Pizza&core International N. 104

n.104

AUGUST 2020

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Before and after

he world of catering has deeply changed. The covid -19 is like a watershed, nothing will be the same as before, we only hope that the after would be better. Two increasingly decisive factors are guiding the change that is envisioning: on the one hand the security for which Covid will have in fact marked a point of no return, and on the other the use of technology, which will be increasingly incisive in the world of pizza and catering. Not only in the kitchen, but also with regard to all the other factors that contribute to the management of a restaurant. An example comes from the exponentially growing world of delivery, which founds its basis and performance on the use of technological platforms. The recent change is also induced by new ways of doing catering, here a revolution is upon us and we are referring to Ghost, Dark, Virtual kitchen. Let’s see now what are we referring to: in the USA they are already a reality and we can bet that in a few years they will also be protago-

editorialis

nists in Europe. Ghost is a restaurant that supplies delivery platforms with its own brands or signs; the Dark Kitchen, on the other hand, is managed by a traditional restaurateur who dedicates a space to delivery; while in a Virtual Kitchen, an established brand or company enters a market where is not present, through a franchise agreement. The change is supported by technology and this fact is therefore irreversible.

We take note of it and we mean that it would be a valid way to survive to the crisis. We also here in the editorial staff of Pizza & core international are very curious to look at this new revolution. Even our editorial project dedicated to the world of pizza and catering changes and is renewed, in order to ride this time of changesets. More digital, more social, new communication tools, video and multimedia, always with the latest content. And all this always with the same unchanged passion.

Giuseppe ROTOLO

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news

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news

Food operators and

digital culture

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ospitality, quality, marketing and location are undoubtedly very meaningful aspects for the success of any commercial activity, but the real categorical imperative for an operator in the food & beverage sector today is training in terms of business culture and, above all, of digital culture. Because the modern consumer books via the web, he searches for the ideal place by using mobile maps, he/she reads the reviews of other users and after chooses the dishes from the digital menu on the site.

After all, the data from Food & Wine Tourism testify how the food and wine aspect has become the most important attraction for tourist destinations: from mountain or seaside ones, passing through the cities of art. In this panorama, it is necessary to broaden one’s vision of management and planning of business, in a more farsighted way, interconnected with the neighboring sectors and product areas, with a fresh and updated managerial approach. It is the opinion of experts that social media marketing, the review economy and influencer marketing are subjects to be learned in order to maximize results. With this

new concept in mind, the Digital Food Marketing Lab, the first Academy dedicated to catering hospitality and Food & Wine, has opened its doors in Italy. It offers a cycle of training days dedicated to the new digital and social media opportunities applied to Food and Catering. A future in which all activities are meeting: from the small restaurant to the extra luxury one, from the pub to the pizzeria.

Training to learn the secrets of an excellent dough, therefore, but also to learn how to manage social media, web sites and pages in the most effective way and to use the most innovative audit apps. In fact, using the most well-known platforms to sponsor your business today is at least as important as serving an excellent quality pizza, just baked of.

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the TOOLS of the trade

Shovels and boards for pizza in shovel, meter pizza and Roman pinsa

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i.Metal’s Azzurra line offers pizza makers a great variety of professional tools.

It is a line that is characterized by a wide range of products and able to satisfy any need of the pizza maker: from round to rectangular shovels, from smooth to perforated and embossed surfaces, heads in different materials and much more.

Gi.Metal’s Research & Development Department constantly works to develop products that meet the demands that are not yet met; after all, if Gi.Metal is considered the best ally of pizza makers, there must be a reason!

In fact, the Azzurra line has recently greatly expanded its offer, offering specialized products also for the new pizza formats that have recently become a real trend;

we are talking about pizza in shovel or meter pizza and Roman “pinsa”.

To meet the needs of all professional pizza chefs and to allow them to achieve the best result, Gi.Metal offers different tools, which optimize their work according to the preparation and the type of pizza proposed.

Board in aluminum Board in anodized aluminum, with front milling, available in both solid and perforated versions, and in 6 different sizes.

The variety of dimensions allows the board to be used for various preparations; the smaller size is also suitable for products from the bakery world. gimetal.it

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gliATTREZZIdelmestiere AXLE IN ALUMINUM

Shovel for meter pizza The instrument has been optimized compared to the previous version: more stable thanks to the lateral reinforcements and with advanced performance thanks to the new drilling.

Anodized aluminum shovel, particularly suitable for maxi format pizzas; for this reason, the instrument must be robust and reliable and at the same time manageable and light. Available in 4 different heads and 3 handle sizes and in the solid and perforated version.

Roman Pinsa shovel Anodized aluminum shovel with 23x40 cm head, ideal for the management of the Roman Pinsa.

The measure of the instrument, which comes in 5 different handle sizes, makes it perfect also for the world of baking.

