Italy for Good

www.italyforgood.it

To celebrate the anniversary of 150 years of unity in Italy, the magazine Pizza and Pasta Italiana has the will to publish the first edition of the yearbook with a selection of food and beverage excellent products of our country, focusing on the most symbolic dishes: pizza and pasta.

An image of the companies which traits are characterized by the quality of raw materials, field-tools and machinery, of manufacturing processes, and by the bravery of its entrepreneurs, who every day operate in the world market, giving everybody the chance to taste the excellence of Made in Italy products. Good quality, good items and a good attitude.

Some things in life we cannot change.

Many things we can.

Change for good, Italy for good!

Italy for Good, not only a pun of words.

Massimo Puggina

Ambrogi Forni Annalisa Cantine Santamargherita Consorzio del formaggio di Asiago Coppola Cuppone Ovens Dr- Zanolli Ferrarelle Fiera Milano, Host Fiera di Rimini, Sigep Gam International Gi-Metal Italmill

pag. 33 pag. 56, 57 pag. 69 pag. 79 pag. 58, 59 pag. 34, 35 pag. 52, 53 pag. 73 pag. 104 pag. 106 pag. 36, 37 pag. 94, 95 pag. 17, 19, 21, 22, 23

Kuma Forni Lilly Codroipo Mam – Eredi Malaguti Marana Forni Molini Pivetti Molino Agugiaro Molino Caputo Molino Spigadoro Molino Vigevano Morello Forni Natfood Novaltec OEM

ITALY FOR GOOD

DIRETTORE RESPONSABILE:

edito da PIZZA NEW S.p.A. Autorizzazione Tribunale di Venezia n. 1019 del 02/04/1990 Spedizione in abbonamento postale - 45% D.C.I. PD - Tassa pagata / Taxe-perçue

Giampiero Rorato

REDAZIONE:

Manuela Pelosin, Patrizio Carrer

30021 CAORLE (Venezia) via Sansonessa, 49 Tel. 0421/ 212348 - Fax 0421/81007

DIRETTORE EDITORIALE: Massimo Puggina

RESP. PROGETTO: David Mandolin

PUBBLICITÀ: SEGRETARIA DI REDAZIONE: Caterina Orlandi

pag. 38, 39 pag. 92, 93 pag. 40, 41 pag. 42, 43 pag. 24, 25 pag. 10, 11, 108 pag. 14, 15, 107 pag. 26, 27 pag. 28, 29 pag. 44, 45 pag. 84, 85 pag. 99 pag. 46, 47

Pizza & Pasta Expo Polin Prontofresco Greci Refrattari Valoriani Rossopomodoro San Pellegrino Sanfelici Conserve Sigma Techfood Tecnocrio Valcolatte Vinicola Serena Zio Pepe

pag. 100 pag. 48, 49 pag. 60, 61 pag. 50, 51 pag. 102, 103 pag. 74, 75 pag. 63 pag. 88, 89 pag. 2, 105 pag. 101 pag. 80, 81 pag. 66, 67 pag. 96, 97

Testi: Giampiero Rorato Foto: archivio di Pizza e Pasta Italiana Grafic art: D&S Flavio Ineschi Roberto Bordin

Stampa: MEDIAGRAF spa / Noventa (Pd) www.italyforgood.com E-mail: redazione@pizzaepastaitaliana.it

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The Italian cuisine has conquered the world.

It is common knowledge that internationally the Italian cuisine - which can be enjoyed in the most prestigious restaurants - is the most sought after and appreciated by gourmets around the world who every year come to Italy to enjoy it. The winning trait of this prestigious international supremacy finds its reasons in the raw material used, in highly functional equipment, in the culture of professionals and the warmth that characterizes Italian hospitality.

Raw material - meat, fish, vegetables, cheese, bread, olive oil, wine, derivative products, etc.. - is of absolute quality and it is thanks to these products that in Italy, it has always existed the “Mediterranean diet�, which is considered the best in the world.

All of these products in Italian restaurants are now preserved in an optimal way and transformed into beautiful and appetizing meals, maintaining their nutritional value and this is due to the equipment that many chefs consider the best in the world for functionality and performance.

It should be mentioned that in Italy there are a number of international chefs, of an extraordinary humanity and culture, who are raising a group of young chefs who help the Italian cuisine to continually grow in quality and taste, both in Italy and abroad.

The great cuisine is an harmonious synthesis of excellent raw material, including wines, great facilities, great chefs, all served with warm hospitality and a very thorough and professional service, capable of giving the guests of the restaurants hours of serene joyfulness while in the fast and often chaotic flow of everyday life.

