Pizza&core International N 81

n.81 MAY 2018

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Editorial

Museum of Pizza in NY:

it is already a controversy in Italy

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o judge it with impartiality we should visit it, but there is already a harsh polemic about the Museum of Pizza which is opening in New York in October 2018.

The Museum will host for two weeks some installations dedicated to this dish born in Italy and became popular all around the world.

A Brooklyn-based media company, Nameless Network, announced that will launch a pop-up Museum ‘MoPi’ from October 13th to October 28th (that does not mean that this period could not be extended).

As it is possible to read on the Wall Street Journal, the Museum would like to ‘’give visitors a history of the ever-popular food item but it will also celebrate pizza’s place in pop culture through art and interactive elements, such as a “cheese cave” made from silicone and a “pizza beach” where visitors will experience “a huge wave of cheese” (via a digital video)’.

The Museum has not been well received from Italian people, from the pizza makers from Naples as well as from part of the Italian press.

In the end this controversy is sterile and maybe it arose from some misunderstandings.

The NY “Pop Museum” is an exhibition of Pop Art, where the contemporary art side of this food item is emphasized. It seems that there is very little of ‘’historical nature” or “original artefacts related to the cookery” at least concerning what it has been spread around.

But in Italy the word “Museum” recalls a place usually different from the place suggested by the Museum of Pizza.

This place swears to be “the world’s first and only immersive art experience celebrating pizza”.

To go further, for our editorial staff the problem is clear: this name “Museum of Pizza “is badly seen in Italy because some pizza makers feel “robbed” of a task it should have been up to Italy. Furthermore, in Italy we have a different concept of the word “Museum”: in our tradition it should be a “collection of masterpieces, objects with a historical, scientific, ethno- anthropological and cultural interest“.

Besides terminology, if Italians are aware of the fact that the NY Museum is a project about pop art and culinary art, the injury in their pride will be less hurtful. https://www.themuseumofpizza.org/ 3

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NPV and Caputo Prize – Neaples (Italy) The 8th Edition of Napoli Pizza Village (NPV) will take place from June 1st to June 10th on the Neapolitan Promenade. This is an event dedicated to the pizza world and organized by Oramata Grandi Eventi. This event is going to host again the pizza makers’ world championship, Caputo Prize which will last three days (June 4th, 5th and 6th ) in order to designate the nine prizes. During the Napoli Pizza Village there will be 50 legendary pizzerias which will take out pizzas from the oven on the Caracciolo promenade for 3 days. The partnership with the first Italian radio RTL 102.5 has been confirmed as well. It also has been fostered again the collaboration with Rossopomodoro, the initiative NPV Pizza Class, the secrets of the Neapolitan pizza revealed by the various pizza’s top players. They also confirmed the initiatives inside the Napoli Pizza Village, such as the welcome area where there are going to be some “tasting moments”, such as the competition Food Blog Award Off – Napoli Pizza Village (www.malvarosa.info/foodblogaward), an initiative devoted to the numerous members of the food world who are going to engage in unprecedented Neapolitan pizza recipes. www.pizzavillage.it

International contest #PizzAward (World – Naples) Mysocialrecipe launches the international contest PizzAward and Pizza Academy Awards. Due to the successful past editions which fostered the Unesco nomination concerning the Art of the Pizza makers, Mysocialrecipe confirms the format of the international contest and goes even further with a special evening where the Pizza Academy Awards will be announced. The contest started on Monday, May 7th and it ends on Tuesday, August 7th. In this time frame all the pizza makers will register for free all their original recipes on MySocialRecipe.com website. Among the 10 selected finalists the winner of the #PizzAward 2018 will be announced during the gala The Night of the Pizza Academic Awards, on the next October 16th in Naples. www.mysocialrecipe.com/en

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event

The expected CAPUTO Trophy is back at Napoli Pizza Village The 8th edition of Napoli Pizza Village will be held from 1st to 10th June, along the Naples Lungomare.

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nce again, the event will host the world Championship of pizza makers, which will last three days (4th, 5th and sixth of June). The Challenge foresees the assignation of nine titles. There will be over 50 pizza restaurants that will perform at the event, and 1 million visitors are expected to the Village.

