Pizza&core International N 99

n.99 March 2020

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editorialis

Catering and restaurants after the Coronavirus experience

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he pandemic of Coronavirus, being mainly a global sanitary emergency, represents nowadays a real point-break in the world of catering. There will be certainly a before and after the pandemic disease. The forced closing of restaurants and pizzerias and the recommendation to stay at home, will bring to a critical breakdown of the whole sector. During these tragic periods are developing a lot of initiatives supporting and helping the sector, waiting for the return to normality. In this issue of our magazine Pizza&core international we would like to point out the smart idea realized in the USA where, after the closing of the restaurants the customers had the possibility to buy some “food mini-bond”, which

have the worth of 25% over the currency’s purchasing power. They will be used when the restaurants will open again. This is a system studied to grant the outliving of many activities, which could receive a money help to face the crisis. During this critical moment of our lives, are growing up the delivery services, and the organizations are at their maximum level in the use of new technologies. According to the opinion of the experts, after this Coronavirus pandemic a newer catering philosophy will be born. The after crisis will bring undoubtedly to a strong selection of the restaurants, with the exception of those that would be able to enforce their management skills, to bet on the “green”, on the hygiene and on a deeper customer care.

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Albania catering?

Catering… in the CORONAVIRUS epoch

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he closing of restaurants after the publishing of the Ministry Decree in order to contain the pandemic of Coronavirus disease, has produced a very sad scenery in the sector of catering.

The internationally appreciated Italian lifestyle, the appetizer with friends, the pizza with family, the after hour…everything has been transformed in absolute silence, a real “curfew”.

We would not discuss about these strict measu-

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res, which had to be taken in order to preserve the public health, and we would like to invite everyone to respect them; but we must also remember that the sector that has received the most important shock is that of catering. It has been hit and it will show for a long time its tragic bleeding wounds from the economic point of view.

The first data collected by F.I.P.E. (Federazione Italiana Pubblici Esercizi) talk about loss of 80%, and the economic support predisposed by the

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Government to support the activities are only a soft panacea.

The destruction is evident, the damage is uncountable.

In this delicate phase of discouragement, we would like to point out some positive aspects for the future of the catering after Coronavirus epoch.

The experts of the sector are convinced that after the Covid19 phase, Italian restaurants will begin a new phase full of sensibility towards hygiene and Eco green aspects. Moreover, they will improve their gastronomic offer.

The consumer will tend to visit those restaurants where he/she could find the maximum hygienic guarantee and a perfect service.

The Service will be the winning watchword, and it will include also and above all the home delivery service, which during this sad period has unfolded its valid function.

“Eco friendly” will be the second meaningful element, because Environment and Health are strictly correlated. The Coronavirus has arrived to subvert our lives just when the ecologists of the worldwide invited us to preserve our planet. Was it only a coincidence? We still cannot answer and we still don’t know why how and from where comes this deadly virus, but we can undoubtedly affirm that it would have had less chances to injure us to become pandemic, if our world would have been cleaner, less chaotic and more respectful of the delicate balance of Nature. According to the opinion of Oscar Farinetti, founder of Eataly, this bad pandemic has probably come like a “benediction”, because it

pushes people to reveal their hidden aspects like courage, firmness, curiosity and the force to be reborn. From a crisis some new ideas and new forces could emerge. They improve our society». In Farinetti’s opinion, food is the basic element of our life.

Food, in particular Italian food will be the pushing force that will give a new restart to our nation. The new epoch of catering will probably be relaunched in the name of Environment, and will certainly have a particular attention for health. It will invest money into the formation, because there are a lot of new talented people that are waiting to emerge. Furthermore, it will promote our immense culture for food, our precious patrimony and our tradition will have a greater worth. It will be amazing, we have got all the best “weapons” for the re-birth: courage, trust, force. Catering will be better after Coronavirus.

Giuseppe Rotolo

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When PIZZA meets WINE

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he history is sometimes like a circle, it repeats more than once...and when it repeats, it means that it was a successful story.

The story we’re going to tell in this article is that the wine matching with pizza.