If, then, the Italian cuisine has many years of leadership in the world, it is solely because it has always known how to better optimize its various aspects, rooted in the territory with intelligence and wisdom by using products that mature in the turning of the seasons.

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The world of pizza.

Pizza was born in modern Italy at the end of the 18th century and its spread has exploded over the next century, from the city of Naples, where this ancient dish, in modern times has found his first love. Already at the end of 1800 pizza arrived on the west coast of the United States of America, brought by the early Italian immigrants, creating the first pizzerias overseas in Brooklyn.

At the end of the 20th century the first chains of pizza were born, pizza spreading not only in all the States but also in those areas where the United States had a political and an economic influence.

In the mid 1900, just after the First World War, pizza has quickly conquered Northern Italy and, in the wake of recent emigration from the south of Italy, also the rest of Europe, after the fall of the Berlin Wall, even in eastern Europe, the Balkans and Russia.

The art of pizza, born in Italy, has refined in recent decades thanks to the creation of Pizza associations, schools for pizza makers, national and international competitions, which have involved in the world of pizza many capable entrepreneurs, ready to place on the market quality

products and equipment with optimum functionality.

Among the many flour mills some have specialized in the production of flour for the pizza; other companies have made products in the industry of canned food - mozzarella, tomatoes, pickles, various sauces, vegetables, sausages, etc.. - able to bring out the best scents, tastes and flavours of pizza. Other industries have created and marketed various types of ovens - wood, gas, electric, stationary and rotating - fully functional, capable of churning out pizzas able to give extraordinary aromas and flavours.

Other entrepreneurs, especially artisans, true artists, have supervised the production of the equipment necessary to work optimally in the field of pizza.

Thanks also to competitions, the World Pizza Championship, the many pizza challenges that affect the industry, new generations of pizza chefs have been created, whose expertise has nothing to envy to that of the chef de rang, being masters in their field.

And all this took place in Italy, also thanks to the efforts of the companies of this sector.

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Flour.

The Italians’ love for bread, the strong attachment to traditions, the culture of cake baking within the family and also the demand for high quality raw material from many bakeries, pasta and pizza shops have long urged Italian companies to produce a great varieties of flour.

And there are wheat flour obtained from the Italian and international market, from Italian durum wheat from barley, wheat mixed, there are organic and whole grain flours, flours from monoculture and mixed flours. With just these few hints for understanding how the range of products for the white art - bread, pizzas, cakes, cookies, etc.. - the range made available by the Italian milling is very wide. And for some time now, many modern Italian milling companies have excellent laboratories which evaluate for each haul grounded, the wheat flour strength, its protein content, the quantity and quality of gluten, so its strength and elasticity.

The modern businessmen, thanks to purchases of wheat and carefully considered analysis carried out daily in their laboratories, are able to produce specific flours for different uses.

There are flour called “weak” (up to 170 W, W is the planning factor, obtained with the Chopen alveograph), for biscuits, waffles and flaky pastries, and even for béchamel sauces curdle. These flours absorb about 50% of their weight in water.

There are flour called “medium” (180 to 260 W), particularly suitable for French bread, olive bread, pizza, pasta, they absorb from 55% to 65% of their weight in water.

There are flour called “strong” (280 to 350 W), suitable for

the preparation of traditional bread, pizza, pasta, pastries and croissants long rising as a baba. These flours absorb from 65% to 75% of their weight in water.

There are, finally, flour called “special” (over 350 W) obtained for the most part with particular types of grain used to “strengthen” weak flour, stirring, or for particular products. These flours absorb up to 90% of their weight in water.

The flour thus described are related to “soft wheat”, while the flour of the “wheat” is called “bran”, whose production is typical of Southern Italy. The flour is used mainly for the production of bread and pasta (both homemade and industrial) but also for sweets.

In a field in which Italian milling industry plays a leadership role internationally, are produced not only soft wheat flour, durum wheat and barley, but also corn - well known in the world “polenta” Italian - of rice, rye and millet. There are no flour obtained from cereals such as buckwheat and even from legumes: chick peas, beans, and soy beans.

Worthy of praise, finally, among others, two type of flour, chestnut flour, which in Italy is used to produce very popular cake, chestnut (and, in the past, even the bread) and potatoe flour, called “starch”.

For all these productions, which are essential for human nutrition, but also animal, with a millennial history, a strong tradition and leading-edge technologies and high professionalism and competence of men, the milling industry and its Italian flours have great and deserved esteem in all continents.

