Pizza&core International n 91

Follow us on

n.91 July 2019

Editorial

The pizza belongs toshe who loves it, in every corner of the world

A

fter the list of the top 50 pizzerias in Europe comes the American one.

This online ranking (edited by three Italians Barbara Guerra, Luciano Pignataro e Albert Sapere) represents the diffusion of this product in the world and maps where the pizza is better. The three editors of the publishing project underline “With 50 Top North America” the “50 Top Pizza project” is expanding more and more, covering a part of the globe where the pizza phenomenon assumes really impressive dimensions.

The first American pizzeria is “Razza pizza artigianale” (Jersey City); “Pizzeria Bianco” (Phoenix) and “Lucali’s” (New York) follow the first.

In Italy which is the best one? Franco Pepe would be the first pizzaiolo with his restaurant “Pepe in Grani”.

The work of this project puts in light that pizza isn’t just a kind of food, but it is culture, studyng and learning, imagination, creativity and all these fundamental aspects of the phenomenon called “artisanal pizza” are shared as in Italy as in Europe, as in America and so on.

Yes, the value of the artisanal pizza are increasing everywhere and we are happy for it.

The complete list at this link: www.50toppizza.it/50-top-northern-america-2019/ 3

4

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

5

Pizza is a single word…

I

“ like love”

n this number of Pizza&core we meet again Antonio Mezzero, who was yet special guest in our pages as winner of the 2018 edition of Caputo Trophy 2018. This time we interview him as an “expert pizza maker” on the Portuguese market and as a customer of the Italian firm Gi.Metal.

Antonio, why did you choose Portugal and how long have you been there?

«I’ve been here for eleven years: for two years I’ve worked with my brother, then in the remaining nine years I’ve worked on my own and in 2017 my restaurant brings my name. I chose Portugal by chance: I was in Germany but I didn’t like neither the weather 66

nor the culture, which is so far from my warmness!

I was always wishing to go outside Europa. My brother married a Portuguese girl, I spent one week-end by them and never left Porto».

What has caught your attention?

«Everything: weather, air, sea, freedom, pure life… when I arrived here I felt like escaped from a prison.

I began to feel the love for Italians. Nowadays I’ve got three children, I’m married and happy: here I found my professional success but also my private serenity. My pizza restaurant is a famous meeting point for the city of Porto and for the whole country.

Is there any difference between Italy and Portugal dealing with pizza sector?

«Portugal is a very small sensitive nation, where only the best can go further. But here Italian people are welcome. Once there, you are required to possess a very high level of preparation. Personally, I spend a lot of money for taking care of my imagine, to choose only the top quality ingredients. I always struggle for the top aim, I never stop to feel “arrived”.

It is a long time, ten years, that people here believe in the genuineness Italian food. They perfectly know how a good Italian dish must be, thanks to my job, thanks to the Portuguese Championship which I created together with the National Portuguese Team of pizzaiolos. Here you have to aim high to survive».

What do you like of the Portuguese food?

«Wine (I organized the Antonio Mezzero Trophy in abbinamento con pizze gourmet), extra virgin olive oil, cheese, in my opinion they are the best in the world; excellent also fish. In Portugal they offer excellent products, but they still don’t have consciousness of a food culture. Italians have a long tradition, culture, ability and fantasy. We are born as potential chef, Portuguese people could reach us, if they want. Here there is a really good pastry, but they don’t have excellent quality of flours like ours».

Can you tell us how do you conceive a pizza?

«To obtain a good pizza you need to: always check temperature, always check ingredients, only Italian ingredients. I’ve got a lot of experience, I learnt to check and control every pizza going out from my oven. Every mix is for me like a son. A Neapolitan pizza is ready in three minutes, but it needs two days of preparation (check out wetness, thermic conditions of the lab, ingredients that could stress the dough). The Neapolitan is the Bible of the Italian food.

To eat is essential, but to eat genuine is better. I say every pizza “I love you”, because it gives me energy and makes me feel better every day».