The format of the event has been modified by taking one more day celebrating pizza (from nine of the beginning to ten in this edition). Another novelty of this

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edition are the opening hours: as in the tradition the event will be held in the evening starting from 6 PM. Confirmed also the partnership with the most important Italian radio RTL 102.5 and also the artistic collaboration and realization of a Calendar with some Italian famous artists. There will also be the classical programs of the Napoli Pizza Village, such as the Hospitality area, where some Tasting moments will take place. Among these important events, we underline the contest Food Blog Award Off – Napoli Pizza Villa-

ge (www.malvarosa.info/foodblogaward): a challenge dedicated to the many experts of the food world, who will present some new recipes of pizza.

Don’t miss the events organized in collaboration with Rossopomodoro, in particular the event NPV Pizza Class, where the secrets of the Neapolitan pizza cooked in the domestic oven will be revealed from some Top Players of pizza around the world.

The professionals of the Rossopomodoro international food chain will offer their suggestions and supervision. There will also be held the NPV Kids event, a special space devoted to children where they can play and learn, but also have fun with the animation staff and participate in food labs (for example they will prepare and bake pizzas).

There are also two big events dedicated to the sector promotion: in the first one it will be examined

the economic aspect of the pizza sector, in particular a discussion about IVA increasing laws. The second one is a meeting about pizza world in cooperation with the Fondazione Univerde by On. Alfonso Pecorario Scanio, ex Italian Minister of the Agricultural Politics.

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the ejob tools

The Gold shovel

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ince that pizzaiolos tried it, they aren’t able to do without it. They call it the “gold” shovel, the “golden one”, because of its particular colour. Gi.Metal decided just to call it Gold in order to emphasize the value of this tool, and to place it in the top of the range of shovels for pizza produced by the firm.

What makes this shovel so special?

The golden finish is due to the G.H.A treatment, the most recent and innovative technology for the aluminium alloys. An exclusive method by Gi.Metal for the pizza world. The treatment is called Golden Hard Anodizing and has got Japanese origin. It deals with a method of oxidation by anodization, with following sealing of the micro porosity by using silver ions AG+ , which confer the aluminium alloy the same characteristics and performances of the inox steel.

unlimited life and heat resistance

anti-mould capability.

The other characteristics are the same of other professional lines by Gi.Metal: • The perforated surface – the holes reduce the friction, the quantity of flour in excess and the weight of the tool.

• The flexibility of the shovel head which facilitate the spatula effect: the shovel bends just in the middle by creating a perfect synergy between the tool and the desk, which eases the lifting of the pizza • The 3 aligned rivets, that hold together the handle and the head of the tool, guarantee stability and solidity.

• the oval handle guarantees an easy comfortable grab, while the internal ribs ensure a great resistance.

The GOLD shovel is available in rectangular and round shape in 5 different sizes of the head (33/36/41/45/50 cm) and 2 lengths of the handle (150 and 180 cm) in order to fit to the different kinds of oven.

Which are the advantages of this shovel?

• Heat resistance three times greater than the anodized aluminium.

• Long life. Corrosion proof, scratches proof, impact proof and wear proof.

• Fluency of movement. The special treatment gives the shovel the selflubrication of aluminium by reducing the friction and preventing that the doughs sticks to the shovel.

• Hygiene. High anti-bacterial and 8

For further info visit:www.gimetal.it

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The best pizzerias in the world

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hanks to 50 Top Pizza, the best on - line guide dedicated to the best places where to have a pizza, we can discover the best pizzerias in Italy. This gastronomic tour will start from Milan. A second edition which, after the great outcome of 2017, sees the number of signboards reviewed throughout the Peninsula rising from 500 to 1,000, from South Tyrol to Sicily.

The ranking has been drawn up anonymously by 100 inspectors, based on quality, service, wine and beer menu, research and furniture. We can add to that a quality committee composed by 20 national experts who contributed to the drawing up of the final ranking.

The foreign applications forecast 5 names and prizes concerning 8 categories: Best Pizzeria in Asia, Best Pizzeria in Japan, Best Pizzeria in Northern Europe, Best Pizzeria New York Style, Best Pizzeria Chicago Style, Best Neapolitan Pizzeria outside Italy.