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Looking into the Italian history of the milling tradition, our attention must for sure be attracted by the two families Agugiaro from Padova and Figna from Parma, nowadays more than 150 years old in this branch. 2003 these two companies became an only group, the second milling reality in Italy. The Group Agugiaro & Figna

Mills proposes a large range of soft wheat flours and semifinished products, able to satisfy the different needs of the most exigent professionals. Starting from small bakeries to the most trendy pizzeria, from the sophisticated pastry shops to the big Italian and International industries, Agugiaro & Figna mills can give an answer to all the most peculiar requests, counting on many standard items specific for each purpose as well as on specifically developed products. Innovation, Research, Development, Technology: these are the main focuses which enable the company to reach the top quality production it is famous

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Italian for; top quality production which starts from a professional selection of wheats coming from the best world crops, passing through their special mixing processes and having as a result the excellent blending and savour of the best tradition. All around the world, the international brand le Cinque Stagioni is synonymous of high-quality flour for pizza; with its very specialized flours and semi-finished products, le Cinque Stagioni is the Italian Leader for the most exigent pizzaiolo. The brand is also well sold all over Europe and in many overseas countries, being recognized for its peculiar and unique characteristics.

The commercial support for domestic and foreign distributors is followed by the technical and specialized help of trained technicians who are working side by side with the customers to obtain the best results out of their own recipes. The special blending and savours of the flours, combined with this cooperation between the different departments of the company and the final consumer, is the guarantee of a first-rate result of the final product. The offer of Agugiaro & Figna counts a big variety of brands and special items for all needs: le Sinfonie, special range dedicated to the production of handmade pastry; ranges Molini Figna and Molino Agugiaro, for the best perfumed breads and bakery products; Mag 98, with its wide variety of bread mixes in

Leader the great Italian tradition and of semi-finished products to improve the results of bread and pastry makers. The two Research and Development centres of the Group are constantly looking for the fine tuning of new products, trying to reach the top level in terms of service, proposals, renewal and competence. In this spirit, and thanks to the joint venture with the Departments of Genetics and Biology of Microorganism of the University in Parma, the different proposals of dried Mother Yeast Powder Naturkraft have been developed. Naturkraft Pizza, Naturkraft Pane (for bread), Naturkraft Brown (allwheat), Naturkraft Bio, Naturkraft Farro (Spelt) and Naturdraft Pasticceria (for pastry) are the different proposals in order to obtain an unforgettable result, combining the newest techniques with the research of a traditional flavour. Le Cinque Stagioni is constantly winning the approval of many Associations all over the world: Le Cinque Stagioni – Pizza Napoletana , for instant, for its rheological characteristics, has been approved by the Associazione Verace Napoletana. The products Le Cinque Stagioni can be found all over the world, not only on the Italian market: European countries as well as overseas ones are enjoying the Italian flavours of the best tradition.

Le 5 stagioni: the best choice in the world for the most

careful pizzaiolo with the widest range to satisfy the most demanding tastes !!!

Proud partner of “Scuola Italiana Piazzaioli” www.scuolaitalianapizzaioli.it

Headquarters: Sede di Collecchio (PR) Strada dei Notari, 25/27 - 43044 Collecchio (PR) Tel. 0521301701 - Fax 0521 301777 Email: collecchio@agugiarofigna.com Sede di Curtarolo (PD) Via Monte Nero, 111 - 35010 Curtarolo (PD) Tel. 049 9624611 - Fax 049 9624627 Email: curtarolo@agugiarofigna.com Sede di Magione (PG) Via Della Pace, 2 - 06063 Magione (PG) Tel.: 0758472231 - Fax 0758472570 Email: magione@agugiarofigna.com

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Natural yeast or sourdough yeast.

The methods used for the handmade production of sourdough yeast are highly variable and they are usually subjected to personal habits, to work methods, to traditions etc.; These are all valid methods from a mere practical point of view, even thou most of the times, the microbiological processes are left out, and the actions are lead by “hand down tradition” or because “…someone

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Edited by Dott.ssa Simona Lauri

was told to do so.”

Every method, from the creation of natural yeast, to its maintenance, to its freshening up etc., involves the development of a different micro-flora on the basis of the conditions previously created; this micro-flora is the sole responsible of the sensorial characteristic of the final products (a sweeter or less sweet natural yeast will lead to

find us on

a product with the same traits and at the same time an excess of sourness will appear in the final product as well.)

A relatively simple example of development of different micro-flora inside the natural yeast, on the basis of aerobiotical and anaerobiotical conditions, is represented by the habit of conserving sourdough: either wrapped in a cotton sheet or in a waterproof cellophane so that no water vapour and oxygen permeate or another method is to leave sourdough in a bucket during its conservation.

