Pizza&core International N 92

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n.92 August 2019

Editorial

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Japan the best country for the Verace” Pizza

he pizza was born in Naples, everyone knows: but if it’s sure that this Italian dish was eaten in Naples since the 18th century and became popular around the world after the 2nd World War, it’s also true that only today the recipe of the Verace Neapolitan pizza is best known in other countries. The first nation to have married Neapolitan pizza is Japan. The confirm arrives from the event “Olimpiadi della

Pizza” (10th July, Naples). In the challenge (organized by AVPN) 150 pizza makers, coming from 20 countries, “fought” in several categories, but in the most important one, “Verace Pizza”, the winner was a Japanese, Hiroki Nishimoto. This event shows that pizza belong to those who love it, as we wrote in the past editorial and we write in each article.

Good pizza to you all!

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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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Awards to the best pizzerias in Italy and worldwide according to the online guide

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his year, for the first time, two ex aequo winners at the top of 50 Top Pizza, the first and most important online sector guide, now in its third edition. The best pizzerias in Italy and in the world in 2019 are I Masanielli owned by Francesco Martucci (Caserta) and Pepe in Grani owned by Franco Pepe (Caiazzo, Caserta). It was the first time for Mar-

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tucci, the third consecutive for Pepe. In third place 50 Kalò di Ciro Salvo (Naples). The Neapolitan pizza maker is also winning international awards thanks to its London headquarters: 50 Kalò di Ciro Salvo Pizzeria London, after the first place in 50 Top Europe, also won the City of Naples Award for the Best Neapolitan Pizzeria outside Italy. The announcement came at

the end of the award ceremony held on Tuesday, July 23 at the historic and suggestive Teatro Mercadante in Naples, crowded as never before with the protagonists of the pizza movement of Italy and the rest of the world. The spotlight was also on the international awards, with the best pizza makers in the “rest of the world” present to collect the prizes assigned to the pizzerias of the five continents. Below, the list of all the winners.

Solania Award for the Best Pizzeria in Africa 2019: Massimo’s (Cape Town, South Africa); Birrificio Valsugana Award for the Best Pizzeria in South America 2019: Sao Paulo (Buenos Aires, Argentina); D’amico Award for the Best Pizzeria in Brazil 2019: Bráz Quintal (Sao Paulo); Consorzio Tutela Prosecco Doc Award for the Best Pizzeria in Oceania 2019: 400 Degrees

(Brunswick, Australia); S.Pellegrino & Acqua Panna Award for the Best Pizzeria in Asia 2019: Kytaly (Hong Kong) Olitalia Award for the Best Pizzeria in Japan 2019: Pizza Studio Tamaky (Tokyo) 50 Top Europe 2019 Fior d’Agerola Award: 50 Kalo di Ciro Salvo Pizzeria London (London, England); 50 Top North America 2019 Pastificio Martino Award: Razza Pizza Artigianale (Jersey City, USA); City of Naples Award for the Best Neapolitan Pizzeria outside Italy 2019: 50 Kalò di Ciro Salvo Pizzeria London (London, England); “An even more attentive and in-depth international focus that testifies to the now global attention given to the planet of pizza”, the three curators underline.

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event

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The Pizza da Guinness signed NPV

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he 500 meters long pizza of which 100 Margherita and 400 seasoned with 50 typical ingredients from 20 Italian regions, was cooked in two mobile ovens On Saturday, July 27th, the rain did not stop the challenge that 30 pizza makers from Naples faced and carried out at FICO Eataly World in Bologna, thanks to the experience of Napoli Pizza Village (which takes place this year on the Neapolitan seafront from September 13th to 22nd). It took sixty expert and strong arms to knead, stretch, season, bake and serve the 500 meters long “Pizza da guinness” that combined all the flavors of Italy thanks to the typical products of 20 Italian regions. In the world’s largest food park, the pizza was prepared on 270 tables and cooked in two large “mobile” wood fired ovens which, starting from the ends of the very long dough sheet, cooked the pizza at a speed of about 120 meters per hour. The master pizza makers, including 10 young talents under 30 chosen by Rossopomodoro, used a list of record-breaking ingredients: 500 kilos of flour from Molino Caputo, world leader in the production of flour for pizzerias, 400 ki-

los of Ciao tomato, 500 kilos of fiodilatte Latteria Sorrentina, 10 kilos of basil, 50 liters of Olitalia extra virgin olive oil and more than 50 other typical ingredients, the formed the base for the most delicious and special condiments supplied by D’Amico and Robo, used as creative toppings to make more precious the delicious record-breaking food. Claudio Sebillo, founder of Oramata Grandi Eventi, a company that organizes Naples Pizza Village, was satisfied with this new performance: “After having achieved the Guinness of the longest pizza in the world in 2016, we accepted with great satisfaction, with Fico Eataly World, the challenge to make the Pizza da Guinness. A pizza that unites Italy and enhances the work of Neapolitan pizza chefs and that of the typical Italian food. In the logic of the Napoli Pizza Village the event in Fico is representative among the experts and the pizza product in the world”.

The pizza, with its spectacular sequence of recipes, was served until late in the evening to the public who crowded the Parco del Cibo to witness the very special preparation.

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fair

Italian style arrives at the Tropics

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HAM International Culinary Challenge & Exhibition is recorded as the premier event experienced by the Hospitality Industry in the Maldives. The main objective of FHAM is to facilitate trade between the exhibitors from all over the world, offering products and services to the Tourism industry of the Maldives.

It attracts the Owners, Senior Management and other staff of Resorts, Hotels, Guest Houses, Safari Boat Operators and Owners, Restaurants and Cafeterias to visit the Exhibition that showcases a wide range of products and services offered by International and Local com-

panies to the Tourism Industry of Maldives. With more than 110 stalls represented by more than 50 companies from Local, Regional and International demonstrating their products and services to the Hospitality Industry of Maldives makes it the largest gathering of the Industry in the Maldives. Food & Beverage, Kitchen Equipments and Systems, Amenities, Cutleries and Crockery, Furniture and many more product ranges that required by the Hospitality Industry are been presented and offered.

This year (15th-17th july) two important brands was present: Italmill (with the special pizza Scrocchiarella) and Gi.Metal with its shovels.

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Pizza Gustosa

(Winner of the 2019 edition of “OpenPizza Selezione Casillo” 2019)

Ingredients • Zucchini pesto (prepared with zucchini, Apulian almonds and basil) • Almonds • ‘Nduja calabrese (spicy sauce from Calabria) • Cardoncelli mushrooms from the Murgia • Fior di latte mozzarella from Andria • Apulian Stracciatella • DOP Speck from Trentino dop semi dry tomatoes (Apulian homemade preparation) produzione casalinga pugliese, Radicchio from Alto Adige EVO oil

Procedure Prepare a white base with a mix of flours (stone grinded flour Type 1 and semolina). Garnish with the zucchini pesto, ‘Nduja calabrese and mushrooms. Bake it. In exit add stracciatella, speck, pomodori semi dry tomatoes, radicchio, almonds and olio evo.

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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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