Don’t be surprised because wine was in the past the only beverage matching with pizzas. At the beginning of the last century the good palates who ate a pizza, always preferred drinking wine with it, it was not yet the time for beer. We could read that in the chronicles of that time, signed

by Salvatore Di Giacomo, song writer of famous Neapolitan song such as Marechiare, Era de Maggio. He tells about a pizza dinner organized by the royal family of that time, The Bourbons in Capodimonte (Caserta) rigorously accompanied with white wine.

Those noble people were undoubtedly good palates, because wine and pizza together are an extraordinary experience for the senses, when obviously the right wine is chosen.

Following the principle that the successful stories always are repeated, and following the previous story, the firm Cantine Riunite & CIV has realized and produced a wine that suits with pizza in a splendid way. It is called Meares of Albinea Canali, a

Lambrusco from Emilia Romagna IGT, intense ruby colour, round perfume and fruity taste of cherry, black cherry and wild fruits, delicious and soft to the palate.

It is perfect with a pizza, as the Brand Ambassador of Cantine Riunite, Pietro Simone tells: «The wine Meares Albinea Canali “marries” pizza three times: the first marriage is for the typology, because it recalls the tradition of the Neapolitan pizza which was matched with the Gragnano, a young light wine, a wine of the folk. The Lambrusco reflects these characteristics, even if it was born in another region. The second marriage is “iconographic”, due to the fact that pizza is always presented together with a glass of the American Cola, being this wine dark and sparkling, it reminds us a Cola. The third marriage deals only with the taste: it perfectly matches with pizza, because it has got an equilibrated acidity and the sparkling element balances the mix of the pizza, by making pizza more digestible. With its light sugar flavour and its low alcoholic factor, it offers as a cool, light drink.

A marriage that renews in each glass, where the Meares is proud to show its nature: a red sparkle thought and realized for all pizzas, in all its variations».

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Slice of fried pizza garnished with Buffalo ricotta aromatized with lemon peel, apricots jam, toasted nuts, Olives “Chiazzane” types, fresh meant. This is one of the most famous pizzas created by Franco Pepe for Bonaventura Maschio, which exalts the perfumes of the wine, distilled of grapes, with a soft flavour of Prime Uve Oro. A perfect marriage between an excellent pizza and the light rich touch of this distilled refined in wooden barrels.

This distilled was born from the white grapes of the hill, which were harvested in a mature time and processed following an exclusive method, that is a distillation made in vacuum, granting to maintain the perfumes of the original pressing.

After this process, the wine is “gentled” for some period in wooden barrels.

Perfume: fruit and flowers sensations, with a fine sweet honey aroma Taste: full, round, original, aromatized.

Alcohol strength: 39% Vol.

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Franco Pepe is a Master pizza chef, owner of the pizza restaurant Pepe in Grani in Caiazzo. In the last years he has become a real icon of the Italian pizza. He has obtained for three times the title of Best Italian pizza in Italy and in the worldwide. The champion is deeply tied to the tradition of the Campania, he also is a famous for his researches and studies of mixes and cooking methods, with an innovative approach.

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A concrete solution, efficient and eco-friendly for the pizza made with mother yeast

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In the last edition of SIGEP / AB Tech Expo 2020, the Italian firm ESMACH present a lot of novelties: they prepared a completely renewed stand, a lab with many demo live, new equipment, lots of meeting moments and workshops.

The heart of the stand was the EsmachLAB, pre-

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sented into three different versions: classic EsmachLAB, innovative but traditional lab for bakery and pastry; EsmachLAB Smart, a “mini lab� thought and projected for small restaurants in the sector of FoodService, very functional, easy to use and with a great quality of the final product; but the new entry was the EsmachLAB Smart Pizza

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Model, a compact simple system, which is able to grant a tasteful pizza and small quantities of bread.

The idea of EsmachLAB Smart Pizza Model is the same characterizing the classic EsmachLAB: it deals with a solution which allows the professionals of the sector to have at their disposal all they need in a small room, thanks to the realization of compact machines, very efficient, easy to use and to clean up, suitable to the production exigencies.