In the first case in the layers under the sheet an aerobiotical (with oxygen) environment will develop and this will lead to the development of microorganisms which live in the presence of oxygen whereas in the inner core of the sourdough the anaerobiosis process will take place with the resulting development of specific microflora.

In the second case, the anaerobiotical process will immediately take place with the growth of specific anaerobiotic organisms, whereas in the third case a truly diverse microflora is developed.

Therefore the choice is really up to the baker, pastry chef or pizzaiolo provided that he/she is always aware to be working with a micro-organism, developing everyday a new culture, from which not only the whole working process depends but also the sensorial characteristic of the final products.

In any case, for completeness sake of the discourse, but above all to have a comprehensive view of the complexity of the microbiological processes of the substrate and of the numerous factors that can influence it (some of these factors cannot be

www.pizzaschool.it

QUALITY CERTIFICATION

ANCIENT TRADITION NEAPOLITAN ART COMPANY PROFILE

Since 1924 Molino Caputo has been grinding carefully selected wheat and producing high-performance, authentic and genuine flours. An art which has been passed on year by year over three generations: Carmine Caputo, back from the States, founded a mill and a pasta-making factory in Capua. Following his death the little farm was intherited by his son Antimo, who in 1939 bought the mill in San Giovanni a Teduccio, nowadays the headquarters of the firm’s production plant. They are managed by the owners Eugenio and Carmine, and his son Antimo. Ever since, Molino Caputo has preserved Neapolitan millers’ ancient tradition: tender wheat flour production uniting the most modern working techniques with old-fashioned values, in order to keep and guarantee the high quality of products. The opening of the Centro Sperimentale Impasti (Experimental Centre of Kneading), provided with wooden and electrical ovens, is an innovative way of making products thus improving the art of pizza-making, breadmaking amd pasta-making masters.

WHAT WE DO DIFFERENTLY LZ X]ddhZ DCAN i]Z ]^\]Zhi fjVa^in l]ZVih# LZ jhZ CD VYY^i^kZh " dcan ejgZ l]ZVi# LZ b^aa hadlan id Vkd^Y YVbV\^c\ egdiZ^c VcY \ajiZc# LZ bV^ciV^c XadhZ XdciVXi l^i] e^ooV VcY eVhiV bV`Zgh id Xdci^cjdjhan VhhjgZ djg Ädjg eZg[dgbh id i]Z^g ZmeZXiVi^dch# LZ \jVgVciZZ Xdch^hiVci eZg[dgbVcXZ Vi Vaa i^bZh# LZ dWiV^c jc^fjZ iVhiZ VcY a^\]icZhh d[ Ydj\]# LZ jhZ dcan i]Z ¸]ZVgi¹ d[ i]Z l]ZVi ^c i]ZhZ heZX^Va egdYjXih#

MOLINO CAPUTO SRL Corso San Giovanni a Teduccio 55 – 80146 Naples - ITALY Ph +39 081.7520566 Fax +39 081.5590781 www.molinocaputo.it info@molinocaputo.it

SPECIAL PRODUCTS ¸00¹ E>OO:G>6 (25 @\ ¶ 55.1 AW A very elastic gluten and soft starch favour the formation of mixtures with very good moisturizing, light, with perfect leavening, which satisfies the needs of the best pizza making masters. Ideal for the classical neapolitan pizza.

¸00¹ E6HI6 ;G:H86 E GNOCCHI (25 `\ ¶ 55.1 AW Measured flour with first extraction starches and resistent gluten. Mixing it with water creates shiny and consistent mixtures, with an extraordinary final result. Very good also in pastry making for creams.

FIOREGLUT <ajiZc VcY b^a` [gZZ Ädjg Semifinished products for bakery with raw materials gluten free by nature. It does not contain either milk or its derived compounds and it is produced with native starch. The ideal choice for bread, pizza and focaccia bread, it tastes as good as traditional flour. Reclosable.

5 kg bucket.

¸00¹ G>C;DGO6ID (25 `\ ¶ 55.1 AW Ideal for mixtures that require long resting times and prolonged leavening in refrigerated cells.

The gluten, with a balanced capacity of being extended and elastic strength, helps the pizza maker in manipulating the disc of pastry, giving excellent results with high, soft and tasty moldings.

Natural yeast or sourdough yeast. Edited by Dott.ssa Simona Lauri

controlled with craftsmanship), make reference to the following diagram.

different baker’s shops, cake shops and pizzerias.

