Pizza Virus Travels to Spain, Infects Greatest Chef in the World

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New York isnt the only place where fine-dining chefs have fallen in love with realized the profitability of pizza. According to the L.A. Times, no less than molecular gastronomist Ferran Adri wants to open a pizzeria (yes, a plain and simple pizzeria) in Barcelona and is touring Italy to learn the tricks of the trade. Ferrans brother Alberto (his partner at the purportedly money-losing El Bulli) admits its all about the Benjamins, or Euros or whatever: We are able to continue because El Bulli is a strong brand, he says, But I don't want to cook for just a few people. And what's simpler than a disk on which one lays the ingredients of a pizza? Indeed! Except that Italys proud pizzaiolos arent happy. The Times points out that in Italy the idea of a fine-dining chef suddenly turning into a pizza maker is not just foreign its preposterous. Heh. And a Capri pizza master says: The secret of the pizza is inside the blood. You don't wake up one morning and improvise yourself as a pizzaiolo You are born pizzaiolo. Are you listening, New York chefs? Now step away from that brick oven youre building

El Bulli Chef Wants A Piece of the Pizza Pie [LAT]