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n.77 JAN-FEB 2018
Editorial
2018 is the year of Italian food
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his is the project for the promotion of the UNESCO recognitions dealing with Italian food, such as the Mediterranean Diet, the little tree of vine coming from Pantelleria, the landscapes of Langhe Roero and Monferrato, Parma creative town of gastronomy and the white art of the Neapolitan Pizzaiolo, recently obtained. Moreover, it could be the occasion for sustaining the nomination, yet started, for the Prosecco and the last one tied up to the Amatriciana. For these reasons, the Italian Department of agricultural politics and that of Culture and Tourism let known that the Ministers Dario Franceschini and Maurizio Martina have proclaimed the current 2018 the National year devoted to Italian food. In January starts a series of celebrations, initiatives, events promoting the culinary culture and tradition of Italy. But
#annodelciboitaliano contemporarily begins also a consciousness against food wasting. “Thanks to the cooperation between the two Departements (Culture and Agricultural politics), Italy can be promoted abroad in an global wise way, with the aim of exalting the deep relationship among food, art, landscapes, which is undoubtedly the most important distinctive element of Italian identity�. These are the words of Dario Franceschini, Minister of Culture and Tourism, announcing to have opened a very meaningful campaign of communication (involving all media and social means) organized and promoted in the Italian Museums, which focuses above all on the deep link between Italian arts and gastronomy, by underlining its central role in the construction of the Italian cultural patrimony. #annodelciboitaliano 3
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HOTELEX in Shanghai (from 26th to 29th of March) is dedicated to the sector of hospitality and catering, including job tools, raw materials and beverage, bakery products, ice-creams, coffee, tea, wine, alcoholic and drinks and many other products. The fair attracts about 2.352 exhibitors, over 143.500 visitors and 4.800 buyers. It represents a wide platform of BtoB. Moreover, it hosts more than 30 events, among them the 2019 edition World Pizza Championship – China Selection. http://en.hotelex.cn
The International Pizza Expo will be held in March (from 19th to 22nd) at the Las Vegas Convention Centre. It is a worldwide level exhibition, dedicated to the pizza world, from the handcraft pizza to the industrial pizza, passing through the food chains. This year too will be performed the two famous challenges: The International Pizza challenge and the Pizza World Games, giving away a rich money prize to the winner. www.pizzaexpo.com
The count-down has yet started: from 9th to 11th of April 2018 comes the Pizza World Championship back. This is the 27th edition and will be held once again in Parma, in the food valley. The Palacassa of Parma will be transformed in a big arena of pizza, with many participants coming from every corner of the world, ready to compete in over 10 categories. In the 2017 edition the winner in the “Classic” category was 2017 Giorgio Sabbatini from the Pizza restaurant Love it in Milano. http://campionatomondialedellapizza.it
TuttoPizza is the first professional saloon exclusively devoted to the pizza world opened in the city that gave birth to the pizza tradition, that is Naples. For the next 2018 edition everything is ready: this edition of the event will be held at the Mostra d’Oltremare from the 21st to the 23rd of May. They are foreseen more than 8.000 visitors, operating in the sector, and 100 exhibitors. http://tuttopizzaexpo.com
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local
Marrowbone Pizza made in Milan The new concept by Pummà unites the innovative bakery art with the creativeness of top cuisine
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or the occasione it was presented the new Autumn/Winter tasting menu with a brand-new creation from Milan: the first Marrowbone Pizza “La Milanese… taaac”. The idea is authentically Italian and is based on the concept of “glocal”, that means a project focused on the peculiarity of the territory.
