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Advertiser Index 5 Stagioni - Agugiaro e Figna Birra Morena - Drive Beer CAD Castelli Forni Cuppone

p. 15 - 113 p. 105 p. 23 p. 49 p. 10 - 11

Dell'Oro

p. 117

Dori

p. 50

Dr Zanolli

p. 91

Eredi Malaguti - MAM

p. 87

F.lli Beretta

p. 2

Formalactis

p. 85

Gam

p. 83

Gi Metal

p. 19

Greci

p. 95

Millberg

p. 81

Newplast Italmill

p. 42 p.44-45 | 52-53

La Torrente

p. 79

Las Vegas Pizza Expo

p. 94

Lilly Codroipo

p. 69

Mugnai di Napoli Marana Forni Marra Forni Max Box Menù Millberg Molino Bongiovanni Molino Caputo

p. 3 p. 60-61 p. 108-109

— Pizza World Championship 2018 by Giampiero Rorato 12

16

— Pizza and Agriculture by Giampiero Rorato

by Giampiero Rorato

36 —

The Neapolitan

pizza by Marisa Cammarano 46 —

Peel Pizza and Pan Pizza by Patrizio Carrer

48

p. 30 - 31

Molino Magri

p. 75

Molino Naldoni

p. 103

Molino Pasini

p. 121

Molino Piantoni

p. 93

New plast

p. 42

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— Gabriele Bonci by the editorial team

p. 123

Pizza Master

p. 43

Refrattari Regello Valoriani

p. 39

Rispo

p. 73

Sanfelici Franco

p. 89

Sitta

p. 111

Smoki

p. 51

World Pizza Championship

by Giampiero Rorato

p. 27-99

p. 65

Vitella

8 WHO WE ARE

— Long Live to the Art of Neapolitan pizzaiuolo 32

p. 81

Molino Denti

Ventidue

by Giampiero Rorato

p. 59

p. 57

Stefano Ferrara

6 COMMENTARY

p. 132

Molino Dallagiovanna

OEM

—table of contents—

p. 7 p. 77 p. 131 p. 34 - 35

54

— Interpretations of Pizza

— La pasta

by the editorial team

by Marisa Cammarano


table of contents

OD ITALIAN FO CE EXCELLEN 70

110

— The Olive Oil

by Marisa Cammarano

62

74 — Discovering the

best tomato varieties by Caterina Vianello

82 —

Mozzarella di Bufala Campana by the editorial team

86 —

— Massimo Bottura, food for soul by Caterina Orlandi

66 THE RESTAURANT

— Era Ora by the editorial team

Going beyond Parma and San Daniele by Caterina Vianello

96 —

Prosecco, a great italian wine by Virgilio Pronzati

100 BEER FOCUS

— The quest for the (im) perfect paring of food and beer By Alfonso Del Forno

— Antonio Mezzalira’s Ice Cream by the editorial team

114 —

How to choose the equipment by Patrizio Carrer

118 —

How is pizza cooked inside? by Guido Perin

127 SCUOLA ITALIANA PIZZAIOLI

5


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pizza e pasta italiana international

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Editorial Note Italian agri-food production, which respects the strict laws issued by the Italian Parliament to safeguard quality, is ever more appreciated both in Europe and in nonEuropean countries. It is all to do with great excellences, resulting partly from a generous nature and a favourable Mediterranean climate, but especially from a productive professionalism that has been honed over time. Italian extra virgin olive oil is recognised by international experts as the best in the world; cheeses such as Parmigiano-Reggiano, Grana Padano, Asiago, Pecorino Romano and hundreds of other kinds are sought-after everywhere; the Mozzarella di Bufala Campana is simply extraordinary; Italian

prosciuttos, such as those of Parma and San Daniele, children of a thousand-year history, are of the highest quality. Then there’s the fruit – oranges, lemons, apricots, apples, pears, peaches, figs, almonds, pistachios, walnuts, hazelnuts and much more – which international gourmet cuisines consider to be among the world’s top products, just like the vegetables that the Mediterranean sun optimally matures. Italian wine is also wellknown and requested all over the world: from the Prosecco DOCG of the Treviso hills to the Tuscan Chianti, from Piedmont’s Barolo and Barbaresco to Basilicata’s Aglianico del Vulture, from the Verdicchio of the Marche region to Sicily’s Nero d’Avola, in Italy

there is a wine production of absolute prestige. It has been tasted by gourmet palates from all over the world and is sought-after by the millions of tourists coming to enjoy Italy’s beauty every year. On top of this, extremely prestigious dining is found with chefs who are admired worldwide, such as Nadia Santini from the Dal Pescatore restaurant in Canneto sull’Oglio (Mantua), Norbert Niederkofler from the St. Hubertus Rosa Alpina restaurant in San Cassiano (Bolzano), Massimo Buttura from Modena’s Osteria Francescana, Heinz Beck from Rome’s La Pergola, Niko Romito from the Reale restaurant in Castel di Sangro (L’Aquila), Enrico Crippa from Alba’s Piazza Duomo restaurant (Cuneo), Massimi-

by Giampiero Rorato

liano Alaimo from Rubano’s Le Calandre (Padua), Enrico and Roberto Cerea from the Da Vittorio restaurant in Brusaporto (Bergamo), and Mario Iaccarino from Don Alfonso 1890 in Sant’Agata sui Due Golfi (Naples). We have mentioned just some of the hundreds of excellent Italian restaurants that translate Italian agri-food into incredibly tasty and fascinating dishes, able to give rise to pleasant emotions on every occasion. This is the message that we would like to convey in the following pages to all those who love the taste and beauty that Italy has been producing for centuries, not just to please the palate, but also to ensure a safe and healthy diet: the premise and guarantee of a happy life.

www.giampierororato.blogspot.com

PIZZA E PASTA ITALIANA Monthly food and food culture magazine Published by PIZZA NEW S.p.A. With permission of the court of Venice n. 1019 del 02/04/1990 Year XXIX - 2018 January, Nr. 1/bis English Issue Repertorio ROC n. 5768 EDITORIAL DIRECTOR Massimo Puggina EDITOR Giampiero Rorato EDITORIAL ASSISTANT Caterina Orlandi, Patrizio Carrer ADVERTISING Patrizio Carrer, Caterina Orlandi PROJECT MANAGER David Mandolin EDITING OFFICE 30021 CAORLE (Venezia) via Sansonessa, 49 Tel. +39 0421 212348 - Fax +39 0421 81007 E-mail: redazione@pizzaepastaitaliana.it www.pizzaepastaitaliana.it

GRAPHIC DESIGN Manuel Rigo and Paola Dus — mediagraflab.it DIGITAL PUBLISHING Maura Trolese

ASSOCIATED WITH THE ITALIAN UNION FOR PERIODICAL PRESS

COVER ILLUSTRATED BY Elisa Favrin PRINTING OFFICE MEDIAGRAF SpA Noventa Padovana (Pd) - ITALY EDITORIAL AND TECHNICAL COMMITTEE Marisa Cammarano, Patrizio Carrer, Virgilio Pronzati, Giuseppe Dell’Aquila, Tony Gemignani (U.S.A.), David Mandolin, Gianandrea Rorato, Gianluca Rorato, Federica Zanata, Caterina Vianello, Laura Nascimben, Fabio Iacozzilli PIZZA E PASTA ITALIANA INTERNATIONAL Pete La Chapelle (N.A.P.O. - Pizza Today, U.S.A.), P.M.Q. Steve Green (U.S.A.) Drew McCarthy (Canadian Pizza Magazine, Canada) Roberto Bresciani (Pizza y Restauration, Spagna), Valeria Vairo (Buongiorno Italia).

FOR ADVERTISING OF FOREIGN MAGAZINES ITALIA Pizza e Pasta Italiana SPAGNA RRR Revista de Restauración Rapida, Pizza y Restauración U.S.A. Pizza Today, Pizza, P.M.Q. Steve Green GERMANIA Buongiorno Italia – TEL +39 0421 83148 FAX +39 0421 81007


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pizza e pasta italiana international

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Who we are

P 

izza e pasta italiana has

This is the 7th edition of our renown

A brief journey through raw materials,

been for 29 years the

magazine, Pizza e Pasta Italiana in

baking techniques, recipes, great food

world leading magazine

English for the international markets

personalities, who are making history

in food and pizza sector.

for all those people who are involved

in our gastronomy of excellence.

in the high-end pizza products.


9

Illustration by Andrea Rubele Pizza e Pasta Italiana — January 2018

T 

he editor of this magazine, Pizza New Spa, was among the first one to believe in the branch of pizza. With time pizza from a poor food, spread above all around Italy, becoming a nutritionally complete food, made by first order professionals. Pizza e Pasta Italiana could only have been an Italian product! Historically, Italy is the world food cradle and the land of pizza from the earliest times. We as Italians, proudly promote our knowledge and our excellent products casted in an international environment. Pizza is a democratic and convivial food, apparently simple but highly complex. It is very difficult to make and bake a good pizza, and this is why through pizza we strive to offer our many readers around the world, a panoramic as complete as possible, rich in techniques and recipes, tricks, reportages, technologies, and news which accompany this dynamic sector. In Pizza e Pasta Italiana, you will nevertheless find the more classic catering, because we believe that education both for chefs and pizzaioli has to be at 360°, and because we strive that every professional category is able to find hints, crossings and common ground with the work of others. The editor of this magazine, that in Italy is released every month and that you can find in English for free as an application on Apple Store, is not only strictly the sheer editor, it is also the organizer of the world most known pizza event, the Pizza World Championship.

This event is held every year in Italy for 27 years, and represents the world meeting point for all pizza lovers around the world. During three days of show, operators, pizza chefs and entrepreneurs can meet each other, and on a common ground. The 2018 edition will be held in Parma, in the heart of the Italian food valley, from April 9th to 11th. Let’s complete the conspectus of our activities saying that our passion for pizza and professional catering is completed by the work of the International School of Pizza, private professional school born in late 80s in Italy. The school teaches newbies and professionals new methods and techniques.

We wish you a joyful reading, and we invite you to follow us on our different editorial channels:

You will find more detailed information on our schools and education activities later on this magazine.

www.worldpizzachampionship.it

www.pizzaepastaitaliana.it

and the Italian and English digital application is available on Apple Store.


studioverde.it

The masters of Italian excellence Since 1963 we have been designing and producing electric ovens, gas ovens and equipment for pizzerias. The passion for our work is expressed in the beauty and quality of our products. Beware of imitations.

Ovens and equipment for pizzerias www.cuppone.com


studioverde.it

The masters of Italian excellence Since 1963 we have been designing and producing electric ovens, gas ovens and equipment for pizzerias. The passion for our work is expressed in the beauty and quality of our products. Beware of imitations.

Ovens and equipment for pizzerias www.cuppone.com


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pizza e pasta italiana international

2018

world pizza Championship VALUE AND MEANING OF AN EXTRAORDINARY EVENT

by Giampiero Rorato

The most important world level event for the world of the pizza, conceived, promoted and organized by this Magazine and by its ownership, will reach its 27th edition in the upcoming month of April. In its background, there is therefore a long, solid and nonstop tradition that every year has seen gathered as pizzaioli of every part of the world and, together with them, entrepreneurs of equipment and producers of raw material for pizzerias. Its first edition took place in 1990 in Castrocaro Terme, later on in Viareggio to finally move to Salsomaggiore Terme, all places enhanced at a world level by this event. The event, also wanted by many Italian cities for the enormous turnover it generates, for four years now it is held in Parma, European capital of food and wine, in the prestigious building of Palacassa, next to the Convention Center.


www.pizzaworldchampionship.it

13

THE KNOWLEDGE

T

his event, unique at international level, has also been designed for a series of reasons. Above all, pizza-bakers, who before were alone in their work, thanks to this magazine and to the World Pizza Championship have finally gained the chance to be introduced in an international network, where they can meet each other, exchange information, evaluate operating techniques, and extraordinary friendships were born, which bound pizzaioli form every continent.

photo by Alberto Rossi

Therefore, this year, it will take place from 9 to 11 of April, with the attendance of many pizzaioli from all around Europe, from America, from North Africa, Asia and Australia. Last edition saw professionals from 40 nations: pizza is worldwide!

The human aspect has gained and continues to gain a prominent importance and next to it, it has developed a new and modern culture of pizza that has allowed the many hundreds of pizza-makers registered to the event, and every year this some new, to have precious confrontations, deepen the knowledge of products and to learn more about new products and techniques on yeasts, dough mixes, fermentation and toppings. This all represents the cultural and professional soul of the Pizza World Championship and thousands of pizza bakers who during the previews 26 years have taken part, and went home with a rich expertise that helped them to grow a lot.


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For any further information, don’t hesitate to contact: info@campionatomondialedellapizza.it

THE EVENT The most prominent aspect of the Pizza World Championship is represented by the different pizza events thought to enhance and improve at best vocations and skills of participants and the list of the categories is enough to understand well the complexity of the event more in general. Pizza-bakers compete, in other words, to conquer the title of Pizza World Champion in the following categories: Classic Pizza, Pizza in the pan, Pizza on the peel, Neapolitan STG pizza, Gluten free pizza, Pizza for two (pizzaiolo and chef), Heinz Beck Trophy (for first dishes made by chefs working in a pizzeria), the largest, the fastest, Single Free style.

PIZZA WORLD TOUR Pizza World Championship is also the moment in which entrepreneurs, stakeholders, buyers and product development managers of international pizza chains meet to look after the latest trends about pizza: in 2017 it took place the first edition of Italian Pizza World Forum, which will be held every two years with the aim of focusing on top products and technologies made in Italy.

During the three-days of show, among the 12 events, around 715 competitors are admitted. Selected through other competition organized in the most important exhibitions around the world. This process of internationalisation has become necessary because of the increasing value and success of Pizza World Championship among all the pizza-bakers who want to compete with the best Italian artisans. For the 2018 edition, the preselection rounds have started in the Fall of 2016, in New Zealand, Australia and Moscow; then it will be the turn of Marseille, Hamburg, Shanghai, Sao Paolo and many more nations where pizza represents Italy.

Until this moment, it has always been like this, and in the previews 26 editions also pizzaioli before unknown, confined in secluded areas, thanks to the winning and to the title of the Pizza World Championship have obtained and continue to obtain satisfactions and economic success that continues to prolong along time.

These are all the reasons for which the Pizza World Championship obtains a great success among pizza-bakers of the whole world, moves broadcasting stations and the press, attracting many food personalities, important journalists, famous artists and qualified equipment and food entrepreneurs who present the latest products to the launched on the market.

THE MEANING As you can clearly understand, pizzabakers who gain the podium during the great gala evening with the title of Pizza World Championship lure the interest of the media, press, tv both national and local, thus obtaining fame which translates into business success.


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pizza e pasta italiana international

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Pizza agri—culture and

ITALIAN DINING CANNOT OVERLOOK ITALIAN AGRICULTURE: IT MUST BE THE SUPREME EXPRESSION OF CIVILISATION by Giampiero Rorato


17

There is absolutely no doubt that pizza is an excellent food. However, it is also part of our contemporary civilisation. This is because, for several decades, thousands of active pizza chefs around the world have been studying grains, flours, doughs and toppings, not just and not so much to attract customers, as to prepare this dish in accordance with the most serious health provisions, which are very important to and requested by consumers. I really believe that pizza is the dish undergoing most innovation towards a healthy diet: something that doesn’t often happen in elite dining. Here, the aim is usually to astound the customer, to excite them thanks to the dish’s aesthetic quality, aromas, taste and flavours, rather than to provide a correct balance of nutritional components: proteins, lipids, carbohydrates, and the right supply of vitamins and minerals.

The 

Pizza World Championship is by far the most important event for pizza chefs from every continent. Many wonderful competitions have taken place and have shown how pizza, born in Italy and perfected between the end of the 1800s and the years following the Second World War, has become, for some time now, part of mankind’s heritage. But, we have also revealed the other very important aspect, even though, at times, it has not been sufficiently understood and emphasised by the Pizza World Championship: its cultural message.

The increasing focus on raw materials – flour, mozzarella, tomatoes, seasonal vegetables and other ingredients – is increasingly shaping the world of pizza, going well beyond the many offers of commercial representatives, through a personal search for trustworthy producers. And, particularly with regard to flour, the large flour mills have been renewing their products for some time. They have been increasingly drawing on ancient and historical Italian grains, and this is because pizza chefs are now requesting more flour from historical Italian grains. However, responding to these new requests is not easy. Historical Italian grains represent a tiny percentage of Italian requirements. This means that on top of importing wheat for sowing from abroad, Italy imports approximately 60 percent of its grinding grain to respond to the requests from mills, pasta factories, artisanal bakeries, etc.


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pizza e pasta italiana international

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RETHINKING AGRICULTURE The data relating to 2016, according to a recent report by ISTAT (Italy’s National Institute of Statistics), tell us that in Italy, agricultural earnings have reduced by 0.4 percent on average compared with the previous year. In Italy, they have decreased as much as 8.3 percent (in Denmark as much as 24%), whilst they have increased in Romania (+29.1%), the Netherlands (+8.0%), Germany (+5.8%) and Spain (+4.4%). The performance of the various sectors places Italy nevertheless amongst the top three European countries for agricultural production, with horticulture, viticulture and olive growing constituting the main industries for Italian agriculture.

Very good, then, as far as fruit, vegetables, wine and olive oil are concerned. But only fruit and vegetables, and wine give us a trade surplus. For oil, we only produce 40% of our internal requirements; the rest arrives from abroad, particularly from Spain. Also with regard to grains, except for rice, we have to buy enormous quantities from abroad. Indeed, for wheat, Italy is missing 60 percent of its internal requirements. Therefore, we need to rethink agriculture and promote a greater production of historical Italian wheat: the cost of 100 grams of bread prepared with historical Italian grain is slightly higher than the cost of bread produced with imported wheat. But the quality, taste and well-being it gives our bodies are infinitely better.

These are the areas in which a serious Italian agricultural policy could intervene: in helping young farmers, in particular, to set up new agricultural businesses on unused land, producing quality Italian products while respecting the countryside, soil and various vocations. Senatore Cappelli, Frassineto, Tuminia and Khorasan wheat should be cultivated where the earth is suitable, olive trees should be cultivated in the hills, hazel trees in their dedicated areas, and so on for other production. This is to guarantee Italy, not so much productive autonomy – international trade has been designed precisely to solve the various state shortages – but the certain quality and tastiness of the products that are needed for our diets. Here lies a potential and dutiful rebirth of Italian agriculture, which has already begun to reveal itself in various Italian regions.


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Interpretations of pizza — 2018 Graziano Bertuzzo Graziano Bertuzzo, born in 1959, is one of the most important pizza professionals in the world. With a wide range of awards and awards obtained in more than 40 years of experience, Bertuzzo is a true symbol of Italian pizza in the world. His pizzeria Brian in Eraclea (VE) is for everyone the pizzeria of the World Champion and it could not be that way, also seen the last international success that the pizza chef has obtained during the Las Vegas Pizza Expo of 2017. Responsible technical area of the Scuola Italiana Pizzaioli, Graziano Bertuzzo is also one of the most appreciated trainers for pizza makers and aspiring people.

