Pizza&core International n 111

n.111 APRIL

2021

Follow us on

editorialis

All the languages of the world

T

e best 2021 homemade Neapolitan pizza in the world is Polish. As a matter of fact, we never expected that.

This was established during the second edition of the VeraPizzaContest, the international challenge for pizza chefs at home promoted by the AVPN Association (Association of the original Neapolitan pizza). The winner was in fact the Polish Agnieszka Eem, who climbed to the top step of the podium, winning the title of World champion, in the world of homemade pizza, followed

by Davide Cormaci from Rome, placed as second. While the bronze medal went to another Polish competitor. Two Polish pizzaiolos on the podium, also another blow to the pride of Italian pizza makers.

But in the end, is it good or bad that pizza speaks even less Italian?

Pride apart, the real point is precisely that we must ac-

cept that, having invented the dish which is then the most consumed in the world, there is a risk that this dish belongs to the world at all.

The success of pizza on a global level, the most consumed food even in the COVID era, tells us this story: it is the beautiful story of a dish that was born poor in the narrow alleys of Naples, then became a queen’s food (the story of the Margherita also tells us this) thanks to its irresistible taste and then became an international food, with a name “pizza” that remained untranslated and untranslatable in every part of the world. Moreover, in every part of the world, pizza means taste, simplicity, goodness …and that in function of all this basic indispensable characteristic it could also run the risk to be prepared by a Polish lady pizzaiolo, who perhaps, indeed certainly, cannot even speak Italian.

At last, pizza can speak all the languages of the world.

3

primoPIANO a cura di Giuseppe Rotolo

The Crisis of Catering has the digital era as a chance

T

he Covid-19 crisis has accelerated a series of changes that were already underway in the Italian out-of-home market, changes in which the contribution of technology was and is the fundamental driving force. For premises closed by decree and forced closing time limits, forced to carry out take-away and delivery, digital acceleration was required. The continuous stop & go regime has put more than 336,137 companies at risk. It is not known at the moment how many of these will survive the Coronavirus tsunami, but it is certain that those that will overcome the criticalities induced by Covid will be companies that have been able to make the most of new

4

technologies, for example by diversifying the methods of service and engagement of customers.

In the varied world of Ho.Re.Ca, the first places to focus on delivery, for example, the prevalence of the offer involves pizzerias and sandwich shops (gourmet and fast food). It must be said that a process is facilitated by the consumer from home, whose working hours with smart-working have become so liquid and full of calls that they exceed impossible hours, when he turns off his computer he would at least enjoy a good meal, without always having to go own kitchen.

But for restaurants, taverns and bars that have traditionally based their turnover by playing their

primoPIANO

a cura di Giuseppe Rotolo

key on the direct relationship with customers, switching to a digital relationship based on online booking and home delivery mechanisms by couriers is not an easy step and not even taken for granted. Those who already used more advanced work solutions within their premises such as taking orders via PDA or tablet, a practice that allows restaurant staff to view a series of valuable information: names of recipes, accompanied from a photograph of the dish and from the complete recipe, preparation included. This type of visual content management helps the waiter to understand what has really been ordered and to speed up the delivery, recognizing immediately what he has to take from the kitchen and / or what from the pizzeria. In this way the times are optimized, the margins of error are reduced and a flow of important information is set up to better understand the foods that go the most according to the times and seasons. In this case, digital and technology have made it possible to raise the quality standard of

the offer in terms of interaction and relationships.

Without considering that the relationship with the customer extends more and more even outside the restaurant, in fact more and more customers rely on the reputation that a restaurant or company has built online, much more than the advice given by even authoritative guides, they take shares in this way technologies related to inbound marketing and web advertising bring a new speed to communication, while the relationship is diversified over several service lines which, thanks to a pushed digitization, includes take away and food delivery services outsourced to partners in charge. Not to mention that a careful study of the data produced by computerization helps the sector and the restaurateur who works to study consumer behavior and orientations.

For all Ho.Re.Ca. the focus of attention today is not just about the ability to maintain quality, relevant and relevant relationships with its customers.

From an operational point of view, it is essential

5

primoPIANO a cura di Giuseppe Rotolo

to introduce automatic management systems that make it possible to implement exchange and interaction processes with producers and suppliers, operating in a safety regime, as well as greater efficiency.

4.0 Ho.Re.Ca.: when technology makes the difference They call it 4.0 Ho.Re.Ca, that is the mode that allows the maximum and fastest automatic interaction between all the players in the supply chain. It must be said that although the first steps have been taken towards a more thorough use of technology, the maximum potential has not yet been explored as an opportunity to improve the business, solving back-end, front-end and loyalty in a single solution. of continuity. In this context, 4.0 Ho.Re.Ca.