Thus in those cases where an appropriate equipment is not available, while working on these parameters, some weaker than others, the characteristics of sourdough are kept as constant as possible.

Doing so there is a high risk of contamination of all the different sourdoughs, even if only in one of them there is an undesired bacteriological development.

It is advised to work with a “safe” culture or which has been already “tested” and to refresh and keep the sourdough always in the same environment.

Well aware of the widespread range of working methods hereunder only one method will be analyzed, letting us decide which one suites us better.

SOME PARAMETERS OF CONTROLL OF SOURDOUGH Temperature Leavening time omofermentant pH Presence/Absence of oxygen Relations mother/daughter Number of refreshment Relation water/flour

These are only suggestions for those people who want to get close to this method of work for the first time, without taking anything out from the experience gained along the years dealing with sourdough.

The preparation of sourdough is simple in a way, but it is also delicate and long.

Omofermentant Lactobacillus Yeasts

Flour Microflora



Natural Yeast ready to be used

Eterofermentant Lactobacillus

After making these considerations concerning the complexity of natural yeast and its extreme microbiological delicacy, it is advised not to mix different sourdoughs and thus not to go for a common refreshment.

Unfortunately, this habit is widely spread and it is adopted to speed up the time devoted to refreshments and the following phase of the division of the sourdough among

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It is simple because all it needs to be done is to mix water and flour leaving this mix outside the fridge to create a positive start to make sourdough; on the other hand it is long and delicate because it takes at least one month in order to have a good quality of dough. More than often, it happens that to accelerate the souring process in the mix, substances with both live microorganisms and products our their metabolism are introduced.

Generally we use yoghurt for its natural content of lactic bacteria (even if the micro-biotic culture is not the same that is found in the original sourdough!) or some well done fruit (mixed peach, well done tomato, grape juice etc); in this case thou there is the risk to have acid bacteria and some other not always welcomed contaminators.

For all those people who wish to use only water and flour

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The creation of the specific micro-biotic culture is very slow and in some cases very difficult, therefore we need to proceed cautiously, once the specific micro-flora develops, then it needs to be refreshed every day or every other day in order not to let it die.

The refreshment operation allows the dough not to get dry and to use the nutrients found in water, to partly eliminate metabolisms, to renew the culture and to perpetrate the souring processes plus stimulating the development and the growth of lactic bacteria and that of yeasts particles already present in the dough.

Before taking on with the practical operation we advice to pay attention to the untie phase since the pressure of gasses from the inside is quite high and could cause explosions; proceed with no urge!

In this phase the original dough is very swollen up because of inner gasses, above all carbon dioxide which comes from both alcohol and lactic fermentation; as a consequence it is tensed!

Once the outer sheet is taken off, the sourdough is peeled to eliminate the crust because the latter has not strength and it could carry undesired bacteria.

Only the white part and the core of the dough under the crust is used, with its unmistakable and characteristic

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After those 48 hours, the sourdough will be wrapped around a sheet, tied and kept for about a month at approx. 20-25 C°, after having it go through various daily refreshments and wash ups if needed.

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(350-380 W flour with P/L values between 0.4 and 0.6 with 50% of water), my suggestion is to let the dough rest in a bucket with a sheet at 30-35 C° for 48 hours, therefore until when it doesn’t gain a certain volume and it hasn’t reached a high pitch of acidity.

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Natural yeast or sourdough yeast. Edited by Dott.ssa Simona Lauri

spongy look, and with a strong and pungent smell.

Before taking on with the real refreshment, in other words with the addiction of water and flour in order to revitalize the present micro-flora, we need to cut in slices of 1 cm the sourdough; doing so we facilitate the mixing of the dough and we exalt the taste of the dough.

At this point we can take on the real refreshment.

The refreshment operation is to add to the original sourdough an equal quantity of strong flour plus approx.

10% and 24C° water equal to 50% of the weight of the sourdough.

This is an example to facilitate comprehension: Natural yeast 1000 g Flour 1100 g Water 500 g/24C° Initially we proceed adding the slices of sourdough in the dough mixer and adding the water previously weighed.

Then we continue mixing sourdough with water until we have a smooth mix with no lumps; the natural yeast has to completely dissolve into water!

The mix has to be done starting the dough mixer as low as possible or if we use the planetary kneader with the lowest speed as possible, in order not to warm up the mix.

When the natural dough is all dissolved we can add the flour to the mix.

At this point according to one’s needs: The conservation of the mother for 24 hours, having the day after, one more maintenance refreshment with the same procedures.

Start the first phase of one of the refreshments before incorporating the mother dough into the mix, for example for great size leavened.