Black Venus STUFFING

DOUGH

Prawn ceviche marinated with citrus and mountain pine, laid on fresh zucchini flowers with marinated fresh asparagus and dried and chopped fruit grains.

The dough was made with an indirect method, without added yeast starting from the spontaneous fermentation of the fruit (used as a sugary component for fermentation) and with the addition of Venere Rice flour, to lower the glutin percentage of the dough, already very light and friable for itself given the large amount of water.

The recipe here proposed earned him the title of "Champion of Champions" during the Las Vegas event.


21

Leo Spizzirri A native from Chicago, Leo Spizzirri has spent a lifetime supporting the pizza and baking industry with his expertise in dough rheology and high speed manufacturing. His responsibilities in commercial artisan bread and frozen pizza have led him to stand in the forefront of dough and pizza innovations where he has supported major national brands across the United States and Canada.

Autumn Pizza CREMA DI ZUCCA SAUCE: — 2 cups Greci Prontofresco Crema di Zucca Mantovana (Butternut Squash) — 1 cup Galbani Mascarpone Autentico — Salt and Pepper to taste

WOOD FIRED ROASTED FRIGGITELLI PEPPERS: — 3 Fresh Friggitelli Peppers — 1/4 cup Extra Virgin Olive Oil

PIZZA: — 1 - 300g Dough Ball for Wood Fired Pizza — 5 oz Crema di Zucca Sauce — 8 strips - Wood Fired Roasted Friggitelli Peppers — 1 oz - President Valbreso French Feta — 8 pieces - Smoked Pancetta, thinly sliced — 2 - Italian Amaretti Cookies, crumbled

An artisan pizza and bread maker by trade, Spizzirri was first certified as a pizzaiolo by 12 time world champion master pizzaiolo, Tony Gemignani at the International School of Pizza in San Francisco, California. Spizzirri then completed his studies at the oldest pizza school in the world, Scuola Italiana Pizzaioli in Venice, Italy under Maestro Instruttore Graziano Bertuzzo.


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pizza e pasta italiana international

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interpretations of pizza 2018 Tony Gemignani Gemignani has had a passion for the pizza industry since 1991. His humble beginnings began at his brother’s acclaimed Pyzano’s Pizzeria in Castro Valley. Fresh out of high school, Tony took on the task of a pizza thrower and soon began entertaining the restaurant crowds with his wily tricks. A few years later, he entered into his first pizza throwing competition in Las Vegas and quickly became the top pizza thrower in the world.

New Haven with Clams Early-twentieth-century pizzas were cooked in coal- or coke-fired ovens, which burn at temperatures of 1000°F or higher. Eventually gas ovens became the norm, but in New Haven, coal-fired pizzas are still a proud tradition, and at Tony’s, we make this New Haven–style clam white pie in our coal oven. Here, I’ve adapted it with an oven-and-broiler technique that helps approximate the tasty char of a coal oven, and I recommend using baking steels rather than stones to enhance that effect. I call for dry mozzarella cheese, which is traditional in New Haven pizzas. It’s also sold as low-moisture mozzarella and, as you’d expect, it exudes less liquid during cooking than whole-milk mozzarella. This pizza is a tribute to the famous clam pizza at Frank Pepe’s pizzeria, which popularized it in the 1960s. I’ve added some of my own touches, like using a dough made with starter and adding bacon, which aren’t traditional in New Haven, and using both canned and in-shell clams. The canned clams cook right on the pizza, and the ones in the shell are steamed with olive oil, garlic, and wine on the stove top and added to the pie after it’s fully baked. This method ensures that they’re perfectly cooked and helps prevent the raw or soggy spots that can result from cooking in-shell clams directly on pizza as it bakes.

INGREDIENTS: makes one 14-inch pizza; 6 slices — 1 (13-ounce/370-gram) ball Master Dough, preferably with starter (see accompanying recipe), made with Tiga but without oil — 3 parts flour mixed with 1 part semolina, for dusting — 2 strips (75 grams) bacon, cut crosswise into 1/2-inch pieces — 1 tablespoon (14 grams) olive oil, plus more for cooking the clams — 2 pounds (910 grams) littleneck clams (about 18 clams), scrubbed, rinsed, and drained — 1/2 cup (113 grams) dry white wine — 1-1/2 teaspoons (5 grams) minced garlic — Fine sea salt — 1 (10-ounce/280-gram) can baby clams, drained — 1/2 teaspoon (1 gram) chopped fresh flat-leaf parsley — Freshly ground black pepper — 8 ounces (225 grams) dry mozzarella cheese, thinly sliced (about 12 slices) — Grated Pecorino Romano cheese, for dusting — Red pepper flakes, for dusting — Garlic Oil (see accompanying recipe), for drizzling

Since his days at his brother’s pizzeria, Gemignani has received a number of accolades for his impressive pizza making and throwing skills. He is president of the World Pizza Champions; the first and only Triple Crown winner for baking at the International Pizza Championships in Lecce, Italy; and, his most prestigious title to date, the 2007 World Champion Pizza Maker at the World Pizza Cup in Naples, Italy, where he was the first American and non-Neapolitan victor. He has appeared on popular shows like Gemignani also received his Master credentials from the Scuola Italiana Pizzaioli.

Reprinted with permission from The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and more by Tony Gemignani, copyright (c) 2014. Published by Ten Speed Press. Photography (c) 2014 by Sara Remington.


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interpretations of pizza 2018 Pedro Pernambuco Pedro Pernambuco is a pizzaiolo and Master Instructor certified by Scuola Italiana Pizzaioli. He is also FIC’s member – Federation of Italian Chefs – Brazilian Delegation. After leaving his job in the financial sector to devote himself exclusively to making pizzas, which is his passion, he was invited by an institution to teach pizza courses.

Artichoke, ham and beet sprout

INGREDIENTS: 8 thin slices of cooked ham 100 grams of artichoke heart 10 grams of beet sprout 90 grams of tomato sauce 120 grams of buffalo scamorza

1. Open the dough disc around 30 cm. 2. Spread the tomato sauce on the dough disc. 3. Distribute the buffalo scamorza on the tomato sauce. 4. Distribute the artichokes on the buffalo scamorza. 5. Take the pizza to the oven. When removing, finalize with the slices of cooked ham and the beet sprouts.

Since then he has been dedicated to certifying new pizzaiolos, spreading the culture of Italy by this ancient gastronomic art. He currently works as a technical consultant for an important Italian mill in Brazil, where he helpsits clients to develop and improve new products and to open new pizzerias according to the Italian tradition.


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Matteo Aloe Chef Matteo Aloe, 31 years of age, Graduated in Economics and Marketing with a thesis on "Restaurant marketing", he grew up with a strong passion for cooking, which was turned into work with some experiences in several restaurants in Bologna and Milan, including Joia of Pietro Leemann, and then giving life, together with his brother Salvatore, to the first premises of Berberè project: Berberè light pizza & food, launched in 2010 in Castel Maggiore (Bologna).

Berberé pizza with eggplants and smoked ricotta cheese

THE DOUGH:

THE TOPPING:

200 gr - hard weat flour

200 gr peeled tomatoes

200 gr – type 1 flour (0, 80 mineral salt)

200 gr eggplants

80 gr – mother yeast

1 clove of garlic

240 gr - water

Basil

2 gr – malt

80g di smoked ricotta cheese

10 gr – salt

salt

oil

Currently Berberè premises are 7 in Italy (Castel Maggiore, Bologna, Florence, Turin, Rome and two in Milan) and two London under the sign Radio Alice. The great passion for the processes of baking and leavening, the work undertaken together with Alce Nero, the leading organic company in Italy, to perfect the production of the right flour to obtain an exceptional pizza, have allowed him to deepen the study on mixes from the physical, chemical, nutritional point of view without ever forgetting the experimentation of the filling.


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interpretations of pizza 2018 Marzia Buzzanca Marzia Buzzanca is the soul of the restaurant "Percorsi di Gusto" in L'Aquila. Born in Tripoli and daughter of a restaurateur from whom she inherited her passion for cooking, Marzia Buzzanca offers recipes with traditional flavors but with peaks of excellence and innovation.

Focaccia Collemaggio DOUGH:

GARNISHING:

Dough with semi-wholemeal flour and natural yeast.

Burrata

Rising 32 hours

cooked ham slices of fresh truffle - reminiscent of the rosette of the basilica chives and pepper from Nepal extra virgin olive oil after cooking.

"Percorsi di Gusto" is a place where you can taste pizzas with high quality ingredients, made with care and passion from this good pizzaiola. Marzia Buzzanca is a slowfood pizza ambassador, holder of 3 segments for Gambero Rosso guide, of the Touring Club's Golden Wheel award and of the 2016 Pizza Oscar at IdentitĂ Golose. "Percorsi di Gusto" calendar is full of events and events dedicated to haute cuisine, first of all the "4 hands" dinners with the most important names of Italian cuisine, Davide Oldani, Alfonso Iaccarino, Heinz Beck, Debora Corsi and other important illustrious names of pizza and cuisine. The earthquake of 2010 Like many of her fellow citizens, Marzia Buzzanca was the victim of the earthquake that struck Aquila in 2010. The earthquake forced Marzia to abandon the local site in the city center for security reasons, thus forcing the pizza-maker from L'Aquila to reinvent a new location for the pizzeria.


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interpretations of pizza 2018 Giorgio Sabbatini 2017 world pizza champion. His experience, combined with a deep knowledge of the ingredients and baking techniques, allow him to balance the recipe of his dough with great attention for taste, health and at the best digestibility.

Ten tomatoes in a Margherita

DETAILED PIZZA RECIPE: San Marzano Pdo (Sauce) Ciliegino Igp (Sauce) Piennolo Del Vesuvio Pdo (Sauce) Igp Confit Pastry In The Oven With Cane Sugar And Citrus Peel Raw Dressed Piccadilly Raw Yellow Sliced Tomato Pachino Igp In The Oven With Sugar, Capers And Anchovies Sauted Marinda With Soiling Onion, Salt And Pepper Raw Ramato Concasse Without Skin Raw Perino Concasse Without Skin Buffalo Mozzarella Bottle Of Vetrified Tomato Basil

"I created “Love It pizza� with indirect dough making", explains Giorgio Sabbatini. "I let the flour with water, yeast and mother yeast; then, thanks to the controlled fermentation, flavors and lactic flavors they give pizza fragrance. Then, adding the cereals, rich in proteins, fibers and minerals, increase the biological value and through a long phase of maturation, during which it takes place pre-digestion of nutrients, our pizza acquires the uniqueness of flavor and high digestibility that makes the difference ". It is an indirect dough with long maturation, three fermentations, biga and poolish plus one fermentation of a whole-wheat flour, this to obtain a protein mixture rich in fibers; this process has created exceptional aromas within the pizza. The pizzas must above all ferment, make a good maturation and a slow leavening. For the rest pizza means joy, family, being together, friendship. But for a pizza that does not leave the famous sense of swelling you have to do the three steps: fermentation, maturation, leavening.


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Ciro Oliva

Marinara INGREDIENTS:

GARNISHING:

1 liter of water

San Marzano tomato

1,650 kg of type 0 flour

garlic

1 gr of yeast

oregano

40 g of salt on every lt of water

oil

Total 18 hours of leavening

"Pizza Sospesa" begins with a simple idea that could only be born in a popular area of Naples like the one where the pizzeria Da Concettina ai Tre Santi is included: offer a steaming and tasty pizza even to those who cannot pay for it. The initiative is inspired by the custom, completely Neapolitan, of leave one or more coffee suspended at the bar for those who need an injection of energy a hot refreshment and could not pay it out of their own pockets. Every day a dozen "suspended pizzas" are made available to everyone.

Established in 1951, the pizzeria Da Concettina ai Tre Santi is a true institution in the heart of Naples, within the SanitĂ district, a historic Neapolitan neighborhood animated by the open-air market of the Borgo Vergini, with its sumptuous palaces and colorful alleys. Pizzeria Da Concettina ai Tre Santi "takes the name of the altar that is right next to the restaurant and is managed by Ciro Oliva, who inherited from his parents the passion for pizza and for this job. The mother of Ciro, Concettina (after which the restaurant takes its name), began in 1951 to prepare the first pizzas on credit, "ogge a otto" - that is, consumption today and pay after eight days -, with a table to spread and fill the dough, a pot of steaming oil for frying. Son of Antonio Oliva, now just over his forties, Ciro Oliva represents the fourth generation of a family for whom "Pizza is the daily bread". For a couple of years, together with his father, he decided, driven by the interest that pizza has received in recent years, to lead the family run pizzeria to the new frontiers of gourmet pizza, gradually from "Pizzeria di Quartiere" turning into a destination for gourmets and foodies throughout the city. For Ciro, pizza is a sensory journey between the specialties and the excellence of Campania, supported and enhanced in its recipes and it is no coincidence that Ciro is part of the Slow Food Alliance, a network of chefs that defends food biodiversity all over the world.


Il mulino di Napoli WE HAVE ALWAYS : Selected and mixed the BEST WHEAT in the tradition of the ANCIENT ART OF MILLING.

GROUND our wheat SLOWLY to preserve the starch

and protein content.

Since 1924, we have ground wheat with generosity and passion so as to offer professionals and baking connoisseurs the very best in quality flour, produced with great respect for the raw ingredients and traditions. The experience developed over three generations as Master Neapolitan Millers means we can guarantee extremely high standards of quality as well as the preservation of the natural authenticity of flavours.

Guaranteed HIGH HYDRATION

dough with our flours. Used WHEAT and WHEAT ONLY with no extra additives.

Antimo Caputo S.r.l Corso San Giovanni a Teduccio, 55 – 80146 Naples, Italy +39 081 752.05.66 – info@mulinocaputo.it

www.mulinocaputo.it

This is achieved thanks to techniques that use wheat alone, skilfully selected and mixed following a slow grinding process. This is the art of Caputo, the Mill of Naples.


Pizzeria

Saccorosso

Traditional

Reinforced

Flour with elastic and resistant gluten,

Ideal for dough that requires long

ideal for light dough with perfect

resting times and leavening at a

leavening.

controlled temperature.

25 Kg

Tipo “1�

25 Kg

Biologica

Historical label

For all uses

Soft wheat flour with a distinctive

Elastic flour with high protein value,

colour, fragrance and taste, with

ideal for all leavened products.

germ and bran, able to enhance any preparation.

25 Kg

Fior di riso

Gluten free rice flour

Ideal for all uses. Perfect for frying, tempura, for dusting the kitchen workbench and also to make

25 Kg

Fioreglut

Gluten free flour

Created specifically for bread, pizza and desserts to give up gluten but not taste.

traditional pizza.

1 Kg

Criscito

di casa Caputo

Ancient mother yeast. No longer Active.

Obtained by mixing water and wheat flour type "0". It gives the dough the same properties as if produced with yeast. Dosage:

1 Kg

Cuor di cereali

Multigrain mix with cereals and seeds: sunflower, rye, flax, barley,

sesame and wheat. To be mixed according to an ideal dosage of between 10 and 20%.

30/50 gr per liter of water. 1 Kg

1 Kg


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pizza e pasta italiana international

2018

Long live the art of Neapolitan pizzaiuolo Unesco declares Naples pizza 'intangible heritage'

O

n December 7th, the art of Neapolitan pizzaiuolo obtained the status of Unesco Humanity cultural heritage. This is a great achievement, due to the commitment of Italian institutions and numerous pizza enthusiasts who have made their voices heard from all over the world to pay tribute to pizza and pizza makers. Pizza e Pasta Italiana, too wants to join the great satisfaction of Italian government ministers for the extraordinary result that confirms in the whole world that the ancient profession of the pizza maker is recognized by UNESCO as an Italian heritage belonging to the whole of humanity. This was decided by the Unesco Council on

by Giampiero Rorato the night before December 7th, gathered in Jeju City of South Korea and it was a unanimous vote and this means that it is a general belief that pizza is a product of Italian genius, imitated and copied all over the world, so much so that pizza is the most widespread food today. This decision sweeps away any other speech, definitively pizza is Italian and it is such an important asset to be codified even by UNESCO. "Congratulations Italy", UNESCO tweeted announcing, immediately after the meeting of the General Council, the insertion of the art of the Neapolitan pizzaiuolo in the "representative list of the intangible cultural heritage of humanity". For UNESCO, the final decision reads, "the

culinary know-how tied to the production of pizza, which includes gestures, songs, visual expressions, local jargon, ability to handle the pizza dough, perform and share is an indisputable cultural heritage: pizzaiuoli and their guests engage in a social ritual, whose counter and oven act as a 'stage' during the pizza production process, this occurs in a convivial atmosphere that involves constant exchanges with guests. Starting from the poor neighborhoods of Naples, the culinary tradition has deeply rooted in the daily life of the community. For many young practitioners, becoming Pizzaiuolo also represents a way to avoid social marginalization ".


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A sought after and deserved recognition for Italy — UNESCO, which is a UN organization for the defense and dissemination of culture, has finally rewarded the long and demanding work of the Ministry of Agricultural, Food and Forestry Policies, which in 2009 had started to prepare the application dossier with the support of the Associations pizzaiuoli and the Campania Region, overcoming the prejudices of those who saw in this ancient art only a commercial phenomenon and not one of the highest expression of identity of the Neapolitan culture. And it is worth remembering that the application dossier

and the delegation were coordinated by Professor Pierluigi Petrillo, who we would also like to thank publicly not only for the Italian pizzamakers working in Italy and abroad but also because they also work side by side with Italian companies such us wheat producers, mills, sector industries, media, above all to older men and women who have devoted their entire life to pizza. They tell the chronicles appeared in the media on December 7 that at the end of the application, the Italian ambassador to Unesco, Vincenza Lomonaco, thanked

all the States that voted for Italy, emphasizing the centrality of Italy in promoting the agri-food traditions in the context of the United Nations Educational, Scientific and Cultural Organization and immediately after the proclamation a long and thunderous applause broke out to celebrate the long-awaited Italian success, and many of the delegates present went to embrace the Italian representatives who in the long night of the final negotiation have held a red Neapolitan cornetto in their hands, which is a lucky charm, along with the Neapolitan tradition.

The value of pizza — We like to remember that pizza is the seventh Italian "treasure" to be included in the Unesco intangible heritage list. The tricolor list also includes the Opera dei Pupi (enrolled in 2008), the Canto a tenore (2008), the Mediterranean Diet (2010) the Art of Violin in Cremona (2012), the Shoulder machines for the procession (2013) and the sapling vine of Pantelleria (2014). And there is no doubt that Neapolitan pizza, mother of all pizza types in Italy

- artisan pizzas, of course - has made the whole world fall in love with it. The passion for pizza has, in fact, become planetary, with the Americans who are the largest consumers with 13 kilos each while the Italians lead the ranking in Europe with 7.6 kilos a year, and detach Spaniards (4.3), French and German (4.2), British (4), Belgian (3.8), Portuguese (3.6) and Austrian, with 3.3 kilos of pizza per capita per year close this ranking. Over the past few years this magazine

has followed the long path followed by the practice presented by the Italian government for the pizza to be entered in the Unesco Gold Book and now that the path has been happily and positively concluded we know that we will have to continue to be vigilant defense of a great product of Italian history and genius, to ensure that ingredients and processing are really always worthy of being considered "cultural heritage of humanity".


world pizza Championship Who will be the next Champion?

