n.80 APRIL 2018
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Editorial
What is important about the pizza? Focus on the market in Europe
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he UK pizza, pasta and Italian food market is worth over US$ 14 billion (Europe totals US$ 51 billion + in pizza consumption alone) of which about one fifth is retail and the balance foodservice, predominantly pizza restaurants, Italian restaurants and pizza home delivery operations. In these last years uk market of pizza have grown exponentially in two direction: sales and food culture. In Uk people love taste new ingredients on the pizza; a lot of these topping belong to traditional Italian food: for example the ‘nduja conquest the lovers of “strong” tastes, while Crudo of Parma, mozzarella cheese of “bufala” (Buffalo) are the great topping in the best “pizzerie”. Even if all love Italian pizza, indiscriminately worlwide, in each country there’s always a touch of personalization linked to local tastes. If English pizza lovers prefer onions, Germans prefer the spicy taste and salami. Personal preferences are subjective: some people far from Italy love eating the ragout of tomatoes and meat on the pizza. But for every worker in the pizza world the important topic is not what people love, but that every slice of pizza is good, made according the better rules 3
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Tuttopizza is the first professional saloon exclusively devoted to the pizza world, which is held in the city that gave birth to the pizza, Naples. Everything is ready for the 2018: the event will be hold at the Mostra d’Oltremare from 21th to 23th of May. Tuttopizza is a fair where the companies of raw materials, semi-worked products, tools, plants, accessories and services for catering and pizza restaurants will exhibit their products for the professional visitors such as pizza makers, managers, restaurant owners and operators of this segment of market. This is a very meaningful event for all operators who want to know, to increase, to update, to get info and take contacts. An opportunity to transform their activity in a wide business. The fair will host over 8000 visitors, only among the operators of the pizza sector. It will also hold over 100 exhibitors. The programme of the fair foresees seminars and meetings. http://tuttopizzaexpo.com
Tuttofood (May 6th – 9th) is the international B2B show dedicated to food & beverage and organized by Fiera Milano from 6th to 9th may 2019. In just 6 editions, it has become the perfect showcase for presenting one’s products to the national and international markets. Great its advantages: an event exclusively reserved for B2B; it is the only industry show on the Italian trade show scene with a truly international feel; it is an event that meets the needs of companies that look mainly to the Italian market as well as companies that are focusing on exporting; it is an effective showcase for testing out innovative ideas and experiences; it offers a modern, expert professional overview, which allows for market trends to be analyzed; it is the fastest growing trade show in Europe. Moreover , TUTTOFOOD offered, during the event, the opportunity to attend several conferences, held by specialists accompanied by illustrious people, which lectured during the four days. An important and extensive schedule of meetings, an occasion that couldn’t be missed by those who wanted to improve their knowledge while debating with the experts on the various subject-matters. http://www.tuttofood.it/en
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news
USA appreciate the Roman pizza: it is thin and crispy
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he Roman pizza has got a very strong dough, a slow leavening time and it is cooked in electric oven in pans. Its characteristic is that of being very thin, its edges too, it is very light and crispy in the bottom, on the contrary its surface is very soft. Light, crispy, digestible, easy to be served and eaten, these are the qualities of Roman pizza which are very appreciated by Americans, a product which is nowadays largely diffused in the USA, above all in its simple garnishments such as Buffalo mozzarella, tomato and basil. Roman pizza is successful because of its lightness and because it is “easy” to be served and eaten. Even more Italians appreciate this kind of pizza, that’s why many pizzaiolos and restaurant managers underline the socalled “Bonci effect”, that is the large diffusion of Roman pizza due to the opening in Chicago of a pizza restaurant by the Roman pizza maker Gabriele Bonci. Next opening in New York by Angelo Iezzi, a pioneer in the creation of Roman pizza in the pan. In the USA a Neapolitan pizza maker, Mr. Giuseppe Manco, converted to the Roman cuisine and pizza and opened two restaurants in Manhattan. He pro-
poses the “Pinsa Romana” and the pizza in the pan, with whom he won the 2017 edition of the World Championship in the category Pizza in the pan. Together with these two cities, Miami is another place where Roman cuisine is very appreciated, thanks to the presence of many Italian communities. Here the research of a top-quality catering is due to the possibility of finding Italian products in the USA. Pizza in the pan offers a very easy to serve alternative and moreover it is aesthetically more charming. For these reasons it is the best candidate for this segment of market. In Philadelphia the business is managed by the Roman pizzaiolo Francesco Crovetti, who serves 16 varieties of Roman pizza in slices, exhibited in the classic rectangular pans, prepared following the traditional recipe and by using only Italian ingredients. The most appreciated type is the traditional version with potatoes and rosemary, which is very light and crispy. The cult of “Roman pizza” has conquered many American chefs, who are interested in Roman cuisine but they propose a round pizza with We would like to underline that this kind of pizza will be in short time celebrated as one of the most famous together with the Neapolitan pizza.
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event
Korea Caputo Cup
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the winners
udges from Australia, Korea, Japan and Italy: the big city of Seul (Korea) guested the second ediotion of Korea Caputo Cup championship (April 2018), in which several Japanese pizza makers competed to catch the extraordinary prize offered: the cup and the possibility to participate at the Caputo Trophy in Naples. The international challenge will be in June du-
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ring the large exhibit Napoli Pizza Village, which is the biggest party of pizza where fifty pizzerias meet the lovers of Neapolitan style. The winner of Korea Caput Cup is Woo Sung Won for STG PIZZA category, while Kim Cheol Young is the winner for CLASSICA Category. The winners will fly to Naples and rapresenting their nation at the challenge against the best worldwide pizza makers.
by Bellocchio Francesco
Mix of Flour Polselli Type 1 (water for ,65% of hydration, 40% of flour Polselli Type 1) with a 48 hours resting time
Ingredients
Procedure
• Mascarpone cheese cream Pistachios • Speck cut into matches sticks form • Potatoes cooked in oven with sage • Fiordilatte mozzarella • Little Datterino tomatoes • Rocket • Buffalo mozzarella
Garnish the four “extremity” of the clover leaves with mascarpone cream, pistachios, speck in sticks, potatoes in oven with sage, fiordilatte mozzarella. In the middle put Datterino tomatoes, rocket, buffalo mozzarella.
Pizza
Quadrifoglio Pizza
recipe
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