7

thejob tools The Shovel for pizza in

D

new 5 sizes

After the great success for the shovel for pizzas presented at the last HOST fair edition, Gi.Metal presents the new five sizes of shovels. The choice of enlarging the range of shovels follows the requests of the pizzaiolos exigencies and trends. The even increasing diffusion of the pizza in the shovel or the meter-pizza pushed the firm to realize new sizes of shovels, so in total they are actually six and they could be used for many preparations: from the smallest 25x50 cm, which is used for the “roman pinsa” up to the largest, that is 40x110 cm for the meter-pizza, which is also suitable for many other preparations.

The body of the shovel is in anodized aluminium, so that it is light and extremely resistant; in the version with holes the flour could be easily eliminated so the shovel is hygienic and practical. The handle is integrated at the same level of the shovel, so that it prevents

8

Ogni articolo è disponibile sia nella versione piena che forata, le dimensioni sono calcolate in cm.

the residuals of flours like in the plastic handles.

Furthermore, the frontal shape facilitates the uploading, laying down and rotation of the pizza in the oven.

This new tool is unique and substitutes all the other wooden tools. It can be used for all the phases of preparation of the pizza in the shovel. The treatment of anodization gives uniformity to the surface of the shovel, by protecting it from the oxidation and by granting high performances in terms of resistance. The presence of the holes – which is a distinguishing element of the brand – is projected to reduce the friction and to ensure lightness.

The aluminum shovels by Gi.Metal are very easy to use everlasting in the years; they help the pizzamaker in his job and respect the rules and traditional methods. Gi.Metal has been international leading company since over 30 years in the creation and production of innovative solution for catering and pizza restaurants. It produces perfect tools for any use, following the guarantee of quality. www.gimetal.it

news

9

CHEF

Pantaleo Natale Montarone

He was born in South Italy, Bisceglie, and recently he obtained from the Mayor of his town a tablet where you can read “As a sign of gratitude and appreciation a commendable prize as excellent pizza maker”. We had an interview with Pantaleo in Molfetta, at the “La Macchia degli Esperti”, the pizza restaurant where he works. It deals with a relaxing wonderful location, immerged in olive trees plantations, a stables and sport fields. Here Pantaleo and the restaurant owner Mrs. Tonia Minervini welcome us. We taste three excellent pizzas, two of them are proposed in our magazine after the interview.

Pantaleo explains us his next projects: «The passion for the pizza world and my formation are pushed me to promote and realize a great idea, a project in collaboration with my birth town: the creation of a School in Bisceglie where to teach to make pizza, bread and pasta. A school which in the future could host student from the whole Apulia. In the School I will be teacher and headmaster».

In the pizza restaurant we can admire the several prized Pantaleo won, they are over 15. The first competition was in 2013 in Parma, the World Championship of classic pizza, where he arrived in the sixth position, the last one is the Open Pizza in Barletta organized by Selezione Casillo. «For my “Gustosa pizza” I got inspiration from the agricultural products, those ingredients that you normally receive from the farmer friend as a gift. Naturally I created also a great visual effect. I think that in some of us pizza makers, who are naturally born in a world of pizza, is still missing the spirit of creating, the ability to think some handsome topping, which is also equilibrated».

Pantaleo offers his experience to those pizzaiolos who want to improve their techniques and experiment new doughs, moreover offers his consultation for the new opening of pizza restaurants.

Pizza al Limone di Sorrento Top ten Mondiali di Parma 2013

Ingredients • Sorrento Lemon grated rind • Fior di latte mozzarella from

Andria

• Yellow and red Datterino toma-

toes from Piennolo

• Salt • EVO oil • French cheese with herbs

Procedure Prepare a white base with Fior di Latte from Andria and stuff it with yellow datterino tomatoes and Sorrento Lemon grated rinds. Ove it. Once out of the oven, add French chees with herbs.

1 1

#EXPRESSYOURSELF SYDNEY, 08:00 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. This is why Le 5 Stagioni has developed a complete, versatile line of extremely high quality flours, which every maestro is free to interpret, expressing himself with passion and personality.

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!

THE MOST COMPLETE RANGE OF FLOURS, SEMI-FINISHED #StorieDiFarina PRODUCTS, AND SPECIALIZED LINES FOR PIZZERIAS. le5stagioni.it • curtarolo@agugiarofigna.com • +39 049 9624611

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

@le5stagioni