Filed under: Dining
What does the chef at the world's best restaurant do for an encore? How about opening a pizza joint? The LA Times reports that El Bulli chef, Ferran Adria has been in Italy studying pizza making. it's quite a change in direction for a man famous for his devotion to molecular gastronomy. But Adira has promised that his planned pizza restaurant in Barcelona, Spain will be a straightforward affair, no foams, no liquid nitrogen or strange balls of flavor, just your basic pizza pie.
Some Italian chefs are skeptical about the pizza skills of Ferran Adria and his pastry chef brother Alberto feeling that pizzamaking is more of a calling than something you can just quickly pick up. But for the Adrias the new planned venture offers a chance to cook for far more people than the small amount who eat at El Bulli each year. Let's just hope we don't see Adria frozen pizzas in the market in a few years right next to the Wolfgang Puck boxes.