4 new restaurants opening The famous Italian chain of pizzerias gourmet was 6
born in Emilia Romagna and today boasts 4 restaurants opened between Italy and Spain. After the openings of Pummà in Bologna, Milano Marittima and Ibiza, on the last 5th October 2017 was celebrated the opening of the Pummà pizzeria in Milan. But the future idea is that of open new restaurants in Italy and abroad, by a selection of the cities chosen in base of their strategic position: that is the facility of obtaining rapidly the raw materials, because the idea is that pizzas must be prepared only with Italian ingredients, which could be
delivered at maximum in a week. The coordinator of this ambitious project in Italy and in Europe is Beniamino Bilali, considered one of the greatest Italian pizza chefs. The strength elements Ancient flours grinded with stones, mix obtained with mother yeast, top quality ingredients, organic products received from local Italian producers and a lot creativeness in garnishments and matching of ingredients. All these are some of the strength points of PummĂ . The menu proposes 25 pizzas, 10 traditional and 15 tasting ones, prepared with seasonal ingredients, so that the menu is always in progress amazing and dynamic. Many slow food presidia and a deep care in the gluten free, a notable attention paid also to the choice of wines and beers. From: Ristorazione Moderna - Tuttopress
PummĂ - Via Caminadella, zona S. Ambrogio - Milano - Tel. 02.91326055
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event
mega show to consolidate UAE’s lead role in global food agenda
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ith its 23rd edition, Gulfood has established a position as the world’s largest annual food and hospitality show. The trade-only show is professionally managed and hosted by the Dubai World Trade Centre (DWTC). The 2018 edition of Gulfood (18-22 February), the world’s largest annual food and beverage trade event and the first major international food industry trade show of the year, further strengthen the UAE’s lead role in setting the global food agenda, according to the exhibition organisers, Dubai World Trade Centre (DWTC).
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Gulfood 2018 also sees the return of perennial features including Halal World Food, the world’s largest annual Halal food sourcing trade show; the annual Emirates Culinary Guild International Salon Culinaire; the world’s largest single-entry chef competition; and the Gulfood Innovation Awards, which recognise best-in-class excellence and innovation across the region’s food and drink industry. www.gulfood.com
With more than 5.000-plus exhibitors at the 23rd edition of the event, Gulfood 2018 features more than 120 national pavilions including first-time participants from as far afield as Estonia, Serbia and Slovakia. The show also sees hundreds of international heads of state, ministers, government officials and scores of national trade associations eager to ink lucrative bi-lateral trade agreements among tens of thousands of anticipated visitors. 9
thejob tools An amazing Sigep for Gi.Metal
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i.Metal was a protagonist at Sigep 2018 edition: the presence of this Italian firm was meaningful not only in its stand but also in the stands of other Italian producers of flours and ovens, who availed themselves of the collaboration of Gi.Metal firm and its precious job tools, during some workshops, labs and pizza tastings. The pizza maker Mr. Diego Vitagliano used the Neapolitan shovel, Mr. Salvatore Lionello the green shovel for the Gluten free products. All the tools by Gi.Metal were also used by Gino Sorbillo, Giuseppe Pignalosa, Simone Fortunato. Among the tools by Gi.Metal presented at the exhibition in Rimini, we recommend you the new plank for the pizza in shovel. It was conceived after the many requests by many pizza makers specialised in the pizza in shovel or in the Roman pizza. It has got a lateral handle with a mil-
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ling in the frontal part, in order to allow an easy upload and download of pizzas into the oven. Compared to the wooden shovels, this one is made of aluminium in order to make the product very light, solid, durable, hygienic and easy to be cleaned up. The stretching and garnishing of the mix could be easily done on the shovel, for this reason it is required to be a very strong tool, which allows the slipping of the pizza on the stone of the oven, and at the same time which is light and manageable. In the version with holes the plank presents some holes on the whole surface to give a low friction and to dump the flour in excess, by avoiding that it remains on the bottom of pizza and burns.
www.gimetal.it
event
in Naples for the second edition In May, here you the specialised fair devoted to the raw materials, ingredients and tools to prepare a perfect pizza according to the rules of the white art
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uttopizza is the first professional saloon dedicated exclusively to the pizza world. It is an event organized in the city that gave birth to pizza, Naples. For the 2018 edition everything is ready: this next edition will be held at the Mostra d’Oltremare from the 21st to 23rd of May. Tuttopizza is a great fair where the suppliers of raw materials, semi-finished products, equipment, tools, plants, accessories and services for the pizza sector will present their own products to the professional pizza makers, restaurant mana-
gers, operators of this sectors who are interested in this market segment. It is a meaningful occasion not to miss for all pizzaiolos or operators who want to look around, to know, to update themselves, to inform, to buy or to meet and contact firms in order to transform their white art in a business. Over 8.000 visitors are expected, only operators of the sectors, and there will be also over 100 exhibitors. During the event, there also will be organized seminars and meetings.
