Issuu

n.84 SEPTEMBER 2018

Editorial

Follow Pizza&core International to discover the new trends of pizza Alternative pizza could be an excellent way to improve your menu

lternative pizza is the new trend in Italy; offering alternative kinds of dough is a trend started about 5-6 years ago, thanks to the pizza makers’ associations (one example is A.P.P.) Everywhere in Italy a certain number of pizza makers began to test different kinds of dough and flours. Facebook, magazines (Pizza&core in pole position) helped them give acknowledgement to this idea. The idea was successful and lots of pizzerias make today their own alternative dough .It is a general trend happening in all the country. A lot of brands make mixes prepared with several cereals or natural flours (e.g. Calabrella is the new flour with PEPERONCINO CALABRESE- red hot chili pepper by Molino IAQUONE). We should anyway distinguish two different kinds of alternative pizza: 1) Kinds of dough made by several flours (TYPE 1 o TYPE 2, ancient grains et similia);

2) Kinds of dough made with additional ingredients (turmeric, chili, hemp et similia). Why do people ask for an alternative pizza? In Italy people love making new experiences when they eat out; we think that this is amazing. Italian customers like experimenting new recipes. Moreover, the journalism influences the public opinion about “diet”, “health” and “beauty”. Of course only one pizza (once or twice a week) cannot change anything in one’s diet, but to use TYPE 1 and TYPE 2, or ancient grains (and other kinds) is great because pizza is more digestible and owns as well other characteristics (crunchy or soft, it has a new smell, new organoleptic properties and so on). Furthermore, the classic pizza made with fineground flour could be light, too. If it is well prepared, of course! To cut the story short, alternative pizza could be an excellent way to improve your menu. 3

Cosmofood’s sixth edition will be hold at the Fiera di Vicenza from 11th to 14th November 2018. It is the point of reference for the world of food, beverage and professional equipment in the Northeast of Italy. The fair is devoted to all the “foodies” and the operators of the Horeca sector. The reason of this double audience is that of allowing to the exhibitors to obtain orders, commercial contacts and at the same time to welcome all the foodies in some sale areas. Moreover, every year the Fair proposes important collaboration with associations of the food sector on the international and national territory. www.cosmofood.it

Beer Attraction is an international fair devoted to the brewery specialties: that is handcraft brewery, beverage and food of the Horeca world. With its fifth edition, the event is a meaningful point of reference for all the foodservice operators. The event proposes the widest offer of national and international beers and drinks. It is also an event devoted to the food sector, with a particular section called Food Attraction, presenting all novelties for the Horeca segment. The event will be hold from 16th to 19th February 2019 and will be opened to all the professionals of the sector. Foodies and beer lovers are welcome on the opening of the Fair, that is on Saturday 16th. The event is organized by Italian Exhibition Group in collaboration with Unionbirrai. www.beerattraction.it

The European Pizza & Pasta Show® is a fantastic event that gave the opportunity know better the pizza market. It is an exclusive B2B trade event and is set to bring the fast-growing pizza and pasta market into the spotlight by uniting leading UK and European food wholesalers and retailers, pizza operators and pizzeria owners, restaurant chains and independent restaurants, hotels and catering companies with equipment manufacturers, specialist ingredients and food product suppliers and service providers. EPPS was a fantastic event that gave the opportunity know better the pizza market. http://pizzapastashow.com/

events a cura di Marianna i IIodice di

Italian cuisine: the most popular in Russia Pizzeria Scrocchiarella, in Nikitsky Boulevard 12 in the center of Moscow, not far from the Kremlin, is the second opening of the brand pizzeria

he owners of this place of business, Pavel Sidorov ed Anastasiya Sidorova, comment on how this experience started in collaboration with Italmill.

How was Pizzeria Scrocchiarella born? ÂŤFrom the beginning we thought to open a chain, because we have a lot of experience in franchising and

a very solid team of professionals. The project of the first pizzeria was a success and business-wise very possible. We would have liked to expand it. At the same time every new project will have his own identity. We are already working on a third opening in the factory design Art space Flacon. The Pizzeria in Nikitsky Boulevard is a trendy-chic place, decorated with a taste for minimalism, enri-

ched with elegant details and main destination for the movie business celebrities who appreciate Italian cuisine». What do you offer beyond the Scrocchiarella? «In the menu of the pizzeria we added as well soups, salads, pasta. All the Restaurants have an own central kitchen as well as a confectionery department. The wine list includes only Italian wines and it is subdivided into Italian Regions. The main dishes are, e.g. the traditional Minestrone (vegetable soup), tomatoes and farmer’s burrata, carbonara di linguine Roman style with bacon. Concerning the desserts, there are some traditional Italian ones as well as Russian ones such as the apple pie Medovik». Which type of customer do you welcome? «Our guests are people who travel a lot, live on top of what is current, customers who are always searching for novelty and innovation. A lot of Italians and

other foreigners live in Russia». How do you season your Scrocchiarella in Moscow? «The Italian cuisine is the most popular in Russia and pizza is the most loved product. We know that the most popular pizza is traditionally the Margherita: well, if we talk about Russia, for sure the meat seasoning/topping is the most requested. Starting from ham and champignons or pepperoni pizza to pizza with smoked beef carpaccio with caramelized plums». Advice for an Italian who would like to foster a work experience in Moscow? «Moscow is starting to appreciate professionals and if you are a pro in your business, people will always contact you. Ask yourself at what you are best and when you find the answer it will be easy to step in your own reality and take a worthy place. Russians love foreigners because of openness and freedom, features which are different from our mindset».

Pizza Passion

recipe

by Vittorio Rossi

Since some years, pizza becomes a sweet dish and it is even more proposed in the menu as a dessert: the pizza dough, baked and cooked, becomes the base for “playing” with new tastes and creating excellent dessert. We propose in this issue a pizza dessert to be garnished with Ingredients

Procedure

• Crème pat • Mix of jelly fruit caramelled fruit (flambè) • Chocolate glaze • Powdered sugar

Stretch the disk of dough, bake it. In exit add the creme pat, the mix of jelly fruit and caramelled fruit. Powdered sugar on the top and chocolate glaze.

Pizza Sunbeams with surprise Ingredients • Fiordilatte mozzarella • Little tomatoes “piennolo” (yellow and red) • Courgette flowers filled with Buffalo ricotta DOP • anchovies from Menaica • White clams

recipe

by Maria Carmela Scola Mix prepared with flour Cuor di Cereali by Molino Caputo

1 1

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