n.94 October 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
Pizza is a precious mean to promote agriculture
P
izza garnished with fruit could appear a fool idea, especially in Italy, but in other world corners the idea of using fruit as a pizza topping is very appreciated, think for example to the Hawaiian Pizza. As a matter of fact, the opposites flavours are appreciated in the cuisine, in facts the ancient Romans used to garnish their dishes with bittersweet sauces. Therefore, pizza could become a good mean to promote the use of fruit and vegetables or other local products. The first one to catch the opportunity was the USA Pears, a no-profit organization representing over 900 pears cultivators in the states of Oregon and Washington. They started a marketing campaign through the USA: the aim was that of encourage the consumers in the use of pears in the preparation of
dishes and to enforce the USA pear imagine. On the 14th September 2019, the Association organized a pear FEAST in Portland, where new recipes of pizzas prepared with pears by the most famous pizzerias were presented. There was also a contest devoted to many food bloggers. The matching of pears with pizza could be appreciated or not, but the result of this marketing campaign was successful thanks to the popularity of pizza. The aim of promoting agriculture and encourage the consumers in the use of agricultural products was undoubtedly reached. In Italy there are many competitions devoted to pizzas prepared with the products of the soil: hot peppers pizzas, mushrooms pizzas, saffron pizzas and so on. So pizza could be considered a preciouse resource for other food! 3
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by Marianna Iodice
The European Pizza and Pasta Show is Europe’s 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. Special guest of the event is Marco Fuso who will be joining EPPS 2019 with the exclusive Master Class on “Pizza Canotto - Making Dough With Biga 100%”. Other famous guests in this new edition: Tony Gemignani, time world’s Pizza Grand Master and Ian Neill Chairman, Hush Hache and K10 Restaurants. Other guest the pizza maker Davide Civitiello (Rossopomodoro). 13th-15th November 2019 – Olympia Center London www.pizzapastashow.com
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 (1013 November) dedicated to professionals in the sector. www.cosmofood.it
Sigep (18th-22th January 2020, RIMINI Expo Centre, ITALY). The 41st International Trade Show of Artisan Gelato, Pastry, Bakery and the Coffee World will take place in Rimini as usually. Five thematic routes, one for each business sector, interconnecting and integrating in a single, unifying vision of excellence. SIGEP represents and rewards world-class excellence. It introduces new formats, enhances global networking and supports businesses and professionals as they grow and expand. Some data about 2019 Edition: 168,814 visits; 1,250 exhibitors; 129,000 sq.m of exhibiting area; 185 countries
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Handcraft pizza in the world The handcraft pizza in the world through international fairs, export, prizes and events
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utside the Italian borders, the handcraft sector for pizza grows up continuously. There are many important exhibitions, even more export companies, exposing their products and services in the stands; Italian pizza makers making business with new openings abroad; foreign pizza makers who wins competitions as best pizzaiolos, prized by important international guides. The trend of the genuine Italian handmade pizza is confirmed by some technicians interviewed in our magazine, in “Dal mondo” section. During our visits to international fairs, some technicians of important Italian brands, often repeated us that: «One day some foreign pizzaiolos will win because they are predisposed to learn, without preconceives, they want learn and learn good. They will be stronger than us…”. Nowadays, the foreign pizzaiolos working abroad propose a genuine product, thanks to their humility in the approach of learning and formation. A good pizza is a…good one! A good pizza is good and full stop. It can be prepared by an Italian pizzaiolo, but also by a Marroquin or Chinese pizzaiolo, if they all follow the correct procedure, criteria and if they choose a kind of flour, following the adequate method and a good final cooking. If in 10 minutes after the baking off it is not gummous, burned, dry or hard…we are safe! If it is digestible, if it is good for our palate and stomach, if
