Pizza&core International N 97

n.97 January 2020

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Editorial

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The Pizza day

e would like to open this new issue of Pizza&core International by celebrating an important date, the 17th January, which has been chosen and it will be forever the Fest of pizza. Pizza is now considered an international food, a global dish, which was born in Naples has conquered the whole world. The pizza crossed the Italian boarders and became an international food. It is the most appreciated and required when families and friends go to the restaurant, with its sales volume of 60 billion Euros per year. Abroad

the Neapolitan pizza is the favourite one, followed by spaghetti, cappuccino and express coffee. New York is the city with the highest number of pizza restaurants of the world, the second one is San Paolo in Brazil. The 17th January is the Pizza day. The simplicity of its preparation and its gorgeous gratifying taste have become a World’s Immaterial Heritage, according to the statement of the UNESCO. It is so popular because it seems to be a dish that unites people, creates harmony among them.

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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/

The fair Parizza from 29th to 31th March, 2020, at Porte de Versailles confirms the date like every year. This appointment tells the pizza world made in Italy in France through an important fair organized together with another great event, that is the Sandwich&snack Show. Parizza proposes every year a contest, called Championnat de France de la Pizza; it has also got its own area devoted to the innovation with particular prizes, called innovation awards, a long calendar of meetings with over 90 professionals and experts of the sector, who will participate in workshops, market researches, surveys and so on. There is also a space devoted to nes concepts of catering. The 2019 edition recorded an incredible list of important data: over 350 brands, 10 thousand visitors, 200 innovative proposals, 90 experts of the pizza and catering market. www.sandwichshows.com/fr-fr/les-salons/parizza.html

Cibus Parma will be host from 11th till 14th May, 2020 at the Fiere di Parma.

It is the most famous and successful event devoted to the Italian food. It is an international appointment for this sector. It is organized in the Fair district of Parma, into the heart of the so-called “Food Valley�. It is the most appreciated among the professionals of the sector, who are attracted by the new proposals and new ideas in the sector of Italian Food. They have also the possibility to meet over 3 thousand producers of the Made in Italy, to participate in conventions, workshops and to become acknowledged about the important novelties presented at the special area called Cibus Innovation Corner.

Cibus is the most awaited fair, the one chosen as a duty to become well known in the food segment. Buyers, producers and associations of this category could meet in order to begin their networking and business. www.cibus.it

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Pizza, Pita 0r Pinsa

Is that a disk or a cone that makes the world go around?

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Undoubtedly bread was born after the fire, and in its original shape it was a stretched disk. The same shape of the modern pizza.

Who knows if it was just it to inspire the inventors of the wheel, the Sumerians thousand year later, in Mesopotamia (3500 B.C.). Pizza is today the wheel that makes the world go around, it is the queen of the dishes, it is international since its birth, its name is global but the same name is quite certainly deriving from the Longobardic word “bizzo” or “pizzo”, that means a bite of bread, a chunk of focaccia, (bisschen in German). A word which travelled all around the Duchy of Bene-

vento. Contemporarily the word seems to be “relative” to the Latin word “pinsa” coming from “pinsere” that means to flatten, to press, or to the Greek “pita” that means “cooked in the oven”, or to the “pita” in Sumerian or Arabian language. A long and varied origin for a word that is in the facts very Neapolitan, that hasn’t got any translation, but it remains only “pizza” whatever language you want to use: English, French, Georgian, Swedish, African, Samoan, Hawaiian.

It’s necessary to underline that the Hawaiian people aren’t responsible for the creation of the Hawaiian pizza with pineapple. It was invented by Sam Panopulos,

he declared it on the BBC channel before he died at the age of 83. He was the inventor of the garnishment which horrifies the Neapolitan but also the Icelander President who decided to banish that type of pizza. It is considered “junk food”, “gastronomic horror”, that is however appreciated in the USA and in the UK. Panopulos, a Canadian restaurant manager with Greek origins, decided to use in the 1960s an American dough garnished with tomato and cheese, ham and pieces of pineapple, by creating a sweet-salted contrast. It was the year 1962, in the restaurant «The Satellite» by Chatham-Kent, near Detroit.

That was the first step towards the so-called “Frankenstein pizzas”. Yet in the Roman period there were some “gastronomic accidents”, when someone used the “vulgar” butter and not oil, which was appreciated by the Goddess Minerva, so that Julius Caesar exclaimed «De gustibus non disputandum». Even the pork fat is used in the mix of pizza. Since 1928 the Pizzeria Negri, in Pontecagnano, uses butter in the mix of its successful white pizza, which is the favourite ones from the Northern Europe tourists.

