Pizza&core International N 95

n.95 November 2019

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Editorial

The success of the format

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he third edition of the event Pizza&core Exhibit was a successful one, as the former twos were. Perhaps is the number three a perfect number, as a matter of facts this third edition was very appreciated by the many visitors who came to Ristoprof halls in Monopoli (Bari), to participate in the event.

The format comes from the winning idea of facilitating the meeting among Italian and foreigner firms and their technicians and experts, all together in a masterclass thought to host cooking show. The location are the halls of Ristoprof, which are adequate wide and cosy, thought for the audience: pizza makers, restaurant owners, catering experts, professionals and young beginners, owners of the old famous pizza restaurants and owners of the new opening ones. Together with them, owners of multi-functions cafés and bistros. The event was open to all people who want to meet technicians and top companies of the pizza sector.

The partners of the event brought on the stage of Pizza Exhibit their demonstrations, followed by the cameras of the direction, in an interactive formula with the audience. During the masterclass the participants could learn new techniques, by making direct questions and receiving exhausting answers,

all this in an “informal” lesson, made also of amusements and characterized by the lightness of a show.

At the Pizza&core Exhibit was also present the beverage sector, a very essential element of the catering sector, with some tasting moments and B2B. During the event was proposed a “taste challenge” called “Pizza al Buio”.

The event started with the demo prepared by the Italian firm Molino Caputo with the show called “La pizza contemporanea” and its evolutions with Nuvola, a 100% natural flour, in addition with “Lievito Secco Attivo” cared by the technician and pizza maker Vincenzo Iannucci.

It followed the demo by Farm Frites which presented “Le patate più gustose per una farcitura innovativa” (the most delicious potatoes for a successful innovative garnishment), cared by the pizzaiolo Raffaele Penga and Mario Gisimundo.

Guest star was Maria Cacialli, with her Pizza Fritta (Fried pizza), typical dish and symbol of the Neapolitan tradition.

The Staff thanks the firms which participated in the event: Molino Caputo, Demetra, La Rosina, Caseificio Euroiovine, Farm Frites, and for the beverage Theresianes, Meares, Norda. Our Partner companies: Gi.Metal - AV Baking - Idro Alimentari.

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by Marianna Iodice

Ab Tech Expo - Rimini Expo Centre, Italy Following the success of the 2017 appointment, the baking art in its artisan and professional forms is back in Rimini with a unique and extraordinary review in terms of variety of technologies combined with products, ingredients and concept premises. Having achieved the goal of bringing together the entire Italian bakery sector in a single large event, made in Italy companies of refe-rence and leading European brands will be the outright protagonists in Rimini where they will be presenting the most innovative and representative solutions for the trade. The appointment, for all bakery and pastry operators from 5 continents, is in Rimini on 18-22 January 2020. Ab Tech Ex-po is a complete and international event able to involve all supply chain processes, from product storage to preparation of recipes, from dough to production (dividing, forming, cutting), right up to leavening, cooking, cooling, cutting and end packaging, naturally including all the services rela-ting to process quality.

The entire supply chain will be showcased in what is a not-to-be-missed event for anyone wanting to do business in the sector and discover all the new production and consumption trends, new premises formats and new marketing concepts. With AB Tech Expo in 2020 technology is in pole position. Over 200,000 operators expected • 129,000 sqm of show area • 1,250 exhibitors https://www.sigep.it/a.b.tech/presentazione Date: 18-22 January 2020. 41st International Trade Show of Artisan Gelato, Pastry, Bakery and the Coffee World will be simultaneously with AB TECH EXPO. Sigep is a 129,000-sqm showcase of the best and latest in the global market for Artisan Gelato, Pastry, Chocolate, Bakery and Coffee; five thematic routes, one for each business sector, interconnecting and integrating in a single, uni-fying vision of excellence. SIGEP represents and rewards world-class excellence. It introduces new formats, enhances global networking and supports businesses and professionals as they grow and expand. https://en.sigep.it/ Date: 22nd-26th February 2020. From Saturday 22th to Tuesday 25th open to foodies; from Sun-day 23th to Wednesday 26th open to professional operators. Golositalia&Aliment in a fair dedica-ted to food&beverage, professional equipment, Ho.Re.Ca and food service. The Location, il Centro Fiera del Garda di Montichiari, Brescia, offers exhibitors an environment rich in services and pro-fessional opportunities, even considering the large presence of businesses in the sector hotels and restaurants in the area between Milano and Verona. https://en.golositalia.it/

