Pizza%core International N 7

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n.87 JANUARY 2019

Editorial

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coming soon

izza&core Exhibit comes back on 25th and 26th March, 2019, for its second edition entirely devoted to the pizza world.

The chosen location is, as ever, the wide hall called Ristoprof, in the same site of the Pizza&core newsroom in Monopoli – Bari – South Italy. The hall includes a big stage and two paths devoted to the exhibiting companies.

We will welcome you in our comfortable parterre, in front of the stage, on which many firms of the sector will alternate with their demos and cooking shows prepared for the event. Our guests will be able to admire the performances of masters and technicians of the white art. The audience can also directly ask them about mix, garnishments, flours, tendencies and all info concerning the pizza sector.

We will announce officially the name of the participant firms in the next days on our social networks and web site Ristonews.com. The only info we are able to give you now, is that there will be three main themes:

doughs and baking times, garnishments and matches, drink and food The exhibition will begin in the morning until the afternoon and will be repeated on the second day. We will also propose many tasting moments, in order to test the quality of the products promoted during the event.

The 2018 edition of Pizza&core Exhibit recorded about 80 visitors for each day of the event; it deals with an exclusive date for professionals. It involved 12 Italian top player firms of pizza sector such as producers of flours and semi-worked products, pizza garnishments, tomato producers and dairy products producers, beverage (water, wine, proseccos), coffee, sweet garnishments for pizza, furniture, equipment and tools for pizza restaurants (ovens and mixers, shovels, mini-shovels, tools in general).

Info on our social nerworks: https://www.facebook.com/ristonews https://www.facebook.com/ristoprof EMAIL: pizzaexhibit@gmail.com

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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

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

Welcoming baking industry professionals from every segment and in every role, IBIE delivers a world of benefits in one streamlined event.

What do you need to enhance your efficiency, sharpen your skills and elevate your career? It’s all here at the largest, most comprehensive baking industry event in the Western Hemisphere. Every three years, visitors have a powerful opportunity to discover the latest trends and innovations, connect with colleagues and exchange ideas with top baking and business professionals. Mark your calendar for September 7/11 2019 and join the global industry leaders in Las Vegas to capitalize on the big opportunities only found at IBIE. www.ibie2019.com

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Las Vegas is the best Food Festival in the world

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he event “Caputo Napoli Pizza Village” has got an international award. In the occasion of the The FestX Awards in Las Vegas, the Neapolitan event was prized as the Best Food Festival in the world. The jury which prized it was composed by 17 people experts in communication, marketing, television together with food bloggers, influencers and writers of international fame.

Caputo Napoli Pizza Village triumphed among the other five nominations announced by the jury for this category, it was the only one European event present at the FestX Awards. After the votes of the audience and those of the jury, other 13 categories were awarded.

“In 2011, when we started with the first edition of the event, we could never imagine about its future, that

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the Napoli Pizza Village would reach these prestigious awards in the next 10 years”. These was the excited comment by Claudio Sebillo and Alessandro Marinacci, founders and organizers of the show devoted to Neapolitan pizza winner of the Best Food Festival award.

Napoli Pizza Village is the result of a constant hard effort which always focus on two symbolic elements of the Neapolitan soul: pizza and absolute beauty of the city.

The event was born in 2011 with the Oltremare exhibition, but the turning point year was the 2012, when the event was organized in a new location: the Lungomare Caracciolo, which then became the “postcard” symbol of NPV, appreciated in the worldwide.

In only 8 years the event followers increased: from the

60 thousand visitors of the first edition, who came from Naples city and province, up to one million visitors of the 2018 edition, with over 300 thousand tourists coming from the whole Italy and from abroad; during the last nine years the show brought up events, awards and many satisfactions for the organizers.

The history of the NPV is full of unique initiatives, such as the creation the MIP – Museo Internazionale della Pizza, created in 2013, a real temporarily exhibition with storiography, tools, pictures, videos about pizza, which is the “queen” of the Neapolitan food tradition recognized also abroad.

Another important goal was reached in 2014 with the UNESCO recognition of the Art of Neapolitan Pizzaiolo as World Heritage good, as a result of a long difficult process, which started during the Napoli Pizza Village, when the Italian Minister for Agriculture, Alfonso Pecoraro Scanio, began the petition with the largest number of sustainers in the history of UNESCO in a three years period.