«You can easily bake off the authentic Italian pizza in your bakery, pizza restaurant, cafè or bistrot, in Italy or abroad, you will capture the palates of your customers with flavoury genuine digestible products. Today it is possible, simple, rapid and eco-friendly» tells Paolo Zunino, CEO of ESMACH. «With EsmachLAB Smart Pizza Model you can get everything you need to work in 270 cm. It is not a simple set of equipment. It is a real system, that allows to produce constantly mother yeast useful for the preparing of the base dough, giving it a special taste, ready to be stretched and baked. The equipment is completed with the support of Climother®, the leavening tube which allows to prepare and preserve yeast and dough ready for the use for 12 hours. That means to have

less work time, a better organization of space and time, a great reduction of wastefulness. The loop is simple, repeatable, programmable and the result is always of high quality».

Another important characteristic of EsmachLAB Smart Pizza Model is the stone oven “bakEStone”: it is an electric oven with a calotte, ideal to cook pizza, Neapolitan pizza, many varieties of bread, with excellent performances and practicality. The oven reaches very high temperature and the cooking tube can be personalized. The base is realized with “biscotto di Sorrento” and with its special characteristic it exalts the cooking quality by reducing the burning of flour. The oven bakEStone reaches a cooking temperature of 500°C – it has got also the function Economy, which optimize the energy power by maintaining the temperature into the tube.

Paolo Zunino explains: «The professionals of the sector, above all the young people, require us products “Fast, Natural & Smart”. We propose them concrete and effective solutions, simplifying their work: with ESMACH solutions it is possible to preserve the taste and the perfumes of the tradition, with all comforts of modern technology». www.esmach.com 11

chef

The “verace” (the authentic) gluten free by

Executive Chef at

Preparation time: about 16 hours at all Ingredients for 6 disks of Neapolitan pizzas large size • 1000 g Pizza Mix Schär • 1000 ml fresh water at 4° C • 10 g fresh brewer yeast or 3,5 g dry yeast • 40 g fine sea salt • 50 g corn seeds oil • Rice flour Schär for the stretching Preparation of the liquid base mix • 1000 ml cold water at 4° C • 500 g Pizza Mix Schär • 10 g dry brewer yeast Procedure: Mix all the ingredients together in the mixing machine (planetaria) for 3 minutes at speed 1; the time will be sufficient to mix together flour and yeast.

Put the dough in a cup and cover it with a transparent film; put in the fridge at 7°/8° C fro 12 hours, by making some holes in the film.

Final dough • Liquid base mix • 500 g Pizza Mix Schär • 40 g fine seasalt • 50 g corn seeds oil

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For the garnishment • 500 g pork sausage with salt and pepper “cut in a punta di coltello way” • 5 Neapolitan “friarielli” in leaves (they are similar to broccoli) • 600 g Provola cheese from Agerola

ideal for pizzas and focaccia This product is obtained from raw materials free from gluten and wheat.

INGREDIENTS: Corn flour, Rice flour, vegetable fibres (psyllium, bamboo), whole rice flour 3,8%, lentil flour 3,6%, dextrose, salt.

It could contain traces of soya.

Procedure: 1st step: Put the base mix in the mixing machine, add flour and let the machine go at high speed for 4 minutes; 2nd step: after 4 minutes add the salt; 3rd step: at 5 minutes switch the machine on speed 2 and add slowly oil. The whole procedure will request only 10 minutes. Turn the machine off and let the dough rest for 5 minutes. Put the mix in a cup and let it rest for 2 hours by covering it.

Form some “pagnotte” balls of 320 g each, put them in a floured container with Rise flour by Schär and cover it.

Let it rest for 2 hours. Bring the wooden oven at a temperature of 380° C. Stretching procedure: take a ball from the container, flour it with Rice Flour Schär and put it on the shovel. Work it with both hands, by stretching the dough with the toes from the centre to the boarders.

Some suggestions by Antonio

In order to obtain a perfumed dough, I suggest to prepare the first mix on the previous day. The cooking time is very important, it should be in a soft warm oven, not too aggressive, it would be better if done in a wooden oven, in order to obtain a crispy pizza.

In order to respect all the measure gluten free: • Mixing machine, shovel and all the tools must be devoted exclusively to gluten free preparations; • Work on hygienic and clean desks; • Use exclusively gluten free certified products • It’s recommendable the double oven

Garnishment: Garnish the pizza with the ingredients, when they are cool: at first the “friarelli”, then the sausage and at last the provola in little cubes.

Cooking: bake the pizza and let it cook for 90 seconds.

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OUR FLOUR, YOUR PASSION FOR AUTHENTICITY.

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