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APRIL 2015
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Editorial
Take note:
I
taly is waiting for the biggest exhibition that opens in its country in May: Expo Milano 2015. For Italy and Italian people, Expo Milano is the appointment where Italy meets the world, around several stands and events dedicated to the planet, the nutrition, the food, the catering. In spite of the problems and difficulties, Milan is ready to meet millions of visitors interested to know the international topics of the expo and test the great number of typical dishes and local products of all Countries. Of course, the pizza will be present. We suggest you to discover our nation during Expo 2015; we are sure you’ll fall in love with Italy and its gastronomic culture. About Expo Milano 2015 Expo Milano 2015 is the Universal Exhibition that Milan, Italy, will host from May 1 to October 31,
starts! 2015. Over this six-month period, Milan will become a global showcase where more than 140 participating countries will show the best of their technology that offers a concrete answer to a vital need: being able to guarantee healthy, safe and sufficient food for everyone, while respecting the Planet and its equilibrium. In addition to the exhibitor nations, the Expo also involves international organizations, and expects to welcome over 20 million visitors to its 1.1 million square meters of exhibition area. A platform for the exchange of ideas and shared solutions on the theme of food, stimulating each country’s creativity and promoting innovation for a sustainable future, Expo 2015 will give everyone the opportunity to find out about, and taste, the world’s best dishes, while discovering the best of the agri-food and gastronomic traditions of each of the exhibitor countries. 3
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savethe date The Saloon dedicated to food, organized by Fiera Milano (Milano, Italy) and scheduled from May 3rd till 6th 2015, occupies the total surface of 180 thousand square meters divided into 10 tents. The exhibition will host around 2.500 exposing firms. Among the best known names of the sectors, there will be also many belonging to the pizza world and to the Ho.re.ca. sector. The exhibition will expect over 11 thousand visitoris and buyers. The operators will be engaged not only in meeting for business, but also for their own formation and adjourning. TUTTOFOOD will organize special events such as workshops, seminars and conferences, among which we remember the appointments with TUTTOFOOD Academy. www.tuttofood.it
Another relevant event is World Pizza Championship (May 25th-27th, 2015). Also this year it will be held in Parma (Italy) at the Palacassa of the Polo Fieristico. Among the greatest events of the pizza world, during this
event pizzaiolos and chefs coming from the whole world are gathered with a presence of 30 nations and over 600 competitors. This 24th edition of the championship will also coincide with the third edition of the Olim Pizza. There will be 12 events in which the competitors could participate: Classical pizza, Pizza in the baking-pan, Gluten free pizza, Neapolitan STG, pizza in the Shovel, Pizza “double step�, Presentation, individual free Style, free Style in teams, fastest Pizzaiolo, the widest Pizza, Heinz Beck Trophy devoted to the first courses in pizzeria. www.manifestazioni.pizzanewgroup.it
The SIAL China (Shanghai) is the greatest fair devoted to the food & beverage in China. The preceding editions have attracted over 1500 exhibitors and 33.000 visitors from 76 different countries and regions. SIAL Cina is the ideal meeting point for the food industry and of the hospitality. All the producers and manufacturers of food products, wine and alcoholic drinks, food equipments from China and from the foreign countries meet one another to present their last products and to introduce the last tendencies and innovations. The exhibition will be held from May 2nd till 8th 2015 at the fair center New International Expo Center of Shanghai www.sialchina.com 5
Italians, I warn:
Germany is not America! But here I’m today a top pizzaiolo
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he pizzaiolo that we interview in this number is Mirko Magnano, 29 years old, coming from Sicily (Syracuse), living for several years in Germany. He has a very particular history because Mirko has embraced the pizza world in spite of his studies, which apparently are very far away from this world. He studied at the artistic high school and he graduated in scenography. Recently he has won the Pizza Championship in Hanover, a trophy organized by Pizza Shule of Umberto Napolitano. Mirko, how did you begin the job of pizzaiolo? «I was 16 years old. I worked as pony express for a pizzeria. A Saturday night, after the work, the main pizzaiolo was preparing us the dinner, so I asked him
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to let me stretch and garnish some pizzas. I think that everything began that evening from». For which reason did you continue in the pizza sector? «I don’t remember exactly which is the main reason. At that time I only needed to have some more money in my pocket to feel me an “adult man”; I didn’t have a precise idea of the passion that I feel today for this job, I couldn’t still think that the job of pizzaiolo would have been my job and that I would have lived from it. With the passing of time I felt a stronger attraction for this job, without having made sense of. I believe that sometimes we make decisions that only later reveal their importance and meaning».