Here it is the list of the applications: Prize Olitalia Best Pizzeria Asia Ciak Concept - Shop 265, 2F Cityplaza, Taikoo 1 0

Shing, Hong Kong Peppina - 27/1 Sukhumvit 33, Bangkok, Thailandia Pizzeria Mozza - 10 Bayfront Avenue, Singapore Pronto Pizza - Jalan Poppies I, Kuta, Bali Pizza Chi - 085 Voon Cam Hop Giang, tp. Cao Bong, Vietnam Prize Solania Best Pizzeria in Japan Da Isa - 1-28-9 Aobadai, Meguro 153-0042, Tokyo, Giappone Echi Ponte Vecchio - Nanba Parks F8 2-10-70 Nanbanaka Naniwa-, 541-0041 Osaka, Kita – Kansai, Giappone Pizzeria Mamma - Okayama Prefecture, Okayama, Kita Ward, Tanaka 121 - 105, 700-0951 Okayama City - Okayama Prefecture, Giappone Seirinkan - 2-6-4 Kamimeguro, Meguro 153-0051 Prefettura di Tokyo, Giappone Trattoria Pizzeria da Ciro al Borgo - 1-17-3 Honmachi, Akashi, Hyogo – Osaka, Giappone Prize Consortium for the Protection Prosecco Doc Best Pizzeria in South America

Pizzeria Guerrin AV. Corrientes 1368, Buenos Aires, Argentina El Cuartito - Talcahuano 937, Ciudad de Buenos Aires, Argentina Pizzería La Linterna - Av. Los Libertadores 311, San Isidro, Lima O Forno - Av.Dom Pedro II, 1056 13320241 Salto, Brasil Bráz Pizzaria - Av. Érico Veríssimo, 46 Rio de Janeiro, Brasil Prize Brewery Valsugana Best pizzeria in Australia 400 Gradi - 99 Lygon Street Brunswick East, 3057 VIC Melbourne, Victoria, Australia Verace Pizzeria - 7 Khartoum Rd, 2113 Macquarie Park (Sydney) NSW, Australia The Dolphin Hotel Dining Room - 412 Crown St. Surry Hills, NSW 2010, Australia Ombra - 76 Bourke St, Melbourne, Victoria 3000, Australia La Disfida - 109 Ramsay St, Haberfield, Ashfield, Australia Prize D’Amico Best Pizzeria in Northern Europe Villa Marina - Østre Strandgate 2A, 4611 Kristiansand, Norway Pane Fresco - Klarabergsgatan, 50, 11121 Stoccolma, Sweden Pizzeria Luca – Lauttasaarentie 28, 00200 Helsinki, Finland Trattoria La Sultana - Eklandagatan 8 412 55 Göteborg, Sweden

Baest - Guldbergsgade 29, Copenhagen, Denmark Prize De Nigris 1889 Best Pizzeria New York Style Roberta’s - 261 Moore Street, Bushwick, Brooklyn, New York, USA Lombardi’s - 32 Spring St, New York, USA Joe’s Pizza – 7 Carmine St, Greenwich Village, New York, USA Patsy’s Pizzeria -2287 1st Avenue and East 117th Street, East Harlem, New York, USA Di Fara - Pizza 1424 Avenue J, Brooklyn, New York, USA Prize Consortion Protection of Provolone Valpadana Best Pizzeria Chicago Style Giordano’s - 730 N Rush St, Chicago, USA Gino’s East - 162 E Superior St, Chicago, USA Lou Malnati’s Pizzeria - 439 N Wells St, Chicago, USA The Art of Pizza - 3033 N Ashland Ave, Chicago, USA Burt’s Place - 8541 Ferris Ave, Morton Grove, USA Prize Buffalo Mozzarella from Campania DOP Best Pizzeria Napoletana outside of Italy Spaccanapoli - 1769 W. Sunnyside Ave. Chicago, USA Kestè West Village – 271 Bleecker St, New York, USA Ribalta NYC – 48 E 12TH St, New York, USA Pizza e Pazzi, 1182 St. Clair Ave West, Main, M6E 1B4, Toronto (Ontario) Ontario, Canada Ristorante Cavallino, Ferrari World Abu Dhabi, 128717 Abu Dhabi, Emirati Arabi Uniti www.50toppizza.com

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by Puglia come Mngi Bistro

Semolina flour 100% Apulian by Selezione Casillo Prime Terre

Ingredients

Procedure

• 1 kg of Semolina flour 100% Apulian by Selezione Casillo Prime Terre • 600 g of water • 10 g of yeast • 30 g of EVO oil • 25 g of salt

Arrange the semola flour on the work desk; pour 500 g of water and mix until to obtain a compact smooth dough; after some minutes add the remaining water and salt. Mix again and slowly add the e.v.o. oil. Let the dough rest for 1 hour by covering it with transparent film. Then create some balls of 100 g each. Let them leavening for 1 hour. Stretch each ball and garnish as you desire.

Pizza

Panzerotto

recipe

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