Parma

ITALY

april

9-10-11 27th EDITION


li n-

mediagraflab.it

o ne tr is g re

W W W.w o r l d p i z z a c h a m p i o n s h i p . I T

io at mediagraflab.it

n

e-mail info@campionatomondialedellapizza.it +39 0421 83148 W W W . C A M P I O N A T O M O N D I A L E D E L L A P I Z Z-APHONE .IT


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pizza e pasta italiana international

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The Neapolitan pizza dr. Marisa Cammarano nutritional biologist


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Its 

history is long, complex and uncertain. The term “pizza” seems to have emerged for the first time in Naples in the sixteenth century. It was used to describe a specific type of bread with a typically squashed appearance. Being a very simple food that was sold in the street, it was not considered a real culinary recipe for a long time. Although the tomato was imported in Europe in the same century, it was not until the late 1700s that it was used as a condiment for this specific kind of squashed bread, transforming it into the well-known red pizza. As the years passed, pizza became a local speciality, representing a real tourist attraction. As a result of its popularity, in 1889, a cook chose this food to honour the Queen of Italy Margherita of Savoy, making an additional alteration to the recipe. Indeed, he created the “Pizza Margherita”, flavoured with tomatoes, mozzarella and basil to represent the colours of the Italian flag, and was the first to add pasta filata cheese. The “Margherita” soon became the Queen’s favourite dish, turning what originated as a poor dish into a regal dish, and into the one that we all know today as the Neapolitan pizza. Although the Neapolitan pizza, with its soft, fine dough and thick crust (called “cornicione”), is well-known and considered to be the Italian pizza par excellence on a global scale, in Italy it has become a topic of discussion, taste, commercial choice and regional disputes. Since 5th February 2010, it has officially been recognised as a TSG (Traditional Speciality Guaranteed) by the European Union and, in 2011, the Neapolitan pizza was presented as a candidate for UNESCO recognition as an intangible cultural heritage. Its characteristics, cemented in the form of strict guidelines, as mentioned previously, are subject to discussion and heated debate among industry experts. Everything could be resolved with the constant evolution of the product in accordance with the period and its current needs. The typical “Neapolitan” dough ensures that the pizza must be “closed like a wallet”, as per the guidelines.

In the early 1900s, pizza was consumed in the street, and was therefore folded in half like a wallet or booklet, before being consumed in just a few minutes. Nowadays, this tradition is reproduced by few and is considered to be what we now call street food. Today, the Neapolitan pizza is eaten from a plate, in places that are increasingly welcoming and where many minutes go by before it is consumed. The risk, therefore, is that you find yourself eating a product that becomes increasingly “rubbery” as the minutes pass. All this could be avoided by updating the kneading techniques. Indeed, as well as the classic, direct kneading, there is also the indirect one, poolish, biga, etc. The characteristics of the flour must be studied, and temperatures must be assessed carefully, alongside many other “pizza” product production techniques. It is only through study and continuous updating by the various actors in the field that we can achieve a classic product, as I was saying, like the Neapolitan pizza, which works in the present and also in the future: one that satisfies the needs of the clientele, who are increasingly well-informed and careful with regard to both the digestibility of the dough and the quality of the products used as condiments. From a nutritional point of view, the Neapolitan pizza, as with other pizzas produced in the various Italian regions, should be considered a single course.

This is because, according to definition, it contains all the macronutrients that should be taken in with each meal for a balanced diet: carbohydrates, proteins and fats, as well as fibres. — Dough, made with wheat flour (nowadays also with other grains, such as farro for example), provides complex carbohydrates which are slow-releasing energy sources for our bodies. — Mozzarella is a fresh cheese which is a source of protein and calcium, an important mineral for bone metabolism. — Extra virgin olive oil contains essential monounsaturated and polyunsaturated fats, as well as vitamin E, recommended in the Mediterranean diet. — Tomatoes provide fibre, vitamins (especially vitamin C) and antioxidants (lycopene) able to reduce the damage caused by free radicals. — Basil is rich in vitamin A and other antioxidants that are important for our body’s health, such as vitamin C. Furthermore, the Neapolitan pizza also has countless variations. Sliced meats (source of iron) can be added, as can fish in the form of tuna or anchovies (rich in omega 3). It is also undoubtedly a great


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opportunity to eat more vegetables (rich in fibre, vitamins and mineral salts). Of course, pizza, as with all foods, should not be eaten every day and certainly not at every meal. A pizza of a normal size generates 700 calories (kcal) on average, due to the large amount of flour required, the olive oil and the mozzarella. Although this may seem like a light cheese, in the quantity usually used to flavour a pizza (around 100 g), it actually generates approximately 300 kcal. If you want to add flavour to your pizza, it is always a good idea to bear in mind that the preparation is already high in salt and should, therefore, be garnished with few, well-chosen ingredients. In other words, it is better to avoid decidedly rich toppings such as spicy salami, frankfurters, chips, eggs, mayonnaise and other sauces. It is therefore advisable to consume pizza once a week, as a single course, favouring very simple condiments (for example, flavoured with capers, mushrooms that are not in oil, grilled vegetables or rocket). These recommendations should certainly be respected by those who want to keep their weight under control. It is important to check that the pizza does not have any burnt parts on the crust or underneath. These parts ought to be avoided as they can be harmful for your health. Pizzas with wholemeal flour can also be chosen and are variations that are increasingly present in pizzerias of late. They are rich in fibre (which reduces the glycaemic index), vitamins and mineral salts such as iron, substances that are lost in part during refining.

The Neapolitan pizza is, by right, one of the dishes that make up part of the Mediterranean diet. The Mediterranean diet is a model that scientists from all over the world, for over half a century now, have “proved”, data to hand, to constitute the “gold standard” that should be followed for proper nutrition and a better quality of life. But why is the Mediterranean diet healthy? Because it is based on simple foods, primarily of plant origin, with an optimal distribution of macronutrients (carbohydrates, fats, proteins) and micronutrients (vitamins and mineral salts). Because it is essentially “poor” from the point of view of calorie intake. Because thanks to the important dietary fibre (30 grams are enough per day to prevent intestinal cancer) and the antioxidant agents (that help to combat free radicals, responsible for ageing and many diseases that are common in Western countries), it helps to keep us fit and prevent a variety of illnesses that are common nowadays, such as arteriosclerosis, heart attack and hypertension. Pizza may be considered a consistent and, in a certain sense, exemplary presence among the dishes of the Mediterranean diet, as well as being perhaps the most universally well-known. The “tastiness” of a pizza, as hinted at earlier, depends on many factors: the quality of the raw materials, the leavening method of the dough, the kind of topping and the cooking method. All these elements as a whole contribute to determining the palatability, or rather,


ForniGliValoriani Originali A GREAT ARTISAN KNOWN ALL OVER THE WORLD Fornace dal 1890

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A history made of experience, knowledge and passion since 1890. A business passed on five generations; territory and tradition are the characterizing elements of REFRATTARI VALORIANI Srl. An entrepreneurial solidity that goes from the first pre-built wood fired oven by Silvio Valoriani to the daily innovations, linking the quality of raw materials, services, design and Made in Italy. Nowadays the knowledge, competence and ability to experiment of Massimo Valoriani have confirmed the success of wood and gas fired ovens also at an international level. A fame supported in its quality from recognized certifications all over the world: ETL in the USA, CLEAN AIR in the UK, UNI, IMQ and CE. Moreover, we are partner of the AVPN (Associazione Verace Pizza Napoletana) and our gas ovens are the only ones approved by them for the baking of real Neapolitan pizza.

Vesuvio Valoriani is the most imitated gas and wood fired oven all over the world, and the most appreciated by professional pizza makers. The original project took life at the beginning of the 70’s, on the basis of a design that even today is followed, perfected by technical innovations. Vesuvio is a performing oven, synonymous and warranty of the highest quality that can be found in the pre-built professional ovens review. The refractory material allows a constant and uniform distribution of the heat for crunchy pizzas baked in a very few minutes.

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Rotativo 120

ROTATING OVEN 120 gas/wood, capacity about 10 pizzas. Once again the Valoriani experience, the quality of the materials and technology come together for project of Valoriani first rotating oven. Rigorously with refractory cotto baking floor of internal production, it will be a must-have for the lovers of rotating ovens. The use of the automatic electronic gas burner Spitfire with 10 nozzles is a warranty for the baking needs of the pizza maker. Moreover, a further certainty is the use of the R.H.S.® (Recycling Heating System) that allows the recovery and exploitation of the extra heat, making it circulate at very high temperatures under the baking floor, without additional consumption costs. Finally, the simple and reliable panel control, allows an easy control of all the oven’s functions as the baking temperature, the rotation speed of the floor, the baking time and the temperature of the RHS System.

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pizza e pasta italiana international

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the pleasantness to taste, the digestibility and the nutritional properties of the specific pizza. The raw materials, whose traceability should be guaranteed to the consumer, that is to say, their journey from the production site to the pizza chef’s worktop, undoubtedly constitute the elements that are most able to influence the nutritional quality of the Neapolitan pizza. Furthermore, the kind of grain from which the flour is obtained, the processing techniques, the conservation methods and storage before use are factors that may heavily influence the quality of a pizza. Only good flour can provide good carbohydrates and good protein. The yeast must be natural and perfectly conserved. Indeed, it is made up of “live” microorganisms that must be in the best conditions before being used for the dough. The water must not be too hard and must not have a pH that is too far from neutral. The salt must be sea salt, naturally rich in iodides, agents that regulate the correct functioning of the thyroid, a gland that is essential for our metabolism.

With the same raw materials, the more the dough is prepared to the letter, the better the pizza will be. Thus, to ensure a dough with excellent nutritional qualities, flour, water, yeast and salt must be mixed together in the relevant proportions, processed with the appropriate techniques and left in conditions that favour optimal leavening. A balanced nutrient intake and digestibility, fundamental elements for a pizza’s nutritional quality, depend on a correct leavening process. Indeed, leavening is a biochemical process during which the wheat flour’s complex carbohydrates are destroyed, thanks to the yeast’s microorganisms. They are transformed into sugars which become progressively simpler, with the development of gas and small amounts of acids. A good leavening must, therefore, ensure the development of an amount of simple sugars that allows for a satisfactory digestibility and, simultaneously, an amount of complex sugars that ensures a sufficient sense of satiety, which does not “tire” the pancreas in its production of insulin. The topping’s raw materials are needed to enrich the nutritional quality of the pizza, adding to the base, primarily made up of carbohydrates, an appropriate quantity of fats, proteins and micronutrients. Cooking with a wood-fired oven (at a very high temperature) will complete the series of biochemical processes that begin with the leavening process, or rather, it transforms the complex chemical agents (starch) into simpler agents (dextrin). The formation of dextrin makes food more digestible.


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Pizza’s nutritional and organoleptic properties.

By way of example, let’s look at the ingredients of the Margherita pizza one by one. Grain: complex carbohydrates from flour, which have a slower absorption rate than simple carbohydrates such as sugars, satiate and provide constant energy without affecting the increase in glucose levels. Therefore, they satisfy hunger, limit the desire for other food and also allow for potential weight loss. Extra virgin olive oil: the best and healthiest Mediterranean fat par excellence. It is rich in polyphenols and tocopherols, active antioxidant agents that counter the feared free radicals. It prevents ageing. It is rich in vitamins A, D, E and K. It works on HDL (cholesterol fraction that favours cleaning of the arteries). It protects the body from cardiovascular diseases. It prevents the onset of atherosclerosis (W3 and W6). Mozzarella or fiordilatte, and potentially parmesan and/or pecorino cheese, add

modest quantities of animal proteins (with “high biological value”). It is rich in lysine (limiting amino acid in flour). It is rich in calcium, phosphorus, vitamin A and vitamin B2. It grants a greater palatability thanks to the presence of fats. Tomatoes enrich the nutritional qualities, completing the fibre quota and, especially, producing lycopene (another important antioxidant) which increases in effectiveness when associated with fats (mozzarella and oil) and mineral salts (potassium, magnesium, zinc and selenium). Salt which is from the sea, whole and unrefined has a high content of natural iodine and iodides that regulate the correct functioning of the thyroid, important for our metabolism, and of many essential microparticles with a high biological value: magnesium, sulphur, calcium, potassium, bromine, carbon, zinc and phosphorus.

Let’s also take a look at some of the properties of the aromas that are fundamental pizza companions: basil with its distinctive smell and taste, well-known to those who love pizza, has antidyspeptic and antiseptic properties. It is also an anti-inflammatory and favours digestion. The beneficial properties of garlic are well-known and are scientifically recognised: it is an intestinal antiseptic, a cardiotonic and has diuretic and antisclerotic properties. And, finally, oregano: it is an expectorant and, therefore, fights coughs, bronchitis and tracheitis. It stimulates the appetite and works as a painkiller for neck stiffness and rheumatism. Purely for illustrative purposes, 100 edible grams of a generic Neapolitan Margherita pizza can be considered to develop approximately 200 kcal and generate approximately 30 grams of carbohydrates, approximately 6 grams of fats and


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pizza e pasta italiana international

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approximately 8 grams of protein. On the basis of these figures, such a pizza could substitute, from a total calorie point of view, a full meal. Despite being unbalanced in its failure to reach the protein quota, it would be able to generate a starch quota that is more than adequate in terms of nutritional requirements and, even, a quantity of fats (9%) that is far below the limit not to exceed (30%), according to the World Health Organization to prevent obesity. The energy value of a classic Neapolitan Margherita pizza is, therefore, approximately 850 kcal. In any case, pizza that is prepared in an appropriate way and associated with a balanced diet, capable of responding to the daily requirements of carbohydrates, fats, proteins, fibres, vitamins and minerals, may constitute a great alternative to a full meal. Furthermore, by properly altering the kind and/or quantity of the raw materials, it can constitute an excellent “fuel” for those who practise sport. It may even contribute to reducing body fat percentage and, therefore, to losing weight in an “intelligent” way. So, pizza can easily make up part of a slimming diet, but it is useful to learn how to manage various social occasions. Obviously, you should not eat pizza every day (but, in general, any other kind of monotonous diet should be avoided). If, then, once a week you happen to have a pizza, perhaps with friends, it is better to choose a simple pizza accompanied by a mixed salad or other raw or boiled vegetables seasoned with a teaspoon of oil; drink water or a small amount of wine, beer or a diet drink. If you prefer, you can substitute the vegetables for a portion of fresh fruit or a fruit salad. A simple pizza, therefore, is acceptable, much more so than meals based on just hamburgers, sandwiches, etc.


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pizza e pasta italiana international

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Peel pizza and pan pizza: From the past to the

future by Patrizio Carrer

The 

special English issue of Pizza e Pasta Italiana offers a broad focus on peel pizza and pan pizza. With the contribution of pizza chefs, bakers, food and wine journalists, and industry experts, we set out to give a voice to the professionals behind this kind of pizza, highly appreciated in Lazio and the capital, but increasingly widespread throughout Italy and all over the world. At the same time, we also wanted to offer our readers an overview, not just of the production of the products, but also of the important agri-food excellencies that are linked to tradition in Lazio and Rome. It is a world where tradition and innovation run alongside one another to offer quality and excellence. The modern-day pizza was born in Naples,

but it has seen many variations which have often been contaminated by other professions and culinary habits. Although the peel pizza originated in Campania, according to some in the workshops of Neapolitan bakeries, what was once called “schiacciata” arrived in Lazio and the capital where it became one of the most consumed street foods in Rome to all intents and purposes. Topped with sliced meats, cheeses and much more, the peel pizza is also known as the “pizza a metro”, or “pizza by the metre”, precisely because it is sold on the basis of its length. From the Capitoline speciality as it was in the ’30s, the peel pizza has become a real “must” in pizzerias all over Italy. This is thanks to the talent of the numerous pizza chefs who top their creations with tempting

ingredients that are appetising to both the eye and the palate. The peel pizza gets its name from its preparation: in bakeries it was indeed placed on a wooden peel of various lengths, before being laid on the cooking floor of the oven, for a direct cooking contact. The peel pizza’s distinctive characteristics include its crunchy and light nature, resulting from a highly developed air pocket displacement. Furthermore, unlike the process for round pizzas, the proportions of water and flour are different. Another product baked in the oven that is often associated with the peel pizza is the pan pizza, which simply gets its name from the pan where it is prepared. Extremely widespread in Rome, the pan


47

pizza can be found in bakeries throughout Italy. Unlike the peel, which is often also served in pizzerias with table service, the pan pizza is destined to be sold by the slice and is mainly consumed as takeaway, during a lunch break or as a snack for the young ones. Prepared solely in an electric oven, the pan pizza is cooked through the conduction of heat from the cooking floor of the electric oven to the metal pan. This allows for even and gradual cooking, which keeps the dough soft for up to several hours. It is different to the pizza alla romana which is cooked in a frying pan. Here, we must consider the insulating property of the pan on the oven’s refractory stone (60/70%) and of the top (20%) at a temperature of approximately 260/280°. The high moisture content of these

doughs implies a kind of cooking that is different to other types of pizza, such as the Neapolitan pizza. With the Neapolitan pizza, often precooking is required and the topping is frequently completed at the end of the cooking process. Furthermore, it is important to remember that, for peel pizzas, flour with an increased extensibility and a protein content in which gliadin levels are higher than glutenin is generally preferred. (Gliadin and glutenin are the two proteins responsible for the elasticity and firmness of the dough: the higher their content, the higher the quality of the flour.) As ever, great importance should be given to slow leavening and to the maturing of the dough mass, as well as to its cooking. Indeed, thanks to the Maillard reaction, a

chemical process that gets its name from the famous chemist Louis Camille Maillard, when exposed to high temperatures, sugars and amino acids form particularly tasty and digestible mixtures. These are characterised by a brown colour and represent caramelisation. Such a reaction must also occur in pizza, so as to give off the characteristic aromas that are associated with it. Starting out as regional products, the peel pizza and the pan pizza have become extremely widespread over the last few years. Last but not least, it is important to note the rise of franchises and bars that are entirely dedicated to such products, from “Alice Pizza” in Rome to Gabriele Bonci’s “Pizzarium”. By uniting the traditions of these doughs, they reinvent innovative mixtures and toppings.


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Gabriele Bonci G

Gabriele Bonci (born in ’77), a true-blue roman, has dedicated himself to experimental cooking since he was a young boy. After his studies in Culinary Arts and Hotel Management, he worked in many restaurants of Rome, then, in 2003, he decided to start a pizza place; he was aiming at a quick way to gather enough money to open his own restaurant. Nevertheless, he was completely overwhelmed by the bakery and its flour, dough and yeast. It took just a while

before pizza—such a simple and popular food—became his mission, whereas cuisine became its integration and culmination. Gabriele is actually focusing on absolute research, experimenting with extreme kinds of dough and long-forgotten cereals, working with small producers and farmers, supporting a natural breadmaking cycle, revaluating traditional kinds of bread and exploring the most experimental borders of the world of pizza and bread.


