Francesco Martucci and Diego Vitagliano will be uniting their talent for a charity dinner in London to be held on 26th November at 7:30 pm (local time) at Gloria in Shoreditch, an establishment owned by the Big Mamma Group. The pizza chefs from the two best Italian pizzerias for 2024 ranked by 50 Top Pizza, the leading guide in the sector, will give life to a truly unique evening.
Only 65 places are available at a cost of 101 euros. All proceeds will be donated to the humanitarian organization INTERSOS to support their project which provides assistance and protection to unaccompanied minors separated from their parents in war zones. Founded in Italy, INTERSOS is an international organization that intervenes as a first responder in emergency and crisis situations bringing immediate assistance to persons whose lives are threatened by conflict, violence, extreme poverty and natural disasters.
Gloria in Shoreditch is an establishment within the Big Mamma Group. It is famous for its artisan pizza and has been previously recognized by 50 Top Pizza. Gloria will host this event free of charge and, in the same spirit, the two pizza makers will not be accepting any compensation for their services. They will also be donating the raw materials used in creating their pizzas.
To participate in this event, a donation must be made to INTERSOS at the following link:
https://www.intersos.org/en/one-night-in-london/ until the 65 places are sold out.
The Menu:
The antipasto and dessert will be curated by Filippo La Gattuta, executive chef for the Big Mamma Group in the UK. Francesco Martucci and Diego Vitagliano will be welcomed and presented by Andrea de Michele, head pizza maker of the Big Mamma Group in the UK.
Pizzas by Francesco Martucci
• Futuro di Marinara: cream of roasted tomato, caiazzane olives, anchovies, orsino garlic pesto, Salina capers, oregano.
• Saturnia: cream of roasted tomato, DOP campana buffalo mozzarella, black garlic mousse fermented with soy, caiazzane olive powder, Salina caper powder, crunchy onions, red tuna bottarga, Fontana Lupo extra virgin olive oil.
• Le 7 consistenze della cipolla: new dough (soft wheat, durum wheat, spelt, rye, rice, buckwheat, corn, flax seeds, pumpkin seeds, sunflower seeds, millet seeds), cream of onion, fermented onion, crunchy onion, blackened onion, onion mayonnaise, onion gel, onion jam, fiordilatte
Pizzas by Diego Vitagliano
• Abra-ciami: double crunch pizza, smoked provola, carpaccio of smoked angus, sweet paprika, fleur de sel, arugula, charred mayonnaise.
• Che Cavolo: cream of black cabbage, anchovies from the Cantabrico sea, walnuts with curcuma, fried black cabbage leaves.
• Colpo di testa: leaks in butter, fiordilatte mozzarella, cuvé pepper, coppa di testa (a cured meat), cream of papaccelle (Neapolitan bell pepper).
About Big Mamma
The Big Mamma squadra? It’s more than 2000 boys and girls passionate about Italian food. One goal: making your Big Mamma trip the best part of your day.
The adventure began in 2015 with Victor Lugger and Tigrane Seydoux, two guys passionate about Italy and its welcoming vibe. They spent 2 years travelling across the boot sourcing the best products from Emilia to Puglia.
Since then, the crew has opened 26 trattorias in 7 countries and a 4,500 sqm food market
– La Felicita in Paris, France. They work directly with the 170 producers and are constantly exploring new facets of Italian cooking from pizzas to Italian meats with every opening. Each trattoria has its own vibe, and everything is homemade: from the pasta fresca, to the fluffy Neapolitan pizza, and creamy gelato. The mission of this passionate team? To offer delicious, authentic and generous Italian food at affordable prices, served with a smile.