Since when have you been living in Germany? Which are the difficulties did you face with? «I have been living in Berlin for two years. In my life run, I have met a lot of people, some of them were professionals and some were the so-called ”country mouse in the city” (in Italian “braccia rubate all’agricoltura”. I had great difficulties in learning the way of approaching some of them, to work together with them and return home safe and sound. Berlin is perhaps the first European city with the highest number of immigrates. People escape from Italy (or from other countries) and, arriving here, they think to have landed in America, but unfortunately it’s not this way. Here it is very hard to find your own road and to start a new life. To find a house and a job is titanic in some moments; many employers are conscious of this difficult condition of the young people and they often take advantage ot this situation and tend to exploit young people. Now I like to think that, despite I met
some of this “exploiters” , this fact has made me what today I am». Tell us something about your job and life in Berlin. «Pizza is appreciated everywhere, from everybody, always, of whatever typology it is. I consider me a lucky man for having always worked at the service of Italians (except for a 12 hours experience for a Pakistani), the fortune is in the fact that, without any doubt the offered product is (quite) always 100% Made in Italy (that is realized with care by importing the raw materials, for example tomato or mozzarella) or it is done “Italian way”, that is following the methodologies near to the original Italian pizza. If I really had to find out a common point in the palate of the Germans, I would say to have ascertained that a wide majority prefers a thin, crisp, extra-large pizza and which can be eaten only with fork and knife. A not negligible detail for those pizzaiolos (like me) that love a pizza with a thick board». Therefore no thick board in your pizzeria? «Sometimes I prepare it, I preserve for me some little satisfaction: some days ago a client ordered a pizza to eat at the counter. The mix was excellent and I prepare it by stretching the pizza with a very thick edge, so thick and swollen that, when out from the oven, it seemed it could burst! I kept on working and when, a few minutes later, I took a look at the dish of that client, I had a glad surprise: the client had begun to eat his pizza devouring my thick edge and leaving for a “second round” the central part. I smiled with satisfaction and while chewing with taste he winked». 7
May 3rd till 6th 2015 in concomitance with the opening of the Expo Milano Tent 1 - Stand C19-C15-A20-A16 - Fieramilano Activities in the stand: Preparation and tasting of Roman Pizza Neapolitan pizza - Gluten free - 5 cereals - Biologic pizza with spelt. Calendar of the events: • on the 3rd May Angelo Iezzi • on the 4th May Antonio Starita • on the 5th May Emanuele De Vittoris (Biologic Pizza with spelt)
contemporarily with Expo Milano - October 23th-27th 2015 at Fieramilano Activities in the stand: Preparation and tasting of PIQuDi Pizza (Italian Pizza of high Quality and Digestibility) result of the research and development project called PIQuDi begun in the nineties, which also gave birth to the idea of creating special flours and mixtures by IAQUONE and the techniques of preparation cared by the association API directed by Angelo Iezzi. Calendar of events: shares Special participation of Maurizio Leone
Under the banner of energy and innovation! With almost 15,000 visitors including 10% from abroad and more than 200 innovations, the trade shows Sandwich & Snack Show, Parizza and Vending Paris (18 & 19 March 2015, Paris, Porte de Versailles) exhibited the same inimitable vibrancy: a unique and pertinent business platform serving and federating the fast food, Italian catering and automatic vending sectors.
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he trade show Parizza provided confirmation of the good health of the Italian catering market, headed by pizzas. With turnover of 5.35 billion euros (up 1.36%) and 809 million pizzas consumed in 2014 (+1.20%), French consumers have never eaten so many pizzas! In the same vein as other snack segments, pizzas have also been won over by the premium trend, with recipes featuring truffle or duck breast and with source-certified ingredients. Among the new specialities in Italian snacking, the piadina will be “the essential Italian snack�, with the dedicated concept Lo Zio winning the Parizza Aca-
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demy for its hand crafted bread dough wraps filled with cold cuts, cheese and vegetables. A 100% pizza highlight was the French Pizza Championship which saw more than 100 contestants do battle live in front of a judging panel comprising Lionel Lombardi, Yann Le Droguen, Yann Dayer (2014 French Pizza Champion), Gregory Edel, Alexandre Monterosso, Mehdi Douimry, Tahar Belkadi, Omer Sertovic, and chefs Christophe Gaudin and Angela D’Esposito. The big winner was pizza chef Nicolas Ribera who had qualified from the Grenoble heats, whose XXX recipe convinced the judges. The run-
ners-up were Cyril Trinel (qualified in Lille) and Ludovic Bicchiera (qualified in Montpellier). “Parizza is the annual event for pizza chefs. With demonstrations and new products, it is the most comprehensive trade event for the pizza market. I have exhibited at every show since it was founded and I love passing on my passion for pizzas� explains Thierry Graffagnino, double world pizza champion and chairman of the French pizza chef federation.
