Pizza&core International N 82

n.82 JUNE 2018

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Editorial

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Every pizza maker has got a story to tell

very pizzaiolo can be a champion if he believes in. Like Antonio Mezzero, the last World Champion of the “Pizzaiuoli” world.

He’s 36, Italian, but he lives in Portugal. He was born in Francolise, in the province of Caserta, but he moved to Germany with his family when he was a child.

At the age of 25 he leaves with his car from Germany to Portugal. The intention was that of bringing there his brother, who lives and works in Portugal. The journey revealed to be a one way there; after having visited Portugal and Portuguese, Antonio decides that had to be his new home. In Porto he opens a little

pizzeria with only 12 seats. Soon he was appreciated for his passion and professional mood. In 2016 he gives birth to the Portuguese National team of Pizzaiolos, that wins the Cup of Nations in Neaples.

In 2017 he changes the name of his restaurant from Pulcinella into Pizzeria Antonio Mezzero – “Passion, Art and Quality”. The title of World champion is the most prestigious prize in the Caputo Trophy. The three days event full of challenges, in which there are every year many pizzaiolos competing into 9 different categories and where the best STG (Guaranteed Traditional Specialty) is prized.

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IBA (Munich, 15.09. - 20.09.2018) prepares bakers and confectioners for the future.

They can experience outstanding artisan achievements, discover new ideas, open up additional areas of business, learn about technical developments , watch new machines in action, test products, talk to experts and thereby promote their own company.

These are just a few of the reasons that a visit to IBA is a must for those in the trade. www.iba.de

TecnoBar&Food (Italy) Innovation, technology, and ideas for hospitality professionals: bars make a welcome return as a key sector: innovative proposals, quality products, high level services, live demonstrations and training. Proposals dedicated to the world of pizzerias: equipment, products of excellence, competitions, training and spectacular events in a area reserved for pizza in all its forms. (Fiera di Padova from 6th to 9th October 2018). https://tecnobarfood.it/

GulfHost (Dubai World Trade Centre) Following a triumphant launch in 2017, GulfHost is back for business on 30 October - 1 November 2018. Reflecting regional demand, the 2nd edition of the Gulfood Hospitality and Foodservice Expo is doubling its sector coverage, expanding through dedicated Zones for Gelato & Bakery, Cafe & Bar and HORECA. More than 2,500 brands are revving up to showcase 8,000 products across 6 core sectors, drawing 25,000 buyers to the global centre for international hospitality trade.

GulfHost is a complete hospitality equipment sourcing Expo for the Middle East, Africa and Asia. https://www.gulfhost.ae/

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a cura di Marianna i IIodice di

O “These vagabond shoes are longing to stray, and step around the heart of it, New York, New York” as Liza Minelli sang. We devote this song to the protagonist of this issue of Dal Mondo.

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ichele D’Amelio is actually “one of those very good and successful” in the USA, who is not only and not simply a good pizza maker, being a restaurant owner, but a “Corporate Pizzaiolo”. He works for a company that imports Italian products, and represents two Italian firms, one of them is Molino Caputo. His name for this interview was

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suggested by Gi.Metal, another Italian firm which is well known in the USA, producing tools for pizzaiolos.

Michele, please tell us about your job.

«My job is a full-time training, made of cooking shows at my American customers’ restaurants. I always travel along the USA by bringing and show-

Italian tradition, art, food culture and lifestyle.

And I do it at my best. Before being thrown into this world, I had a deep preparation, I studied a lot the different kinds of flours, I learned a lot about rising techniques. Much theory together with practice. I think that one must be prepared and should deserve to live here!»

ing new techniques and teaching them how to prepare an excellent product».

You are from Campania, which town are you from?

«I was born in Avellino and I’m 30 years old. I’ve lived in New York since 2015».

How did your passion for pizza world begin?

«My professional career as pizzaiolo began in 2009, but the passion for yeast and leavening preparations came from my mother, who prepared weekly bread and similar».

What do you like of your life in NY? «I’m really captured by the variety of food and cultures you can find only in New York. I’m very proud to work in NY, it’s a great success for me. I’m conscious to represent

What kind of pizza do you propose?

«The style of pizza I propose is Neapolitan pizza, I’m from Campania, it is the style you can find on my identity card! I’m soak with basil perfume and I love drinking coffee at any hours. I indeed learnt many styles of pizza, from the pizza in the pan to the Roman pizza, or pizza in the shovel or the Focaccia Barese.