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it is garnished with genuine fresh ingredients, if it is well cooked….it is a good pizza! If there are all these characteristics, even if in the shovel, round, STG, Roman, in the pan, in each different style… it will be a good pizza. Obvious? Not always. A “good” result, it is necessary to underline, could be reached in different ways with different methods. The fairs around the world How many fairs are there about catering food and pizza? They are a lot, some of them are: National
Restaurant Association Show a Chicago, Fham in Maldives, SIAL in different editions in many parts of the Planet, Anuga, Parizza, The European Pizza and Pasta Show (in Europe) all events of great interest, where it is possible to do B2B among pizza makers, future pizza makers and firms. The markets are in fast growth, and the sector is very diffused out of the borders of Italy. There is still the “false” made in Italy, but the most part of the pizza makers are able to beat it and to propose genuine pizzas. Among the Italian appointments concerning the pizza sector there are the HOST in Milan, where the visitors (that is foreign pizza makers, producers, restaurant owners) come to bring their home the Italian know how. The result of a good pizza is also due to the tools and the equipment: according to the data by ANIMAAssofoodte the sector of machines and ovens in the year 2017, recorded a growth of the 4,4% and 4,1% in the export market. Another meaningful datum is that of the flour exportation: 150 thousand tons of flour travel from Italy
towards USA, France and Great Britain with an income of 80 million euros (Osservatorio HOST). The awarded pizzaiolos As a touchable sign of the great attention towards the pizza world, are the competitions, the guides and the prizes for pizzaiolos and pizza restaurants organized all around the world. In the famous online guide called “50 Top Pizza Europa” there are lots of restaurants in the long list: 10 for England, 8 for France, 5 representing Germany. These are the countries which have the largest number of pizzerias in the guide, together with other 23 countries. In the USA version of the guide, the winner is the pizzeria “Razza pizza artigianale”, in New jersey, by the pizzaiolo Dan Richer. On the 15th July 2019, the winner of the World Championship of Pizza in Naples (organized by AVPN) was a Japanese pizza maker, Hiroki Nishimoto. As a matter of fact,… pizza belongs to those loving it! Therefore, Italians be careful with it! 7
advertorial
A lot of pizza makers chose Gi.Metal at Host Milano
H
ost is the most important exhibition of the world for what concerns catering and hosting at professional level. This year too, the Italian firm Gi.Metal proudly confirmed its presence at the international fair, which has yet reached its 41st edition. The company from Tuscany caught the occasion of the fair to meet its old clients and new potential clients, who had the possibility to know a wide range of new proposals, enlarging the yet rich catalogue of products of excellence.
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Since the beginning of its activity Gi.Metal has always looked at the market and has continued studying and projecting new solutions for pizza makers, so that the Italian company is the most successful and the most preferred as the ideal partner from the operator of the pizza sector. At the Host fair the firm presented its many novelties. The aim of this company has been the research of perfection, a particular aim it reaches since year 1986. After thirty years of experience in the production of tools for professionals of catering and pizze-
ria, Gi.Metal conquered and holds still today the leading position in the sector. In their products you find perfection, harmony, flexibility, versatility. But you also find quality of materials, safety in the industrial processing. This in short words is the philosophy by Gi.Metal, which is since long time present in all the countries of the world. Thanks to its participation in the most important national and international fairs of the sector, Gi.Metal is always in competition with itself, always trying to improve its products with the constant reference to the
worldwide market. The recent creation of a specialized staff of technicians in the department called “Ricerca & Sviluppo”, allows the company to collect impressions, suggestions, opportunities coming from the international world fairs in order to reflect and update the research of even new competitive products and solutions. Gi.Metal was present at the HOST fair in Milan in the stand Q11-R12, pavilion 1. Here the visitors found many new products thought and realized to satisfy the most different exigencies of the pizza makers; wide offer, optimization of the performances, best sellers products, all brand new products.