For example, in Sweden Stellan Johansson garnishes his Margherita with ham and kiwi. The Kiwi pizza is very popular, but the aficionados of the «pummarola ‘ngopp» find it “terrifying”.

There are further examples of this “strange” matches, one of them it’s the Pizza Pepperoni, which is the national American dish. It is a very thick soft disk of pizza, with a lot of hot spicy salami slices, upon 4 floors of cheese and lots of Pepperoni. In other parts of the

world, pizza has definitely lost its original shape, by maintaining the original ingredients. Is the case of the Sushi pizza, a fusion solution where maki are filled with hot spicy salami, peppers and tomato. There is also the Burger Pizza: a hamburger pressed between two Margherita, the top garnished with salami and cheese. Another example could be the New Yorker idea called Pizza Doritos, where the of flours contains also nachos, the base is then garnished with “ragù” made with chorizo, a South American salami. Then is added some cheese and a sauce made with avocados, in the famous Mexican style, and at the end some green jalapeño in slices.

The Pizza Waffle, born in New York for brunch, cooked in the special pan for waffles, but garnished with cheese, tomato and everything you want.

Therefore, have we to say “goodbye” to the Italian Margherita and Marinara? If our pizza has got its passport, it travels around the world and forgets the “4 stagioni” of the past. If we think that the Cone Pizza is born in Italy, we have to be tolerant towards everything possible. And everything is new into the oven. In the countries of the Mideast, there is a pizza called «Cone Crust Pizza», that is the edge of pizza made in shape of cones.

The cones are filled with cheese or marinated chicken, seasoned with honey and SENAPE. We would like to be tolerant, it is good to change the shape of pizza… but we cannot accept that it changes its taste. In this way everything is allowed in the name of the internationality of pizza... multicultural variations that could become sometimes very “indigestible” for the Italians.

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fair

Celebrating its forty years of activity

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rom the 1st till the 4th March 2020, the catering and host Fair will reach the finish line of its forty years, as a sign of success and of the great interest towards this exhibition from the operators of the food and catering sectors. Every year they met one another in the stands and pavilions of the Carrara Fiere site, by giving a meaningful launch to the leading sector of the Italian economy.

Tirreno C.T. closed on the 27th February the last 2019 edition with satisfying numbers and it’s yet looking to the next future. Over 62 thousand operators participated in the fair and populated the pavilions of the Carrara Fiere, where there were more than 430 exhibitors representing 900 trademarks. All the sectors were present at the exhibition: from the furniture for restaurants, cafés and pizza restaurants, to the products for catering, accessories, applied techno-

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logy for food and wine sectors. Furthermore contests, pastry championships and pizza challenges. The fair hosted also a large number of professionals, barmen, bartenders, chefs, pizzaiolos and coffee masters. In four days there were over 100 dates focused on food and beverage: meetings, seminars, cooking shows, workshops. A great approval had the space called “Cucina dei SaperiSapori e Conoscenze”, which hosted celebrities and Italian traditional recipes, by putting in the foreground manual skills and the storytelling of this job.

Save the date for the 40 edition at Carrara Fiere from the 1st to the 4th March 2020. www.tirrenotrade.it

locals

Tests the new shovels by Gi.Metal‌ Trust in those who yet use them!

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he best way to know the shovels by Gi.Metal is that of using them directly or as alternative to hear the opinion of its user.

This article is devoted to all the professionals of the pizza sector, who want to change tools, above all the shovel, that is quite the second arm of the pizza maker. The shovel can make the difference, in terms of fatigue but above all of efficiency. The shovels

by Gi.Metal the shovel makes the difference in the

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result. Manuel Maiorano explains us all the details of his choice. He is a loyal customer of the firm and for his job he uses the Pala Gi.Metal Napoletana, belonging to the category called Alta Prestazione.