Tuttopizza‌ some numbers Over 7.000 square meters of exposing area 100 firms 8000 expected visitors 3 days full of events: from 10:00 am to 7:00 pm free entrance exclusively for all the operators of the sector; 4 thematic areas: Pizza Museum, stands of the exhibitors, two areas for the events, one for the traditional pizza, the other one for gluten free pizza, but also for fairs and demos. http://tuttopizzaexpo.com 1 2
event
in the U.S.A. presents Be Italian for the diffusion of the italian pizza tradition made with natural yeast The American operators will taste the product and watch the procedure to prepare the original Italian pizza of quality in a quick and easy way by using the Farine del Gusto Qualità Superiore and Scrocchiarella
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l “know how” of the great Italian tradition lands abroad thanks to Italmill. The firm is already on the USA market and on other foreign markets, it brings abroad high-quality products but above all the “know how” of the white art, a unique Italian tradition which foresees the use of the natural yeast in the preparation of pizza. The main aim of Italmill is that of showing that it is possible to prepare a handcraft pizza of top quality in short times and great results, simply by using high quality mix of flours and thanks to the qualified formation of the technicians that the firm Italmill makes available of pizza restaurants. At Be Italian Italmill presents the flours called Farine del Gusto Qualità Superiore, which contain dried mother natural yeast, such as for the specialty called Scrocchiarella, a mix ideal for preparing the typical crispy pizza, the most preferred by the
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American consumers. Together with these, there is also the mix called Focaccia italiana (in its type genovese , rustica, ai semi vari) all containing Presal, an element which is source of iodine. Italmill focuses since ever on the research of mother yeast, both for the traditional products and the innovative ones. It deals with maintaining a deep bond with the Italian tradition, but also choosing a useful and healthy ingredient, necessary for the production of bakery, which are more digestible and in line with the modern trend of consumes. The mother yeast by Italmill derives from a centenarian yeast strain. By following the traditional method of refresh it with only flour and water, the result is a mix with an optimal concentration of yeasts and lactobacilli, which is dried up and minced in order to realize three different kinds of products for its application in confectionery, pizzeria and bakery. The firm Italmill participates in this event to meet personally the American operators of this sector and to present them (with tastings) the products, so that they can perceive the difference in quality. We will be glad to meet you from 4th to 6th in New York at the. New York at the Be Italian Show 4 al 6 - Italian Pavillion stand nr. 2521 – 2523. www.italmill.com
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Turmeric and Spelt
Typical in the Middle-eastern, Indian cuisine and in some African areas, the turmeric is also used in Italy since long time. Alma Buona, Roman pizza restaurant in Rome (Via Angelo Emo, 44) has chosen this mix among the ingredient of the seasonal mix of the winter period. Mr. Massimo Sacco, owner and manager of Alma Buona, kindly gives the recipe of the mix for our readers.
Pizza
Alternative Mixes
recipe
Ingredients - 500 gr of spelt flour (rigorously Italian) - 13 gr of salt (whole, not refined if possible) - 5 gr of EVO oil (rigorously Italian) - 250 ml of mineral water - 1,5 gr of brewer’s yeast - 3 gr of turmeric
Procedure Before beginning the mix, it’s important to process the turmeric, in order to activate the curcumin (which is the main element of turmeric) so that it becomes useful for our body. The procedure is simple: put oil in a glass, add the turmeric and some pepper grains. Put the flour in a pan or in the mixing machine, add half of mineral water and half of the yeast; let the machine on for some minutes; when the mix will appear elastic, then add the remaining water, the mixture of oil, turmeric and pepper, at the end add the yeast. Turn the mixer on. The mix is ready when it sticks on the hands and appears elastic. Let it rest for some hours (about two) at environmental temperature. Then form some little balls in the shape you prefer, cover them with transparent film (don’t use wet rag) and put it in the fridge. After 24 hours of raising time, let it rest at environmental temperature for one hour. 1 7