6

represents a virtuous system of integrated technologies and information: from the supply chain to the receipt and vice versa. The constant monitoring of transactions allows the consolidation of the daily collection. With the 4.0 Ho.Re.Ca., the advantages are also considerable for distributors who apply the Ho.Re.Ca theories. 4.0. In addition to a detailed control of each transaction (competent operator, order history, management anomalies), the technology allows you to monitor the stocks of each store, establishing an advanced system for monitoring the consumption of each individual product in order to optimize the delivery management. Synchronizing, in real time, the inventory movements related to each point of sale makes more effective and efficient management.

primoPIANO

a cura di Giuseppe Rotolo

The phenomenon of ghost kitchens, the Dark Kitchens The Euromonitor market research institute estimates that by 2030 the delivery market will have a turnover of around 1 trillion dollars worldwide.

But all the food has to be prepared somewhere, and this is where Ghost Kitchens, restaurants with no guests, come into play. Even before the pandemic, they were seen as a driver in the market. But what actually sets Ghost Kitchens apart and what makes them so successful?

The unbeatable advantage of a Ghost Kitchen is that it can be managed anywhere. The important thing is that the equipment is adequate. In addition, the general costs are lower with a Ghost Kitchen because the expense items related to the furnishing of the room and the service staff are eliminated. At the same time, they can adapt very quickly to the changing needs of the market: for example, if a brand is not performing as it should,

the menu can be changed in a few days. Again on condition that the kitchen equipment plays along.

In summary, it can also be said: a ghost kitchen can be very successful, but under certain conditions.

Stephan Leuschner, Ghost Kitchens expert at Rational, says: “There are several realities. Traditional restaurants that due to the lockdown have turned into Ghost Kitchen and other cases where only one kitchen produces for different brands and signs. Of course, this is also reflected in the kitchen equipment “. First of all, the kitchens, regardless of size, have the same needs: flexibility in food concepts, hygiene control, quality that is always repeatable, ease of use even for semi-specialized staff and the possibility of connection. Here is the other keyword Connection, the catering of the future, whether in Dark Kitchens or at the table in a club, cannot do without technology.

7

l’INTERVISTA

8

l’INTERVISTA

ENZO COCCIA Experience and knowledge of the pizza world like few others, here you are his own philosophy.

I

t is with great pleasure that we publish an interview with our friend and pizza chef Enzo Coccia. A pizza chef who is a special person, undoubtedly one of the greatest representatives of the original Neapolitan pizza. I felt impressed by the words he told me a few years ago, interviewed on the occasion of the book “Napoli e la Pizza. La storia comincia da qui”.

Talking about the job of pizza chef, Enzo told me with that candor and genuineness that is proper to him: «When they ask me what my job

is, I answer by saying that I don’t do, I am, I am a pizza maker». Having known him better during these last years, to Enzo being a pizza chef in Naples is a way of life, a mission that takes to the core, involving head, body and heart.

Making Pizza is a job that inevitably mixes with private life, and everything becomes an inextricable whole.

«My father Antonio – as Enzo Coccia always tells us - used to tell me that for this job are needed two fundamental things: passion and

9

l’INTERVISTA

sacrifice. You must feel the thrust of an absolute, almost monastic mission only then can you make Pizzas ».

Passion and sacrifice that will now be needed in massive doses for the challenge that awaits every pizza chef after the Covid 19 pandemic.

as a moment of conviviality for people. Being together around a table with any type of food is the most natural way to get to know each other, listen and meditate.

The lack of all these factors isolates the individuals by alienating them in the name of the new technologies.

These last are the innovation in

Let’s start with the hottest question, that is the Covid 19 tsunami that has effectively brought the world of restaurants and pizza to their knees. Once the pandemic is over (hopefully soon) they get the risk of exit the crisis with their bones broken, how can we save ourselves? How is Enzo Coccia reacting to this difficult situations, what do you suggest to your colleagues?

«Certainly, at this moment we are facing a situation comparable to the postwar period, it affects all humanity and the professions that have a direct relationship with the public. Nowadays, delivery and take-away are not the solutions for the catering segment, for the reason that the table service at the restaurant brings a business profit of approximately 3/4 of the turnover. The catering service was invented and conceived since Roman times, with the famous “Tabernas” (we also find them in Pompeii),

10

the food offer because this pandemic has completely changed the habits and customs of catering.