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a cura di Marianna Iodice

That’s all!

Las Vegas Pizza Fest: who was there?

We tell you about the event took place in 16th Novembre 2019

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t is founded on the principles of building a community through handcrafted pizza on local, authentic level. The festival is founded by some of Las Vegas’ most prominent chefs who are establishing the city as a destination for pizza lovers through creative applications of America’s favorite food. The event is founded in partnership with the Las Vegas Pizza Alliance and the INDUSTRIAL, and produced

by Production Theory, creator of Motley Brews and other notable signature events in Las Vegas.

Over 20 chefs and restaurants joined, including: here’s the guests:

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TONY GEMIGNANI First pizza chef needs no introduction. Originally from Fremont, California, Chef åmaster at making pizza. Not only is he a 13 time World Pizza Champion and a restauranteur, he is also a world champion pizza tosser. You may have seen him on The Tonight Show with Jay Leno, Food Network, or even Good Morning America.

CHEF JOHN ARENA The Owners and Founders of Metro Pizza, John Arena and Sam Facchini, have brought NY style pizza to multiple locations around town and are a staple in the Las Vegas community. With half a dozen spots around town, chefs like Chris Decker shine bright with unique takes on slices.

CHEF VINCENT ROTOLO Brooklyn-raised chef Vincent Rotolo lives, breathes, and eats pizza. If you love your slice thin and crispy, Chef Vincent specializes in pan-baked Grandma-style as well as a Detroit-Style pizzas. His restaurant Good Pie is a staple in the Downtown Las Vegas community as Las Vegans everywhere.

CHEF GIO MAURO Chef Giovanni Mauro is a local pizza star who’s got a love and a passion for quality ingredients. Stepping inside of Pizzeria Monzú transports you back to old Italy. The open kitchen overwhelms your senses with the sight and aromas of classic Italian cooking.

CHEF ALEX WHITE Alex White is the founder of Yukon Pizza, a pop-up wood fired pizza shop that turns out sourdough Neapolitan style pizzas. Working with a 122 year old sourdough starter that’s been passed down in his family since 1897, Alex has a deep rooted passion for creating fresh, classic pies.

CHEF ALEXANDER QUINN Chef Alexander Quinn is still new to the pizza scene. His dedication to his craft shines brightly as he worked his way from culinary stand-out to Executive Chef of Dom DeMarco’s. Using nothing but the best ingredients he is following his passion by serving up handcrafted Di Fara inspired pizza in Summerlin.

GIO MAURO

ALEX WHITE

ALEXANDER QUINN

CHEF CHRISTOPHER BUILDER Having worked for fine dining establishments throughout Los Angeles, San Francisco and Las Vegas, Christopher has a passion for all things food. They serve up authentic east coast style pizza and incredible cheesesteaks.

CHEF ROY BASS A South Jersey product, Roy began his career more than 20 years ago tossing his first pie. After working for some prestigious chefs over the course of decade in Vegas, he took his skills off the strip to develop a game changing slice of pie and his style of a Philly staple in Las Vegas.

CHRISTOPHER BUILDER

ROY BASS 7

CHEF JAMES TREES Born and raised in Las Vegas, NV, James Trees’ culinary career began as a teenager at the Mirage Hotel & Casino on the Strip prior to attending the Culinary Institute of America, then rising through the ranks under chefs including Michael Mina, Bradley Ogden, Eric Ripert, Heston Blumenthal, Akasha Richmond and Ray Garcia. He opened multiple restaurants across the US as Corporate Sous Chef for the Mina Group, and spent several seasons behind the scenes with Gordon Ramsay on Kitchen Nightmares and Hell’s Kitchen.