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If we decide to go for the first option, in other words for the conservation of the original sourdough, the next day shape the dough as a baguette as underlined and continue with the wrapping of dough around the sheet and tie it with the strings.

We want to underline that the strings don’t need to be too tight, but to leave it loose because during its conservation, the dough increases its volume causing the tension of the strings.

Choosing the second option, therefore the decision of taking on with the refreshments before using the original natural dough for great size leavened is very peculiar and the timing and conditions need to be calculated precisely.

The operating ways of these refreshments are relatively different from the maintenance refreshments seen before.

Generally, the time from a refreshment to another is 4 hours, even if the time variable can change on the basis of the force of the natural dough, that means that it is not necessary to wait for 4 hours, if the yeast is “ready” we can step to the next level even if 3 hours have gone by!

Only as an example the following diagram has to be followed, this is for panettone: quick refreshment 24 hours rest at approx. 28-30°C If need third refreshment 24 hours rest at around 28-30°C

First dough mix 10-12 hour mix (until when there is an increase in volume) at approx. 28-30°C Second dough mix

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In this case the room can be turned off or proceed with the conservation at an environment temperature away from cold air and in a reared location and relatively warm. In order to avoid crusts on the surface it is advised to repair the original dough with a cellophane sheet!

The cut done along this phase has a precise objective; applying this cut, our dough ball displays a 4 ear shape giving a hint of the force of natural yeast.

If the ears don’t show generally the original dough is a bit wick. Other opinions: scarceness of holes, colour too white, acid flavour – sweet, high values of pH and low temperature!

If the original dough is week proceed with the third refreshment and in extreme cases, without touching it for two or three days starting with the original dough in the maintenance phase going to the three refreshments.

We advice not to go on with the operation if the original dough is too week or too acid so not to compromise all the deriving dough mixes!

A mother that is too acid presents different organoleptic traits ranging from: a greysh colour, a bitter taste and flavour, an acid or pungent or too strong, inner texture not spongy and too smooth, with low pH values.

A too strong natural yeast can present similar characteristics even if the dough can present a tighter texture with irregular alveolus but basically still round.

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First of all as soon as the original dough is taken out from the dough mixer it is wrapped so to obtain a round shape, we don’t tie it anymore but we make a cut shaped as a cross on the surface of the dough ball placing it in a not too wide container, converting it with an unbleached canvas sheet, let it rest in the fermentation cell at about 28-30 °C for 4 hours or at least until when the inner core temperature doesn’t reach 27°C.

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Repeat the action……..

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Natural yeast or sourdough yeast. Edited by Dott.ssa Simona Lauri

From a micro-biotical point of view we can state that we are before a seriously damaged micro-flora with dead cells, excess of metabolites of fermentation, presence of undesired contaminators, probably in the phase of the putrefaction process.

We need to wash up the original dough trying to create, with the following refreshment, a specific colony. We want to underline that only in extreme cases the wash up needs to be done only when needed not to weaken too much the original dough.

Certain mothers have never been washed in order to keep their characteristics.

In those cases where wash up needs to be done proceed as follows: *Cut the original dough into slices after pilling it *Place it in a mix of fresh water at a maximum temperature of 20°C and sugar in a quantity equal to one gram per liter of water. *Leave it in the water mix for about 15-20 minutes to eliminate the dead cells of microorganism, the produce of metabolism, impurities, acids etc. We advice not exceed 20 minutes in order not to exfoliate too much the original dough! *Squeeze not too energetically the rest of the dough, pass to the revitalization of the damaged cells through a following particular refreshment.

We tend to pinpoint that a high quality ripen natural dough, when cut into slices and placed under water, weâ&#x20AC;&#x2122;ll see the different parts flouting , whereas the slices coming from an acid natural dough sit on the bottom of the

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basin.

The reasons are to be traced back in its high acidity level, in the activation of proteolitic enzymes with low pH value plus other factors, which lead to the distortion of the gluten proteins, with its rupture causing the leak of gas during the fermentation.

The refreshment that follows this phase of wash up is quite particular and requires the presence of specific ingredients for its survival, the development and the proliferation above all of lactic bacteria.

Add to the original dough a quantity of medium/strong flour equal 2 times its weight, 45% of water on the preadded flour, 1-2 egg yolks, 10% of sugar.

Sugar is added to provide instantaneous nourishment to the damaged cells whereas the egg yolk provides essential aminoacids for the development of lactic bacteria, which are very demanding on this respect (some of them are capable of hydrolising arginin).

