Pizza&core International n 90

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n.90 June 2019

Editorial

Summer: be creative, propose fresh tastes

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hat is the best way to spend a summer night with own family or own friends? Walking out, enjoying the moon sitting in front of the sea, swimming, visiting a cute old town: there are a lot of experiences to live when the summer arrives. Among these experiences, tourists (in Italy) choose eating a perfect pizza. What is a perfect pizza according to Italian people? Good Taste, good texture, digeribility, selected ingredients for the topping: for example (when the clima is hot) customers prefer eating ve-

getables, fish, mozzarella. Several pizza makers invent new topping for the summer pizza list (menu).

Two ingredients are trendy: lemon and mint. One example? Pizza with mozzarella (cooked in oven) and then alici (anchovies), mint, Lemon peel.

Do you like this idea? Another one is the recipe by Alessandro Esposito: buffalo ricotta, Fior di latte dei Monti, flakes of pecorino cheese. Smoked provola sauce, lemon zest and mint.

Remember: summer represents the most creative season of the year.

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by Marianna Iodice

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

Host2019 - Milan Design, fashion and visual. Merit to changes of consumer habits and new influences from social media and TV, bread and pastry making has changed at the dawn of the Third Millennium. The bakery and pastry industries are now at the centre of a continuous evolution in a world where bread (including pizza) and pastries are exploring new formats, new technologies and new trends to become more gourmet. This is what visitors to the booths of HostMilano (fieramilano from October 18 to 22, 2019) will be invited to discover. With six months to go before opening, the leading event in the HORECA sector can already count on the presence of 50 countries, for a total of 1,653 companies, of which 949 (57.41 % of the total) are Italian and 704 (42.59 %) international. http://host.fieramilano.it/en/

This year, Cosmofood arrives from 9 to 13 November 2019 (7th edition) at the Vicenza Fair. It is the leading event in the Triveneto area focused on the world of Ho.re.ca., Food-Drink Service, Contract and Retail, to satisfy the overall demand of an audience of enthusiasts and professionals. 400 exhibitors will be present, divided between the Gourmet pavilion (9-12 November) dedicated to enthusiasts and the Food Service pavilion (10-13 November) dedicated to professionals in the sector. www.cosmofood.it

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exhibitions

Baking is on-trend in

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esign, fashion and visual. Merit to changes of consumer habits and new influences from social media and TV, bread and pastry making has changed at the dawn of the Third Millennium. The bakery and pastry industries are now at the centre of a continuous evolution in a world where bread (including pizza) and pastries are exploring new formats, new technologies and new trends to become more gourmet. This is what visitors to the booths of HostMilano (fieramilano from October 18 to 22, 2019) will be invited to discover. With seven months to go before opening,

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the leading event in the HORECA sector can already count on the presence of 50 countries, for a total of 1,653 companies, of which 949 (57.41 % of the total) are Italian and 704 (42.59 %) international.

According to the Ulisse Information System, theworld trade of “machinery for bakeries, pastry and biscuit making� totalled EUR 2.5 billion in 2017. Despite having slowed down over the last few years (+4% in the period 2009-2018 vs. the +5% yearly average recorded between 2000 and 2008), the increase is confirmed, with favourable dynamics also for the 2019-2021

scenario (+3.8% yearly average values in Euro).

Experiencing the strongest growth will be the Premium-Price segments that in 2018 accounted for about 30% of the world total alone (vs. 22.4% compared to the previous ten-year period). In terms of imports, the United States, China, Germany, Russia and Canada are the “richest” main markets for the sector, with a particular growth recorded in the last five years in the USA and Russia, mainly in the high range segments.

As regards exports, the leadership of Italian sales in the world is confirmed and will also continue in the scenario until 2021, with a market share at a global level of 30.6%. Despite these numbers, the leadership of Italy was undermined by the growth of Austria, mainly specialised in premium-price segments, over the past five years.

The bread is on-trend, even among chefs A variety of processes and formats unique in the world. Also thanks to more sedentary lifestyles and the advent of social media, a “new wave” of bakery has also reached Italy fostering crosscontaminations between areas which were once strictly separate. An example? Chefs have also started to take an interest in bread, the same applies to pastry chefs, while the news of the past few years is that even supermarkets are seeking skills of artisan bakers.

So, craftsmanship, synonymous with slow processing and recipes capable of innovating tradition, is being rewarded in bread making. Pizza, for instance, is another everyday dish that is being re-interpreted in gourmet perspective.

