Pizza&core International N 86

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n.86 DECEMBER 2018

Editorial

We all wish you to be positive!

D

ear reader, what’s new about your job are you going to do the next year? This question is important because the new proposals and the new ideas can bring good novelties. If a pizza maker wants to see her professional life grow up, he must look to the future optimistically. At the end of the old year and at the beginning of the new one it’s possi-

ble make a short list of things to change for improving: a new menu, a new layout for the restaurant, one refresher course, books and magazines to read. For our readers the wish is they will be always positive and in flux. Changing helps to charge the battery of the mind and heart. We all wish you a very merry Christmas: see you soon, on January!

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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

Sigep (19th -23th February 2019) is the International Trade Show of Artisan Gelato, Pastry, Bakery and the Coffee World, now at its 40th edition.

An exclusive showcase anticipating all of the latest trends and innovations for the operators of the five supply chains on show. An exhibiting area of 129,000 sqm showcasing the very best of the global scene of raw materials, ingredients, technology and equipment, furnishings and services. A show that enhances and rewards global excellence, presents new formats, supports global networking and promotes the growth of companies and professional operators. Sigep’s mark of distinction is its packed schedule of events, an integral part of the trade fair as a whole, which is divided into: Sigep International Business; Sigep Next; Sigep Academy; Sigep Associations; Sigep Corporate Social Responsibility; Sigep Awards, presenting an exciting program of national and international competitions. www.sigep.it Do you work for Italian food, pizzas or pasta in France? Then welcome to Parizza (1st an 2nd April 2019) where you will discover new business development solutions; learn all about the latest market trends discover the innovations and brand new concepts that are just arriving on the market; meet all the professionals in your trade; attend talks and presentations on the Zapping du Snacking stage and gain insight into all the latest developments in fast food. With 100 brands presented on the show, all sectors were represented: food products ; packaging, accessories and disposables, equipment, furniture, layout materials, IT solutions, labelling, payment solutions, consulting, creators of catering and snack concepts. www.parizza.com

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World competitions are the new tendency In Italy and abroad: here the latest pizza competitions

H

ow are the pizza challenges important in the world? Very important! As a matter of fact, competitions in the pizza world are very diffused all around the world and are even more increasing their role during the pizza fairs, supported or organized by many companies.

The last international competitions in order of time, were the pizza championships in Spain, Portugal and that hold in London.

On 12th November, 2018, during the food fair in Valencia (Spain), was hold the Campeonato de Pizza Profesional de la Comunitat Valenciana organized by UPIM, whose president is Antonia Ricciardi, where 15 pizzaiolos of the Valencian Community participated in. The winners are: Cristian Ezhechiel Pierotto, Rosario Migliario, Nicola Zanninello.

On 19th November, 2018 was celebrated in Porto

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(Portugal) the championship All Star Pizza Antonio Mezzero Trophy where 10 Countries were present: France, Sweden, Poland, Spain, Italy, Portugal, Argentina, Bulgaria, U.S.A., Brazil.

Winners in the category “douro� are: Radostin Kiryazov (Bulgaria), Vincenzo Capuani (Italy), Fernando Almeida (Portugal). Winners of the category Porto are: Tony Gemignano (U.S.A.) Luis Garces Maldonado (Argentina), Pablo Gil (Spain).

In the UK was hold the European Championship of pizza, on 14th November, 2018 during the event EPPS. It deals with the third edition of this exhibition where there were over 100 companies specialised in the pizza and pasta sectors, bringing at the fair more than 600 brands. What concerns the competition, we can tell you that there were 45 participants coming from France, England, Italy, Sweden, Germany and

U.S.A. The event represented the final challenge of many selections previously organized in the whole Europe.

Winner of the challenge is an Italian young pizza maker, Antonio Di Tella, from the restaurant “Pizzeria all’angolo” of Massa (Massa Carrara). He presented a pizza of an autumnal taste, garnished with mozzarella, chestnuts cream, Garfagnana Ricotta cheese, Lard of Colonnata and chestnuts grains.

