Makekosa is on the corner of Floridablanca and Compte Borrell, right in the heart of bustling Sant Antoni. With beautiful products imported straight from Italy and a wood-fired oven, they make some of the best pizzas and fresh pasta around. Chef Rolando Sangiovanni shares some cooking secrets to transport you to the corners of Italy in your own home.
Where are you from?
I am from Milan and my associate Marco is from Palermo.
Where does the name Makekosa come from?
It comes from the drawing that is our logo, which is a chef who is sleeping instead of working. We decided on the name “Makekosa”, which can be translated as “What are you doing?!” in English or “¿Qué estás haciendo?” in Spanish.
Which are you star ingredients? The ones you can find in almost every dish.
Tomatoes and mozzarella.
What is the best way to make a pizza at home? There are a lot of different opinions out there…
You need to make your own white flour pizza base. For that you need 00 flour (that’s not a typo, that’s a flour), yeast, salt and water. Then, you need a good tomato sauce – not fried tomato sauce! The best one is Gusta Rosso, which is lovely and delicate. And, last but not least, the cheese; the right pizza mozzarella or bufala campana mozzarella. After all of that, the rest of the ingredients are up to you!
And with that, let’s get to the tiramisu!
- Prepare the coffee beforehand so it can cool down.
- Mix the mascarpone with the cream and the sugar.
- In a bowl, combine the coffee and marsala. Then prepare the biscuits: wet them (not too much) by dipping into the coffee-wine mix. Use them for the first layer of Tiramisu to cover the bottom of the dish (ideally glass). You can also make individual portions in glasses.
- Now, to build the tiramisu layer biscuits first, then mascarpone, and repeat two or three times. Leave that to chill in the fridge for at least 6 hours.
- Before serving, sprinkle the cocoa over the top. And no sleeping on the job!