Certainly, future pizzerias will not give up the home delivery service, by integrating it with a widespread and functional online presence».

l’INTERVISTA

The Covid 19 phenomenon will certainly be a historic watershed: there will be a before and after Coronavirus in social relations, in work, in every aspect of our life. In your opinion, will there be a before and after also in the pizza world? In other words, once the emergency has passed, will everything be as it was before when the premises are returned to normal for them?

«As mentioned above, absolutely not! Businesses that fail to adapt to this change are bound to close. Pizza is the food that most shapes and changes, as history witnesses us from the 19th century to the present day».

The consumer is always at the center of every commercial policy, even more if a food consumer, and so what should we expect, a “New” customer, perhaps a prisoner of a sort of psychosis (hopefully not)? Will he have a different approach

to the eating outside home? What will he go looking for?

«In addition to attention to quality, the customer will certainly have greater attention to safety. He will want to throw back the past and the restrictions as if they were the protagonists of a bad dream, continue to live and be happy to enjoy a good pizza in a pizzeria! Trying to create a relationship of empathy with your customers is always the key to a restaurateur’s success!»

We look to the future (as hope and as a good omen). Which are, according to your own opinion the three “commandments”, the three key words that pizza operators will have to implement to face the future?

«Quality, sustainable food, interaction. I would add a fourth word: diffuse your three commandments via digital!».

11

Tendenze

Out-of-home I

s 2021 the year of the restart? The out-of-home forecasts are optimistic, but in the meantime, it is essential that Ho.re.ca adapts to the change.

Let’s see the trends for the year 2021.

Foraging And among the novelties arising from the pandemic, there is greater attention to the origin of raw materials which has prompted many chefs to shorten the supply chain, choosing and personally collecting the ingredients for their preparations. Thus, was born the trend of foraging, the practice of collecting - without damaging nature - the food that

12

2021 trends

Tendenze

grows spontaneously in mountain woods, forests, meadows and fields, in the waters of lakes, along river banks and in lagoons. The harvest is not limited to herbs: with foraging you can also source berries, fruits, leaves, flowers and edible barks, up to meat and fish.

Vacuum cooking Faster processes in the face of flavors and colors of food that do not change. With vacuum cooking meat, clams and crustaceans become very soft, while the vegetables keep their bright colors, improving the dishes also from an aesthetic point of view.

customers. The idea of the “semi-ready”, for example, allows the customer to customize their order and to comfortably receive all the ingredients to create quality dishes and drinks at home, as if they were sitting at the table of their favorite restaurant.

According to SumUp, a leading company in the sector of digital payments with mobile POS, by exploiting this trend, restaurateurs have set up more efficient and profitable deliveries, thanks also to greater ease and security in electronic transactions.

Zero waste Another trend, which has been on the rise for some years, to keep an eye on is a trend that has become urgent to date, also thanks to the 1.3 billion tons of food that end up in the dustbin every year. Using the products in their entirety, without throwing away anything edible will therefore be one of the priorities in the kitchen of 2021.

Semi-cooked Coronavirus has changed the way we eat and cook.

During the first lockdown, the “homemade” trend was everywhere, with bread and pizza mixed as in the past and brewer’s yeast sold like hot cakes on supermarket shelves, replaced by sourdough, often created ad hoc. In this new phase, which will also continue in the first months of 2021, a new trend is emerging: the semi-ready. Thanks to takeaway and delivery services, it is possible to enjoy a gastronomic experience close to that purchased at the table in bars and restaurants. These companies have had to reinvent themselves and devise alternative and original ways to stay in touch with their

Cooking class Digital courses - as well as seminars and tastings have become part of the daily life of many people around the world. According to Food & Wine, the trend is destined to expand especially for the culinary workshops held online by the chefs. Thanks to the boxes sent home, it is possible to reproduce the teaching experience even at home. It will be a way to enrich time with family and friends, having fun while preparing food.

13

Tendenze

Natural wines The greater knowledge accumulated during 2020 will translate into greater attention also to what will be served in the glass. The trend in consolidation will be to combine each dish with the right wine, preferably sustainable - even at home. After building a solid market niche with patience and dedication, natural wine producers will be the real protagonists of 2021. Those wineries that

follow an ethical approach towards the land and grapes, which enhance the intimate contact with the territory, will be rewarded by consumer choices. This choice will lead to painstaking selection work both from the point of view of food and drinks. The consolidation of the trend is also visible thanks to the proliferation of online stores for the sale of food and beverages.

