n.102 JUNE 2020
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We have developed a complete range of flours, blends and high quality products for pizza, excellent ingredients to express your personality. Discover your ideal flour on le5stagioni.it
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editorialis
Pizza after Covid-19
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fter the Covid -19 pandemic, nothing will be the same. This is the first consideration that all restaurant workers in Italy and abroad are making. Being the event a pandemic that has affected and is still affecting the whole world. The fear for contagion, the imposed social distance, the continuous sanitization of the locations will certainly lead to change the layout of the premises and a different approach to consumption. Will pizza world also undergo all these changes? In this case, we feel like saying that the answer is no. In its primary essence, pizza will maintain its soul of simple food, easy to be eaten, easy to reach. There is no doubt about this. The lockdown period must serve to review the organization of the premises and the service, implementing new security and healthy sustainable procedures, it is
necessary to let the customers live the experience of a pizzeria as close as possible to what they expect. We are on the eve of a new challenge that must be faced with enthusiasm and trust. In this regard, we collected some reflections of authoritative exponents of the pizza world that we summarize in the following concepts: “pizza is a product which satisfies palate and mind, it touches people in its senses, it gives emotions, joy, desire to share the experience with family and friends, it allows socialization and facilitates to stay together. When this emergency passes, people will start again to socialize without fear, they will have a great desire to come back to eat in a pizzeria, pizza will always have a privileged place as far as it is able to offer values in terms of economy, quality, sharing and socialization.�
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Exhibitions
A global edition, both physical and digital, starting on October 8 and continuing for six months all over the world
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erra Madre Salone del Gusto will go ahead in 2020, with a new and profoundly different dimension in response to Covid-19. For six months starting from October 8, the event will involve the 160 countries of the Slow Food network through a mix of digital technology, diffuse physical events and innovative formats. The most important event dedicated to good, clean and fair food, the environment and food politics organized by Slow Food, the Piedmont Region and the City of Turin will not be stopped, and reaffirms its commitments to shaping the future of food.
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THE NEW EVENT A completely redesigned event, starting with some key points and goals: The future of food. To drive a broad debate starting with the Slow Food vision, thanks to the contributions of producers, researchers, experts and scholars, because it’s never been more important to think about good, clean and fair food for all: to understand the causes of the pandemic, initiate change and make society fairer and more sustainable, and build a better future than the one predicted before Covid-19 arrived.
Exhibitions
The Slow Food and Terra Madre network. To capitalize on its strengths, its projects and its people—the commitment of a million activists in 160 countries—to influence the daily behavior of people around the world. New geographies. To confirm the theme already chosen for the 2020 edition: in this historic period of souverainism, nationalism, walls and barbed wire, Slow Food proposes a new vision which speaks of roots rather than barriers, of cultures rather than nations; food without political borders but with deep roots in the areas it’s produced. A new event. Terra Madre Salone del Gusto 2020 begins a digital revolution that will, over a six month period, offer opportunities for exchange and dialog among network delegates and the general public regarding new models of food production and distribution. The 2020 edition of Terra Madre Salone del Gusto begins on Thursday October 8, and during the following four days, as originally planned, will develop a rich program of digital and physical events that unite the thousands of nodes of the Slow Food network and its million activists, as well as many other organizations, institutions and businesses. The event will continue over the following months with an extraordinary calendar of initiatives across 160 countries that interpret the themes and respond to the challenges for the future of food, the planet and all its inhabitants. In line with the evolution of measures to contain Covid-19, the possibility of international travel and events involving a global audience, the marathon of Terra Madre Salone del Gusto 2020 will return to Turin, having crossed every continent, and conclude in April 2021 with the celebration of the Slow Food International Congress. terramadresalonedelgusto.com/en/terra-madre-salone-del-gusto-2020-reloaded/ 5
News
The anti-Covid-19 guidelines
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acilitating restaurateurs in the restart, providing practical indications, recommendations, organizational measures, easy-to-use checklists and innovative solutions: this is what the document with antiCovid-19 guidelines provides. It was edited by the Italian Paola Cane, expert in food safety and crisis management and Jocelyn Lee Lion (USA). The initiative, created with the contribution of an international team in Italian and English, can be downloaded free, for all catering operators. The guide was published on 7th June on the occasion of the event “World Food Safety Day”, by typing the address www.miasolution.it. The document is prepared on the basis of the indications of the World Health Organization and the guidelines given by the European Commis-