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Gabriele Bonci’s Potato Pizza INGREDIENTS 1 kg type 0 flour 700 g water 40 g extra virgin olive oil 20 g salt 7 g dried brewer’s yeast Topping ingredients: 250 g mozzarella 5000 g boiled yellow-flesh potatoes Extra virgin olive oil Salt

P R E PA R AT I O N Roll out the dough on a well-oiled baking pan and spread the chopped mozzarella, dried with absorbent kitchen paper, on top. Add the chopped potatoes by hand. Place in the oven at 220 °C for 25 minutes, before adding salt and serving hot.

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LA PASTA by Dr. Marisa Cammarano | biologist nutritionist

A 

s well as a food, pasta is considered by Italians to be a uniting element shared throughout the country. It has always been an integral part of life and popular culture. Italians appreciate good cuisine; they love both cooking and being at the dinner table, eating and speaking with friends and family. Thanks to regional cuisines, there are lots of dishes. Indeed, all the nationalities that have passed through Italy (French, Spanish, Arabic, Austrian, etc.) have left their recipes and flavours behind. Today, Italian cuisine is famous the world over. Pasta has a very ancient history that is full of anecdotes. It began 7,000 years ago, when mankind abandoned its nomadic lifestyle and began to cultivate the land, discovering grain, learning to process it better and better, grinding it to make flour, that was then kneaded with water, rolling out the dough, and cooking it on a hot stone. Already Cicero and Horace, 100 years before Christ, were gluttons of “lagane�,


55

strips of thin pasta with flour and water, from which Italian lasagne originate. According to legend, in the distant 1292, Marco Polo brought spaghetti from China. This conviction, however, has been proven false by many written documents that reveal the existence of pasta in Italy before Marco Polo’s trip. According to these studies, it was probably the Arabs who introduced pasta to Italian cuisine around the year 1000. In fact, in a document that dates back to 1154, the Arabic geographer AlIdrin speaks of a “flour food in the shape of strings” known as triyah, which was prepared in Palermo. It is therefore thought that pasta, understood as actual macaroni, originates from Sicily in the small town of Trabìa, near Palermo, where a specific flour food was produced in the shape of strings, known by the Arabic word “itriyah”. The dry and ventilated climates of Liguria, Sicily and Campania (in particular in Torre Annunziata and Gragnano) favour the production of pasta. For centuries, it was left to dry

via simple exposure to air. Later on, in northern Italy, where the climate was less favourable, the “carousel” was invented to dry the pasta. This was a contraption made out of wood and built with a central, vertical axis that supported frames for short or skein pasta, and canes for long pasta. The carousel was found in a heated room and turned using water or animal power. Pasta’s legendary “partner”, the tomato, arrived in Italy from Peru in 1554, but cultivation on a large scale only began in the seventeenth century. Tomato pasta, then, was born “just” four centuries ago. In 1500, the pasta masters gathered in professional associations. Until the second half of the eighteenth century, kneading of semolina with water occurred using feet. This method was used until Ferdinand II, King of the Two Sicilies from 1830 to 1859, commissioned the scientist Cesare Spadaccini to invent a mechanical process. The first hydraulic presses appeared around 1870, whilst, towards the end

of the century, the kneading of pasta occurred through machines that worked on steam or hydraulic energy. The first machine able to carry out all parts of the productive process was patented in 1933. Pasta’s production process has changed over the years, but the product itself has always remained the same: a simple mixture of durum wheat semolina and water. While fresh pasta is also prepared with common wheat pasta, for dry pasta, in Italy, only durum wheat semolina is used. Durum wheat and common wheat are the two most widespread varieties of grain around the world. In Italy, both wheats are cultivated: the first is widespread in southern regions, particularly in Puglia; the second has a greater productivity in Lombardy, Veneto and Emilia Romagna. Italian law establishes that, to produce dry pasta, only durum wheat semolina can be used. This is because the durum wheat semolina contains the resistant gluten that allows dry pasta to hold its cooking and stay “al dente”.


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Phases of the dry pasta productive process The wheat is brought to the mill to be sieved, cleaned of impurities and finally ground, in order to obtain the highest quality groats. Durum wheat semolina is kneaded with extremely pure water. In this way, the starch and proteins bind with the water and begin to form gluten, a protein network that binds the hydrated starch granules. With the next phase of malaxation, the dough becomes uniform and elastic. At this point, the dough obtained is shaped by the dies which determine the chosen form. Following this operation, the dough contains approximately 30% water, too much to be preserved correctly. It is the most delicate moment of the entire productive cycle whose duration varies on the basis of the kind of pasta to be produced. With drying, the pasta is ventilated with hot air so as to significantly remove the content of water and fall into the parameters established by law; indeed, final moisture content must not exceed 12.5%. The final drying element is cooling, which brings the previously ventilated pasta to room temperature. Finally, the pasta is packed in cardboard containers or transparent packs that are used both to protect the product from external agent contamination and present it to the purchaser, supplied with adequate information.


laNapoletana: a genuine flour, the perfect flour to make pizza like a real Neapolitan pizza chef! Try it for a perfectly developed thick and golden crust and a soft, elastic and pliable dough. Choose it to enhance the flavour of your ingredients: tomatoes, mozzarella, olive oil.


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The beneficial properties of pasta and its nutritional values Pasta has a high content of carbohydrates in the form of starch (approximately 80%) and, nevertheless, a significant content of proteins (approximately 10%), even though the latter have an insufficient content of essential amino acids. Nutrient deficiencies concern the content of fats and vitamins. The supply of minerals for the prevalence of potassium is extremely unbalanced. Therefore, for the glycaemic index/load, it is useful to introduce vegetables for vitamins within the dish; meat or pulses to complete the protein intake, not forgetting fish for omega 3 fatty acids; cheeses for lipids; and vegetable oils, among which extra virgin olive oil excels for unsaturated fatty acids. The kcal generated from 100 grams of pasta lie at around 350, the equivalent of 1487 kJ. Pasta has many beneficial properties and its nutritional values should be taken into consideration in particular. Often, it is thought that it makes you put on weight, but, in actual fact, it isn’t really like this. It is simply an issue of energy assumed. Being overweight depends on portions and on a sedentary lifestyle. With the consumption of pasta, a diet is balanced and complete. This is why, thinking about our wellbeing, we should never give it up. Pasta can be considered an excellent diet

ally. In fact, it possesses a great ability to satiate, and this encourages us to eat less. Of course, you should not exaggerate in terms of quantity and condiment. The ideal dish would be made up of 80 grams of pasta, with fresh tomato, vegetables, and flavoured with very little oil. From a certain point of view, this food can be considered an excellent solution, also against stress. This is to do with its taste first and foremost, which, being good, manages to put us in a good mood. Furthermore, pasta contains group B vitamins: B1, in particular, is fundamental for the correct functioning of the nervous system. To this regard, let’s not forget that glucose is freed from pasta starch, favouring serotonin synthesis, the neurotransmitter that makes us experience feelings of well-being. Pasta can help us to confront the most intense efforts, both from a physical and from a mental point of view. Being easy to digest, it manages to provide energy for immediate use on behalf of the body. It can give us an extra dose of energy, which is especially useful in competitions, including sporting ones. Some studies have shown that, among carbohydrates, pasta has the lowest glycaemic index. All this also favours the protection of the heart, in that the

low glycaemic index does not increase the levels of C-reactive protein, which has been linked to cardiovascular risk. It contains very little sodium and also fibre, which are fundamental for the prevention of cardiovascular diseases and tumours. Pasta’s nutritional values change according to the type, on the basis of whether the pasta is traditional semolina or whole wheat semolina. In general, however, we can say that it possesses up to 11-12% proteins, as well as being rich in starch, which can even arrive up to 70-75%. It also contains vitamin B and has a large abundance of mineral salts, among which, potassium stands out. Fats, in 100 grams of product, are present at a quantity of 0.3 grams in semolina pasta and 2.5 grams in whole wheat semolina pasta. There are no animal proteins. From a nutritional point of view, it is a complete food and constitutes part of the Mediterranean diet. Pasta is a fundamental food for those who carry out physical activity, both for those who practise sport for fun or to keep themselves fit, and for professional athletes. The importance of pasta in the diets of athletes was discovered in the postwar period. Beforehand, a diet that


was richer in protein was preferred. It was North European researchers (Christensen, Hansen and followers) who understood the substantial difference between proteins and carbohydrates in the human diet. They applied the results of their studies to the diets of sportspeople: to simplify, proteins form muscular tissue, complex carbohydrates (transformed into glycogen already at the moment of chewing) feed them. Carbohydrates are therefore comparable to an environmentally friendly fuel, in that it does not leave waste in our bodies. This is why, after many experiments, the sporting world has now acknowledged that the availability of glycogen at a muscular level, and in the liver, is “a factor capable of influencing performance ability during the course of prolonged and challenging exercises�. Recent scientific studies increasingly support the importance of diet as a whole, rather than the single foods and nutrients. For example, many clinical studies confirm that it is not the carbohydrates, but rather, the excess calories that are responsible for obesity. Should you need to lose weight, here too, a diet with a reduced calorie intake must provide for, in the right ratios, the introduction of carbohydrates, proteins and fats. These three well-balanced macronutrients are essential in order to establish a healthy and personalised diet. In an era in which obesity and diabetes are rising all over world, low-glycaemic pasta and other foods could contribute to controlling blood glucose and weight, particularly amongst overweight people.

 In a pasta dish (100 g) Calories Carbohydrates Fats Proteins

367g 66g 6,8g 9,5g


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Massimo Bottura and the Food for Soul project

above

Chef Massimo Bottura and other chefs from all over the world preparing meals in Refettorio Kitchen for the needy

By Caterina Orlandi

assimo Bottura is the chef of Osteria Franscena di Modena, a restaurant that counts international awards from the most important world guides devoted to cooking and professional catering, but if his professionalism and expertise have earned him three Michelin stars and recognition to Osteria Francescana as the best restaurant in the world in 2016, in this article we chose to pay attention to the project Food For Soul.


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Food for soul

above

During Expo Milano 2015 Bottura creates a parallel project called Refettorio Ambrosiano, in order to tackle the problems of hunger and food waste. More than sixty chefs from all over the world have taken turns in the Refettorio kitchen to prepare nutrient and healthy meals for the people in need. As a result of the success of this project, Massimo Bottura and his wife Lara Gilmore in 2016 founded the non-profit association Food for Soul. In August of that year, Bottura opened the Refettorio Gastromotiva in Rio De Janerio together with the Culinarian Gastromotiva School of David Hertz.

Chef Massimo Bottura — Refettorio ambrosiano — a dish signed by Massimo Bottura

Food for Soul is a non-profit organization founded by Chef Massimo Bottura to enable communities to fight food waste towards social inclusion. Our projects want to bring a sense of dignity back to the table by promoting the values of art and beauty, encouraging solidarity within local communities and recovering food, places and people. Food for Soul is both the continuation and the evolution of the off-site ExpoMilan project, Refettorio Ambrosiano. Here Massimo Bottura, together with Davide Rampello and Caritas Ambrosiana, transformed an abandoned theater in a suburb of Milan into an avant-garde soup kitchen. He invited more than 65 international chefs to cook with the waste of the pavilions. During the 6 months of Expo, 100 volunteers washed dishes, mopped the floors and served more than 10.000 healthy and tasty meals cooked from 15 tons of salvaged food. Still today, thanks to the operational management of Caritas Ambrosiana, Refettorio Ambrosiano serves meals to the homeless of Milan, 5 days a week, and stands as a center for cultural events promoted by the non-profit organization Per il Refettorio. Founded in March 2016, Food for Soul is the research and development team as well as the fundraising organ that will work on the promotion of new Refettori, Socialtables and other educational initiatives. We want to converge the know-how of professionals from different fields in each project and make it available to the local community involved.


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We promote the opening of community kitchens around the world, and support already existing soup kitchens that want to embrace the Food for Soul mission. Besides a quantitative contribution, we want to leave a qualitative impact that would allow them to survive in the long term. On August 2016, we opened Refettorio Gastromotiva in Lapa, a vibrant but difficult neighbourhood in the heart of the city of Rio. Together with Gastromotiva, a non-profit organization which has been active in Brazil over the last 10 years, internationally renowned artists and designers such as Vik Muniz, the Campana brothers, Maneco QuinderÊ and the architect Gustavo Cedroni from Metro Architecture, more than 80 Brazilian and international chefs, we have been able to serve more than 3.000 free meals to those in need from the opening of the Olympics to the end of the Paralympics. Even after the Games, Refettorio Gastromotiva works as soup kitchen for homeless people and as a center for vocational training for young people from the favelas. In collaboration with Fondazione Auxilium, the municipality and the diocese of Modena, Food for Soul opened the Socialtables@ Ghirlandina in the town of Modena. In 2017, Food for Soul will engage into different projects in Italy and all over the world, by reaching the cities of London, Berlin, Los Angeles, Paris and Turin. All Food for Soul projects wouldn’t come true without the contribution of strong and trustworthy sponsors, the collaboration of public and private institutions and the involvement of individuals.

above

Refettorio in Lapa, difficult neighnorhood of Rio de Janeiro


Industria Molitoria Denti is located in Borzano di Albinea (Reggio Emilia) and Vicofertile (Parma), in the heart of the Italian agro-food excellence. From three generations with experience, passion and technology we create high quality flours for every professional, artisanal and home use. Our range of products includes over 50 types of flours and more than 300 different blends developed for our customers’ needs. Our focus in 2017 is on the new line of INFIBRA flours, “with the heart of wheat”, tought and developed to exploit what nature gives us in wheat grain: vitamins, fibers, mineral salts and the ancient flavor of the toasted wheat germ. This range of flours meets the growing needs of the modern consumers for well-being and good taste, while preserving the original flavors of ancient home-made products. INFIBRA flours are 100% natural, controlled, studied and tested for artisana and professional use to ensure constant products of excellent quality: a specific flour for each preparation.

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THE RESTAURANT

Era Ora the World best Italian restaurant outside Italy

E

ra Ora has always focused on delicate and creative Italian dishes. Starting out in 1983 as the only authentic Italian restaurant in Copenhagen it has gradually developed into an institution of high gastronomy, reaching an important climax in 1997 when obtaining one Michelin star – an honor that it has maintained ever since being now the oldest of its kind among Denmarks gastronomic flag ships. Era Oras founders Elvio and Edelvita strongly believe in the fact that reality is not always what it seems. It is a knowledge that

is cultured when one spends a lot of time in nature and in the kitchen, wondering why the bread, pasta and risotto turns out differently than yesterday even though one have followed the exact same recipe. The conscience about something bigger and more universal than the human being explains Era Oras focus on the food experience as being something holistic that draws upon all our senses. It is therefore no surprise that Era Ora is decorated with moons and planets that remind us about the larger dimensions in life – about the fact that our realities are governed by

things that are out of our own control. And that the universe is perfect in all its imperfection – hence we are too. Saturday the 21st of October 2017 Gambero Rosso launched their first worldwide restaurant guide “Top Italian Restaurants” – a guide to quality Italian eating places around the world. At the press conference in Rome, where Elvio Milleri & Edelvita Santos Da Silva Milleri and executive chef Antonio Di Criscio were representing Era Ora, we received the two special prices; “Best Italian Restaurant in the World” and “Restaurant of the Year”.


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The kitchen Team In January 2017 our new

kitchen team arrived in the Era Ora kitchen. The new Executive Chef is Antonio Di Criscio and Andrea Miacola is Sous Chef. The focus for Antonio & Andrea will be teamwork and culinary arts as well as a continuation of the tradition of unique talent development at Era Ora. Right from its early days the philosophy of Era Ora has been to prioritize balanced and powerfull teams rather than a single chef. Restaurateur couple Elvio and Edelvita believe that the best culinary art is created by a cocktail of talented and hard-working Italian chefs, who is able to get inspired by the exciting developments on the Danish culinary scene and at the same time putting their talent into the Era Ora modern Italian kitchen. 28-year-old Antonio di Criscio grew up in the Italian boot-heel; Puglia and has the love and passion for warm flavours, vegetable proteins and the amazing vegetables in season from the southern sun. Antonio has previously worked at Era Ora, but spent the last few years in Italy to soak

inspiration at some of the best three star Michelin restaurants. Andrea Miacola is also from Puglia and in particular has an eye for Italian food in an international context. He has traveled all over Europe and served his Italian gastronomy, while he shares Era Ora’s vision of good hosting; food should not only taste excellent, but also provide a direct expression of original Italian flavours to the guests.

Where?

About the Era Ora “To sum up, it gave us

the most complete culinary experience we enjoyed in 2017. Tradition and superb Italian ingredients went into a complex cucina with extraordinarily precise flavors. In the kitchen, the team is all Italian, all under 30 years old. Details make a difference: superb Umbrian olive oil, pungent, fragrant aromas, a light hand with pepper. The wine list – 80,000 bottles, all Italian – is the result of a visceral passion. Dishes are imagined as paired with wine from the start, and that can be sensed at the table. Even the basket of breads, all housemade, conveys sensations of other times and places, transporting us to a little town in the Italian provinces.”

Era Ora is situated in the centre of Copenhagen, more specifically in the neighbourhood; Christianshavn. The location of Era Ora is located close to The Royal Opera, Christiania, the metro station and right by the beautiful canals of Christianshavn.