Sustainability 2020 was the year of the consolidation of sustainability in the food sector. Even today, consumers are changing their habits, challenging themselves with new lifestyles and trying new food options to make their lifestyle healthier, health-proof on the planet. In its survey on food trends 2021 TheFork spoke of the ‘climate diet’, born from the increasing sensitivity of the public towards issues related to sustainability. This term takes on many meanings: the trend had already emerged in 2019, but in 2020 being sustainable has become a question of balance. In the diet, where we veered towards what Carlotta Perego calls “botanical cuisine”, replacing some meat dishes with others based on plants. Sustainability will also mean greater guarantees. As for fish, for example, Deliveristo signals an important trend: restaurateurs they are starting to move towards products traced and coming from our seas, from sustainable fishing, certified by Friends of the Sea. Sustainability will increasingly mean a greater financial balance: spending your money better, more wisely.

Kindness Finally, Paola Velez, pastry chef at La Bodega, Compass Rose, and Maydan in Washington, DC, defined 2021 as “the year of kindness. Without perspectives and kind acts, we will not go forward as

14

Tendenze

an industry. [...] If it is possible for you to connect someone to a book, to an opportunity linked to a brand, these could be the really important things to help a company or a person survive “.

Vegan fast food If 2020 was the year of awareness of the connection between nutrition and health, 2021 will be the year of “healthy” food choices, even in the field of “fast” nutrition. After food delivery, which foresees a surge in healthy and vegetable foods by 2021, the field of fast food restaurants also promises to reinvent itself in a vegetable key. Not surprisingly, given that vegan is increasingly mainstream: as recently reported by Il Sole 24 Ore, the data provided by Euromonitor indicate that 8% of the references available in Italy, in online retail, carry the attribute on the label. “Vegan”. Furthermore, according to Bank of America experts, vegan food is a market that will grow by 10% globally, rea-

ching a value of 300 billion dollars by 2025. The number of products available that are able to satisfy is increasing. the need for healthy, sustainable and ethical food, but above all an increase in the number of places that choose to offer vegetable dishes, from meat substitutes to vegan “fish”. There are countless small businesses specializing in the production of 100% vegetable fast-food style dishes, such as the Flower Burger restaurant chain - the first vegan gourmet burger-restaurants born in Milan in 2015 - which landed in England last year: famous above all for having reinvented the concept of “fast food” in a 100% vegetable key, is the concrete example of the success of this type of business. Nor should we forget the choice of large multinationals to introduce plant-based references: among these, for example, McDonald’s with its “fake meat” sandwich, but also KFC which has chosen to sell 3D printed chicken nuggets, or even Burger King with its meatl.

15

gliINGREDIENTIdi

The ideal partner for catering Innovation is one of the musts that guides DEMETRA, which always works towards the pursuit of excellence.

The firm has always been searching for the best raw materials to develop, produce and sale They use exclusively quality ingredients and their aim is a continuous improvement to be in every occasion and for any type of pizza and dish the ideal partner for modern catering professionals.A wide and varied range, hundreds of products of absolute quality, practical packaging with the highest safety standards: excellence calls for excellence, the best pizza chefs choose DEMETRA. So aim to the TOP with DEMETRA quality, conquer your customers with unique and exclusive fillings, like the ones we offer in this section.

“Friarelli” cream

Slightly spicy, ideal for filling pizzas and sandwiches.

Excellent for enriching first courses.

Demetra is the exclusive importer of Wiberg for Italy and France DEMETRA SRL - Via Roma, 751 - 23018 TALAMONA (Sondrio) ITALY Ph. +39 0342 674011 - Fax +39 0342 674030

16

demetrafood.it

wiberg.demetrafood.it

la ricetta

PIZZA WITH FRIARIELLI CREAM, SCAMORZA, SAUSAGE AND DRIED “CILIEGINI” TOMATOES INGREDIENTI 40 g Friarelli “creme a poche” 40 g mozzarella 40 g smoked scamorza 30 g sausage 20 g Demetra dried tomatoes “Ciliegino” q.s. Wiberg chilli threads

PREPARAZIONE Fill the pizza disc with the Friarelli cream, mozzarella, scamorza, Ciliegino tomatoes, sausage and bake in the oven. In exit, garnish with the chili pepper threads.

17

pubbliredazionale

expands its single-portion offers for catering and sale with

Choco Chip Cookies Schär

T

hanks to the ease and convenient delivery, the single-portion format is experiencing a great moment of growth in recent years. For travel and vending, for cafés and hotels, single packs bring great advantages in terms of functionality and safety for all customers, especially for those who must follow a gluten-free diet, a target that is particularly careful to avoid contamination. The celiac

18

disease affects about 1% of the population in Italy and there are other diseases, such as wheat allergy and non-celiac gluten sensitivity, which require a gluten-free diet.