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sion, the CoC and the European and North American national health authorities. The guidelines include all the specific operating indications of the catering sector to protect the safety of operators and customers, including how to enter and welcome customers, the use of digital or disposable menus, table service and so on. Furthermore, it provides indications about the safe management of any children’s areas, the secure payment method, the management of Home delivery and take away services, the redesign of the layout of the premises, the hygiene measures “(ANSA). Y39-GU / Here is the link: https://irp-cdn.multiscreensite.com/4dc1dd78/files/uploaded/EN%20COVID19%20RESTAURANT%20P%20CANE%20 J%20LEE%20EN.pdf
Neapolitan quality and tradition The mobile oven is built in our factory, it is based on a metallic support stand and is shipped fully assembled to the chosen destination. It’s easily movable using a hand pallet truck and this allows to easily change place in case of need and/or exigence. It is supplied fully tiled of decorative external covering choosen by the client within the range of possible options (ceramic mosaic tiles size cm 2,5 x 2,5 or palladiana marble flakes), 2 lateral marbles, steel door as mouth closing and steel tube 250 mm in diameter placed on the upper part of the dome for the connection of the exhaust system. Given in four different design with wood or gas alimentation. In this last case a double flame burner complete of electronic unit control will be installed (max thermal power 29.000Kcal/34 KW). http://www.stefanoferraraforni.it/en/
advertorial
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The best ready-to-use creams for chefs and pizzaiolos
he authentic Demetra flavor is “dressed” in innovation. Demetra offers a new line of high quality ready-to-use creams in an innovative bag with an exclusive design to garnish and fill in a wide range of sweets and savory preparations. From today stuffing will no longer be the same. Everything will be easier: Cut and fill, in the blink of an eye. No more spoon or spatula. The direct use of the product on the preparation avoids external contamination and ensures a longer shelf-life after opening. In fact, thanks to its convenient and comfortable envelope sealer, the package closes easily and can be used again when needed. Greater security with the closure save-freshness. The “technological” combination between the Demetra exclusive design bag and the DIVA System process (see below *) guarantees all the advantages of vacuum cooking at low temperature and less
thermal stress. * DIVA System combines vacuum cooking with direct steam injection. Compared to traditional systems, it allows you to: • cooking at low temperature while maintaining the fragrance of the raw materials; • reduce the amount of oxygen in contact with the product avoiding oxidation and therefore the degradation of the color and flavor of food; • minimize the dispersion of the natural scents of fresh raw materials outwards by keeping them inside the preparation ready to be packaged. The CREM A’ POCHE are ideal for a lot of preparations: Pizza - Hamburger- Vol-au-vent – Cakes Crepes - Brioches – Sushi – Bruschettas – Salads. THE LINE INCLUDES: Truffle Cream - Asparagus Cream - Artichoke Cream - 4 Cheese Cream. At the LINK below there are photos and a demo of how to garnish a pizza: www.cremapoche.it/
Truffle Cream
Artichoke Cream
Asparagus Cream
4 Cheese Cream 9
advertorial
Protection panels by To avoid social distance in total safety in the premises
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i.Metal has designed the exclusive protection panels, which respond to the request of restaurateurs to use every space in their restaurants and bring customers closer, by respecting the health provisions. Gi.Metal is aware that the world of catering is a moment of sharing and conviviality: fundamental values that cannot be put aside in spite of this difficult moment. The premises, at this moment, are called to a necessary change to preserve everyone’s health, while
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trying to maintain an environment as similar as possible to that before the emergency. Gi.Metal has projected and realized protective panels that allow to keep the number of place settings in the premises and save the takings, avoiding to space the tables and at the same time ensuring maximum safety for customers. Gi.Metal protection panels, compliant with the law on spacing, are composed of a stainless steel structure and a perfectly transparent PVC panel, which guarantees a bright and pleasant environment. gimetal.it
They are available in 3 sizes
What are the characteristics of Gi.Metal protection panels? Let’s find out together: • They are light and can be moved easily; • They are modular: multiple panels can be used to create walls of the desired length; • They are flexible: they can be assembled at will, to create even curved walls; • They are safe thanks to the stable support base, which ensures that the panel does not tip over in the event of an impact; • The PVC panel is totally transparent and very easy to clean; it can also be purchased individually and can be replaced in just a few steps. • Assembling the Gi.Metal protection panels is really very simple with the help of the tools contained in the package.