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THE RESTAURANT

Vacca Vecchia

Coniglio (Rabbit)

Cuore

ingredients:

Ingredients:

Ingredients:

• 240 g - Sirloin from “Vacca vecchia” • 2 g - beef bones to make reduced sauce • 10 g - “Lapsang” The • 100 g – raspberries puree • 8 - “Borrettana” onions • 500 g – Mix of mushrooms ( Pioppini, Finferli, Porcini) • 100 g – wild fennel • 3 garlic slices • rosemary • Decorative herbs: Nepetella, Acetosa

• 1,5 kg – Rabbit • 100 gr- Black olives • 0,5 kg – red turnips • 0,5 kg – white turnips • 1 carrot • 1 celery • 1 onion • 100 gr- Tomatoes • Herbs: Buon Enrico, Thyme, laurel, Garlic, Taggette, Perilla rossa • Carpione: 1l water, 300 gr vinegar, 150 gr sugar, 50 gr salt

• 4 Sammarzano tomatoes • 1 kg - mix of vegetables: carrot, squash, fennel, green beans, bell peppers, red onion • 50 g - Fermented garlic • 20 gr – Liquorice • 300 gr - grape seed oil • 50 gr - Monteveronese cheese • 50 gr – milk • 100 gr – Ginger • 10 pieces of Linguine pasta • Herbs: Spring onions, garlic, Greek Basil

Preparation:

Preparation:

• Cut the rabbit in different portions • Make a reduced sauce (Fondo) with rabbit bones • Cook the rabbit with the “Fondo” , fray it and preserve it in oil, garlic, thyme and laurel • With the belly and the neck of the rabbit make a rogout “ Alla Cacciatora” with tomatoes and vegetables Brunoise • Cook the turnip in “Carpione” and cut the in slices of 1mm • Reeduce the rabbit “Fondo” with 10% of honey and 10% of butter • Decoratio with herbs

• Peel the tomatoes then marinate them with 1% of salt and 10% of honey for 24h • Keep the water came out after the tomatoes treatment and dehydrate the tomatoes for 2 h at 90 degrees • Make a brunoises of vegetables • The rest of the vegetable(Brunoises) has to be used blend until become a cream and reduce it (to 1/3) with an oil with smoked flavoured ( Grill 1 bell pepper, 1 onion, one garlic slice then marinate everything with 200 gr of oil. The result oil will take grilled scents) • Fondue: smelt at 50 degrees for 10 m the Monteveronese cheese with a milk, salt and pepper) • Boil the Linguine in 1lt water, with 30 gr of salt and ginger for 20m. Drain the pasta and dehydrate it at 90 degrees for 2h • Fry the pasta at 200 degrees • Decoration with herbs

- 4 pax

Preparation: • Cut the meet in portions • The recued sauced (beef bones) has to be flavoured by Lasang The • The raspberries puree has to be flavoured by a raspberries vinegar • Boil for 30 second the wild fennel then bland with oil until it rich a silky and light sauce • Caramelize the Borrettana onions with vinegar • Roast the mushrooms in pan with butter, garlic and rosemary • Cook the meet as you wish • Decorate

- 4pax

- 4 pax


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The Olive

Oil

T 

he olive tree, a really old plant, has always been the symbol of abundance, glory and peace. This tree has always been thought as sacred and the oil taken from its fruits was used not only as food but also for religious purposes; furthermore Egyptians considered it as a gift from God, Phoenician spread its use throughout trade, defying it as “liquid gold”, Greeks and Romans used it for medical treatments and as gas for votive lamps, Jewes used it to oil their King, Christians used it for most significant rituals. According to food tradition, olive oil represents one of the most fundamental products of the Mediterranean agriculture, of undoubted nutritional


by Dr. Marisa Cammarano | biologist nutritionist

value both for the chemical composition and for its organoleptic traits enhanced by its usage as seasoning. The fruit is a drupe of variable size and shape, according to its cultivar and the climate conditions of its cultivation site. The extra virgin olive oil is the product obtained by squeezing the olives through mechanical processes and this characteristic makes it a true food, natural and with a unique aromatic and gustatory process. There are many types, the most excellent olive oil is the “extra virgin olive oil”, and this product is obtained when high quality olives are used, that are taken to the oil mill right after the harvest and worked carefully. According to its degree of acidity and purety, different categories of oil can be detected:

Extravirgin Olive Oil —

Extra virgin olive oil is the only vegetable oil obtained only with pressure, without manipulation or chemical, differently from seeds oil (soy, peanut, sun flower etc.). It contains vitamin E, A, K, D, which all have antioxidant properties and a protective effect on the organism cells. It has an acidity level of 0,8%.

Virgin Olive Oil —

The acidity degree is equal to almost 2% and as for the extra virgin it is not refined.

Olive Oil —

It is made up by refined olive oil to which virgin olive oil is added to improve its taste. The maximum acidity degree is 1.5%. Pomace Oil It has a maximum acidity degree equal to 1,5% and it is made with pomace and some extra virgin olive oil.

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Benefits of olive oil for the digestive system — Extra virgin olive oil, either raw or heated, is the most recommended fat for nutrition, not only for its aroma but also its taste, but because differently from all other dietary oils, it is mostly made up by monounsaturated fat acids, with the right content of linoleic acid fats, polyphenols, vitamin E and beta carotene. The presence of all these antioxidant elements makes the extra virgin olive oil particularly important for our health. A type of diet rich in animal fats improves

the quantity of cholesterol in the blood, one of the most risk factors in cardio vascular disease. Indeed vegetable oils have a protective action. With hindsight we can say that in particular extra virgin olive oil has, if compared to other vegetable oils, greater positive health effects. Extra virgin olive oil used as antioxidant and antiradical: The presence of tocopherol and poliphenol gives extra virgin olive oil and important role in the antioxidant activity

and anti radical limiting the aging of cells. It contains fat acids similar to those found in the body and a high quantity of vitamins. It defends the body from skin alterations, from digestive issues, and from cells ageing phenomena and it helps to improve the wellbeing of the body and the quality of life. Olive oil has exceptional qualities which vary dependently from each area of cultivation. It is not only easy to be digested and absorbed, but it also helps digestion.

Digestibility of extra virgin olive oil —

A role played by oil, which everyone can appreciate, it is definitely the particular fragrance that it gives the plates, increasing the palatability of food and promoting the digestive secretory stimuli, thereby inducing a better digestibility. Food prepared with extra virgin olive oil have excellent gastric and intestinal tolerance. In fact, olive oil protects the mucous membranes

and prevents the effects of hyperchlorhydria, thus reducing the risk of gastric and duodenal ulcers. It exerts a laxative, fasting more effective, and helps to correct the chronic constipation. It stimulates the gall bladder and inhibits the secretion of bile. It has also protective effect against the formation of gallstones, due to activation of the bile flow and increase high density lipoprotein (HDL). The

incidence of biliary lithiasis is lower in regions with high consumption of extra virgin olive oil. Therapeutic aspects of extra virgin olive oil: The extra virgin olive oil by its composition plays a safe protective effect on arteries, the stomach and liver. In recent years it was possible to know the properties of diets rich in monounsaturated fatty acids (oleic) they act: in diabetics, reducing glucose

levels in the blood; decreasing blood pressure, both diastolic (maximum) as the systolic (minimum); decreasing the secretion of gastric acid of the small intestine, important for those who suffer from ulcers (stomach or duodenum) or dyspepsia improving the emptying of the gall bladder; preventing the formation of stones, producing a lower activity of secretion from the pancreas, which is important in diseases such as pancreatitis.


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Discovering the Best Tomato Varieties I ta ly ’ s R e d G o l d

S

ummer is the season that enhances and pays tribute to one of the fruits that best represents Italian cuisine and its history. We are talking about the tomato, a true gastronomic symbol that has almost become an icon at the dinner table: dishes of tomato pasta and Margherita pizzas have now left the kitchen and become standards exported all over the world, often reproduced with little awareness and skill, but in some cases, fortunately, prepared excellently.

As well as the most famous types – unfortunately, often imitated, to the detriment of the consumer and honest producers – the Italian Peninsula offers many varieties that are almost unknown. So, here is a brief overview of one of our tradition’s flagship products. From Central America, it was able to overcome an initial mistrust in Europe (originally it was an ornamental plant), finding its designated home in central and southern Italy, where climatic conditions and soil type have given life to some real jewels of taste.

by Caterina Vianello


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Pomodoro di San Marzano dell’Agro Sarnese-Nocerino dop The name comes from the similarly named municipality, San Marzano sul Sarno (Salerno), but its cultivation spreads over a large part of the province of Salerno, Avellino and Naples. It is the tomato that lends itself best to the production of peeled and concentrated versions. Although it is excellent when consumed fresh or preserved. This is thanks to the pulp, which is compact and fleshy, not very watery and with few seeds. The colour is a uniform red, while the shape is unmi-

stakable, long and parallelepiped. Also in this instance, the combination of soil and climatic characteristics are fundamental: the warm soil of Vesuvius – of the Agro Nocerino Sarnese – very deep, soft, with good amounts of phosphorus and potassium; the rich nature of the water; and the beneficial influence of the sea, which means temperature fluctuations are scarce. All these factors make the San Marzano unique, now the very symbol of the Italian canning industry.

Pomodoro di Siccagno A Slow Food product, it is produced in the Valle del Belice (provinces of Caltanissetta and Palermo). Extremely hot and dry summers, mild winters, and soil rich in potassium allow for a very complete product from an organoleptic and nutritional point of view. It has a long shape with a pointed tip, and is very flavoursome and sweet. In the past, harvesting and processing were events that involved the entire family. Tomatoes were collected during the day and were worked on in the evening. Part was set aside for preserves, while the rest was destined for the paste. To make the extract, the tomato puree was left to dry in the sun on a wooden table (maìdde). The children took care of the stirring (arriminata), mixing continuously, and at sunset the “arricugghiuta” took place: that is to say, it was rolled up into a ball using well-oiled hands and placed into large oil jars or preserved in greaseproof paper.

Pomodoro di Pachino igp The production zone includes the entire municipal area of Pachino and Portopalo di Capo Passero, as well as part of the Noto (province of Siracusa) and Ispica (province di Ragusa) territories. It is an area characterised by high temperatures, proximity to the sea – able to determine climate mitigation and a low frequency of frosts – as well as the quality of its irrigation water. These are the elements that have allowed for the development of the unique organoleptic qualities of the Sicilian tomato. Its main characteristics include a firm flesh, small placenta cavity and a high sugar content. It is important, however, to make some clarifications for the good of the consumer: the “pomodoro di Pachino” name refers to the fruits cultivated in the area of reference. Although, usually, the Pachino is identified with the cherry tomato, in actual fact, the PGI includes many varieties: the ribbed one, the vine ones and the round, smooth one. In the case of confirmation relating to the territorial influence on the quality of the product, it also provides us with further information, allowing us to choose with more awareness without being misled. In short, not all cherry tomatoes are Pachino, and not all “Pachinos” are cherry tomatoes.


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Pomodoro Regina di Torre Canne

Pomodoro del Piennolo dop An oval and slightly elongated shape, a pointed top, strength to remain attached to the peduncle and, all over, a very thick and consistent skin: this is the Pomodoro del Piennolo. From the vivid red colour and sweet flavour, its tastiness, also in this case, comes thanks to the richness of the Cone of Vesuvius’ soil, which determines the high concentrations of sugars as well. The unique characteristic of this variety is its remarkable preservation ability. This has been determined by its cultivation achievements. Indeed, in the past, it was necessary to have tomatoes to hand in the winter months to be able to prepare traditional dishes. The way in which it is preserved is odd: the tomatoes are tied to stalks to conserve them during winter. The provisions regarding this are precise: the stalks, or “schiocche”, once harvested, are placed on a plant fibre twine and tied in a circle, so as to create a single large bunch, or “piennolo”. At the end of their preservation, they have a weight of between 1 and 5 kg inclusive. Obtained in this way, the “piennoli” bunches should be hung off the ground in a dry and ventilated place on hooks or appropriate supports. Vesuvian families often prepare the traditional and common preserve known as “a pacchetelle”: the unpeeled tomato is cut in half lengthways or into segments (“o filetti”) and conserved in glass jars.

The production area is that of Fasano and Ostuni (province of Brindisi). Its name comes from the characteristics of the peduncle, which takes on the form of a small crown as it grows. Small and round, it has fairly thick skin, characteristic of the brackish water with which the vegetable gardens near the sea are irrigated. Their cultivation dates back to the mid-1800s, when it replaced that of cotton. Until then, the tomato was reserved a minimal part of the land. Although the cultivation of cotton has now disappeared, some

traces do remain in the use of plants that are needed for the production of cord to braid the “ramasole”, the bunches of tomatoes to be preserved. Part of the production is sold fresh, while the rest is placed into crates, where it undergoes withering until the beginning of September when the cotton is ready for spinning. At this point, the tomatoes are joined by the peduncle with the cotton thread to form the ramasole and are hung, sometimes from farmhouses. They are preserved until the end of April of the following year.

Pomodoro di Belmonte An evident characteristic of this Calabrian tomato is its size, which can exceed 1 kg. The hills that slope down towards the sea and protect the crops against the cold and wind, the mild climate, and the subsoil rich in nutrients are some of the area’s characteristics. These favour a now firmly rooted cultivation with its origins at the beginning of the twentieth century. From the colour verging on pink, it comes in two different types: the “Cuore di Bue” and the “Gigante”. Although the first is already better known, the second is also worthy of note, which has the typical shape of the beef tomato, but with a significant size, growing to weigh as much as 1/1.5 kg.


Pretty to look, Good to eat.

the authentic italian tomato.


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Pomodoro Costoluto

Pomodoro Camone It has a rounded shape and a red-orange colour that turns to dark green near the petiole. Introduced halfway through the 1980s in the south of Sardinia, due to its resistance to some diseases that attacked tomato crops in greenhouses, the Camone has now spread to various Italian regions, with areas of excellence in Sardinia and Piedmont. Here, it is protected and guaranteed by the KamonioÂŽ seal. Its taste is unique, characterised by a high level of acidity combined with an increased sugar content. It is intended for consumption in salads, capable of enhancing its flavour.

fiorentino o Grinzoso Cultivated in Tuscany, it owes its name to its ribbed walls that go deep into the fruit. It can be used both in salads and in the preparation of sauces, following blanching and removal of the skin, which is rather thick. The pulp is firm with few seeds and not much water: uniform and fairly consistent, it is very red, juicy, flavoursome and aromatic.

Pomodoro Spagnoletta Cultivated between Gaeta and Formia, it is characterised by a strong taste due to the irrigation water and the sandy soil in which it grows. It has a ribbed or segment shape. It is rather small and watery, with a sweet-and-sour flavour, that makes it particularly suited to consumption in salads. Its delicacy, the lower yield compared with other varieties, the higher waste due to the fact that it tends to rot easily and the gradual disappearance of a particular way of cultivating the earth have determined a gradual decline in the cultivation of the Spagnoletta. Toma-

to plants were often planted between one grapevine and another. This way, the farmer maintained both species without additional work and harvested the tomatoes in May, without interfering in the growth and care of the grapevines. Furthermore, given the precocity of the varieties, the soil was fertilised with ash that was obtained in abundance from the burnt wood used to heat homes during the cold periods. The total surface area currently cultivated is approximately 5 hectares, distributed between numerous, tiny family vegetable gardens.


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Mozzarella di Bufala Campana, A Food Excellence That Should Be Protected

A 

Origin and history

good pizza should be made with quality ingredients. Mozzarella di Bufala Campana is the food excellence that is associated more than any other with the most famous and well-known Italian dish in the world: a real symbol of Italian agri-food culture around the world. For this reason, it is important to understand the origin, preparation, storage and use of buffalo mozzarella in order to be able to optimise the characteristics of this extraordinary food and, as a result, to give further added value to the pizza and the dish that is served at the dinner table.

Mozzarella di Bufala Campana originated in Italy’s southern-central region: Campania (province of Caserta, Salerno, Naples and Benevento); Lazio (province of Latina, Frosinone and Roma); province of Foggia (Puglia); municipality of Venafro (Molise). The provinces of Caserta and Salerno represent approximately 90% of the PDO-certified production. In the PDO area, there are three national parks (Circeo, Cilento and Gargano) and as many as 10 regional parks. Although the presence of buffalo in Italy goes back to before the year 1000, the first historical documents on mozzarella bear witness to how, in the twelfth century, the monks from the monastery of San Lorenzo in Capua often gave a cheese called “mozza” or “provatura”, together with a piece of bread, to the pilgrims who went in procession. The name of this dairy product comes precisely from the verb “mozzare” (“to cut off”) and relates to the cutting of the pasta filata cheese, by hand, with the index finger and thumb.

by Caterina Orlandi


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The PDO stamp Established in 1981, the Consortium for the Protection of Mozzarella di Bufala Campana PDO made the acquisition and the registration of the designation of origin possible. It represents the only entity recognised by the Ministry of Agricultural, Food and Forestry Policies for the protection, supervision, development and promotion of Mozzarella di Bufala Campana PDO. Since 1st July 2016, the “Consorzio di tutela” (protection consortium) has had its headquarters in the Regie Cavallerizze of the Royal Palace of Caserta, thanks to a collaboration agreement – for the first time in Italy

Organoleptic and nutritional characteristics Mozzarella di Bufala Campana PDO is particularly nutritional, 288 kcal/100 g, thanks to the presence of 17 grams of proteins, 24 grams of fats, especially unsaturated fatty acids and short-chain fatty acids, easily transported in the blood rather than stored in fat deposits; cholesterol does not exceed 50/60 mg, less than meat and eggs, and far below the maximum limit of the World Health Organization = 300 mg/day. There is not much lactose, less than 0.4 grams. This prestigious dairy product can be recognised immediately from the label: only if the product is packaged bearing the “Consorzio di tutela”, PDO and “Mozzarella di Bufala Campana” stamps, as well as the statutory requirements. It has a white porcelain colour, a smooth surface, an initial elastic consistency that then melts and, when cut, it leaks whitish, whey-like droplets with the aroma of lactic ferments: the taste is strong but delicate.

Three checks to identify it By law, Mozzarella di Bufala Campana PDO can only be put on the market if it is packed at origin. Each pack must contain the following indications: - full “Mozzarella di Bufala Campana” name - name and PDO logos - cheese factory authorisation number If the pack is a knotted bag, a seal of warranty should be present, affixed by the manufacturer.

– between cultural heritage and agri-food excellences. The headquarters of the consortium within the Royal Palace of Caserta represents a “return” to its origins. Indeed, it was the Bourbons who developed the first, experimental, cheese factory and buffalo farming with livestock records, where each animal was given a name recalling the members of court. It is the only mozzarella on the market to have obtained the European PDO recognition. The production specifications allow for only whole, fresh buffalo milk, obtained from farms in the PDO area. Approximately four litres of buffalo milk are required to obtain 1 kg of Mozzarella di Bufala Campana. The word “mozzarella” is considered by international food law to be a generic term (like pizza, pasta, etc.), used all over the world for products that do not have any links to historical, cultural and artisanal traditions. The PDO stamp has allowed for an awareness of the original product, its territory and, especially, its unmistakable taste. But, most importantly, it has allowed the consumer to distinguish non-certified mozzarella from Mozzarella di Bufala Campana, which is subjected to many checks on its way from the buffalo farm to its sale to the final consumer. Indeed, only the cheese factories that manage to pass the demanding certification procedure are granted the PDO stamp. Subsequently, these companies are constantly monitored via evaluations that ensure respect of the procedural guidelines and high quality standards of the product put on the market.

Conservation Consumption is recommended on the same day of purchase; otherwise, store it in a cool environment (10 °C – 15 °C), still immersed in its protective liquid. If placed in the fridge, it should be removed a while in advance to consume it at room temperature and enjoy its full taste.

Three steps to appreciate it most Consumption is recommended on the same day of purchase, leaving it immersed in its protective liquid until it is consumed. If it is not consumed straight away, store it in a cool environment, keeping the pack in fresh water in summer, warm water in winter. If stored in the fridge, before consuming it, it should be left at room temperature for at least an hour. Otherwise, immerse the pack, for approximately five minutes, in hot water (35 °C/40 °C). For use in cooking, it should be kept in the fridge, with its protective liquid, to keep it separate from excess moisture.