CHEF CARMINE D’AMATO Master Pizzaiolo, Carmine D’Amato, has brought the art of Vera Pizza Napoletana to the valley for over 10 years at Settebello Pizzeria. Born and raised in Napoli, his creativity is fueled by old world traditions and flavors that transport you back to the streets of Naples. Carmine and Settebello have been featured on Food Networks Unique Eats and draw pizza lovers from all walks of life together.

CHEF JOHN ALERS Flour & Barley executive chef John Alers serves brick oven pizza and pastas at the Linq Promenade. Back in 2017, his gluten-free pizza dough won “Best Gluten-Free Pizza” at the 2017 USA Caputo Cup. In addition to traditional styles, Alers is well-known for having award winning gluten-free vegan pizza options.

CHEF MICHAEL VAKNEEN Michael Vakneen is the creator of Pop Up Pizza In Downtown Las Vegas located inside the Plaza Hotel & Casino. Vakneen has been credited to raising the bar in the downtown Las Vegas pizza scene since opening his doors in 2012. He is known for an authentic NY slice shop experience where he makes everything in house from scratch.

CHEF JOEY GONZALEZ From a very young age, Joey Gonzalez started making pizza with his brothers Louie Ronnie, and Roger. As he got older, this love affair turned into a passion. After venturing out on his own to create a unique pizza experience, Joey’s biggest emphasis has always been on quality and avoiding cutting corners. That is how Brooklyn’s Best Pizza and Pasta was born! Joey carries on the tradition of true authentic pizza and brings the “Best” to Las Vegas from Brooklyn. https://vegaspizzafest.com/ 8

JAMER TREES

CARMINE D’AMATO

JOHN ALERS

MICHAEL VAKNEEN

JOEY GONZALEZ

fair

the leading world-class B2B expo for Artisan Gelato, Pastry, Chocolate, Bakery and Coffee.

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129,000-sqm showcase of the best and latest in the global market for Artisan Gelato, Pastry, Chocolate, Bakery and Coffee.

Five thematic routes, one for each business sector, interconnecting and integrating in a single, unifying vision of excellence.

SIGEP represents and rewards world-class excellence. It introduces new formats, enhances global networking and supports businesses and professionals as they grow and expand.

Home to the sweetness business Buyers, producers and distributors of materials and equipment for the gelato, pastry, chocolate, bakery and coffee sector see SIGEP as the most exciting and engaging business event of the year. SIGEP reveals future trends and formats, provides extensive updates and presents the latest innovations and tools. This makes it a great way to stay competitively cuttingedge and maximize the potential of your business.

Professionals in Artisan gelato and confectionery are are always in the spotlight at SIGEP, an incredible showcase of Italian and worldwide excellence.

SIGEP provides an unrivaled business opportunity complemented by unique international competitions, seminars on the latest trends, training sessions and creative workshops.

Bakery at Sigep SIGEP brings together world-class ingredients and semi-finished products and presents the latest, most innovative technologies and trends in Italian-style retail formats. The increasingly opulent and comprehensive event hosts prestigious Italian and international brands and presents a uniquely global and varied range of artisan and industrial technology.

The entire supply chain for bakery, confectionery and pizza is on show with ingredients, semi-finished products and a complete range of technologies, from machinery to systems and equipment, besides services and furnishings — a truly exclusive assortment that defines new trends and focuses on innovation.