We also want to underline the pizza maker Dave Sommers, member of the U.S. Pizza Team; who placed in 19th position, but in America he was celebrated like he was the winner, with proud. Dave Sommers, owner of Mad Mushroom Pizza in Indiana, conquered his position with his special pizza called Balboa, which includes Italian home-made sausage, roasted red peppers, arugula and honey drops. For the U.S.A. there was also Michael LaMarca, owner of

the restaurant Master Pizza in Ohio and winner of the title of Pizza Champion. LaMarca presented a very innovative pizza, prepared with bacon, spinach, fried quail eggs. “The jury has appreciated the taste of my pizza and affirmed that it reminded them the British breakfast! I only have to improve something next”.

“The competition organized in London was professional and well conceived. We will come back next year to represent once more the U.S. Pizza Team” Sommers commented.

We would like to remind that the U.S. Pizza Team ha a supporto is sponsored by some Italian firms like Galbani Professionale, Molini Spigadoro, Ferrarelle.

Very meaningful choice, due to the strong presence of Italian companies on the foreign pizza market, which pay a lot of attention in the diffusion of the pizza culture also through events and challenges abroad.

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events

The tomato sauce Cirio Alta Cucina flies on the hot-air balloon with a Neapolitan pizza prepared at 1275 m of altitude

Record Margherita by the Neapolitan pizzaiolos Luciano Sorbillo and Maurizio Stanco

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he tomato sauce Cirio Alta Cucina flies in elevation with a “vertigo” pizza realized for the first time at an altitude of 1275 meters, on a hot-air balloon.

The event called “La Pizza napoletana spicca il volo”, was hold some days ago at the flight area SkyUfita in Frigento (Avellino). The protagonists of this enterprise were the masters pizzaiolos Luciano Sorbillo and Maurizio Stanco, who launched this particular initiative and succeeded in the realization of a pizza immerged in the clouds, from the stretching step up to the garnishment and cooking, on the board of a hot-air balloon. A performance which will be evaluated by the jury of the “Guinness World Records”.

The two pizza makers must prepare in 30 minutes a Neapolitan Pizza innerside the hot-air bal-loon, with top quality ingredients, such as the tomato sauce by

Cirio Alta Cucina 100% italiano, very appreciated by the professionals of pizza.

There were also other 16 pizza makers coming from different Italian regions who performed on the hot-air balloon, by preparing some pizzas with the typical ingredients of their regions. www.cirioaltacucina.it

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events

Marco Fuso Italian pride in the UK

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he pizza maker Marco Fuso, winner of many prizes in the past, has added another award to his collection during the competition Annual Award For Excellence hold on the 11th of November, 2018 at the charming context of the Ours Restaurant, one of the best known and most refined restaurants in London. Here was hold the yearly presentation of the event “Gusto Italia” which confers certificates of merits to the talents in the sector of catering and hospitality. The event was organized by the association A.P.C.I. UK with its President Mr. Carmelo Carnevale and promoted by the Italian General Consulate in London. In this solemn atmosphere Marco Fuso got his prize of “Professionalità ed Eccellenza Italiana in Gran Bretagna”, merit obtained by the excellences in the Italian cooking art. Marco was celebrated at

the presence of the Italian General Consul Mr. Marco Villani and the godmother of the event Mrs. Nancy Dall’Olio. On the 15th November he also got another prize: at the Papa awards as the best pizza Margherita of the UK (“Miglior Margherita dell’anno in Gran Bretagna”). Marco commented with these words: “I believe that last week was a really special week for me: these two important awards make me feel proud to be an Italian pizzaiolo here in the UK, because I really love my Country of origin and I really feel nostalgia for my Salento (Apulia). Even if I’m so far away from my land, my heart is near to its inhabitants and I hope they are proud of my performances abroad”.

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events

Professional courses of Italian Pizza with the pizza master Camillo Caddeo

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n collaboration with the firm Selezione Casillo, the pizza master Camillo Caddeo, headmaster of the Pizza School “Scuola di Pizza Verace di Cagliari�, has hold in Fortaleza and Sao Paulo in Brazil in November 2018 professional courses focused on the realization of Italian Pizza, Neapolitan pizza and Roman Pizza in the pan.

The participants were taught about some theory and practice on the use of the Selezione Casillo Semoli-

na, whole wheat and wheat flours ideal for the preparation of doughs, about the differences among the used flours, about the traditional garnishments in order to obtain genuine tasty pizzas.

Moreover, the participants made practice in the technique of rotating the disk of pizza on the fingers, in order to give it a perfect round shape.