IL FIOR DI LATTE DI NAPOLI


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Going Beyond Parma and San Daniele A

W 

journey

amongst

i ta l i a n

less

p ro s c i u t to

ith an overall value of almost 1.38 billion euros in 2016, Italy took over global leadership for the exportation of prepared and preserved pig meat, exceeding that of Germany. The historic overtake has occurred thanks to the growth of the quota held by Italy in the top three most important markets – Germany, France and the United Kingdom – which together represent almost half of the value generated by sales abroad of local cured meats.

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But the Prosciutto di Parma PDO and the Prosciutto San Daniele PDO, calling cards of Emilia Romagna and Friuli-Venezia Giulia respectively, are so famous (as are the corresponding imitations and counterfeits to which they fall victim) they no longer need an introduction. On the Italian Peninsula, there are, however, many other products whose stories deserve to be told, because they too represent the Italian art of pork butchery.

by Caterina Vianello


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Prosciutto di Sauris PGI

Prosciutto Veneto Berico-Euganeo PDO From Friuli, we would recommend crossing the border and heading towards the foothills of Colli Berici and Colli Euganei. Known as “mountain prosciutto”, in a walled city among the best preserved in Veneto, the Prosciutto Veneto Berico-Euganeo (this is its official name) is characterised by a softness to the eye, smell and taste. Pink, soft and sweet, it is one of the regional excellences.

Protected by the harsh mountains of Friuli’s Carnia and covered in mould that comes from the unusual microclimate, Prosciutto di Sauris reunites two natural preservation techniques: the one in salt, already known amongst local populations, and smoking, of German origin. This combination has given rise to a delicious cured meat, which is very firm with a deep red colour and a bright white fat part. The Prosciutto di Sauris can be recognised thanks also to its unique, delicate scent and sweet taste with a pleasant smoky note.

Prosciutto di Carpegna PDO In Carpegna, in the province of Pesaro and Urbino, there are reports that speak of prosciutto production dating back to 1400. Washed with white wine, dried and flavoured with pepper, and protected with greasing (lard mixed with flour and pepper), the Prosciutto di Carpegna is then aged for at least one year. It is said that it is the bridge between sweet prosciuttos and more savoury (Tuscan or Spanish) ones. It is very persistent and well-balanced. The fatty part must not be removed as it gives sweetness.


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Prosciutto Toscano PDO

Prosciutto di Modena PDO The production area is the Panaro basin. It has a pear shape with a vivid red colour and a savoury but not salty flavour. Its scent is sweet but intense. The result of “pcaria”, a Renaissance practice that used pig meat for the production of salami, it already reached particularly impressive levels in terms of quality and quantity around the year 1600. Indeed, in 1547, still in Modena, the “lardaroli e salsicciai” (lard and sausage makers), until then part of the fourteen “beccai” craft guilds, formed an autonomous association and their art was recognised even beyond the city’s boundaries. It was appreciated even by the magnificent Renaissance courts.

The perfect accompaniment to the “sciocco” bread, which is insipid and a typical Tuscan product. The reasons behind its full and decisive taste can be found in the diversity of the microclimate, warmer than in the north and that, therefore, dictated the use of a larger amount of salt. Salting occurs dry with a mixture of salt, pepper and aromatic herbs, such as sage and rosemary. After approximately seven days, it is washed carefully, dried, and the grease is applied, made up of flour, salt, pepper and lard. Aged from 10 to 12 months, it even arrives at 18, with a fuller and more persistent taste. Slices should be cut fairly thickly, revealing a red-pink colour, firm consistency, an intense scent and a spicy flavour.

Prosciutto di Norcia PGI The spearhead of Umbrian pork butchery tradition, whose origins date back to the thirteenth century, its processing includes two salting procedures, rest for two and a half months, greasing and ageing. It is an aged, raw prosciutto, produced in the municipalities of Cascia, Monteleone di Spoleto, Norcia, Poggiodomo and Preci, in areas with an altitude of over 500 metres. It does not have a salty flavour, but it is flavoursome, with a lean appearance.


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Crudo di Cuneo PDO Jambon de Bosses PDO Its homeland is the Valle d’Aosta municipality of Saint-Rhémy-enBosses, which is located at an altitude of 1600 metres. Its origin dates back to the end of the fourteenth century. Its organoleptic characteristics were also defined by the kind of feed the local pigs received in the past: after the barn, the pigs followed the cows into mountain pastures and ate varied swill, made up of grains, mountain whey and scraps from Fontina cheese production. Then, slaughtering occurred with subsequent removal of the thighs and salting. Wrapped in jute canvas and left to age for eighteen months, first in the barn and then in the cellar, the thighs were salted with a mixture of salt, garlic and aromatic herbs (sage, rosemary and local herbs) and aged for a further year. It is flavoursome but not salty, with a strong scent and wild hints.

Prosciutto Amatriciano PGI The notoriety of the Prosciutto Amatriciano can be dated back to the Middle Ages, where cured meats were used as trading commodities, as though they already had a commercial value, or considered taxes to be paid to feudal lords. Characterised by a red-pink colour with white marbling, it has a pleasant scent, sweet but intense. It has a savoury, but not salty, flavour. Prosciutto Amatriciano accounts for a particularly high trimming technique of the fresh hind leg, which distinguishes the product from other less exposed, aged prosciuttos, giving them the classic round “pear” shape.

Red, soft and firm with a harmonious and sweet flavour: this is the Crudo di Cuneo. The production area is characterised by a centuries-old tradition of pig farming and meat processing, in which convents and abbeys excelled. Snippets of accounting books from the Agostiniani di Fossano Monastery in Cussanio, around 1630, speak of the ageing of prosciuttos in the “stanza del paradiso” (paradise room), with the “noce” (the prized part) destined for the table of the bishop and the abbot, and the “fiore” to the senior friars. Despite

the confiscation of the property of religious orders by the state in 1860, the tradition continued and has produced one of Piedmont’s leading products. As well as being thanks to the processing technique, its unique sweetness is due to the microclimate of the production area, which goes from Cuneo as far as the hills of the Langhe, Monferrato Astigiano and the Turin hills, characterised by constant and very low humidity. Average temperatures, not particularly cold in winter nor scorching in summer, are particularly suited to the ageing of products.


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WINE

o c c e s o r P A Great Italian Wine of International Success

I

taly, known for centuries as “Enotria�, or rather, land of wine, can be defined in the agricultural field as a boot full of wine for all tastes and pockets. So, it is the home of great wines, and of other less prestigious ones, always with a good price/quality ratio. Speaking of Veneto, besides its great historical-cultural and artistic heritage, since time immemorial, it has boasted of a prestigious wine production, particularly in the Treviso and Verona areas. The latter for its reds (Recioto Amarone and

Valpolicella from the area of the same name and Valpantena) and Treviso for the whites that have made it famous: Prosecco di Conegliano Valdobbiadene and not only. Today, we should speak of its proseccos: Conegliano Valdobbiadene Prosecco DOCG Superiore, Prosecco DOC and Asolo DOCG Prosecco. All products with 85% Glera grapes and the remaining 15% other traditional, regional grapes (Verdiso, Bianchetta Trevigiana, Perera and Glera Lunga), cultivated on single or double pergolas.


By Virgilio Pronzati

The first of the two DOCGs comes from the hills of the historic area of Conegliano and Valdobbiadene, and from thirteen other municipalities, giving rise to four types: Conegliano Valdobbiadene Prosecco: very pale, straw-yellow colour with green reflections; slightly floral, fruity and fine; light, dry, savoury, fresh and slightly mineral. Conegliano Valdobbiadene Prosecco Frizzante: very pale, straw-yellow colour with green reflections and a good effervescence: delicately floral, fruity, fine and varietal; rightly fresh and savoury, light but wellbalanced. Conegliano Valdobbiadene Prosecco Superiore Spumante (if it comes with the Rive reference, it is produced in a single region) in Brut, Extra Dry and Dry versions: pale straw-yellow colour with green reflections and a lot of fine effervescence: floral and fruity notes with good intensity, varietal and composite; dry, savoury and very fresh, with a balanced structure and persistence. The reference to Superiore di Cartizze (the most suitable subarea in the whole district of just 106 hectares, situated in the municipality of Valdobbiadene) conveys a spumante that is rich to the nose and to the taste.

Although it is the most recent, the second DOCG, the Asolo Prosecco, is reaping honours and achievements in different countries around the world. As with the previous, it comes in three versions: Colli Asolani Prosecco or Asolo Prosecco, Colli Asolani Prosecco or Asolo Prosecco Frizzante; Colli Asolani Prosecco or Asolo Prosecco Spumante, accompanied by the superior reference. Colli Asolani Prosecco or Asolo Prosecco: greenish white colour; delicate and varietal, with finely floral and fruity scents; dry, savoury and fresh, slightly mineral and with a light structure. Colli Asolani Prosecco or Asolo Prosecco Frizzante: white with light green reflections and a good effervescence; varietal, fine, persistent with floral, plant and fruity notes; dry, savoury, discreetly full-bodied and persistent. Colli Asolani Prosecco or Asolo Prosecco Spumante Superiore: very pale, straw-yellow colour with light green reflections, and a good and persistent effervescence; dry, very fresh, savoury, discreetly full-bodied and continuous.

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From the wide production area of the Prosecco DOC, largely flat and spreading over five Veneto provinces (Treviso, Venice, Vicenza, Padua, Belluno) and over four in Friuli-Venezia Giulia (Gorizia, Pordenone, Trieste and Udine), there are three types: Tranquillo, Frizzante and Spumante. Prosecco Tranquillo: from a greenish white to a pale straw yellow with green reflections; delicate floral and fruity scents; dry and savoury, light but balanced. Prosecco Frizzante: from a greenish white to a very pale straw yellow;


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WINE

discreetly intense and persistent, varietal with typical floral and fruity scents; dry, savoury, fresh, light and balanced. Prosecco Spumante: very pale, strawyellow colour with a good effervescence; clean varietal, and floral and fruity; dry, savoury, with a good freshness and balanced structure. The Frizzante and Spumante types may contain Brut, Extra Dry, Dry and Demi Sec descriptions. The “froth capture” may occur in the bottle and with the Martinotti-Charmat method in an autoclave. Despite being from three different zones, the Prosecco DOCGs and DOCs have in common varietal, floral and fruity notes, their light but structured balance, and the temptation to drink more. Their virtue is recognised and appreciated by millions of consumers, many of them English, and not only. As well as being enjoyable as an aperitif and to drink on any occasion, they are ideal wines for plant and fish-based dishes with simple and refined origins. For example, with

Prosecco Frizzanti: seafood linguine, anchovy and shellfish soups, hot and cold seafood starters, ricotta with peas and other vegetables. With still proseccos: cakes, pizzas, vegetable flans and salted focaccia. Ideal with Prosecco Spumante: steamed seafood with white sauces, grilled baby octopus and fine stewed or roasted fish. The abovementioned proseccos should be served in the following ways: Frizzanti, serve at 10-11 °C in small glasses with long stems or flutes; still types, serve at 10-12 °C (10 for cold dishes, 12-13 for hot dishes); and finally, dry spumantes, serve at 9-10 °C in classic flutes with long stems. If dry or demi sec, for dishes with the same basic ingredients but a bit hot and spicy, serve at 8-9 °C in the aforementioned flutes.


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The Quest for the (Im)Perfect Pairing of Food and Beer

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s protagonist of conviviality, beer has often filled a marginal role in Italian dining. This is due in part to the presence of historically rooted wine, the result of Italy’s food and wine heritage, and, in part, to the lack of knowledge surrounding brew beers. In countries in which beer is an integral part of the wine and food culture, the use of this beverage in dining is the norm. In Italy, just over 20 years after the craft beer movement began, the focus on this beverage is becoming increasingly stronger. For some years now, beers to accompany food are emerging both at home and in restaurants. This phenomenon is not a fashion. Rather, it is simply an increase in awareness, on behalf of the consumer and the restaurateur, with regard to the never-ending panorama of aromas and tastes that beer conveys, and its ability to accompany all courses, from starter to dessert.

by Alfonso Del Forno


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he pairing of food and beer is not a trivial experience and may adopt a variety of approaches. The first is certainly the one linked to the regions of origin of the types of beers found on the market. This kind of approach goes alongside a desire to experience what has always characterised food culture in the places that inspire us. An example of this kind of pairing is oysters with stout, which has always been an inseparable duo in the large majority of northern European countries, with Ireland in pole position. Although, on the one hand, this pairing is dictated by the easy availability of beer and oysters in those places, on the other hand, from a technical point of view, the characteristics of oysters (tastiness, fattiness and succulence) go perfectly with those of beer (dry aftertaste, bitterness from roasted malt and slight acidity). A second way of uniting food and beer is linked to seasonality, involving alterations to recipes on the basis of the period of year in which they are prepared: light and less structured dishes, typically used in

the spring and summer periods, require a light beer that is easy to drink, while dishes consumed in the colder months, usually more structured, can be paired with complex, alcoholic beers with more body. A third path is linked to the materials used by craft microbreweries to give character to their beers, a widespread phenomenon in Italy. Generally, these raw materials are typical of the areas surrounding production sites and are often also used in the cooking of the same regions. This becomes interesting when the two products are consumed together. The pairing method that I would like to discuss in further depth is the technical one, where food and beer are evaluated organoleptically. It highlights the taste and tactile qualities of both, finding the right combinations between them in a game of similarities and contrasts that, enhancing the taste-olfactory characteristics of the food-beer duo, may interpret the consumer’s personal taste. In this kind of approach, it is fundamental to be able to identify the characteristics of a dish, starting out from the identification of the prevailing ingredients and of the sensations that characterise them.


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There are two categories of sensations: soft and hard. Fattiness, oiliness, succulence, sweeter flavours and sweetness are soft sensations. Instead, the second sensations are tastiness, spiciness, aromatic qualities, bitter flavours and acidic flavours. Let’s look in more depth at how we can recognise these sensations and in what kinds of ingredients. Fattiness is perceived as pastiness by the palate, with the formation of a kind of film covering that is typical of solid fats. This sensation is found in cheeses and cured meats in particular, but also in chocolate. Often it is also accompanied by sweeter flavours, which I will cover later. Oiliness is recognisable from the slipperiness perceived all over the mouth and is linked to the presence of fats in a liquid state. We can sense it in oil-based sauces such as mayonnaise, in dishes prepared with melted butter and in fried foods. The level of perception is also determined by the presence of other ingredients. Succulence can be identified due to the presence of liquids in the mouth. This may be inherent when the food has a strong liquid element, typical of buffalo mozzarella or minestrone, but it can also be generated when the lengthy chewing of some foods causes the production of saliva.

Sweeter flavours can be perceived in many foods that give the palate a sweet sensation despite not containing added sugars. Amongst these, we have many vegetables (carrots, spring onions, pumpkin), fruit, grains, pulses, succulent meats and some fish, such as prawns and scampi. Sweetness is found in the preparation of foods to which sugar is added, such as desserts and sweets. Tastiness can be found in foods to which salt is added, both before and after cooking, and in those in which it can be sensed due to the effect of ageing, such as cured meats and cheeses. Spiciness is perceived as a result of the use of spices and aromatic herbs. Furthermore, it can also be found in cured meats and cheeses, as well as in finished dishes such as saffron risotto. Frequently, spiciness is linked to hotness. Aroma is a natural characteristic in many raw materials such as fish, cheese, mushrooms and some shellfish, but it can also be determined by spiciness, as is the case with speck and “pesto alla genovese�. Bitterness is a characteristic that is inherent in some foods such as the Trevisano radicchio, liver and truffle. It can, on the other hand, be created through the addition of certain spices or aromatic herbs, in the same way that it can result from cooking, as in the case of dishes cooked on the grill. Acidic flavours can have different origins. There is the one linked to the milk world that can be found in buffalo mozzarella or stracchino soft cheese, whilst it is natural in some vegetables like tomatoes. Sometimes it comes as a result of the use of citrus fruits and vinegar in the preparation of dishes. At the end of the evaluation of sensations perceived, everything that determines the structure of the dish is summarised: the more characteristics identified, the greater the structure of the dish. Another factor to identify is the tasteolfactory persistence, a parameter for comparison with beer.


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Before making a real attempt at pairing, we need to evaluate the structure and persistence of the dish. These two characteristics must find the equivalent in beer, for which we will evaluate the body, complexity and persistence. From this moment onwards begins the real pairing game, starting out from a factor that we must bear in mind. We are all different “tasters” with levels of taste perception that vary from person to person, both due to physiological, and environmental and regional factors, taking into account dietary habits as well. So, when pairing, we can create paths that may be as common as possible for all, but that may lead to different perceptions from one individual to the next. That said, let’s see which beer characteristics we need to create an (im) perfect pairing. On top of the structure and persistence, the spiciness and aromatic qualities must be comparable between food and beer, to avoid one overwhelming the other. For dishes that reveal oiliness, let’s try pairing them with a beer that has a good fizz and a slight acidity (wheat, white or saison). For strong tastes, bitterness, spiciness, hotness and acidic flavours, we can try to pair them with sweeter-flavoured beers (mild, bock, dubbel, Scotch ale, doppelbock, quadrupel), which can have different alcohol volumes and structures according to the complexity and structure of the dish.

For spiciness in particular, we can go down two paths: beer with sweeter flavours, if we want to reduce our perception of spiciness (or hotness); but we could also choose to enhance this characteristic and must, in that case, pair it with a beer that has a good, bitter aftertaste. For sweetness, we can work with sweetflavoured beers, which may have an aroma and structure that is very similar to that of the dessert. But let’s come up with some practical examples for certain courses. Let’s start with cheese. Let’s take buffalo mozzarella as an example of pasta filata cheese that is succulent with acidic flavours and a good fattiness. With this product, we can pair a white beer with its top fermentation and Bavarian


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origins. Amongst its characteristics, it has an initial sweet taste that ends with a slightly acidic aftertaste and a good fizz, all characteristics that make this type of beer an excellent accompaniment to mozzarella. With an aged cheese, that has a good fattiness, tastiness and spiciness, we can find a good pairing in the form of the tripel traditional Belgian beer. The nose and palate reveal fruity notes, a high alcohol volume, and a good dry aftertaste with the right level of bitterness. These characteristics manage to contrast with those of aged cheese and balance the spicy hints on the palate. With a selection of cured meats, in the presence of fat, we may find it interesting to pair a beer with a good structure, dryness and moderate alcohol content, such as the German bock or Belgian dubbel. With a second course of fish, such as fried squid and prawns, where we find both oiliness and aroma, a good pairing may come in the form of a saison, a typical Belgian beer with spicy (peppery) notes provided by its yeast and dry aftertaste, useful to clean the palate from the oiliness of the fried fish.

If, at the end of our meal, we get the urge to pair a beer with a dessert, we can enjoy a stout or a porter when finding ourselves faced with a slice of “torta caprese� cake or a tiramisu, and a barley wine with almond pastes. We could go on with the infinite pairings of food and beer, always finding the right beer for every dish, from starter to dessert. To leave space for these combinations, I have developed a project called Birra in Tavola that focuses exclusively on this industry. For further information, you can visit the website www.birraintavola.it or follow its projects on the various social networking sites (Facebook, Instagram and Twitter).

Happy pairing to all!


