Pizza&core International n 88

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n.88 Marc - April 2019

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Neapolitan spell.

Still and only from wheat.

Few people know thai a good wheat mixture gives life to a magie harmony between

the flour and the pizza maker, bearer of this neapolitan tradilion. Obtaining the smallest,

perfect flour granule requires a lot of work. We select our wheat with the utmost

care, stock by stock, following specific tests, and we handle il with an innovative procedure.

Flour of Naples

The secret is there, you can't see il, but you can taste il from the very first bile.

www . molinocaputo

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Editorial

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e would like to tell the history of Dalton Shaffer, 18 years old, American, who lives and works in a pizza restaurant called “Steve’s Pizza” in the West Michigan. Dalton became famous in the USA, his history is very appreciated and now viral on the social networks. The young boy travelled for 225 miles all along the USA (over 360 Km) to deliver his pizza to his old affectionate client, Rich Morgan, who had moved 400 km far from the pizzeria, who was ill and whose only and last wish was to taste his favorite pizza. When Dalton knew of that wish, he soon prepared a pizza with

mushrooms and peppers, took his car and began his long journey in order to bring some joy to his old client. That pizza certainly arrived a bit “cool”, but we would like to underline the “warmth” of this kind thought, which undoubtedly make that pizza tasteful and hot like it were just baked off.

It is a free gesture, an act of charity, that means that sometimes money aren’t important, the most important thing is “humanity”. For this reason, UNESCO defined “pizza” unmaterial World Heritage, because it is an “everybody’s food/good”.

G. Rotolo 3

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by Marianna Iodice

An internationale profile: the event is the international B2B show dedicated to food & beverage and organised by Fiera Milano from 6th to 9th may 2019.

In just 6 editions, it has become the perfect showcase for presenting one’s products to the national and international markets. Advantages: an event exclusively reserved for B2B; it is the only industry show on the Italian trade show scene with a truly international feel; it is an event that meets the needs of companies that look mainly to the Italian market as well as companies that are focusing on exporting; it is an effective showcase for testing out innovative ideas and experiences; it offers a modern, expert professional overview, which allows for market trends to be analysed.

It is the fastest growing trade show in Europe; it offers important business opportunities with national and international buyers; it allows one to compare notes and analyse the market trends. There are workshops, seminars, conferences and meetings. www.tuttofood.it

Tuttopizza is the event dedicated to the “pizza” organised from 20th to 22th may 2019 in Naples (at Mostra d’Oltremare). In just 4 editions, it has become the perfect showcase for presenting the traditional product of the Naples’ history to the national market. .Tuttopizza let the companies show all is necessary for a restaurant wich offer pizza. The event is the perfect place of BtoB, workshop, masterclass. The goals of the fair: offering important business opportunities; testing out innovative ideas and experiences, meeting people who loves pizza, sharing the knowhow of Italian pizza, making grow the professional pizza maker, making grow the image of Naple. http://tuttopizzaexpo.com/

The new edition of Napoli Pizza Village will be held from 13th to 22th September, along the Naples Seafront. There will be over 50 pizza restaurants that will perform at the event, and more than 1 million visitors are expected to the Village. Once again, the event will host the world Championship of pizza makers (Caputo Trophy): the last winner is been Antonio Mezzero (2018). Caputo Napoli Pizza Village is always a great party focused on Neapolitan pizza: the amazing location along Lungomare Caracciolo (seafront) is large 30.000 mq and 50 ovens will cook 100.000 pizze during the event. https://www.pizzavillage.it

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a wrap up of two days of great involvement in Puglia.

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he Pizza&core Exhibit was held at Ristoprof headquarters March 25 and 26 and will return in autumn 2019.

The second Pizza&core Exhibit, created by Pizza&core magazine combined a masterclass and trade show at the headquarters of Ristoprof in Monopoli, Puglia. Partner companies demoed on the stage in an interactive and entertaining format. As the audience enjoyed the show, they were able to ask important technical questions and receive comprehensive answers from pizza

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technicians.

Alongside the technical demonstrations on Scrocchiarella and classic round pizza dough, there were two other novel events that took place: Pizza in the Dark (Pizza al Buio) was a contest to see whose taste buds were best up to snuff.

Contestants were blindfolded as they tried pizzas with atypical toppings. The one who guessed the most correct toppings won a prize.