The trend is the addition of new ingredients, from grains with lower gluten content and sourdough, to the use of special salts, to make products which are healthier, more digestible and naturally tasty.

And there is more. The new “status” of bread as gourmet food has boosted the opening of points of sales including cafés and pastry shops, and extended its consumption for lunch and apéritifs.

In terms of exposure, it is always more important to have products which can enhance the value of a shop display because today as never before the law of Instagram has also impacted the bakery world.

The Pizza, Cake Designers and Pastry, Ice Cream and Chocolate Championships will also be in the spotlight.

More than just business and one-to-one meetings. In addition to the possibility of meeting the most important national and international companies in the HORECA sector, the booths of the next edition of Hostmilano will also include focus seminars, training on the hottest topics of the day and contests capable of attracting the most important names of the hospitality industry.

www.host.fieramilano.it - @HostMilano, #Host2019 7

news

the new plant Campobasso

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undreds of visitors crowded the Mulino Caputo plant, in Contrada Colle delle Api, near Campobasso, for the second edition of the national event Molini a Porte Aperte (11 May), promoted by ITALMOPA, the Italian Milling Industrial Association.

The day was an opportunity to let the general public know about this important milling company, acquired by the Caputo family in 2012, that today has over 30 employees.

“These events are very significant because, through the guided tours, we can show the path through which the grinding of the wheat takes place”, explained the CEO Antimo Caputo.

“A simple but fundamental process, which consists in the mechanical crushing of the grain, in a way not so different from what happened 2 thousand years ago. Today, of course, we can make use of the last generation machinery with a step by step monitoring in real time, but the miller’s work has remained unchanged over the centuries: grinding wheat, without any alchemy, only in purity. Last year we welcomed visitors to the historic plant in Naples, operating sin-

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ce 1924, and it was a success that exceeded expectations; this year we have introduced our new manufacturing reality, an expansion of the factories that goes hand in hand with the growing diffusion of the Caputo Fields, in which we grow our own wheat, applying a strict control, from the choice of seed to sowing, from threshing to storage and milling». The Italian milling industry annually processes about 5.4 million tons of soft wheat with a production of almost 4 million tons of flour for baking (2.5 million tons), for biscuits (695,000 tons), for the production of pizza and pasta (370,000 tons).

www.mulinocaputo.it

news

The Italian

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Marco Fuso

he European Pizza and Pasta Show is UK largest Pizza and Pasta Show and is the ultimate engagement channel for sellers and buyers in the European pizza and pasta industries. The event matches the interests and needs of this dynamic market and creates unparalleled deep, lasting relationships – providing mutual value for all industry stakeholders.

During the event Marco Fuso will present the masterclass “Pizza Canotto - Making Dough With Biga 100%”.

About Marco Fuso He was born in Lecce, Italy into a baker’s family.

«From the age of 10 I would help at my grandfather’s bakery to prepare dough, bake and, my fa-

in UK

vourite part, to taste fresh bread and pizza! I am still as passionate about baking and fascinated with it as back then. – he tells - After moving to London 10 year ago, I have been working as pizza chef/ consultant. I also founded my Pizzeria Consultancy Company, Marco Fuso Pizza Consultancy Ltd, aimed to help new and existing business to develop their dough recipes and provide staff training. Apart from that, I won various pizza competitions and made pizza all over the world: in Las Vegas USA, South America, Brazil, Australia, Tunisia and in the North African Continent. I have experimented with a variety of doughs and techniques, trying to achieve the best possible result, but the Neapolitan style remains the best for me!»

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Pizza con Crema Pesce Spada

recipe

Pizza topped with swordfish cream sauce Demetra, buffalo mozzarella, small yellow dates, Taggiasca olives and finely sliced raw swordfish.

Ingredients for n. 1 pizza • 30 gr. Demetra swordfish cream sauce • 60 gr. buffalo mozzarella • 20 gr. Demetra Taggiasca olives without stones • 50 gr. finely sliced raw swordfish • n. 7 Demetra small yellow dates • fresh basil q.s.

• Wiberg lemon-flavoured oil dressing q.s.

Procedure Stuffing pizza base with swordfish cream sauce, buffalo mozzarella, small dates, Taggiasca olives and baking it in the oven.

As soon as the cooking is finished, topping the pizza with finely sliced raw swordfish, lemon-flavoured oil and fresh basil.

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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 •

@le5stagioni