Next events: - 14 & 15 March 2016 - Paris, Porte de Versailles Hall 7.2, - 17th edition of Sandwich & Snack Show - 6th edition of Parizza
- And in 2017 for Vending Paris
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16 new instructors are born Among the instructors also Akaogi Kazuya, 5 times World Champion of freestyle.
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he great and well known group Grandi Molini Italiani (GMI), had realized a course of specialization (from March the 2nd till the 5th, 2015) for pizzamaker instructor organized by Pizza News and by Pizza News School, in its site in Venice: four intense full days, thought and realized with the aim of creating a team of professionals of pizza that will teach and form future pizzaiolos on the whole national and international territory. The course was opened with the presentation and regards of Nicola Benvenuti, manager of Traditional Distribution GMI and the reception of the teachers of the school. Then, the intervention of Luigi Ricchezza, head of the instructors of Pizza News School. The course was organized by alternating theoreti-
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cal parts and practical exercises that allowed the participants to improve their own competences, ability and knowledge on the art of pizza. Two parts of the lessons were dedicated to the Art of Pizza and to the Pizza Dessert. The sixteen future pizza-maker instructors, coming not only from Italy, but also from Japan, Norway, England, Saint Domingo and Germany, had the possibility to visit the productive departments of the firm GMI, the greatest in Europe, and to see the secret of the new line of flours for pizza by GMI, projected by Mr. Ricchezza and the research and development team of GMI. All the participants had to pass a final test and an oral examination. Each of them has received a Certificate of Specialization and Master Instructor. Among the new instructors also the Japanese Akaogi Kazuya, five times world champion in the category pizza freestyle.
The recipe
by Corrado Scaglione - Enosteria Il Lipen - www.lipen.it
Ingredients:
Procedure
• Buffalo mozzarella • Little tomatoes “Piennolo” • Basil • Flakes of Grana Padano cheese • Lard of Arnad • Fried Tropea onions • Fresh dill
Prepare a white base with buffalo mozzarella and tomatoes “Piennolo”, basil and flakes of Grana Padano. In exit add lard of Arnad, fried Tropea onions, fresh dill and basil.
Pizza
Pizza Le Sensazioni
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The recipe
We introduce you the Scrocchiarella, an Italian specialty prepared by Fabrizio Iacovella, collaborator of the firm Italmill Spa.
Pizza
Scrocchiarella Capricciosa Ingredients:
Procedure
• Scrocchiarella by Italmill (1 kg of specific flour for Scrocchiarella -10 g of dry leaven 600 g water) • 1 kg of mix for Scrocchiarella by Italmill • 5 g dry leaven • 1000 g water • 60 g salt • 40 g extra virgin olive oil
Preparation of the pre-mix: Mix all the ingredients of the pre-mix in the spiral kneader for 5 minutes at speed 1. At the end of the mixing procedure put the mix in a tub and let it rest for 24 hours. Put it in the refrigerator at a temperature of 4°C. After the resting time of 24 hours, pour the pre-mix in the kneader, add 1 kg of flour for Scrocchiarella by Italmill, 5 g of dry yeast and turn the kneader on for 5 minutes at speed 1, by pouring around 800 g of water. Continue the mixing for further 10 minutes at speed 2 by adding 60 g of salt. Let the salt to be absorbed and then pour 40 g of extra virgin olive oil, letting it to be absorbed; add the last 200 g of water. At the end let the mix to rest for 45 minutes. Then put it on the work bench and make some pieces each of around 1 kilo for 1 meter of shovel; attend 4 hours at room temperature and then proceed with the stretching and cooking at 300° C in oven. Preparation of the garnishment: On the crisp base of the Scrocchiarella, stuff with stracciatella, sautéed artichoke, a slice of boiled egg, tomato comfit (prepared at low cooking with thyme, oregano, salt, pepper oil and candied with sugar), grilled Champignon mushroom spiced with lime and a stick of crisp raw ham.
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