Pizza Talk Show was a moment of debate between companies and the audience. Zucchierini, Italmill and

Cella team shared their professional experience in the pizza industry. Talks began with the keywords Professionlism, Quality and Relationship. The talk show was hosted by Giuseppe Rotolo, director of the industry magazine Pizza&core. The companies that participated in this second edition were: Italmill with the technician Tiziano Casillo, assisted by the Fabrizio Iacovella team - Marco Degli Schiavi, Luigi Gentile; Cirio Alta Cucina, presented by Gennaro Parrotta; Demetra for toppings, presented by Adolfo Cella; Gi.Metal with Andrea Zuccherini, Acqua Lete, Caffè Cavaliere, Montelvini, Birra Malastrana, Av Baking for dough machines and ovens.

The event was held exclusively in Italian however Pizza&core publishes an International edition of their magazine in English.

Thanks to Missy Green and PMQ MAGAZINE

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Italmill Brings Scrocchiarella to the International Pizza Expo Scrocchiarella, has been selected by the pizza guru Tony Gemignani to be demostrated in one of his Masterclasses as a revolutionary method to obtain a successful contemporary Italian pizza

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t the International Pizza Expo at Las Vegas, the most important event for pizza operators, Italmill SpA, the Italian Company from Cologne, leader in the manufacturing and distribution of semifinished products for Ho.re.ca channel, presents from the 4th to 7th march Scrocchiarella.

An innovating solution for pizza operators to prepare in a simple and fast way a high quality product thanks to the properties of natural yeast, that contributes in keeping the dough constant both in taste and texture.

The many advantages of this product have been discovered and appreciated also by the renowned Californian pizza guru and pizza restaurant owner TONY GEMIGNANI, the Chief Manager of all the Masterclasses animating the Exhibition, who se-

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lected Scrocchiarella as one of the most innovating and performing product to make contemporary pizza as for the preparation technique, taste and final result, joining the demo program.

The preparation of the doughs will be managed by

Tiziano Casillo, Ho.re.ca Chief Division for italmill, together with his cooperators Oxana Bokta and Matteo Bosio, who will demonstrate how easy and fast can be to make Scrocchiarella. It will be possible to taste Scrocchiarella in all its versions: Classica (classic), Riso Venere (Black Rice), Rustica (with cereals).

Scrocchiarella is the ideal mix to produce pizza on a shovel, simplifying times and processes for the operator, with special attention to the quality of the final product.

Thanks to the high content of dried natural yeast, it allows you to obtain a finished product with unique characteristics in terms of taste, aroma and digestibility, guaranteeing excellent results in much shorter times compared to traditional processes. Great attention has been dedicated as well by the Research and Development Dept of the company to obtain the suitable consistence of the final product, that is to say soft inside and cruncy outside, to be easy to cut and to preserve the above mentioned characteristics also when it gets cold.

Press Release

The company Italmill is an Italian company leader in the production and distribution of flours and semifinished products for bakery and Ho.re.ca since 1911.

Dried Natural yeast, selected flours and mix products are the core business of the company, that thanks to an innovating technology supply right solutions of excellence for the Ho.re.ca operators in particular for pizzeria, bakery and confectionary.

Satisfying the needs of the customers is today even more important, first of all for a restaurant or a pizzeria where people ask for a product beeing of high quality, light, crunchy and digestible. www.italmill.com 9

Pizza Valpoterra

recipe

WINNER OF THE 2017 WORLD CHMAPIONSHIP With “Amarone della Valpollicella” dough

by Stefano Miozzo

Ingredients • Fior di latte mozzarella • Apple and potato puree aromatised with nutmeg • Robiola dei Lessini fresh cheese aromatised with truffle • Culatello • Dried plums • Bread crumbs •Truffle flakes

Procedure Once the base of pizza is ready, garnish it with Fiordilatte, the puree of apple and potato, the Robiola. Bake it. In exit garnish with the remaining ingredients.

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The Ad Store Italia

ABSOLUTELY, JUST USE SEMINA: A FLOUR OBTAINED THROUGH A PROCESS THAT PRESERVES THE HEART OF THE WHEAT. It is here, in the vital wheat germ, that the nutritional properties of the seed are found.

For this reason, we have studied a milling process that leaves all the wheat’s beneficial properties intact and generates Semina, an extraordinary semi-whole wheat flour with high nutritional values.

Try it for your dough, you’ll find the taste and the fragrance quite exceptional!

#StorieDiFarina www.le5stagioni.it • curtarolo@agugiarofigna.com • +39 049 9624611 •  Le 5 Stagioni •

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