Since 1986 Gi.Metal is a company producing tools for professionals in the sector of catering and pizzeria. For over thirty years the company has been the leader in the sector and the most preferred partner for the operators of catering sector. The company is continuously evolving towards new ideas and projects. Gi.Metal trust in investments and new technologies, it always surprise its customers with the creation of a wide range of products and solutions realized to satisfy the millions exigencies and to facilitate the pizza maker in each step of his/her job. The Gi.Metal catalogue presents over 800 articles for pizzerias and catering in general. All products are 100% made in Italy, that means quality, functionality and also beauty. In particular the firm offers: shovels for pizza, pans, small size shovels (palettini), tools for cooking, cutting, cleaning, pasta cutters, oil dispensers, but also equipment for the service in the professional kitchen and in the hall. All products are continuously tested and updated, the same way are tested and updated the processing machines, in order to obtain functionality, safety and quality. The firm is certified ISO 9001:2008 by TÜV Italia (top quality certificate). Gi.Metal’s philosophy is that of working together with the professionals of pizza making, but also to those who simply love making pizzas. The company always tries to catch their exigencies, to create the best solutions, to realize new ideas and to share them all around the world. There are three important elements which are at the base of Gi.Metal’s philosophy: quality, passion, innovation. That means the constant research of new innovative materials together with the attention for resources and machineries for new kind of processing. The result is a gradual and continuous improvement of quality and the creation of excellent products, which the company is proud of.
gimetal.it
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he European Pizza and Pasta Show, 13th15th November 2019 – Olympia Center London, is Europe’s 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. Special guest of the event is Marco Fuso who will be joining EPPS 2019 with the exclusive Master Class on “Pizza Canotto - Making Dough With Biga 100%”. Fuso was born in Lecce, Italy, into a baker’s family. After moving to London 10 year ago, he has been working as pizza chef/consultant. He 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. Other famous guests in this new edition: Tony Gemignani, 13 time world’s Pizza Grand Master and Ian Neill Chairman, Hush Hache and K10 Restaurants. Don’t miss the Neapolitan pizza makers Davide Civitiello and Antonio Sorrentino, stars of another incredible masterclass. THE EVENT IN NUMBERS • 3 days • 200 exhibitors, 1500+ brands • 5,000+ visitors • 100+ chefs competing at 2 cooking stages • 4+ master classes with world renowned celebrity chefs • 15 seminars and product presentations www.pizzapastashow.com
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Enjoy the taste!
The Queen of chips will get the top position of garnishments
Dal 1971 Farm Frites coltiva le patate piĂš gustose per trasformarle in patate fritte irresistibili. Tutto parte dai campi: le patate sono lavorate con cura fino a diventare patatine fritte in varie forme
Focaccia with potatoes wedges Ingredient (4 pers.): - 300 g Farm Frites potatoes - 1 ready base for focaccia in the 600 g size - 4 spoons of sour sauce - Parmigiano cheese - 8 slices of salami -1 hot pepper (in little pieces) - 1 onion
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Procedure Season the sour sauce with salt and pepper. Cut the salami into little strips. Cut and cook the onion. Cook the Farm Frites by following the instructions. Garnish the focaccia with salami, three spoons of sour sauce, hot pepper, onion and at the end add the potatoes. At the end add the Parmigiano cheese. Suggestion: slices of Patate Rustiche Home Style, salt and pepper
Pizza Italiana Ingredients (for 1 pizza): - 150 gr. Farm Frites potatoes - 1 pizza block in the 250 gr size - 80 gr. tomato pulp - 80 gr. mozzarella - 70 gr. prosciutto di Parma in slices - 30 gr. fresh spinaches - butter - oregano - EVO oil
Procedure Cook the spinaches with butter in a pan. Stretch the disk of pizza. Spread with tomatoes pulp. Garnish it with mozzarella, cooked spinaches and Farm Frites potatoes. Bake in the oven for 4/5 minutes at 340° C. In exit add slices of prosciutto di Parma, oregano and extra virgin olive oil. Suggestion: Patate Rustiche a Spicchio Home Style, BBQ
www.farmfrites.com 1 3
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 semi-whole wheat flfrom our with high nutritional Just like Salvatore, Palermo, whosevalues. Try it for your dough, you’ll find the taste character is rustic and genuine. A personality and the fragrance quite exceptional!
that expresses itself through a dough made from a mix of classic 00 flour and Grano Franto, #StorieDiFarina creating pizzas with a strong and decisive flavor – just like him!
www.le5stagioni.it • curtarolo@agugiarofi le5stagioni.it gna.com • +39 049 9624611 • Le 5 Stagioni • curtarolo@agugiarofigna.com ¦ +39 049 9624611
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