The following numeric example tries to facilitate the understanding of this process:

Original dough 500 g Flour 1000 g Water 450 g Egg Yoks n. 1-2 Sugar 50 g For some days take on daily refreshments of maintenance, to ensure the development and a good growth of the lactic micro-flora.

The conservation ranges from some days to some weeks or it can take several months. For a limited conservation, that is for 24 hours or for 48 hours, follows as described: for 24 hours of conservation operate the maintenance

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If we want to operate a prolonged conservation in time in other words of some months we advice to proceed as follows: *Add to the original dough an equal quantity of strong flour * Mix in the dough mixer, better if a planetary dough mixer because it is easier, until when we have a dusty mix. *Place it on a clean canvas sheet, letting it dry up in the air. * Save the dust inside a cellophane bag *when used add the missing water and go on with the modalities described. *operate some additional daily refreshments of maintenance to strengthen the conservation in the freezer.

Incorporate in the final mix only if a good quality level of maturation is reached, of force and of diverse micro-flora.

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The operating modalities donâ&#x20AC;&#x2122;t change!

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refreshment accordingly to the doses and the modalities described before. for 48 hours of conservation operate again the maintenance refreshment , but adding to the original dough some strong flour, precisely two times the weight of the dough and then proceed with refreshments every other day. For a better understanding, follow the example: original dough 500 g strong flour 1100 g water 500 g

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Farina, amore e fantasia The Pivetti's family mastered the art of milling wheat as far back as the year 1879, in a small hamlet in the province of Ferrara, Renazzo. Since then, this family passed down through generations its knowledge and skills, together with its passion for this craft and its great professionalism.

Key factors to its success have always been its strong commitment to combine the values and traditional methods of this ancient craft with the technological innovations developed through the years while maintaining its high quality standards, these have made Molini Pivetti a reference point in its own field. It is a family of millers, now in its fifth generation, who today heads the Pivetti Holding Group: a business playing a role of primary importance on the European and Italian agro-industrial market.

Molini Pivetti produces a wide range of products, aimed at specific sectors and different distribution channels: • Pivetti Professional: flour for bakers and pastry chefs; • Pivetti Amor di Farina: flour in a 1Kg. bag, specific for home use (retail outlets); • Pivetti Primo Velo: a premium line of flour for ho.re.ca. (hotels, restaurant and cafés) and catering services, specific for fresh pasta, patisserie and pizzeria.

Pivetti Primo Velo flour for pizzeria meets and satisfies the creativity and imagination of every ry pizzaiolo (pizza-making professional) whose desire is to o create pizzas of great visual appeal and sublime taste. te e.

Soft or crispy, deep pan or thin crust, with a few e simple ew toppings or filled with them, the result is always s a special pizza to be savoured in a thousand different ways. w As a matter of fact, there are as many as five different d products on offer, to be chosen depending both o oth on the type of wheat and the leavening time required: e equired:

Leaving time

• Margherita 2/5 h • Papavero 3/7 h • Mughetto 5/10 h

• Mimosa 7/12 12 h • Girasole 12/24 2//24 h

For each type of dough to be created (with direct, indirect or polish method), for pizzas by the slice or whole pizzas, Molini Pivetti offers suggestions and recommendations on the ideal flour for obtaining flawless results.

Additionally, and as a complement to the Pivetti Primo Velo product range, there are the Special Mixes for Pizzeria: a line of products specially devised for those who have decided to offer a natural diet, rich in fibers, without having to give up on taste.

With Pivetti Primo Velo every pizzaiolo can create brilliant products of great success, appealing to all five senses: Touch, because making the dough becomes a sensory pleasure, it's easier and the dough yield is greater; Sight, because the resulting food is not only taste buds tantalizing but also of great visual appeal; Taste, because this flour enhances the taste of all the ingredients used; Smell, because this flour helps boost the inviting aromas coming from the pizzas; Hearing, because Pivetti Primo Velo is much talked about. ut.

Company web site: www.molinipivetti.com Blog: www. impastare.it

MOLINI PIVETTI SpA Via Renazzo, 67 44045 Renazzo (FE) Italy Phone +39 051 900 003 Fax +39 051 909 210 info@molinipivetti.it www.molinipivetti.it

The company’s headquarters is in Umbria, the green heart of Italy, a land known worldwide for its agro-industrial vocation and for quality agricultural crops. Its origin and its geographical position, set in the magnificent surroundings of Assisi, make it a particularly attentive company in its respect for the environment and human health.

Today the benchmark in the sector for productive processes, for innovation and for the production of special and qualitatively superior flours, Molini Spigadoro was created in 2005 when the Zeppadoro family, for decades engaged in the milling sector, decided to take over one of the three business branches of the Petrini Group, that of the production of soft wheat flour.