The product is contained in a small and strong box, without risk of damages. The Gi.Metal protection panels are the ideal solution that allows advantages for everyone, creating a safe environment for the customer and allowing the restaurateur to adapt them according to the arrangement of the tables in his room in complete freedom. Gi.Metal is a symbol of excellence for the production of catering tools in the world and always supports all restaurateurs. Find out more at https://gimetal.it/it/shop_on_line/covid VIDEO LINK: https://www.youtube.com/watch?v=Be9gRPmVBAI&t=4s
170 cm wide panel that allows you to protect two people sitting at an 80x80cm table. [Width: 170 cm, Height: 175 cm] https://bit.ly/2zUYta9
100 cm wide panel to be used single or connected in series, to form a wall of the desired length, even being able to take a curved shape. [Width: 100 cm, Height: 175 cm] https://bit.ly/2WSML8X
Panel with “bridge” structure so that the PVC panel is at the height of the table: designed for longer tables so that customers can sit next to each other without being spaced apart. [Width: 170 cm, Height: 175 cm] https://bit.ly/2WR2eqc
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ristochef
by Marianna Calderaro
Burnt wheat fagottini
stuffed with eggplants, ricotta and basil served on a fondue of Cacioricotta with candied cherry tomatoes Fresh pasta represents one of the pillars of Italian gastronomy, it is the perfect synthesis of simple and genuine ingredients, manual skill, creativity and variety
Teacher, chef, cooking tutorial and gastronomic consultant, Marianna Calderaro is a FIC member, a passionate professional and will handle this new section on Pizza & core collection. Her experience and preparation were formed with the Professional Course at the Eccelsa Institute; participated in professional courses and won competitions; she collaborated with ALICE TV where he carried out cooking tutorials within the television program “Casa Alice”, she also took part in the 7th Edition of Masterchef, working under the guidance of chefs Bruno Barbieri, Antonino Cannavacciuolo, Antonia Klugman. Selected as a teacher by the CEF (European Training Center), she currently works at Masseria Montalbano - Masseria Villaggio of the sixteenth century.
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The recipe that I chose to propose you focuses on the “grano arso”, that is burnt wheat. It deals with a whole meal flour derived from burnt wheat grains left on the ground. It was born some decades ago in the Daunia territory in the middle of the Apulian Tavoliere: it was a tradition of the farmers that of burning of the harvest stumps in order to easily collect the wheat fallen on the ground covered by vegetation; today the seeds are toasted, like coffee beans. The result is a whole meal flour, with more proteins and minerals, with an intense, smoked flavor, with scents of almond, hazelnut and roasted coffee. Burnt wheat flour should never be used alone but mixed with other flours in a quantity that can vary according to the product you decide to obtain.
Ingredients for 4 people For the Fagottini • 210 g Semolina • 90 g Burnt wheat • 3 Eggs • 1 tea spoon Evo oil For the Candied cherry tomatoes • 300 g Datterino or Ciliegino tomatoes • Icing sugar • Salt and oregano • Extra virgin olive oil • 1 clove garlic
• 2 leaves basil
For the eggplant filling • 500 g eggplants • 100 g Ricotta • Basil • Salt • extra virgin olive oil Fondue • 200 ml Fresh milk cream • 100 g Grated Cacioricotta
PROCEDURE
Mix the 2 flours and place them on the work surface, break the eggs at room temperature in the center and add a pinch of salt. Mix the eggs with a fork, by mixing them with the flour. Add the oil, knead the dough, when it starts to take consistency knead it for about 10-15 minutes. When the dough is firm and elastic, form a ball and let it rest for at least 30 minutes covered with a sheet of plastic wrap or a cloth. Wash and cut the tomatoes in halves. Put them in a pan with garlic and basil leaves, season with icing sugar, salt, oregano and extra virgin olive oil, bake at 90 ° for 90 minutes. Put the sauce in the mixer and sift for a smooth sauce. Wash and cut the eggplants in half, cut the surface with small oblique cuts and place the basil leaves inside, seasoned with salt and extra virgin olive oil, bake at 150° C for about 45 minutes. When, cooked, remove the eggplants pulp with a spoon, mix with the ricotta and let rest in the fridge. Roll out the dough forming long thin strips, cut into a square shape, put the filling in the center with the help of a piping bag, close the “fagottino” by forming an X with the flaps. Heat the cream in a saucepan, pour the grated Cacioricotta and warm almost at boiling time. Emulsify and pass through a sieve. Cook the bundles for a few minutes in salted boiling water. Drain them with a skimmer, transfer them gently into a saucepan with some spoon of candied tomato sauce, let them flavor. Put the fagottinos in the soup plates on the ricotta cheese fondue.
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