Unforgettable the reports from NPV broadcasted on TV and newscasts of the whole world telling about the longest pizza in the world with whom the city of Naples and the NPV entered the Guinness World Record for a pizza 1853,88 mt long. Thousand pizzaiolos, from Naples and from every corner in the world, were engaged in the preparation of that pizza in the beautiful setting of the Lungomare, putting all their passion and efforts into a titanic enterprise.

The international most important recognition came in October 2018, when the NPV flew abroad, precisely to New York. In the occasion of the Columbus Day,

there was the first edition of the New York Pizza Festival, special guest of that event was Napoli Pizza Village represented by a Stars Team composed by famous Neapolitan pizzaiolos such as Gino Sorbillo, Francesco and Salvatore Salvo, Rossopomodoro, Brandi, Trianon, Concettina ai Tre Santi, Vesi and Porzio. It was a jubilation with an oceanic crowd leaded by the Mayor Bill De Blasio to celebrate the landing of Neapolitan pizza to the Big Apple.

The last but not the least success is dated 11th December, 2018, when the NPV reached the top position of the podium during the event The FestX Awards a prestigious show which prizes the most important international events, by getting the award Best Food Festival.

“After a so great moving satisfying goal, it becomes really impossible to imagine the future of the Napoli Pizza Village – accorging to the words of the organizers Sebillo and Marinacci -. We are very proud and at the same time curious to see the results of our next appointment at Naples from 13th till 22nd September 2019, a temporarily summer edition to give space to the Universiadi”.

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brings quality and digestibility all around the world

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aquone was present on 13th and 15th November, 2018 at the Olympia London for the EPPS exhibition. The firm will be present, as usual, at the Sigep in its 40th edition at the Fiera.

Fiera di Rimini from January 19th till 23rd 2019, at the B7 Pavilion in the Stand n. 154: Molino Iaquone participates in many fairs in Italy and abroad, as a touchable sign of the fervent activity of the Italian firm

by Silvano Iaquone in the international market, whose aim is that of developing the culture of a genuine Roman pizza. A Roman pizza which has become during the years even more digestible and genuine, thanks to the Pi.Qu.Di method (Pizza Italiana alta Qualità e Digeribilità – Italian pizza with high quality and digestibility).

Since long time the Pi.Qu.Di. method has been the strong suit of the firm, which collaborates with the Association A.P.I. with its president Mr. Angelo Iezzi. The method bakes off not only the traditional Roman pizza, but also the Organic pizza and the spelled flour pizza and, as last creation, the Calabrella Pizza. The last event was hold in October

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in Atlantic City was called Pizza&Pasta Show, where the firm Molino Iaquone brought and presented different products, such as the Roman pizza in slices, the original “Neapolitan Verace Pizza”, the Italian round pizza, the Roman round pizza, the pinsa, the pizza in the shovel, the focaccia, the crispy calzone, the precooked one, the pre-cooked and frozen pizza. Thanks to its PI.Qu.Di. project, the firm has developed some work processes in order to get top quality pizzas in terms of digestibility and taste; furthermore, the firm gives instructions on the methods and procedures, on the ingredients and on the use of particular flours to obtain a genuine pizza by respecting the tradition and contemporarily by using new techniques. The company efforts are all focused on the retraining of the Italian pizza in the international panorama of catering. Molino Iaquone’s next international events and dates are: Sirha Eurexpo, in Lione from 26th to 30th January; Pizza Expo in Las Vegas Convention Center from 4th to 7th March; CATEX 2019 in Dublin from 26th to 28th February.

describes how the foodservice grows

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he world artisan confectionery show, at which the key players were the gelato, pastry, bakery, coffee and chocolate product chains, ended with more figures typical of a leader: 1.250 exhibitors occupied the entire expo centre´s 129,000 square metres, 1.294 events were organized on the official program and by companies; 925 journalists were accredited, of whom 138 were foreign, with a total of over 200 million media contacts to date. SIGEP also played a key role on the social networks: over 10.000 photos on Instagram with the hashtag #SIGEP2019.

Foodservice, a growing market

continually

Sigep is also a place where to study the market of foodservice. A precise insight on the foodservice

market´s global trends was provided by Matteo Figura, manager of NPD, important market research company, specialized for years in research in the foodservice sector. This market has a value of 990 billion euros, with 178 billion visits (consumption opportunities) at global level, and is seen to be continually growing (+2.3% in the latest reports, +3% in Europe). In the coffee, bakery, confectionery and gelato categories, Italy is among the top countries in world ranking: with an annual per capita average of 251 meals eaten out, Italy is in third place, after Japan (308) and South Korea (324).