About Manuel ÂŤTogether with my associate I manage a pizza restaurant La Fenice Pizzeria Contemporanea in Pistoia (Tuscany). The firm Gi.Metal is in the nearby,

only 10 km. To meet them was a duty. Our restaurant was opened on 16th September 2019, after that we bought the activity and renovated the location». Manuel’s career didn’t stop in his native town, on the contrary he travelled a lot and worked in many other restaurants all around Italy. He also participated and won many contests; he became famous in the pizza world for his own idea of “contemporary pizza”, a concept he soon explains: «I don’t believe that the adjective “gourmet” is meaningful, I rather prefer to use “contemporary” because I put together the art of the mixing and the cooking type. I’d like to grant to my customers a product where they can find taste and wellness: For this reason, we offer everyday safe mix, safe rising times, top quality ingredients. We propose the traditional pizza, but also the pizza in the shovel and soon is coming the steam cooked».

mic handle, so that it is lighter for hand and wrist.

Furthermore, the shovel has got a little step which is useful to charge the pizza from the desk and discharge it into the oven, with more speed and less fatigue. Another important aspect is that the shovel

by Gi.Metal remains never-ending in terms of quality and resistance. It remains perfect and the materials never last. Gi.Metal came to these result to realize amazing tools by a constant evolution. The staff of experts and professionals is always keeping in touch with the pizzaiolos and the professionals of the pizza world, in order to improve the quality, the shape, the weight and the details of the tools. Even the holes are created and projected to let the flour to remain on the desk so that it doesn’t burn in the oven. All these aspects are so meaningful that the result makes a big difference».

Manuel and the firm Gi.Metal In his pizza restaurant Manuel uses the shovel called Napoletana. «This shovel has got an ergonoLa Fenice Pizzeria Contemporanea - Via Dalmazia, 69 - Pistoia (PT) - tel 0573. 21167

gimetal.it

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news

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A different kind of potato!

uper Potatoes for special pizzas‌ During the recent event Pizza&core exhibit, Farm Frites presented the new savoury range of Pommes frites. Their particular shapes and fantastic taste has yet invaded many pizzerias and restaurants, because they offer the professionals of catering a new opportunity which makes the difference. The brand new Quick Oven Frites are revolutionary: they can be prepared in the oven, having the same cooking time of a pizza, so that it is very easy and quick for the pizzaiolo to garnish his pizzas with chips by laying them directly upon the disk of pizza and bake it at the same time. A single step, less preparation time and a crispy unique flavour.

The Home-Style are perfect before or after a pizza, as appetizer or as side dish.

They are very similar to those prepared at home, with an irregular cut but the same identical taste‌ a taste of yesterday with the simplicity of today’s products.

Taste and quality is our mission Since 1971 Farm Frites harvests the best potatoes and turns them into irresistible pommes frites. Everything starts from the field: then the potatoes are carefully processed until they take the most fantasy shapes and become the ideal concept for fast food proposals, for

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pizzas up to the most refined restaurant dishes. Farm Frites offers a wide range of products for different recipes, products which are the result of an attentive selection of the cultivars, types of plants which suit perfectly the different products of the range Farm Frites.

About Farm Frites Since 1971 farm the best and most savory potatoes. We are very active in the protection of the environment and of Nature, we are very proud of the traditional values of our farmers. Farm Frites is pure, original, passionate; together with our farmers we contribute to reach perfection in order to make the difference. Our chips are cared and come directly from the fields to your table. Our solid base is the field.

An important value for Farm Frites is also the strength of the workers. We give work to over 2000 employees all around the world we are proud of. Every product of ours is made by following the most eco-sustainable methods in the full respect of our Earth and of people. Quality is the top, but above all the flavour! You can see and taste it! www.farmfrites.com

Neapolitan Quality and Tradition

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tefano Ferrara a third-generation craftman, has began with his job when he was a teenager at the side of his father, an appreciated and well known craftman named Mastu Natale, with which he learnt all the tecniques and secrets handed down from the past generations to build authentic neapolitan pizza ovens, that are, nowadays, still built brick on brick without using any prefabricated part, as old www.stefanoferraraforni.it/en/

tradition wants.

Through the years the various skills have reached a specialization level of considerable importance, and today, thanks to all the passion, care and attention for the details, our ovens not only ensure excellent performances in terms of cooking and heat retention, but they are unique pieces of neapolitan craftmanship, appreciated and requested in the whole whorld. www.stefanoferraraforni.it/images/catalogo_prodotti.pdf

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Every pizza chef has a story to tell that is revealed through his recipes.

Just like Salvatore, from Palermo, whose character is rustic and genuine. A personality that expresses itself through a dough made from a mix of classic 00 flour and Grano Franto, creating pizzas with a strong and decisive flavor Рjust like him! le5stagioni.it curtarolo@agugiarofigna.com Π+39 049 9624611