n.96 December 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
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Celebrating Italy in London
talian cuisine is very diffused in London: pasta, pizza and wine are the most appreciated products. The breaking news is that nowadays there is in London a food and beverage market selling exclusively Italian products. The market is hosted in a deconsecrate church, precisely St. Mark’s Church. In a suggestive atmosphere, you can find Neapolitan pizza, pasta, wine, handcraft ice-creams, some stalls with other Italian food and can enjoy the panoramic terrace. The crypt of the church hosts a wine house, a
brewery, a grocery and a little hall devoted to the cuisine courses. In particular this location is run by Mercato Metropolitano, founded in Milan in 2015. The location in London, called “Mercato Mayfair” (the opening day was on 7th November 2019) is yet an attracting pole for Londoners and tourists. Some curiosity about the Church of St. Mark: it was built between 1825 and 1828, when the population was increased a lot. The building is in the Greek Renaissance style and was projected by John Peter Gandy.
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by Marianna Iodice
Ab Tech Expo - Rimini Expo Centre, Italy Following the success of the 2017 appointment, the baking art in its artisan and professional forms is back in Rimini with a unique and extraordinary review in terms of variety of technologies combined with products, ingredients and concept premises. Having achieved the goal of bringing together the entire Italian bakery sector in a single large event, made in Italy companies of refe-rence and leading European brands will be the outright protagonists in Rimini where they will be presenting the most innovative and representative solutions for the trade. The appointment, for all bakery and pastry operators from 5 continents, is in Rimini on 18-22 January 2020. Ab Tech Ex-po is a complete and international event able to involve all supply chain processes, from product storage to preparation of recipes, from dough to production (dividing, forming, cutting), right up to leavening, cooking, cooling, cutting and end packaging, naturally including all the services rela-ting to process quality. The entire supply chain will be showcased in what is a not-to-be-missed event for anyone wanting to do business in the sector and discover all the new production and consumption trends, new premises formats and new marketing concepts. With AB Tech Expo in 2020 technology is in pole position. Over 200,000 operators expected • 129,000 sqm of show area • 1,250 exhibitors https://www.sigep.it/a.b.tech/presentazione Date: 18-22 January 2020. 41st International Trade Show of Artisan Gelato, Pastry, Bakery and the Coffee World will be simultaneously with AB TECH EXPO. Sigep is a 129,000-sqm showcase of the best and latest in the global market for Artisan Gelato, Pastry, Chocolate, Bakery and Coffee; five thematic routes, one for each business sector, interconnecting and integrating in a single, uni-fying 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. https://en.sigep.it/ Date: 22nd-26th February 2020. From Saturday 22th to Tuesday 25th open to foodies; from Sun-day 23th to Wednesday 26th open to professional operators. Golositalia&Aliment in a fair dedica-ted to food&beverage, professional equipment, Ho.Re.Ca and food service. The Location, il Centro Fiera del Garda di Montichiari, Brescia, offers exhibitors an environment rich in services and pro-fessional opportunities, even considering the large presence of businesses in the sector hotels and restaurants in the area between Milano and Verona. https://en.golositalia.it/
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advertorial
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The surprising growth of Gi.Metal!