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Antonio Mezzalira’s Ice Cream edited by the editorial team

ICECREAM

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ntonio Mezzalira, born in Sandrigo in the province of Padua in 1978, is a key figure in the modern ice cream world. His professional journey led to his collaboration with one of the most important Michelin-starred chefs in Italy, Massimiliano Alajmo from the “Le Calandre” restaurant in Padua and at the “La Montecchia” golf club in the province of Padua. From this fundamental experience that lasted approximately a year, Antonio Mezzalira has been collaborating with Alfredo Chiocchetto, at the “Lo Scrigno del Duomo” restaurant in Trento, where he is approaching the world of ice cream and learning to produce an extremely high-quality ice cream with innovative tastes, such as the gorgonzola ice cream with caramelised pears and crunchies. This ability to combine gastronomy and ice cream is becoming a distinctive Mezzalira brand. He opened the “Golosi di Natura” ice cream parlour in Gazzo Padovano (Padua), a real cult place for all lovers of the cold dessert. Refresher courses, advice from other master ice cream makers, constant study and the constant search for ingredients come together in a recipe for certain success. And precisely from this, Antonio Mezzalira has had many satisfactions, such as the “Coppa

D’Oro”, considered the Oscars of the artisanal World Ice Cream Championship at the MIG Mostra Internazionale del Gelato (International Ice Cream Exhibition) in Longarone in 2008. Here he presented the Prosecco Ice Cream created with the Col Vettoraz Millesimato. Other significant collaborations occurred between Antonio Mezzalira and the SHERBETH Cefalù festival with Master Antonio Cappadonia in 2010, 2011, 2012, 2016 and 2017. He had further confirmation in 2011 (18/12/2011) in Gibbellina (Trapani) with the exhibition “Gelatarte” and the “ECCELLENZA DELLA GELATERIA ITALIANA” (Excellence in Italian Ice Cream) prize. He makes up part of the G.A.T. Gelatieri Artigianali Triveneto (Triveneto Artisanal Ice Cream) committee with Master Ice Cream Maker Filippo Bano and other excellent ice cream makers. He was the director of the European Ice Cream Festival for the years 2014 and 2015, and a judge at the Pizza World Championship. In January 2017, he received the THREE CONES of the Gambero Rosso guide, one of the highest honours in Italy. Still in the same year, his “Golosi di Natura” ice cream parlour was chosen amongst the top 10 Italian ice cream parlours according to a Dissapore classification.

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Antonio Mezzalira’s Advice: — Serve with spiced croutons or crumble them on top of the ice cream.

Antonio Mezzalira’s recommendation for Pizza e Pasta Italiana is the extra virgin olive oil ice cream. EXTRA VIRGIN OLIVE OIL ICE CREAM WITH NEUTRO 5

WITH BASE 50 CREAM

ingredients quantity (g) whole milk 680.00 extra virgin olive oil 80.00 dehydrated skimmed milk 60.00 sucrose 100.00 dextrose 50.00 38 DE dehydrated glucose syrup 25.00 Neutro 5 5.00

ingredients quantity (g)  whole milk 680.00 extra virgin olive oil 80.00 dehydrated skimmed milk 50.00 sucrose 100.00 dextrose 40.00 38 DE dehydrated glucose syrup 15.00 base 50 cream 35.00

total 1,000.00

total 1,000.00

Pasteurise all the ingredients at 85 °C, except for the olive oil. Cool to 4 °C and leave the mixture to rest for 12 hours, still at 4 °C. Put the mixture described above into the ice cream maker and add the olive oil with the addition of 1 gram of salt at 0 °C. When the ice cream maker signals that the ice cream is ready, remove it and blast freeze. The display case serving temperature should be -12 °C/-13 °C.


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How to Choose the Equipment for Your Restaurant

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by Patrizio Carrer

he choice of equipment for your restaurant is as fundamental as the raw materials that will be used in the pizzeria or restaurant in question. It may seem obvious, but often we forget that the ovens, kneading machines, fridges and small parts determine the quality of our work and, therefore, the higher or lower satisfaction of our customers. The tendency to save on purchasing new equipment may bring about financial benefits in the short term, but in the long term, it may turn out to be an inefficient and expensive strategy. On the other hand, it is important to bear in mind that it is not necessary to equip yourself with professional tools that are not suited to

your volume of work; indeed, it would not make sense to dedicate space and consumption to a machine whose use is limited and that is also very expensive. Those who already own a restaurant should know what their requirements are, but those who are setting up a business for the first time find themselves faced with numerous offers. Before choosing the kind of equipment that will be used, it is important to take some important factors into consideration: what kind of budget do you have at your disposal? What kind of restaurant are you intending to set up? What kind of space are you going to dedicate to the equipment? Check if there are any tax concessions, loans or tax deductions on their purchase.


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“A” for “Acquisition” Although opening a new business is usually taking a chance, it is also true that very often there are non-repayable grants, placed at the disposal of those who intend to buy or renew their own equipment pool. Very often, however, these opportunities have a short window and, in the space of just a few days, they are literally all gone due to the numerous requests that they have to fulfil. Getting access is not impossible, though. It is enough to fill in the questions that are published on the region’s website and present the documents requested. Waiting times for replies to requests may be longer of shorter, but often, the trade associations can provide significant support. On a national scale, in Italy, there are no tax concessions provided for the purchase of new equipment. There are, however, forms of tax incen-

tives on the purchase of socalled “capital equipment”. In Italy, the incentive known as the “Beni strumentali – nuova Sabatini” allows access to credit for small and medium-sized enterprises and it has recently been extended by the 2017 Stability Law (Italian law no. 232/2016) on 31.12.2018. The “Nuova Sabatini” allows for the provision of a contribution for operating expenses, which partially covers the interest relating to the loan agreement for the purchase/ acquisition via leasing of new capital equipment on behalf of small and medium-sized enterprises. Furthermore, for the purchase of new material capital equipment, there is a super amortisation of 140%, that practically allows the company to be subject to reduced taxation on the equipment and tangible goods purchased over the course of the year.

Low consumption When you decide to renovate a restaurant interior, you would like it to be to your taste, taking into consideration factors such as the aesthetic look and the quality of the work carried out. But, you should also take into account the fact that consumption represents an important aspect in your search for a fridge, oven and all equipment that makes up part of your kitchen. From 1st July 2016, professional energy consumption labelling has been in force – a new regulation that establishes the maxi-

mum consumption of a cold appliance. Practically, all professional, latest generation fridges and freezers allow for an energy saving of between 30% and 50% compared with obsolete appliances. It is a considerable difference if you think that half a restaurant’s consumption comes from cold appliances. To give an example, a latest generation fridge freezer combo would allow you to save a total of 1000 euros per year in bills; with 10 years of use, the cost of the equipment would already have been repaid.


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How to choose the right oven To choose the right oven, you need to understand what its final use will be, the type of product that it will be used to cook, the availability of space and the flue pipe within the restaurant. Indeed, for woodburning ovens, the applicable regulations on smoke emissions must be complied with. Such regulations vary between municipalities and regions, and it should not be taken for granted that they remain unaltered over the course of the years. In any case, as well as guaranteeing compliance with the regulations, it is also a good idea – but not obligatory – to reduce emissions

to a minimum. There have been cases, such as that in the municipality of San Vitaliano, Naples, where the mayor, as a result of the related particulate air pollution, has issued an order whereby the cooking of pizza in wood-burning ovens has been prohibited. Electric ovens do not require flue pipes or soot preventers. However, exactly as in the case of the wood-burning oven, its added value comes from the thermal insulation and consumption, two aspects that are closely linked: indeed, the higher its ability to keep “at temperature”, the higher the saving in terms of consumption.

New or used? The choice of an appliance depends largely on the budget available. It is preferable to purchase a new oven. Indeed, it is an appliance that guarantees the maximum standards requested, something that a used appliance, as much as it may have been cared for by the previous owner, is not able to guarantee. The higher or lower consumption of an oven depends not just on the equipment, but on the use that will be made of it.

All static electric ovens on the market offer three kinds of cooking: conduction – or rather, the passage of heat in direct contact with the pizza slab; convection, with the passage of hot air within the chamber; and, finally, radiation, with the source of heat that comes from above. If you prefer, for example, the heat given by direct contact with the pizza slab, you will be able to reach the desired temperature very quickly, but the dispersion of heat will be fast. Instead, if you manage the temperature in a uniform way, taking care to control the temperature from above, that of the chamber and the slab, you will be able to maintain a constant temperature, even after several hours. In this case, the ideal is an oven with an energy-efficient insulation. Another added value is the presence of a digital control console. Modern electronic screens allow for an “economy” management of the oven’s temperature, immediately setting those desired.


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How is pizza cooked on the inside?

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Prof. Guido Perin — Guido Perin is lecturer of “Ecotossicologia” (Ecotoxicology) and “Ambiente e Salute” (Environment and Health) of Ca’ Foscari University of Venice, now dean and coordinator of the university’s Sustainability Archives, and spokesperson chosen by Pizza e Pasta Italiana to explain how to cook pizza in an oven.

uring cooking, the dough undergoes a variety of transformations, physical, chemical and biological, that result in the final pizza. These transformations are identical to those that occur in the production of bread. At the beginning, there is significant evaporation of the water until the internal temperature of the dough reaches 50-60 °C: the temperature at which yeast succumbs and no longer produces carbon dioxide. Nevertheless, there is substantial enzyme activity and, subsequently, on reaching a thermal level of 90 °C, it begins the transformation of the starch granules present in the flour. Starch, an organic compound synthesised and stored in plant cells, is found in flour derived from wheat grains, farro, rice, maize, rye, oat, buckwheat, quinoa, etc. It is made out of long glucose chains and takes the name amylose or amylopectin, depending on its structure. The first consists of 20% normal starch, while the second is 80% normal starch. Amylose is made up of long, linear chains that bind in a helical form; amylopectin presents, on the other hand, a branching structure. Therefore, starch is, in fact, a mix of two compounds: amylose and amylopectin. This distinction is important because both starches, in order to be digested, need to be broken down into glucose molecules: the compound used by the body, on behalf of the alpha-amylase enzyme. Digestion begins with chewing and continues in the small intestine, after having passed through the stomach. The more starch is attacked by the alpha-amylase

enzyme (commonly known as being more digestible), the quicker glucose becomes available for the blood and, therefore, for the human body. Clinically, this process determines an increase in blood glucose (glycaemic index). The difference in digestibility of the starch in foods depends on the concentration ratio between amylose (linear structure and slow enzymatic breakdown) and amylopectin (branched structure and quick enzymatic breakdown, which is due to the fact that the “digestion” agent, or rather, the alpha-amylase enzyme is facilitated in the chemical attack by the amylopectin’s branched structure. Here, the molecules find many points to attack simultaneously, whereas, with amylase, they must act step by step on a single point with an obviously slow action): the more the plant is rich in amylase, the slower its digestion will be (low glycaemic index). However, it is important to remember that an increased digestibility corresponds with a higher glycaemic index and, therefore, a quicker glucose uptake. This corresponds with an insulin peak in the blood which leads to “collateral” effects, including an increase in body fat, increased risk of insulin resistance and diabetes, sexual hormone imbalance, increased risk of tumours and cardiovascular diseases, increased inflammation, etc. Returning to the process of pizza formation, it is worth noting that the pizza’s “tastiness”, for many, is its succulent “crust”. Now, between a temperature of 120 and 140 °C, starch remains the element responsible for the colour and aroma of a good pizza crust. Cooked in


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From a nutritional point of view, are less cooked foods preferable? If so, what should be done to protect foods during the cooking process? And what about pizza ingredients?

a dry atmosphere, it transforms into smaller molecules, known as “dextrin”, that, becoming dark in colour, give out pleasant scents and aromas. The crust thickens, the residual sugars caramelise and what are called Maillard reactions begin. These involve sugars and proteins, provoking the pizza’s colouring. The Maillard reactions are due to the interaction between reducing sugars and proteins with the formation of brown-coloured compounds and pleasant aromas that are characteristic of a “well-cooked” pizza.

If we were talking about all elements, as far as cooking and subsequent variations in nutritional aspects are concerned, we would have to write a treatise on food science. As a general rule, it must be said that cooking, on the one hand, alters, if not even removes, many vitamins, (negative effect from a nutritional point of view); on the other hand, it accelerates the hydrolysis processes which make the product more digestible. In particular, for pizza, the digestibility of the raw ingredient (flour), for which the starch found in the dough is responsible, as mentioned previously, considerably increases, especially with a slow and correct leavening. Indeed, in order to digest the complex parts (starch and proteins), the stomach must first break them down into glucose and amino acids, through specific hydrolytic processes with gastric juices as agents. If the dough is not well-leavened (matured), digestion via gastric juices will require more time (to break down the simple sugar starches, glucose). The result is what people define: the pizza is not very digestible. On the contrary, if the dough reaches the correct maturation, the starch and proteins will already be broken down and the gastric juices will not have to work as much to complete digestion. Conclusion: pizza is “light”!


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Q

Oil is a fundamental ingredient for pizza; from a quality point of view, is it preferable to use seed oil or olive oil? For now, all vegetable oils on the market are edible; there arenâ&#x20AC;&#x2122;t any toxic or harmful ones. If checked appropriately by the supervisory bodies (for the presence of pesticide residues or other pollutants), they are more or less valid in terms of taste, but, suitable for human consumption. Adding fats (lipids) to the dough favours the formation of gluten. And, as a fatty substance, historically, olive oil has always been the master of pizza. Indeed, the use of this oil, added to the dough, is an ancient practice. Perhaps, at the beginning, this pairing was needed to give more taste to focaccia. Instead, today, the addition of lipids to the dough, also provides a series of beneficial effects for the quality of the pizza, as well as technological improvements. Years ago, it was acknowledged that the use of oils particularly rich in linoleic acid was advantageous for the human body. There is much debate surrounding it, but what is certain is that olive oil, unlike other oils, does not cause an increase in cholesterol. For these reasons, the use of olive oil in the production of pizza, is certainly recommended. Since the market is increasingly requesting a friable product that can be used in places and moments that are different to those of previous times, olive oil in dough makes the glutinous properties more elastic, facilitating an increased leavening of the dough, and, as a result, an increased digestibility. This allows for correct usage of kneading machines, granting the kneading increased silkiness and preventing it from overheating. Finally, it keeps the pizza warm for longer, giving the consumer the opportunity to enjoy it in optimal conditions. Where it is sold by the slice or transported to the home, it allows more time for deliveries and, finally, makes the product crispier (source: APM Associazione Pizzaioli Marchigiani - Lâ&#x20AC;&#x2122;olio di oliva nella pizza, 2015, <http:// www.pizzamarche.org/).

Extra virgin olive oil has now been recognised as a beneficial food for a variety of reasons and effects on the body. Among the many, there is also its effect on cholesterol. However, olive oil could be removed from its throne; according to a new study (source: New Study Finds Corn Oil Superior to Extra Virgin Olive Oil in Lowering Cholesterol), maize oil may be able to significantly reduce cholesterol, bringing about more favourable changes to total cholesterol (TC) and LDL cholesterol (the bad one). The results apparently demonstrated that maize seed oil reduces the LDL cholesterol levels by 10.9%, compared with a reduction in 3.5% brought about by extra virgin olive oil. As far as total cholesterol is concerned, maize oil seems to have reduced its level by 8.2%, compared with 1.8% by extra virgin olive oil. For non-experts, it should be mentioned that, historically, a correlation has always been identifiable between the saturated fatty acid component in fats and cardiac pathologies or metabolism. In any case, until complete

research is presented that proves otherwise, this correlation has been taken into serious consideration and applied, as a result, to the diets of adults, and, in particular, to those of children. It is important to consider, for example, a 2005 study (Costa Rica, study on a population of 2111 subjects), carried out by the School of Public Health of Harvard University. It clearly defines with statistical proof how the intensive use in a Central American country of an oil (50% rich in saturated fatty acids and extensively used there) compared with other cooking oils was associated independently with the increased risk of heart attacks amongst the population. And this oil had 3 to 6 times more saturated fatty acids compared with olive oil (51% against 8-14%). So, as you can see, the pizza chef â&#x20AC;&#x2122;s choice to use olive oil in the dough for the pizza does not just have a technological justification, but also, and perhaps more importantly, a justification in terms of the quality of the final product.


MOLINO PASINI THE ART OF FLOUR / L’ARTE DELLA FARINA

MOLINO PASINI AND FARINA DEL MIO SACCO PRODUCT LINES

Molino Pasini has been in the milling business for more than eighty years. For three generations, we’ve been producing flours for people demanding perfection from their flour. Combining artisan expertise with the most advanced analysis and research technologies, painstaking attention to quality is without a doubt the distinguishing trait of our production philosophy. Today, Molino Pasini strikes a perfect balance between continuity with the past and evolution into the future. While still maintaining strong ties to tradition and to the old-fashioned care with which an artisan product is crafted, we’re great advocates of innovation in production processes and are committed to continuing our pursuit of research and development. Bringing the quality of the past into the future. You can find Molino Pasini products all over the globe thanks to a widespread network of exclusive hand-picked distributors.

MOLINO PASINI Bread line A combination of skilful blending and painstaking milling of the grain has resulted in the most comprehensive range of high-quality bread flours currently on the market. Molino Pasini leads the field in quality biga and long-rise flours.

One of our company’s many goals is to provide customers with the highest level of food safety, to which various international certifications - achieved with the highest possible scores attest: BRC-IFS, UNI EN ISO 22000 2005, UNI EN ISO 22000: FSSC, HACCP, KOSHER and organic certification. In addition, an extremely modern and highly efficient analysis laboratory means continuous research and development efforts are channelled into products worthy of the foremost professionals.

D ES I GN STU DI O OV E R

Our company vision, which is focused on unbeatable product quality, has culminated in the Molino Pasini Workshop: a centre where theoretical and practical training is divided into different offerings for businesses and professionals. Research, growth, sharing and innovation are keywords on which the Molino Pasini quality training solution is founded.

Primitiva line Rich in fibre, proteins and mineral salts, it’s perfect if you’re looking for unique, unmistakable flavour With its impressive elasticity and easy digestibility, this flour is the result of a whole-grain milling process. Organic line Respecting and protecting the environment are two of Molino Pasini’s prime concerns, which is why we decided to create our own line of organic flours. Flours and semolinas made from organic grain sourced from businesses that offer the assurance of certification by the highest accredited institutes. Granozero line Line of gluten-free flours made with input from leading experts in the gluten-free field, for consumers who either need or want to cut gluten out of their diet.

MOLINO PASINI VIA BUSCOLDO 27/BIS 46010 CESOLE MANTOVA – IT T +39 0376 969015 F +39 0376 969274 WWW.MOLINOPASINI.COM INFO@MOLINOPASINI.COM

Mixes and improvers An extensive range of mixes for preparing different tasting innovative products in no time at all, catering to your every need. Gnocchi mixes A comprehensive professional line of gnocchi mixes, suitable for both artisan and industrial processes. FARINA DEL MIO SACCO Pizzeria line A line of flours that’s ideal for making crisp, delicioussmelling traditional pizzas, pizzas sold by the slice and focaccia flat bread. The line also includes an extensive range of mixes. Fresh pasta line The highlight of our range of flours designed specifically for use in pasta factories is our signature product, Pasta d’Oro®, a unique, unrivalled flour for making fresh pasta. Pastry line Working with some of the best master pastry chefs, Molino Pasini has come up with a line of flours specifically developed for making pastries and sweet goods. The flours are well balanced and consistent and offer great elasticity. A flour for every need.


