Pizza&core International N 89

Follow us on

n.89 May 2019

salem:m part:ners.iL

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

t

Editorial

Pizza makes us better people

N

owadays pizza market produces a sales volume amounting 60 billions Euros per year. Despite this enormous value of money, it has remained a simple genuine dish, by preserving a kind of “supportive” essence. As a matter of facts, pizza still recalls the value of “sharing” things, a value that is at the base of the job of pizzaiolo.

Undoubtedly, we could af-

firm that pizza is good (that means made with genuine ingredients following the correct procedure) and at the same time it makes us “good people”. Just an example: Dries Mertens, Belgian boy, bomber of the Naples Football team. Neapolitans love him not only because he scores a lot of goals, but also because he “uses” to go around the city with “hot pizzas” delivering them to the homeless of the city.

All is around the amazing pizza world…smells “good”.

3

4

by Marianna Iodice

TuttoPizza –Naples (Italy) 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/

Free From Food Expo – Barcelona (Spain) The 7th Annual edition: most wanted European Free From and Functional Retail Exhibition, initiated by the industry, supported by the leading certifying associations, all under one roof. Driving the future of Free From, Vegan, Organic and Functional Food. Returning to Barcelona after the successful 2015 and 2017 editions at the Gran Via Fira de Barcelona (save the date: 28-29 maggio). Hundreds of suppliers in the show: Gluten Free, Vegan, Fat Free, Egg Free, Lactose Free, Nut Free, Organic, Dairy Free, Soy Free, Sugarfree, Yeast Free, Salt Free, No additives, Wheat Free, GMO Free, No preservatives, Functional, Vitamins, Sportbars, Sport Nutritions, Food Nutritions, Omega 3, Food Supplements Superfoods, Proteins, Probiotics, Stimulate Body Functions, Cognitive Performance Enhancers, Sport Protein, Carbohydrates Shakes, Isotonic Instant Diet Food Solutions and many more. www.freefromfoodexpo.com Caputo Napoli Pizza Village –Naples (Italy) 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

5

Earth stronghold restaurants

O

n 22th April was the Earth Day: the catering sector can give its contribution to the safety and wellness of our planet, by following some good measures.

The United Nations celebrate every year on 22th April the Earth Day. It is the greatest festival for the environment of the world, the only day all the Earth inhabitants unite to celebrate their planet and promote its safeguard. The Earth Day was an idea of the USA senator Gaylord Nelson and supported by the American President John Fitzgerald Kennedy; it involves every year over one billion people from 192 countries of the worldwide.

It would be a good idea for the restaurant ow-

6

ners to celebrate every day the Earth by following some basic good rules, as for example: 1) Reduce the provisions from the intensive

farms: they produce CO2 and greenhouse gas, while are preferable the products coming from the no-intensive production farms (bio) .

The consume of meat has a great impact on the production of greenhouse gas. According to a research of the WWF and Eco2, it would be better to choose a vegetarian diet with a rare introduction of animal proteins, in order to obstacle the climate changing. It has been studied that, if all the Italian people don’t eat meat only for one day per week, there would be a total sparing of 198 thousand tons of CO2, which is like the yearly electric consumes of 105 thousand families or like to drive 1, 5 billion Km with the car. In other words, to give away one meat dish per week would produce a benefit for the Earth like to have 3,5 million cars fewer on the streets in one year (Source Ufficio stampa Bonduelle).

2) Avoid the wastefulness: according to a IXE research, the domestic wastefulness represent

the 54% of the total food we throw away, while the restaurants wastefulness is the 21% of the total. The percentage could become lower if the restaurant owners introduce the good use of the doggy bag or learn to manage better the storage.

3) Seasonal menu: vegetables out of the season are produced spending a higher quantity of energy (water and electric energy). Choosing seasonal products means to safeguard the planet and also to spare money.

4) Use the dishwasher in the restaurant: the statistics demonstrate that the dishwasher uses a lower quantity of water. Handwashing dishes means to consume 100 lt water in 15 minutes, while the dishwasher consumes only 10/15 liters water in a washing loop, the newest models consume only 7 liters in the short washing loops.

7

The fourth edition of the international contest

1

00 pizza makers accepted into the competition and a new challenge on social media. The eagerly awaited international contest #pizzAward2019 of MySocialRecipe returns, now in its fourth edition updated and changing its formula: now it wants to celebrate excellence and an even more stimulating edition is announced for the Pizza chefs from all over the world.

8

There are three major innovations in this edition: the brand-new social phase developed on the Facebook page of MySocialRecipe, with the community of pizza makers as the star, ahead of the two traditional phases of the contest, the web one and the live one. The web phase with spontaneous application, for the first time will the number will be limited to 100 candidates

from all over the national territory and abroad, according to access quotas defined by the regulation, who will register their original creations - from 10 May to 26 July on mysocialrecipe.com.

