FOOD FILE:Next week, Fran Carroll from Bistro Bianconi in Ranelagh, Dublin 6 and Michael Harnsse of the chain's Galway branch head into the lion's den of pizza-making, as it were, when they take on the Italians on home ground in the Pizza World Championships in Salsomaggiore Terme near Milan.
It won’t just be the Italians they have to impress – up to 500 competitors from more than 20 countries are taking part in competitions to find the fastest pizza maker, the largest dough stretch, freestyle pizza tossing and of course, best pizza (classic and Napoletana, which must be made following strict guidelines laid down by the Italian Ministry of Agriculture).
But the Irish lads are going into battle full of confidence, having claimed a win and a third placing in the “international” class at the recent World Pizza Games in Las Vegas. Carroll’s winning pizza, called Jameson Black, is made with a Jameson whiskey dough, topped with Clonakilty black pudding, crispy bacon, Cashel blue cheese and Jameson infused apple slices. Harnsse took third place in Vegas with his Michelangelo, the chain’s signature pizza, made with pepperoni, goats’ cheese, caramelised red onions, pesto and grated Parmesan.
Carroll’s World Pizza Games success was almost scuppered when first his stash of black pudding was impounded by US customs officers – there was a back-up supply in his luggage – and then he was involved in a mid-air emergency when a door opened on landing during his flight from Chicago to Las Vegas.
You can try the Jameson Black pizza (€15) at any of the chain’s four branches in Dublin, Galway and Sligo, until Easter. See www.bistrobianconi.com.