uring the Host 2019 edition, the firm from Tuscany presented its new outfit and a wide range of novelties, which synthetize a deep process of innovation. Among the novelties, the most catching was the launching on international markets of the Evoluzione line, which is the real jewel by Gi.Metal. Its sophisticated elegant shape was inspired by the line Azzurra, but the new line Evoluzione, is really unique! It deals with tools which take their origin in the past, in the tradition, and conduct it towards innovation. Thanks to the great attention payed by Gi.Metal to the needs, requests and exigencies of the pizza makers, thanks to the suggestions collected during the exhibitions all around the world, the company took a new route following the needs of a new kind of market, from which began the cre-
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ation of the new product. Evoluzione is a line in the middle between Azzurra and Gold. It was created for a larger public, represented by pizza makers who want to emerge and tell a new story. The characteristic Avion colour of the handle and of the rivets, exalts the delicate outfit of the line Evoluzione, which is also strong and resistant. The head of the tool is realized with the special S.H.A. process, (Special Hard Anodizing), granting the maximum resistance to impacts and scrapings, which also means an everlasting tool. The most important novelty of this line is the new shape of the holes, that derives from a particular technical choice. Each hole has got the same shape and dimension of the ones realized in the Azzurra line, but this time they have a special oblique position, in couples, so that they allow an easier discharge of the flour. A further
step towards the excellence. Evoluzione is a complete line composed by a shovel (rectangular and round), a little shovel “palettino” with a loop and a brush for the cleaning of the oven; the Avion colour is present in all the range. The reason of this aesthetic choice is due to the fact that today the tools of the pizza maker are part of the equipment, and they are often positioned in evidence under the eyes of the customers. Therefore, it is important not only to get a complete kit, but also an agreeable one. Evoluzione unites in itself the technology and a new catching design, by giving birth to a perfect tool for the pizzaiolo. At the HOST fair, Gi.Metal presented a lot of novelties, among them the most famous are Carbon and Gold. They appeared in their new outfit, in particular dealing with the hole shape and other details. The-
se two lines together with the new line Evoluzione, were projected with a special lettering realized on the head of the shovel with a laser and foresee also a “personal” label on the handle. Due to these characteristics, these three lines are the Excellence by Gi.Metal. The firm brought on the market new products of top quality, which represent the Made in Italy abroad in the sector of pizza tools, so that the company is the most chosen partner for professionals. Linea Evoluzione is yet available on the website www.gimetal.it. Discover it! gimetal.it
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fair
SIGEP 2020 the leading world-class B2B expo for Artisan Gelato, Pastry, Chocolate, Bakery and Coffee
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129,000-sqm showcase of the best and latest in the global market for Artisan Gelato, Pastry, Chocolate, Bakery and Coffee. Five thematic routes, one for each business sector, interconnecting and integrating in a single, unifying vision of excellence. SIGEP represents and rewards worldclass excellence. It introduces new formats, enhances global networking and supports businesses and professionals as they grow and expand. Home to the sweetness business Buyers, producers and distributors of materials and equipment for the gelato, pastry, chocolate, bakery and coffee sector see SIGEP as the most
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exciting and engaging business event of the year. SIGEP reveals future trends and formats, provides extensive updates and presents the latest innovations and tools. This makes it a great way to stay competitively cutting-edge and maximize the potential of your business. Professionals in Artisan gelato and confectionery are are always in the spotlight at SIGEP, an incredible showcase of Italian and worldwide excellence. SIGEP provides an unrivaled business opportunity complemented by unique international competitions, seminars on the latest trends, training sessions and creative workshops. www.sigep.it
AB TECH EXPO returns at Rimini 6th international exhibition of technology & products for bakery, pastry and confectionery simultaneously with Sigep.
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ollowing the success of the 2017 appointment, the baking art in its artisan and professional forms is back in Rimini with a unique and extraordinary review in terms of variety of technologies combined with products, ingredients and concept remises. Having achieved the goal of bringing together the entire Italian bakery sector in a single large event, made in Italy companies of reference and leading European brands will be the outright protagonists in Rimini where they will be presenting the most innovative and representative solutions for the trade. The appointment, for all bakery and pastry operators from 5 continents, is in Rimini on 18-22 January 2020. Ab Tech Expo is a complete and international event able to involve all supply chain processes, from product storage to preparation of recipes, from dough to production (dividing, forming, cutting), right up to leavening, cooking, cooling, cutting and end packaging, naturally including all the
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services relating to process quality. The entire supply chain will be showcased in what is a not-to-be-missed event for anyone wanting to do business in the sector and discover all the new production and consumption trends, new premises formats and new marketing concepts. With AB Tech Expo in 2020 technology is in pole position: over 200,000 operators expected, 129,000 sqm of show area, 1,250 exhibitors. https://en.sigep.it/a.b.tech/presentation
Pizza “I Sogni” by Francesco Marasciulo winner of the Master Pizza Champion 2019 edition
Ingredients • White scamorza • Turnips • Red Datterino tomato • Handcraft bacon “Giovanna” • Breadcrumbs • Anchovies from the Cantabria Sea • Pecorino Romano DOP cream
Procedure Prepare a mix made with type 1 flour refreshed with a 0 type flour (weak type). Fry the turnips in a pan with the Datterino tomatoes. Stretch the disk of dough, spread the white scamorza upon it, add the turnips and bake it. In exit garnish with the artisanal bacon “Giovanna”, the breadcrumbs aromatized with the anchovies of the Cantabria Sea and the Pecorino Romano DOP cream.
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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