This is why Schär Foodservice, the division dedicated to the Ho.re.ca. of the Dr. Schär Group, works with attention and care to guarantee the catering professionals a wide range of products and ingredients

pubbliredazionale

that allow them to satisfy the many and growing taste and variety needs of customers who require gluten-free products.

From March, the range will be enriched with a famous and delicious biscuit, in a glutenfree version: Schär Choco Chip Cookies arrive in the practical single-portion pack, biscuits inspired by the American cookie with a dough rich in delicious chocolate chips. Gluten-free and wheat-free, Schär Choco Chip Cookies are prepared with 12% chocolate and Schär-guaranteed top quality ingredients.

An irresistible and safe snack thanks to the practical single portion, which allows even less experienced professionals to serve the product away from possible contamination.

Schär Choco Chip Cookies are perfect for cafés, restaurants and hotels, which will thus be able to satisfy the ever-increasing demand for gluten-free products, offering their celiac or gluten-sensitive customers a tasty and safe snack. The single-portion package also ensures the maintenance of freshness and, combined with the shelf life of 9 months, makes Schär Choco Chip Cookies also ideal for the vending channel, which will be able to expand its offer of gluten-free foods for the growing celiac target.

Schär Choco Chips Cookies are presented in 22g packs containing two cookies. Available from March 2021.

vory snacks in convenient, strictly gluten-free singleserve formats: all perfect products for professionals looking for practical, tantalizing and safe solutions to satisfy the increasingly demanding tastes of customers, are they celiac and or gluten sensitive.

Among the sweet products designed for breakfasts or snacks, the iconic 65g soft Muffin Choco, the 50g Magdalenas Single filled with jam, the 50g Wafer Pocket stuffed with hazelnuts or the classic and timeless Apricot Tart, for lovers of tradition and Hazelnut Tart, for the sweet tooth.

Among the single-portion savory snacks, the 35 g Single Crackers and the Pocket Crackers, available in 3 50 g minipacks, perfect as bread substitutes, the appetizing 60 g Salinis, ideal for a tasty aperitif or the versatile 27 g Crunchy Single Slices, perfect to accompany different courses, both sweet and savory.

All Schär Foodservice products by Schär are glutenfree, 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 designed for the needs of professional gastron.

Variety, safety and convenience thanks to Schär Foodservice gluten-free single portions In addition to Schär Choco Chip Cookies, Schär Foodservice offers a wide assortment of sweet and saschaer-foodservice.com/it-it/pl/monoporzioni-e-prodotti-imballo-infornabile 19

L’inserto dedicato al mOndo della pasticceria, gelateria e caffetteria

e t o n t e e w s a n o e d u l c n To co

sweetadvertorial

presents new products for

S

Spring/Summere 2021

ilikomart Professional offers a series of new professional moulds dedicated to bakery pastry; the new innovative technology TPLUS+ has been used to create a mould guaranteeing a perfect baking and golden-brown colour.

Rome525 and Paris550are made to re-interpreter the travel cake cake in a never seen before tridimensional cylindrical shape and ensure a cavity for fillings and flawless decorations. Lunettes (glasses), Margue-

rite (daisy) and Papillon (butterfly) are three original pastry cutter kits that allow to work puffed and leavened dough with a clean and precise cut belonging to the same line.

The range dedicated to the world of honey consists of silicone moulds that reproduce the typical hexagonal cells of the beehive where bees produce their precious nectar.

Marguerite

Paris550

Papillon

Lunettes 22

dedicato ai pastry chef Miel 8

Miel 18

Miel 80

Miel8, Miel18, Miel80, moulds ideal as decorative tops or as a decoration of plated desserts and entremets.

Alvéolé3 e Alvéolé9, silicon mats reproducing thin decorations, Beehive1100, the innovative tridimensional bûche.

Airplus Strips, micro-perforated fiberglass strips set ideal for baking shortcrust pastry for tarts and leavened pastry, fitting diameters from ø140 up to ø200 mm.

Airplus Strips

GEL12 Cremino

GEL13 Donuts

www.silikomart.com

For the summer season, Silikomart Professional proposes two versions of ice creams on sticks, offered in a 2-piece kit, in a transparent tray and specific sticks.

GEL12 Cremino, the iconic gelato on stick that never goes out of style. Practical and functional, made of 100% food-grade silicone, is composed of 6 cavities of 80 ml each and a specific hole for the stick. Try it to discover again the taste of a timeless ice-cream!

GEL13 Donuts will surprise you delighting sight and taste. Practical and funny made of 100% food-grade silicone, it is composed of 4 cavities of 86 ml each.

23