Exhibition sectors • Machinery and systems • Raw materials and ingredients • Furniture and equipment • Window displays and Confection • Accessories for product presentation • Packaging • Franchisors • Professional training • Services www.sigep.it 9

CHEF

Maria Cacialli

“La Figlia del Presidente” from Naples to South Korea has nowadays become an international brand. The owner of the pizza restaurant is an international star too, a brand: eclectic and cheerful, she has got in herself something of the black and white diva Sophia Loren and contemporarily she is full of colours like the modern Instagram influencers, because she loves photography, she is very attentive to the social media, she is also a TV star and a very dynamic manager. We have the honour to know the “intimate” Maria, the one that is a woman of the past, devoted to the family and to her job. Maria is above all a mother and a wife, then she is a famous pizzaiola, daughter of a famous pizza maker, Ernesto Cacialli. She is a Neapolitan in the blood, as we could easily understand from her smiling face, her traditional values and the ability to re-invent herself continuously, as her father taught her. Ernesto was a “noble” man of the folk, “noble” hearted man. He used to help people in state of need, he diffused his idea of pizza all around the world. Maria inherited this characteristics from him, by representing the pizza world, which is also the most important and fair side of the city of Naples. In our magazine she proposes a classical version of her pizza: the fried pizza, a typical product of Naples, as famous as the Margherita is. A big generous delicious pizza. The traditional recipe contemplates “Provola and ciccioli of pork” in the stuffing. The “ciccioli” are a typical product obtained by the processing of pork fat which is also used for the preparation of “strutto”. In her pizza restaurant Maria Cacialli uses the products by the dairy Euroiovine from Campania.

La Figlia del Presidente - Via Grande Archivio, 24 - 80138 Napoli - Tel. 081.286738 - www.figliadelpresidente.com

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Pizza Fritta For the Stuffing • 300 gr ciccioli of pork • 500 gr ricotta by Euroiovine • 500 gr provola Euroiovine • Black pepper

For the dough: • 600 gr flour • 450 gr water • 5 gr natural brewer yeast • 10 gr salt

Procedimento Prepare the dough and then form some balls of 150 gr each. Let rest in a fresh and dry place, for 7/8 hours. Stretch the balls in shape of disks, put the ingredients in the middle of the circle. Close the pizzas in shape of half-moon. Fry them in hot oil.

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60 pizza-makers at the 5th edition of ‘Pizza por Pasiòn’ Spanish Championship in Granada Bruno Brunetti winner in the classic pizza category On the 7th October everything was ready to give the start at the so excpected 5th edition of the Championship ‘Pizza por Pasión’, which has been organized for the last 5 years by Antonia Ricciardi, president of the ‘Università della Pizza Italiana nel Mondo’, in Granada. Over 60 pizzaiolos participated in the competition coming from different countries and with different levels of preparation, from the experts to the beginners. The proposals and performances of each of them were judged by a jury who valued the pizzas realized at the famous World Championship in Parma.

Here follows the final hit: Classic Pizza 1 - Bruno Brunetti Winner of this edition of Spain, he directly can participate in the 2020 edition of the World Championship in Parma. His proposal was judged as the best one for the dough and for the choice of ingredients.

2 Marín Jurasco. - 3 Gino Rago. - 4 Salvador Antonio Morales Reyes. - 5 Rosario Migliaro.

Presentation category 1 Xavi Bo 2 Miguel Almagro Michán - 3 Marco Bianchi.

Pizza in the shovel category 1 - Andrea Napoli.

2 Jordi Comas Álvaro - 3 Juan Barajas Muñoz.

Pizza in the pan category 1 - Carlos Consuegra 2 Dave Sommer - 3 Luciano Grigolato Acrobatic pizza category 1 - Rubén Villena.

2 Carolina Felker - 3 Miss Green.

Speed category 1 - Dave sommers.

2 Giorgio Mancino - 3 Jordi Comas Álvaro.

Maxi pizza category 1 - Luciano Grigolato e Bachir Zerqual Villena.

2 - Giorgio Mancino.

The jury valued different elements during the tasting of the pizzas: the flavour, the cooking, the professionality in the answering technical questions, the traditional method of the mix and the innovation in the choice of ingredients.

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#EXPRESSYOURSELF SYDNEY, 08:00 PM

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