At the end of the course each of them got a certification of attendance. www.selezionecasillo.com/en/

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a cura di Marianna Iodice

Not only dough

World champions in speed and Freestyle

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e are going to talk about champions, “hand ability�, and not only about dough: each pizza competition in Italy and abroad, since its birth, foresees precise categories like free style, speed, width, it deals with characteristics which deal with the ability in the hands of the pizzaiolos, in some cases, such

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as the freestyle, ability and agility of the whole body.

These competitions are very appreciated abroad and are considered like sports or undoubtedly spectacular events. As a matter of fact, the world champions in speed or freestyle categories are mostly strangers.

The Bolivian Vidal Said, for example, is the speediest pizza maker of the world in 2018 for the category

“Speed” hold in June during the World Championship of Pizza – Caputo Trophy.

The most famous pizza maker in the last years is probably Rene DeGuia: he works in Michigan in the pizza restaurant chain Domino and is twice winner of the World’s Fastest Pizza Maker Competition of Las Vegas (in 2000 and in 2005).

He decided to follow a particular training to get his award: that is, to be followed by a sport psychologist and a coach. In some interviews he speaks about his personal record: to the media he says “I’d like to prepare 7 thousand pizzas a week” and in order to reach this record he trains like for the Olympic games. His personal technique is called “catapult”, adopted also by other pizzaiolos. His best result? Three pizzas in only 39 seconds. This year the title of the competition was got by Werner Lomker (from Canada) who prepared three large pizzas in 57 seconds. He happily said “To win the World’s Fastest Pizza Maker was absolutely fantastic, I would like to thank all my supporters”. Currently in the freestyle category the best pizzaiolo is Takumi Tachikawa, from

Japan, who got the prize in the category “Individual Freestyle” in Parma during the 2018 edition of the World Championship of pizza, on the podium with Scott Volpe (second position) and Falco Jerome (third position).

A veteran in freestyle, who then became a real icon of pizza in America, is Tony Gemignani, we yet had the honour to interview some years ago in our magazine Pizza&core. He was born in California and grown up by his grandparents in a farm in Fremont. When he was a child he learned the work in the farm but also the cooking techniques in the kitchen with his mother.

He experienced for the first time in the pizza world the competition of freestyle. As he likes to tell: «When I was about 18, my brother Frank III opened the pizza restaurant Pyzanos; I graduated in that period and I began to help him in his job. I was only 23 when I began to practice with the Acrobatic Pizza.

I became famous in the Acrobatic category in 1995 when I won my first world title, and soon followed other awards. From the year 1995 till 2008 I had the chance to travel all around the world for my job, by learning different styles of pizza, then I came back to California to experiment new techniques and innovative recipes. In 2003, I began to train for the competitions in the category of pizza prepared and cooked, having at home a wood oven, so I practiced a lot by using imported Italian ingredients». Like Tony, many acrobatic pizzaiolos are very passionate pizzaiolos, who focus not only on the competition, but also on the quality of their pizzas, due to their deep love for cooking and the pleasure of handle the dough with ability.

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Pizza Domus

recipe

by Giampiero Galiano from Antica Roma pizzeria in Castellana Grotte.

Ingredients for the mix with turmeric:

Procedure

• 1 kg 00 “Verde Molino Pasini” flour approved by “AVPN” • 550 g water • 1 gr brewer’s yeast • 30 gr E.V.O. oil • 25 gr fine salt • 7 gr turmeric in powder curcuma macinata • Some dusting of black pepper

Mix turmeric powder, black pepper and EVO oil all together in a glass, in order to activate the elements of turmeric. Mix the flour with water and yeast. After some minutes add salt and the mix made with turmeric, oil, pepper. Continue mixing for 10 minutes, until you obtain a smooth elastic dough. Let the dough rest for 30 minutes, after that create some balls of 220 g each and let them leavening for 10 hours.

Ingredients for the garnishment:

Procedure garnishment

• Aubergine cream • Mozzarella • Poppy seeds • Swordfish • Pink pepper • Lime • Toasted almonds

Stretch the disk of pizza, spread it with aubergine cream, mozzarella cut into little cubes, and poppy seeds.

In the middle of the pizza lay little cubes of swordfish previously marinated for 5 minutes in oil, pink pepper and lime juice. Lay in the middle a slice of lime.

Bake it. In exit add toasted almonds.

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#EXPRESSYOURSELF LECCE, 09:00 PM

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