I like learning and proposing something new. My customers is fascinated by Italian tradition, therefore they prefer eating a Neapolitan pizza with tomatoes from NOCERA DOP, buffalo mozzarella and extra virgin olive oil, done with a mix with a long lasting rising time».

What kind of difficulties did you find in living abroad?

«The greatest difficulties were above all the language and to modify my lifestyle in order to conform to a different one. The language was not as difficult as I thought, but the new rhythms of daily life were a great obstacle. A simple example could be to have a breakfast with coffee and croissant! Or to have difficulties to distinguish the working days from the festive, because here shops and activities are always open».

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Sara Palmieri

Young pizza maker, she is one of the female protagonists of the event “Una pizza per l’Estate 2018”. Sara Palmieri is only 22 and yet is very famous in the world of pizza. She was born in Agropoli, she became a pizzaiola for passion, and she devoted the last 3 years exclusively to the gluten free pizza. «Six years ago, I discover my coeliac disease - she tells - and from that moment I began to be interested in the research of the correct flour for people in the same condition. After many tests and after having thrown many kilos of flour away, I finally reached the expected result, the good product». Sara learned her job at “home”: she was only 13 she helped her brother in his pizza restaurant. For this reason, she was grown up with the culture of pizza”. She spent last year in France, but when she came back home, she soon wanted to create a personal project in Italy. «I’d like to create something original, here in my country». At the moment she is in stand-by with her job, in order to dedicate completely to the study of the dough. «I worked for 7 years in my brother’s pizzeria in Nusco (Avellino). At the beginning I was only a “handygirl”, then I focused my work in the gluten free pizza, then I decided to experience abroad and I spent one year in Paris. They were searching for a gluten free expert for a new pizza restaurant, so I decided to leave. In March I was also in San Francisco to participate in an event for the gluten free Neapolitan pizza. I found it very interesting. I need to practice a lot at my age».

Pizza Fresca

Flour dough Flour Flower FioreGlut Mulino Caputo

Ingredients • Stracciatella of mozzarella• Wild rocket • Meant powder • Cetara anchovies (previously marinated) • Sorrento Lemon • Ravece oil • Ddible flowers Method Prepare a base of pizza made with FioreGlut flour, garnish it only with evo oil. In exit add wild rocket, stracciatella of mozzarella, meant powder, Cetara anchovies (previously marinated), Ravece oil and edible flowers.

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pubbliredazionale

The innovative side dish which revamps menu!

The new “potato experience� by McCain

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cCain presents Crispers: chips in the revolutionary “V” shape, they catch your curiosity but are natu-

ral at the same time because of the presence of the peel. A product which perfectly matches the tastes of modern consumers, who always prefer a food that must be engaging, unforgettable and of top quality.

The Crispers by McCain are innovative, versatile and

easy to prepare. They will certainly excite your customers and catch their fidelity.

The Crispers advantages

The new Crispers: • Offer an excellent performance because they remain extra crunchy and hot for longer time, thanks to the presence of the peel. Furthermore, they have got subtle edges and a special wavy cut.

• They are as easy to prepare as the classic chips: ready in less than 3 minutes in the frying machine, quick to prepare in the oven. • Express your creativeness: they are ideal for creative dishes, projected to be side dishes of tasty sauces, thanks to their special “V” shape.

• They are suitable for any occasions and formats: cocktails, as side dish for an informal restaurant dinner, as snack to share a fast food meal.

Crispers are the new social star

The chefs know that it will be a success because they will offer a tasty food, but at the same time they propose a charming awesome food, which surely will be shared from thousands followers.

The Crispers by McCain, with their trendy look, are the most preferred subject to post in the social networks: a kind of free useful advertising done by the consumers.

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by Paolo Spadaro

Dough with MORA Agugiaro & Figna integral flour

Ingredients for the dough

Procedure

• 70% of Mora flour, whole wheat flour • 30% of “criscito” dough • Water • Yeast • Salt

Mix the “Mora” whole flour with water, brewer’s yeast, salt and “criscito”. Let the mix rest until it reaches the expected volume. Cut the dough into small balls and stretch them with the hands. Garnish with mozzarella Fior di latte, artichokes in oil and truffle cream. Bake it.

The “Mora” flour is different from the other whole flours due to its lightness and “clean” taste, because it is free from the bitter part of the bran. “Mora” is ideal to be used in the rising of every kind of bakery such as pizza, bread, confectionery products, because it allows a soft dough with the correct expansion.

Ingredients for the garnishment: • Artichokes preserved in oil • Truffle cream with “porcini” mushrooms • Fior di latte mozzarella

Pizza

Pizza Fresca

recipe

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