are used to flavor the alcoholic and neutral base of the cocktail: a vodka, cooked at low temperature and then filtered. To complete the drink, the Liqueur Strega, which brings a spicy and aromatic part, and a cranberry velvet, which gives further freshness and an elegant aesthetic touch.
Pumpkin Mule recipe for 1 cocktail
- 45 ml pumpkin vodka
- 15 ml Strega liqueur
- 15 ml fresh lime juice
- Top of ginger beer
- Cranberry velvet
Glass: mug cup
Technique: build
Who is Edris El Malat
PH.Silvia Sirpresi
Born in Verona in 1992, Edris Al Malat it is formed as a graph. Some experiences as a waiter, carried out in his free time more by chance than by will, made him immediately understand how good he is for a job in contact with people and his passion for spirits, as a good Venetian, does the rest. After a bartender course, he began his first experiences in Verona, at Mazzanti Caffè, then at AMEN Panoramic Bar & Food. In 2019 the decision to land in the Milanese city where, together with Luca Marcellin, learn all the tricks of mixology of research and hospitality and takes care of the opening of the drinc.different. In 2021 he began his first experience as a bar manager, at Dry Milano.