Anodized aluminum instead of wooden tool Gi.Metal’s proposal is to replace wood, commonly used for pizza peels in shovel/meter and for Roman Pinsa, in favor of a light, solid, durable and undoubtedly more hygienic material such as anodized aluminum. The neutral anodizing makes the surface SHOVEL FOR METER PIZZA

of the instrument uniform, protecting it from oxidation, as well as ensuring an incomparable lightness.

These types of pizzas generally involve placing the dough for cooking directly on the refractory stone, as for classic pizza.

For this reason, the cleaning phase of the oven also becomes of fundamental importance to guarantee a unique and authentic flavor every time.

In this regard, Gi.Metal has launched on the market the innovative brush for cleaning the electric oven, which unlike the wood-burning one, has low cooking chambers.

In fact, the brush has a lowered edge, and an overall height of only 6 cm (the brushes with the scraper measure almost double, 11cm); thanks to the high-quality brass bristles, the instrument guarantees effective and thorough cleaning, in safety and tranquility.

ROMAN PINSA SHOVEL

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advertorial

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exhibitions

present

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ccording to the Associazione Italiana Celiachia (AIC - in English is the Association for Celiac disease), which in 2019 celebrated its 40th anniversary, celiac disease is constantly increasing: it is estimated that in the last 20 years in our country the number of affected people has doubled at all, but only one small part of them is correctly diagnosed, so the number of cases is set to grow further.

With the increase in cases of celiac disease, the need for professional gastronomy to respond to the demands of those who must exclude gluten from their diet has naturally increased.

From the research and innovation of Dr. Schär Foodservice, a division that has been dedicated to gluten-free solutions for professional catering since 2009, the new Pizza Mix Schär 1000 g was created for the Pizzeria channel, specifically for the preparation of pizzas and focaccia.

Mix Pizza is made of lentil flour, rice flour and brown rice flour. It glutenfree but also lactose-free, wheat-free and preservative-free and has a shelf life of 12 months.

Great elasticity, exceptional leavening for an excellent crunchy and crunchy pizza and high content of vegetable fibers are the strengths of Pizza Mix. This is a product that is added to the other Dr. Schär Foodservice pizzeria solutions, all gluten-free

and lactose-free, such as Dough Pizza Schär, versatile single-portion frozen dough ball which is also perfectly suitable for indirect ripening. Moreover in the range of products we can find Stendipizza flour: rice flour in 5 kg packs, excellent as a dusting flour for all pizzas or for light breading; then Pizza base, frozen, pre-cooked and supplied with an anti-contamination tray, is the already spread base of 27 cm in diameter, ready to be seasoned and baked.

All Dr. Schär Foodservice products are gluten-free, notified to the Ministry of Health according to the EC regulation 41/2009 and the D.M. 111/92, designed to eliminate the risk of contamination and realized for the needs of professional gastronomy. All references are designed for the outdoors and allow the restaurateur to enter a high-quality gluten free offer in a safe, practical and fast way.

More information on www.drschaer-foodservice.com/it-it 9

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Neapolitan quality and tradition Small Oven Gennarino

Gennarino

For smaller rooms Ferrara has created Gennarino, a high performing product with small dimensions and low weight. Available in only two sizes of the base, with diameter 80 cm and diameter 100 cm. Baking chamber in refractory bricks, like all Ferrara ovens, and the support structure and external front part in stainless steel, it’s complete of external covering which the client chooses (mosaic tiles, palladiana marble). http://www.stefanoferraraforni.it/en/

Recipe

Partisan B read

by Alessandro Lo Stocco

Recipe

The recipe with poolish • 500 g medium-strong type 1 flour • 400 g “coarse” whole meal flour (flaked bran) • 100 g of carob flour • 1000 g of water • 1 g of fresh brewer’s yeast Mix the flours, dissolve the yeast in the water and knead everything together.

Leave to rise for 14/16 hours at 20-22 ° C Final dough • All fermented poolish • 500 g of medium-strong type 1 flour • 20 g of fresh brewer’s yeast • 10 g of malt (alternatively 20 g of honey or plain sugar) • 25 g of salt Procedure - Mix all the ingredients until you get a smooth and homogeneous dough.

- Leave to rest in a greased container until doubling (90/120 minutes).

- Form some balls and let them rise until doubled (60/90 minutes).

- Bake at 250 ° C with initial humidity for 20 minutes and drop to 230 ° C for further 20 minutes.

“Partisan” bread as a symbol of resistance This recipe comes from a story of my grandparents who, like many other Italians during the wartime under the German siege, worked in baking anything that could be kneaded and cooked: from the residues of grains hidden in the cellar and escaped from seizure, up to the use of legumes. In my area of origin, in central and southern Italy, they have been used lots of grated carobs. That’s why I decided to include them in this bread to which I am very attached, even if it remembers those difficult moments in life.

A bread that has got the flavor of history, with a very particular taste and aroma.

Fermentation times may vary according to the season and the temperature of the room.

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