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n.78 FEBRUARY 2018
Editorial
We love to share the
Italian style worldwide
W
hat are the most interesting area in this moment according the food trade? For catering industry we believe Middle East is the most appetitive market this year, while Italian and Japanese tradional food are inspiring all the world of catering. Above all the last affirmation is correct for Sylvie Gaudy, Director of Sandwich & Snack Show, Parizza and Japan Food Show (4th-5th April at Paris). Infact, the trade show Parizza provided
confirmation of the good health of the Italian catering market, headed by pizzas. With turnover of about 5 billion euros and about 809 million pizzas consumed French consumers have never eaten so many pizzas! We are sure that Italian food is increble also in other markets; the Italian brands partner of Pizza&core confirm it. This is the reason for which we invite to read our magazine: we love to share the Italian style worldwide.
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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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event
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The Italian style beer chain in the international spotlight thanks to innovation, craftsmanship and quality
Italian-style agri-food, after having reached the top worldwide with food, takes further root at international level thanks to the expansion of the beer chain. And Italian Exhibition Group, with the two trade parallel fairs Beer Attraction and BB Tech Expo reconfirms its key role on the foodservice market, dominating the solid beer & food market. In fact, the great Rimini event ended after 22,743 visits (10% more than 2017), 100 international hosted buyers from 18 countries, European, as well as United States, Israel and Australia, who joined the world formed by
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PHOTO: Carlo Giambertone winner of Burger Battle
exhibitors, competition contestants and judges, conference guests and participants in the event areas. Beer of the Year competition The 13th Beer of the Year competition, organized by UNIONBIRRAI in collaboration with IEG, featured 279 participating breweries, with 1,650 beers competing (20% more than the 2017 edition), the jury, de up of 84 expert tasters from all over the world, in particular from Holland, Spain, USA, France, Canada and Belgium, declared the Cr/ Ak Brewery from Campodarsego (in the province of Padua) as the winner.
ni and 500 competing chefs. Among the new features, the Grand Prix of Mediterranean Cuisine, a contest with an international slant between teams from three foreign countries (Cyprus, Spain and Slovenia), the last of which won first prize, followed by Cyprus and Spain.
Food Attraction For the second consecutive year, the Food Attraction section hosted the Championships of Italian Cuisine, organized by the Italian Federation of Chefs, which drew 1,500 professionals to Rimi7
thejob tools
The new
flexible and versatile scraper
O
ne of the 2018 innovations at Gi.Metal is represented by the new flexible blue polymer spatula, highly resistant to heat (up to 200°), shockproof and anti-scratch. The versatility of this tool allows you to use it both to take the dough balls from the appropriate containers and to remove excess flour from the work surface. The flexibility of the material allows you to fit perfectly under the pizza dough balls, to separate them and pick them up, without damaging the dough boxes. The highly ergonomic handle allows a comfortable and secure grip. Essential tool for pizzerias in Italy and the world! www.gimetal.it
Code Art.: AC-STF10 da 10 cm Code Art.: AC-STF12 da 12 cm
ADVANTAGES
• flexible • heat resistant (up to 200 ° C) • shockproof • scratchproof
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Mauro Autolitano
Mauro Autolitano, from Acerra, is the owner of the Pizzeria Friggitoria Totò and i Sapori and is also a trainer at the Accademia Pizzaioli. He won in 2017 the mention “Pizza Man”, given by FIC - Italian Federation of Chefs during the #PIZZAUNESCOCONTEST organized by MYSOCIALRECIPE.COM. The mention was given for a pizza recipe that stood out for the novelty of its ingredients. The Pizza Tiziano 2 (number two indicates the second recipe dedicated to his friend Tiziano Terraciano, gourmet and inspirer of the ingredients) presents a topping that, according to Mauro, is excellent in every season of the year.
Pizza Tiziano 2 Ingredients • 1 fillet of codfish of c.ca 150 g • 1 medium-sized aubergine cut in half • 8 cherry tomatoes from the Piennolo del Vesuvio DOP • 10 black olives from Gaeta • 10 of Pantelleria capers • 80 g fior di latte from Agerola • Sicilian oregano q.s. • 1 clove of garlic • Salt q.s. • basil • a drizzle of olive oil DOP from Cilento
Preparation Roast the cod fillet on a previously heated plate. Cut the eggplant lengthwise in half, salt the clear surface and slightly cut the pulp both longitudinally and transversely in order to form many small dices leaving them connected to the peel. Place in an oiled pan. Arrange the pitted olives, the tomatoes cut in half and the capers in the interspaces that have formed. Season with salt, oregano, garlic and oil. Bake at 180° for about 30 minutes. Roll out the dough disk and lay the fior di latte leaving diametrically 1 or 2 cm of crust. Add the aubergines, alternating them with the cod fillets. Put the pizza in the oven and cook it for about 90 seconds. When cooked, put a pinch of fresh basil and season with the olive oil DOP of Cilento.
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«Born in 1984, Neapolitan blood, visceral passion for pizza. Here is, put briefly, who I am». At the age of 9 Davide Civitiello started to have a hands in pizza making, approaching the art of pizza at the “L’Antica Pizzeria Da Gennaro“ owned by Vincenzo Costa, in the heart of the historical Naples. From there, he has made his way in the world, winning the twelfth Caputo Pizza STG Trophy in 2013. After this achievement, he has taken up a new professional career, travelling around the world for events, fairs and pizzerias and collaborating with the Rossopomodoro franchise. Davide is also present on MYSOCIALRECIPE.COM from which we take this colorful and tasty recipe.
Pomodorosa Ingredients • 250 g tomatoes of Piennolo del Vesuvio • 5 g Oregano • 2 g Fresh Garlic • 250 g Yellow Datterino Tomato • 300 g tomatoes of Corbara • 300 g Pomodoro Antico of Naples • 100 g Fior di Latte • 60 g Pecorino Bagnolese • 10 g Ground black pepper • Extra Virgin Oil q.s. • 10 g Fresh Basil
Pizza
Davide Civitiello
Preparation With the appropriate scraper take a dough ball from the table, flour it and spread it with your hands, giving it an oval shape. With the pieces of dough remaining from the cut, divide the surface into four parts and season the first of the four sides with the tomato sauce and the tomatoes of Piennolo, 3 slices of garlic, 1 pinch of oregano and 1 leaf of chopped basil; season the second part placing first the fior di latte and after the sauce of yellow tomatoes and pepper; stuff the third side with the fior di latte, the Corbara tomatoes and some grated pecorino cheese, the fourth side with the Pomodoro Antico of Naples, the fior di latte and the basil. Pour oil all over the pizza. Put the pizza on the oven spatula, bake trying not to change its oval shape. Cook with a homogeneous cooking.
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