Regarding current trends a leading role is played by so-called hybrid venues: for example bookstores that become coffee bars, all the venues that make people want to remain after eating, places in which the added value is given by the experience proposed.

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events

A good white pizza sitting at the famous

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Forno Campo de’ FiorI

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e talked about bread and pizza with Fabrizio Roscioli, owner together with Bernardino Bartocci of the famous Forno Campo de’ Fiori in Rome, set in the homonymous square of the Italian Capital City, a zone of deep historical importance. Let’s learn the history of this ancient bakery by starting from the modern age and going backwards to the past. It was 1950 when Franco Roscioli (Fabrizio’s uncle) came back to Italy from the USA, by bringing with himself a novelty: the sliced bread. For the first time in Rome (and in Italy) a “new kind” of bread could be tasted thanks to a new recipe by uncle Franco and thanks to new special machine which were able to produce a perfect squared bread, so perfect and soft. Franco involved his brothers in his new idea, among them there was also Mario, Fabrizio’s father. Here begins the history of the Roscioli family which links together with the history of the bakery: in the Seventies the owner of the bakery, Mario and another nephew to join the business of the bakery. In 1979 Fabrizio join his father in the business. He was born in the same square. For 4 generations the bakery exists and continues to develop its amazing activity: the bakery “Forno Campo de’ fiori” has got ancient origins which date back to the 16th century. The bakery delivered bread to the famous “locanda” of Vannozza de’ Cataneis, (nick name of Giovanna Cattanei), which was the Pope Alessandro VI’s lover. The bread of this bakery delighted many celebrities’ palates such as Metastasio, Belli, the writer Palazzeschi, Beatrice Cenci and Gioacchino Rossini (who just in the same square composed his masterpiece “Il Barbiere di Siviglia”).

«Since long time Forno Campo de’ Fiori is like a food cradle for all Romans and in particular for those who were born in the Parione and Regola squares. Moreover it is an attraction

point for all children, who before to start school or in the afternoon for the snack break stop here to taste a slice of white pizza, our strong suit».

«The white pizza – tells us Fabrizio – seems to be born by chance; it is told that in the past the bakers threw some pieces of dough into the oven in order to lower the temperature where it was too high; nothing could be wasted, so they added a bit of salt and they created a new pizza!»

Nowadays Fabrizio uses Polselli flour for his tasty famous White pizza. «I was looking for a high quality flour and I knew about this very appreciated company.

So I tried to use Polselli Super which was very good for my white pizza. Today I always use it.»

When Fabrizio tells us about his white pizza, we can quite smell its perfume by hearing his words. «Large 30 cm and long 2 meters, it is the king food for the children who are going to school; its recipe is simple and light: flour, water, salt, yeast and some drops of EVO oil, before and after cooking to give it a good flavor.

The leavening time is very long, and for this reason it is very digestible.

We propose it with different garnishments or as a genuine alternative to the filled sandwich.»

Campo De’ Fiori, 22 - Vicolo del Gallo, 14 - Roma - www.fornocampodefiori.com

www.polselli.it

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Pizza al Riso Venere

recipe

Luigi Gentile from the Pizzeria Cirasella in Monopoli (Ba) presents his mix with the Nostrano Pizza Riso Venere by Italmill, which unites in itself the taste, the colour and the quality of the Venere Rice of the line Nostrano by Italmill. Venere Rice has got premium quality as compared to the other types of rice: it is very rich in iron, selenium, antioxidants and lysine. Above all, it confers to the pizza a particular taste and intense perfume.

Furthermore, the line Nostrano Riso Venere uses the product Presal, which reduces the dispersion of iodine during the cooking phase.

Direct Dough Nostrano Riso Venere has got a poor gluten content as compared the other kinds of flours, so Luigi Gentile suggests the direct method, in order to obtain a good dough for the round pizza. The raising time in the fridge must be of 12 or 24 hours at controlled temperature. The ready mix must be left for two hours out of the fridge before the use, in order to get a better result during the stretching and cooking phases.

For the garnishment we suggest Fresh basil cream, yellow “Datterino� tomatoes (semidry presidio Slow Food), IGP Bresaola, some flakes of buffalo Ricotta. www.italmill.com

Pizzeria Cirasella - Via Achille Grandi, 37 - 70043 Monopoli (Ba) - Tel. 080.3327783 1 3

#EXPRESSYOURSELF SYDNEY, 08:00 PM

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