In addition, each pizza maker may participate with a maximum of two creations by choosing whether to apply with a traditional or innovative pizza that will then be evaluated by the jury. Always prestigious, the jury of wine and gastronomic journalists and experts in the field, called to evaluate the proposals of the participants: Anna Scafuri (RAI journalist) back to fill the role of president, and with her, Giuseppe Cerasa (Le guide Repubblica), Alessandro Circiello (chef of the FIC and television personality), Patrizio Roversi (television conductor) and Scott Wiener

(foodblogger), coordinated by Thomas Esposito (Doctor and food and wine journalist). It will be up to them to select the ten finalists - five from the traditional pizza and five from the innovative pizza - that will compete in a live competition on 26 ovember in Naples, to choose the best interpretation of the traditional and the most original pizza of 2019! Also new is the Pizza Academy, composed of a panel of fifteen experts of the sector, which will instead have the task of assigning the 2019 Award. The initiative is supported by Molino Caputo, La Fiammante, Scugnizzonapoletano, SorĂŹ, San Benedetto, Olitalia and Parmigiano Reggiano.

Partner of the contest are Event Planet food, and AIS Italian Sommelier Association, CuArtigiana, the Dolce&Salato School, Palazzo Caracciolo MGallery by Sofitel.

9

Chef challenge: the winners

A

mong the events held during “La città della Pizza” (12th to 14th April) at the Ragusa OFF in Rome, there was also one step of the “Centre-South Italy Emergente Pizza Chef challenge. The jury was called up to decide among a wide range of high level participants, but at the end only three of them won the prize, with equal merit: Roberto Ferrone of Al 384 Ristorante Pizzeria, Gabriele Lucantoni of Sbanco and Fabiano Viscito of Battilapaglia Ristorante & Pizzeria.

The three winners of the South Italy step will accede to the final national competition that will be hold in Rome on 28th October 2019.

Le 5 Stagioni is a sponsor company this year too: the company supports the challenge since long time, a “challenge-tour organized by Luigi Cremona into three legs (North, Centre and South Italy) to choose the best “emergente” (emerging) under 35 pizzaiolo. The prize was thought for young under 35 pizza-makers among those who were still unknown in the pizza world. The

1 0

prize was instituted for the first time in 2010: «It was born to push young pizza-makers to believe in their job, which wasn’t as attractive at that time as it is today. In the last decade the situation has changed a lot and pizza is one of the strongest sectors from the economic point of view, but also highly considered from the media and the customers says Cremona.

Emergente means not only “emerging in the pizza sector”, it also includes the cuisine sector: among the prized chefs there were Lorenzo Boschi of il Giglio in Lucca, Valerio Ragusa of Da Luciano in Roma, Gianluca Durillo of La Madonnina del Pescatore in Senigallia, Giuseppe Torcasio of Ex Trappeto in Lamezia. - Cremona concludes - «We are very satisfied of the big success obtained by the just concluded event in Rome at La Città della Pizza.

We underline the great number of visitors, despite the bad weather conditions, and the high level of participants. We also are very happy to certify the excellent results of Calabria Region which has significantly grown up in this sector».

Marco Bovio

CHEF

He is a Pizza&core’s friend since 2014, when we first met him in his pizza restaurant called “Pizzeria Capriccio, a little location but very known in Bari.

In 2017 Marco increased his success with the Pizzeria Giotto, where he proposed a “gourmet” pizza, due to his passion for creating “particular tasty garnishments”. He conceived pizza restaurant in a brand-new way: «The diversity of our pizza restaurant is in the way we propose pizza, that is in slices, following a real route through the different tastes. So that our client could discover the difference between a dough and another one, and taste

the matches between mix and the garnishment».

Since long time Marco Bovio is travelling through Italy and abroad in collaboration with Italmill, leading the staff in events and fairs. Together with his ability (as a consequence of long deep studies) and passion, we would like to underline his personal characteristics, that is humble manners and kindness. Marco is a special person and a tireless worker, two things making him a great pizzaiolo.

Pizzeria Giotto - Via Orfeo Mazzitelli, 260 - 70124 Bari - Tel. 080.5611011

1 1

Pizza Nero

recipe

Venere Rice dough

by Marco Bovio

Ingredients • Fior di latte mozzarella • Capocollo from Martina Franca • Pistachio grains • Dried Tomatoes • Burrata

Procedure Prepare the disk of pizza with Venere Rice flour, garnish it with Fior di latte. Bake it. In exit add all the remaining ingredients.

1 3

#EXPRESSYOURSELF MILANO, 11:00 PM

ABSOLUTELY, JUST USE SEMINA: A FLOUR OBTAINED THROUGH A PROCESS THAT PRESERVES THE HEART OF THE WHEAT.

The Ad Store Italia

Every pizza chef has a story to tell that is revealed through his recipes.

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 wheat flourhallmark with high is nutritional values.

Justsemi-whole like Mario, whose creativity.

Try it for dough, you’ll findchooses the taste to mix He loves to your experiment, so he and the fragrance quite exceptional!

classic 00 flour with Le 5 Stagioni’s Macinata a Pietra. The result? A dough that is as rich, #StorieDiFarina intense and authentic as his personality.

le5stagioni.it www.le5stagioni.it • curtarolo@agugiarofi gna.com • +39 049 9624611 •  Le 5 Stagioni • curtarolo@agugiarofigna.com ¦ +39 049 9624611

@le5stagioni