Following on from my Eating in Italy (Padua), my aunt took us to Gianni Calaon’s restaurant Rivoluzione Pizza, who has won 4 World Championships for his pizza. All trophies are proudly displayed in the restaurant.
Some appetisers were brought out – small pieces of soft bread topped with a savoury chive mousse.
We tried the famous rectangular pizza (50 x 25 cm) with a half/half option – the 2013 world’s best pizza (on the left) called ‘Sua Maesta‘ consisting of fior di latte, confit cherry tomatoes, stracciatella sabelli and a basil emulsion; and the 2010 world’s best (on the right) called ‘Nicoletta‘ of prawns, scallops marinated in prosecco, zucchini, rockmelon, fior di latte, zucchini cream, ricotta and basil mousse.
Both pizzas are so different. You’ve got a nice and simple margherita-style pizza with tomato and basil, compared to a gourmet seafood, fruit and mousse pizza! Considering the name of the restaurant (revolution pizza), the pizzas here are not the traditional thin bases but more deep-pan style, soft with crunchy edges. I wasn’t a fan of the seafood pizza but I did appreciate the balance – sweet diced rockmelon offsetting the richness of the mousse.
We also tried the ‘Napoletana‘ with tomato, fior di latte, anchovies, capers, olives, and spicy salami. I’m not that keen on anchovies or olives (which I picked off), but the other two seemed to like this.
It was great to try and tick off the list but I still prefer Pizzeria El Gaucho.
Rivoluzione Pizza
Via Federico Chopin, 6, 35132 Padova PD, Italy
Other chapters in the Eating in Italy (Padua) series
- Patisseries and gelato
- Trattoria al Bigolaro
- Pizzeria El Gaucho
- Locanda Bel Fiore
- Val Pomaro
- Balsamic vinegar in Modena
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