When the term “pizzeria” is tight: Fuori Tempo, the leavening lab with creative toppings in the province of Turin.
The restaurant
Fuori Tempo, in Chieri, in the province of Turin, is a “bistro of leavened goods,” a new interpretation of the pizzeria, which is closer to a laboratory of research and experimentation, where pizza&bakery chef Davide di Bilio plays, creates and puts his painstaking doughs at the service of haute cuisine toppings, carefully designed along the thread of quality. This restaurant, with its attractive and contemporary design, was born after the experience gained at the historic location in Canale, in the province of Cuneo (still open), as a spin-off more focused on innovation.
Despite the remarkable achievements such as the entry in the new “ Guida Pizze & Cocktails” by Identità Golose, the 3 Spicchi Gambero Rosso obtained for the historical location in Canale, and the presence in the Italian ranking of 50 Top Pizza (at position #68), Davide's first characteristics, which emerge in every chat, are his lively curiosity, his continuous amazement in front of the always new potentialities inherent in the raw materials he encounters, and his desire to constantly put himself at stake in the comparison with his colleagues. These characteristics are certainly the secret of his leavened products, along with the different types of unrefined flours made from stone-ground wheat, the long leavening, with different processes designed specifically for each dough, and the pre-baking in a wood-fired oven.
Fuori Tempo's gourmet pizzas are the result of years of careful work, research and training: Davide has studied a lot, still enthusiastically invests his “vacation” days to do so, and is convinced that a good pizza maker must have solid skills, as well as the desire to always improve. He started with the basics of classic pizza by attending courses at the Verace Pizza Napoletana Association in Naples, then met the great masters of contemporary world pizza in the course at the University of Pizza in Vighizzolo d'Este. Inspired by Simone Padoan, Renato Bosco and Massimo Giovannini, he has consolidated a personal working style, but he still does not stop, because pizza is passion, and passion cannot be tamed.
And so he creates in his bistro, together with his wife Virginia Scarsi, the restaurant's communications manager, a clever format, now in its tenth appointment, called “Cena d'Autore”: an occasion in which Davide offers his expertise in doughs and puts it side by side with the skills of guest chefs, who contaminate and enrich Fuori Tempo's gourmet pizzas with their recipes. Beautiful occasions for professional exchange, always accompanied by live music and wine or mixology pairings, where producers, along with chefs, also give voice to their work by entertaining guests with pleasant talks that take place during dinner.
At each of these appointments it is a joy to see Davide's boyish enthusiasm, always ready to highlight his guests' strengths and adapt his excellent yeast products to their style, without ever losing his own identity. For him, these moments of confrontation are precious, he explains, because they push him to test his own limits and go beyond them, in the service of taste and quality.
The pizzas
The result of this passionate and open-minded attitude are pizzas with soft, melt-in-your-mouth textures such as those with a base of cornmeal, spelt flour and sunflower seeds, delicious in the Piemontese version, garnished with roasted peppers and Castelmagno cheese fondue, or crispier pizzas such as the Roman-style palette with a blend of semi-wholegrain flour partially from sprouted wheat, spelt flour and chickpea flour, excellent with codfish mantecato, squid ink crumble and port reduction.
But Davide's experiments at events are also very interesting, such as the dough with Evolutiva flour and black brown rice flour tasted during January's Author's Dinner, created by four hands with chef Luca Andrè of the Turin restaurant Soul Kitchen, who is capable of working magic with vegetable raw materials, and who proposed for the occasion a topping with creamy onion edamame, ginger spinach, fried inoki mushrooms and fermented black garlic cream.
In addition to pizzas, another protagonist of the menu is bread baked in a wood-fired oven, with all the vitality of sourdough and the authentic taste of wheat: in fact, the appetizers have him as the protagonist, in different versions, accompanied by seasonal vegetables, butter and anchovies or local cured meats and cheeses. And so Fuori Tempo proves to be a reference point for those who love to discover new horizons of taste, a place where tradition and modernity dialogue through unique doughs and unexpected toppings of undeniable quality. Davide Di Bilio's passion is tangible in every detail: from the meticulous care given to each product, to the creative collaborations, everything is intertwined to give you always pleasant and stimulating evenings.
Contact
FUORI TEMPO CHIERI
Via Principe Amedeo 30, 10023 Chieri (TO)