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Q

At the base of the Mediterranean diet are grains and their derivatives, including flour. This is the fundamental ingredient to prepare a dough, but what should we look for during the cooking phase? Where do any potential residues – or ashes – come from? And what risks do they involve? Indeed, a food that has burnt parts – including pizza – is often considered desirable… I would like to focus on the third and fourth points in particular, which represent a very significant problem, but one that is not well-known. This is linked to the occasionally superficial management of combustion in ovens. I am referring to the production of dangerous, unburnt compounds and their absorption with pizza, and the production of unburnt compounds that are harmful for the burning of the dough. It is good to start by saying that what are often called residues or ashes, if they really are ashes, are completely inactive and free from toxic organic compounds. But they must indeed be ashes! Unfortunately, optimal criteria are not always followed in the use of ovens in which, perhaps due to an incorrect tradition, the presence of “black” and “charred” represents a certain norm. For this reason, not only are there traces of a lack of combustion (soot), ashes and others on the cooking floor, which then end up under the pizza, but, the presence of carbonaceous burns are even enhanced on the crust of the pizza itself, as though this were an asset and a stamp of quality, not a defect linked to health risks. And this is a bit strange, because, since the

early 1900s, it was known that each incomplete combustion of organic material (wood, coal, etc.) caused the emission of many chemical compounds belonging to the polynuclear aromatic hydrocarbons, some of which are extremely carcinogenic. These products then find themselves on the burnt or charred parts, meaning that both the burnt pizza crust and the powder present on the base contain them, even if they are not always in quantities that are dangerous for the health of the user. But even a poor combustion, in a dirty oven and with insufficient suction flues, causes the emission of these hydrocarbons that mix (absorb) with the pizza dough, altering the quality in terms of healthiness. For example, in a study carried out for a well-known Italian TV programme (Bernardo Iovene, Report Ingrassare il pianeta - Rai.it <www.report.rai.it/.../ Report 31 May 2015 - 90% of croissants sold in Italy are made with margarine, ... Promo Report, Sunday 15th November, 21:45, Rai3) that frequently investigates crisis situations in social sectors, in correctly analysed samples of pizza, various carcinogenic polynuclear hydrocarbons were found, as shown in the table.


your pizza hub

We are not just manufacturers of PIZZA OVENS & EQUIPMENT but also provide ALL THE KNOW-HOW needed to make YOUR PIZZA along with a layout and design service for your premises. OEM ALI S.p.A. Viale Lombardia, 33 - Bozzolo (MN) - T +39 0376 910511 F +39 0376 920754 info@oemali.com - www.oemali.com


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The second point is to avoid “burning” of the crust by all means, arriving at the right dark brown colour but without charring it. Similarly, avoid the “under-pizza” being soiled by the combustion residues that always contain compounds that are dangerous for health.

Q

Is it important to always keep your oven clean? It would seem pointless and obvious to speak to a pizza chef about keeping his “workbench” clean. Rather, for an average customer, the image of a man dressed in white (dusted with flour) provides a certainty of quality that is not held by other professions, except perhaps in the medical field. In fact, the large majority of pizza chefs follow strict cleanliness and hygiene criteria, all the more so because a lack of attention to such criteria may have significant consequences on the quality of the finished product and throw hours of work and valuable food materials out the window. If, then, the oven is not clean, it is clear that all the partially combusted products, including carcinogenic polynuclear hydrocarbons, remain in the dirt and can pass to the finished pizza. This is even more so if a “harmful” tradition of soiling the bottom of the pizza with ash and coal residues is maintained. That accounts for the “spreading” of these hydrocarbons on the food and “offering” them to the customer.

Q

Advice for a pizza chef in order to ensure a good and healthy pizza. Of course, the right choice of flour, oil and, in general, raw materials. But these are obvious suggestions. What is very important for the quality of hygiene and health concerns the necessity to select raw materials that have a quality certification for the absence both of pesticide products used in farming and of their metabolites (or at least certified in concentrations that come within the limits), and of other toxic products that may come from cultivation in strongly contaminated atmospheres and that are not subject to health checks (heavy metals, dioxins, carcinogenic hydrocarbons, etc.).

Q

And for the consumer... The first and obvious piece of advice to give to the consumer is to check, even just with a quick glance, the cleanliness of the oven and its operator. It is rare, but it does happen, that the pizza production structure is unsafe and, especially, that the pizza chef does not really have high-quality characteristics in terms of personal hygiene. The second point is to ask insistently for the use of olive oil or the lightest oils by the pizza chef, even if you risk seeming rude… The third point, as far as quality is concerned, and in order to enjoy a good pizza at leisure and with satisfaction, is the choice of pizzerias with wood-burning ovens rather than electric ones. The electric oven is certainly quick and practical, but it doesn’t allow, also from a psychological point of view, for the “taste” of a real pizza. This does not take away from the raw materials in the final product. It is, however, a matter of style and tradition. It is passing from the “philosophy” of eating, perhaps in company, to “fast food” that has the aim of stuffing people to make them take on, as quickly as possible, proteins, sugars and lipids destined for survival. A bit like astronauts who feed themselves on liquid mush from improbable, snake-like containers or swallow food “pills”…


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TECHNICAL SPONSORS

n° it11/0050

Sâ&#x20AC;&#x160;

cuola Italiana Pizzaioli was born in the late 80s. Since the beginning the school was focused on teaching one of the most beautiful artisanal jobs, combining a technical and scientific approach with the continue research of most modern technologies and the passion for working with the dough. Our story starts in Caorle, in the municipality of Venice, where the national headquarter can still be found at present. Starting from there, we trained thousands of pizza makers in our Italian venues and in several foreign countries: Brasil, China, Poland, Russia, France, Belgium. And this is not it!

Contacts Via Sansonessa, 49 30021 Caorle (Venice) tel. 0039 (0)421-83.148 fax. 0039 (0)421-81007 info@scuolaitalianapizzaioli.it

www.scuolaitalianapizzaioli.it

Do you want to be our partner? join the school! We are spreading the culture of italian cuisine worldwide and for doing that we forge collaborations with local entrepreneurs who share our passion for pizza. In fact, pizza business in the world is constantly growing and is estimated to be about $ 138 millions at the present day. Pizza lovers are every day more and more and professional pizza makers are strongly required by the job market. This is particularly true for the Italian classic pizza that is living a golden age with fast growing rate thanks to the perceived quality of the artesanal recipe and of love of the ingredients. In order to answer to this extraordinary and fast-growing pizza consumption, many entrepreneurs asked us for advising and teaching. Starting from that, we built many long lasting business relationships all around the world. This is also why 2017 was an extraordinary year for Scuola Italiana Pizzaioli, that trained more than 200 students in our foreign offices abroad. The school always turns as a great experience both for students and for partners.

WHERE TO LEARN THE REAL ITALIAN


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SPONSORS

2018

Who are we looking for?

How it work?

We are looking for entrepreneurs working in the Food&Beverage sector who look at the school as a great business opportunity in order to generate new business ventures. We can help them to open a Scuola Italiana Pizzaioli office in their country! The school creates networks and it is the best place for facing the market, testing products and gaining loyal customers. Creating synergies, the school helps the other business branches to improve effectiveness. In case the territory is wide, you can replicate the Italian school organization spreading your instructors network all over the country.

Scuola Italiana Pizzaioli starts its activities in Caorle (Venice) in the late ‘80 s. Since the beginning, our goal was to build a network of experts able to develop and spread our scientific approach of making pizza. So we did it, first in Italy (where during the last 30 years we have selected a group of top pizza chefs and opened several offices of the school), then abroad (Russia, Poland, Germany, France..) always using the same business model. We transfer school know-how through the Franchising Agreement, which is the best and the indispensable way for successfully teaching our method.

VISIT

www.scuolaitalianapizzaioli.it

Each school is held by an instructor pizza chef reffered as “Master Istruttore”. Only few pizza makers trained during a specific course held at the italian national head office of the school will be promoted as “Master Istruttore with Percorso Formativo Certificato (Certified Training Program)”, guarantee of quality standards and professionalism of Scuola Italiana Pizzaioli. With the Entrance Fee, partners of the school gains the exclusive right of using the trademark of “Scuola Italiana Pizzaioli” and to teach our techniques into the assigned territory. Once they have properly arranged the school and obtained the qualification of Master Instructor for the selected area, they can immediately start giving lessons and easily reimbourse the fee with the first course! Furthermore, we follow the developing process of the new foreign school providing it with a brandnew website, raw materials, school materials, student sets and, most of all, know-how gained in almost 30 years of experience on the field. No more investment is needed if you already have places for holding lessons. in the picture, from left to right:

in the picture, from left to right: Ricardo Cicchelli, Alessio Paciotti, Ronei Fernando Da Silva, Federico De Silvestri, Leo Spizzirri


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SCUOLA ITALIANA PIZZAIOLI NEW OPENING IN CHICAGO

Scuola Italiana Pizzaioli, with a view to developing abroad, has taken an important step towards the development of new headquarters in the United States. The latest opening of a branch in Chicago, which will allow an important coverage of ​​ 9 states in the North American area, among which Illinois, Wisconsin, Missouri, Michigan, Minnesota, Kentucky, Indiana, Iowa, Ohio.

The advice of an expert Scuola Italiana Pizzaioli is part of a group which has gained a 360° experience in the sector of pizza, from teaching to the manufacturing processing, from layout design of restaurant concepts to franchising chains operations management, both in Italy and abroad. Define the best dough mix for your sales goal could not be easier. We can provide you with a customized solution thanks to the huge amount of preparations and recipe developed in almost 30 years of experience. This enormous background allows us to face and solve a great range of problems with trust and catch best opportunities. Our panel of experts, all professionals in the sector, have the capability to face, together with the national headquarter staff, any request. Entrust your business plan to us means saving time and money avoiding common mistakes given by inexperience.

The location will be exclusively devoted to pizza and cooking training under the name of North American Pizza & Culinary Academy. In the field of pizza the reference person will be the Certified Master Instructor Leo Spizzirri: Leo is a competent and passionate professional with over 15 years of experience, close to Graziano Bertuzzo, Technical Area Manager of Scuola Italiana

Pizzaioli, and Tony Gemignani, the very first Instructor in the United States based in California. North American Pizza & Culinary Academy, thanks to the important partnership with prominent Italian companies such as 5 Stagioni, Greci, Forni Marana, Gi Metal, Cuppone, Mecnosud and several American companies, will become an important reference point for any technical requirement.

Project back up Some examples: - Design of a pizzeria shop; - Cost management; - Manufacturing Process Management for laboratories (both fresh and frozen product) and shops; - Shop staff training and work area organization.

Technical and product consultancy Some examples: - Customer preferences analysis; - Definition of a specific market-oriented dough mix; - Definition of a specific training path for staff; - Research of best equipment and raw materials of Italian producer.

Contacts tel. 0039 (0)421-83.148 fax. 0039 (0)421-81007

info@scuolaitalianapizzaioli.it www.scuolaitalianapizzaioli.it


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VISIT

n° it11/0050

www.scuolaitalianapizzaioli.it

The passion for pizza The passion for making a good pizza and being able to transmit it to others is the ground for the school’s work, which pushes to experiment, to know, to learn and to spread out what we know to all those who wish to learn the profession of pizza maker. Scuola Italiana Pizzaioli was among the first school to develop three different types of course: basic specialization and advanced courses alongside with the practical part there is also theory. We believe this is the best professional way to approach this job, which needs study, application and passion complex job.

SPECIALIZATION COURSES —

Specialization courses are dedicated to professionals who wish to develop processing techniques for the production, preparation, filling and baking of particular types of pizza. Those courses take place over one or two days.

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Our lessons enable the future pizza-maker not only to make dough mixes on the bases of the recipes given during the courses, but also to gain a knowledge of the different results that can be obtained on the basis of wished variations (for example the choice of different flour) or less (unexpected things that can happen every day like abrupt changes of temperature due to weather conditions); situations that can happen during professional life.

NEAPOLITAN PIZZA —

Neaples is the city where everything began. Scuola italiana Pizzaioli could not be lacking of a specific course about the very traditional way for pizza preparation. The course of Neapolitan Pizza guides the student through the learning path for obtaining the traditional pizza with the lovely “cornicione” (the crust) typical of Naples.

You can find us also in the most known food sector exhibitions both in Italy and abroad, because we strongly believe that meeting other cultures - especially when talking about good food - gives us the chance improve. Passion, professional work, experience, these are all key elements which pave the road to success.

Actually, several features distinguish the classical round pizza from the neapolitan recipe, from the use of dedicated flours to the choice of D.O.P. (Denominazione di Origine Controllata, that is to say protected designation origin) topping ingredients. Moreover, proper working and gestural methods (as “the slapping”) and strict baking rules make

the neapolitan pizza a specific and precise science. The original Neapolitan Pizza is an S.T.G. product (Specialità Tradizionale Garantita). It means that pizza has been prepared in full compliance with the procedural guidelines (registered by European Union in 2009) for getting the qualification of “traditional guaranteed speciality”.


OUR COURSES

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BASIC COURSE —

ADVANCED COURSES

Classic Pizza The basic course is reserved for those who wish to learn the job of pizza maker, professionals and owners of restaurants, who want to learn and deepen the theoretical concepts and practical experience required to operate with success in the business of pizza. The course alternates hours devoted to theory, necessary for deeply understanding why you get certain results rather than others, with hours devoted to manual and gestural practice. The path will lead the student toward several steps in order to fully prepare them to the job. Among others, we focus the course on the choice of different types of grains, flour (and how to choose among

PIZZA IN PALA —

The “Pizza in Pala” (pala is the long wood board needed for baking), also known as the “Pizza alla Romana”, is a typical product of roman bakeries, thin and crunchy. The mix is a very hydrated dough; apparently simple, but with lots of secrets to take in consideration that can dramatically influence the quality, aesthetics and taste personality of the final product.

them the best ingredients to catch your goals), the yeast, leavening techniques, ingredients, the topping and much more. Obviously, we teach how to make, portionate and save the dough; how to spread dough balls, fill them and cook a real pizza! We dedicate several sessions teaching how to use professional tools as ovens, mixers, shock freezers. The intensive course takes place over five days, from Monday to Friday, for 40 hours in total. This includes 10 hours of theory and 30 hours of practice.

PIZZA IN TEGLIA —

The”Pizza in Teglia” (pan pizza) is thick and soft. This pizza has a secret which is what allows to get a good growth in heigh maintaining, however, lightness. The perfect combination of these perspectives makes the difference between a dramatic success and an epic fail.

GLUTEN FREE —

In this course we teach how to organize the work plan and what procedures adopt to serve the celiac customer and safely obtain a dough with excellent performance and fragrant as the traditional pizza. We study different gluten free mixes and technical solutions for getting a uniform and easyto-work dough mix.

Advanced Courses are reserved to expert pizza makers, restaurateurs and food industry professionals who want to expand their knowledge in food, nutrition and management, gaining new skills and learning best technical practices. Advanced courses are designed to study every perspective of “pizza” as business concept. That is to say that Advanced Course program deals with both technical in-depht analysis (haute cuisine for topping preparation, nutritiononal science, food technology, bread-macking techniques) and management seminars (Food Cost Analysis, Profit and Loss Analysis, Food Social Media Marketing). For this reason, Advanced Courses are held by external teachers, top specialists in their own scientific or technical field.

SOURDOUGH —

Starting from what we call “la madre” we will explain the techniques of refreshing, conservation and how to use the sourdough in your pizza mix in the best way.

VISIT

ACROBATICS —

The course aims to improve dexterity in handling, the speeding up of the work in a pizzeria using acrobatic techniques. The acrobatic show always fascinates customers and it is part of the choreography.

www.scuolaitalianapizzaioli.it


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Headquarters abroad

pizza e pasta italiana international

2018

France PARIS

Canada

info (0033) 61.60.43.892 (0039) 0421.83.148

TORONTO

Poland

Russia

POZNAN

MOSCOW

CHAMONIX

info (0039) 0421.83.148

info (007) (495) 783.90.58

info (0048) 885.101.141

info (0033) 68.39.03.069 (0039) 0421.83.148

www.fornoitalia.pl www.scuolaitaliapizzaioli.pl

orocatering@gmail.com

(007) (967) 170.12.30 www.pmqrus.ru

China Usa

BEIJING JINAN SHANGHAI

CHICAGO info (001) 630.395.9958

info (0086) 185.1860.5274

www.theculinaryacademy. com

Brazil

Usa SAN FRANCISCO info (001) 510.786.7885 www.internationalschool ofpizza.com

Australia

Germany

CURITIBA

www.le5stagioniacademy.br www.scuolaitaliana pizzaioli.com.br

MELBOURNE PERTH MARGARETH RIVER

Belgium

FRANKFURT

info (0055) 41.99.91.89.778

CHARLEROI

info (0039) 0421.83.148

info (0039) 0421.83.148

info (00324) 95.27.31.73

www.toscanashop24.de

Headquarters in Italy VENICE (CAORLE) COMO MANTOVA

Lombardia

- C/O SANFELICI

Piemonte

Veneto

ALESSANDRIA CUNEO

Umbria

graziano bertuzzo

CAORLE PADOVA - C/O SIRMAN VERONA - C/O ZANOLLI BELLUNO VICENZA TREVISO- C/O CUPPONE PERUGIA

Emilia Romagna

Main Headquarter info

0039 (0) 421-83.148

Liguria

Lazio

Toscana

FIRENZE - C/O VALORIANI PISTOIA - C/O PALA PIZZA GIMETAL

GENOVA LA SPEZIA

ROMA ROMA - NETTUNO NORMA - LATINA

Abruzzo Campania

SALERNO

RIMINI PARMA RAVENNA

Puglia Basilicata Sicilia Calabria

TERAMO Lâ&#x20AC;&#x2122;AQUILA

BARI - C/O ISTITUTO ECCELSA


FORMA PERFETTA. Perfect shape. A new and unique generation of machines not only in design but in the technical concept as well Cutting and rounding of raw dough getting an output of balls equal in terms of shape and weight. All that in a few seconds! Hourly production output up to 3800 pieces on the automatic model.

SCHIO (VICENZA) ITALY | T. +39 0445 575262 | INFO@VITELLASRL.COM VITELLASRL.COM


Italian Food Specialties

PASSION FOR INGREDIENTS

MENÙ Italian Food Specialties Via Statale 12 n°102 • 41036 Medolla (Mo) ITALY Tel. +39 0535 49711 • Fax +39 0535 46899 • www.menu.it • menu@menu.it Menù srl

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Pizza e Pasta Italiana - English Issue  

February 2018

Pizza e Pasta Italiana - English Issue  

February 2018