The steady growth trend is the reward for its industrial development plans focused on long-term objectives, directed toward strengthening technologically advanced productive processes, to the launching of new product lines and new trade names.

“Research and innovation are our distinctive value,” stated Francesco Zeppadoro, Managing Director of Molini Spigadoro Spa, continuing on to say, “We have paid special attention to integrated projects that protect healthiness, to the qualitative characteristics and the nutritional improvement of our products.”

The company, in collaboration with the University of Perugia, has initiated research projects aimed at the development of functional foods with high nutritional value.

“With our company we have initiated an avant-garde line of research in the milling sector,” said Francesco Galli, professor of clinical biochemistry and nutrition at the University of Perugia; he continued, “This is already bearing its first fruit, placing Molini Spigadoro among the principal protagonists on the international stage.”

Also included on this line is the “ 100% healthy ” project and the “Molini Spigadoro Quality Guaranteed ” control system.

All the company’s plans and strategies make it now possible

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to offer a full range of specialised soft wheat flours, from the “CLASSIC” line to the “ PIZZA” line, from the “ DOLCI TALENTI” pastry line on to the “ NUTRIDEA” line and the “NUTRIPIZZA”, of high nutritional value. All are guaranteed for the end consumer.

“The renewal and expansion of the range of flours for pizza,” said Mario Cucchia, member of the Board of Directors of Molini Spigadoro, “make it possible for the professional to select the right flour for any type of dough or ingredients used.”

We also produce items for industrial and frozen pizzas; flours, therefore, that must respond to specific and unique needs. These have reached the final stages thanks to highly qualified analytical laboratories which provide production support. Consequently, all the flours in the range offered to the public are top grade.

MOLINI SPIGADORO: THE SUCCESS of NUTRIDEA Nutridea is a line of flours where technological research and innovation meet the flavours and fragrances of the Mediterranean diet.

NUTRIDEA: flavour, health, workability The nutritional improvement of bakery products means starting with the choice of quality raw materials. Because of its qualitative, technological, natural characteristics, and of its nutritional properties, in very little time, the Nutridea line has obtained excellent results that allow it to fully compete with 0 and 00 flours.

Flavour, health and workability are the distinctive properties which made the Nutridea flours successful and gave satisfaction to those who have had occasion to try them.

Molini Spigadoro will also be present at: Anuga Fair - Cologne from 8 to 12 October, 2011 Host Fair - Rho/ Milan from 21 to 25 October, 2011 Pizza Expo Fair - Las Vegas 13 to 15 March, 2012 Fispal Fair - São Paulo, 2012

Via P. Grocco, 917/919 - 27036 Mortara (PV) Ph +39 0384 298479 - Fax +39 0384 299057

www.molinovigevano.com commerciale@molinovigevano.it

COMPANY PROFILE In 1936, in this land so rich of milling tradition, Molino Vigevano was born. Milling tradition is even more ancient in the Monferrato Italian region and maintains, even today, that rural mark that its founders, with incomparable passion and work, moved to the very hearth of Vigevano, with their experience and know-how in the field. But if we want to speak about Molino Vigevano, we have to think on a modern company with high-technology plants, even if the ancient building is the same as before, a great example of industrial architecture of the beginning of XXth century, with the courtyard where trucks loaded with wheat enter... but technology is also here. It doesn’t matter if today the flour produced by the Molino Vigevano is one of the most refined, innovative and ductile on the market: everything was born like this, and it remains linked to an original and simple product, respectful of a classic and natural production process. This was possible thanks to the pairing of technologic evolution and tradition, together with a business spirit.

ALSO LEONARDO STUDIED THE ANCIENT MILLS Molino Vigevano is located in the centre of the Ducal town, near the countryside of Vigevano where, between 1200 and 1500, multiple channels were built. They were intended to many functions: they were utilized for domestic uses, to wash sewage systems, to make mills work, to provide moats of fortresses with water, to irrigate fields and to sail. These first important innovations where designed by Duke Ludovico il Moro, in 1481. By taking water from Sesia river, it was possible to irrigate fields and to feed wheels of the many mills built in those years.

The water mill, essential and very important tool from a technical and socio-economic side, is a key proof of the rural life of the Sforza period. Thus, it is not by chance that, during a visit of Leonardo da Vinci to the residence of the Duke of Milan in Vigevano, a note is reported in the Atlantic Code and in the Hammer Code, where the Molino della Scala is mentioned, with a particular interest in the “water ladder”.

An exclusive ingredient for a

greaty result

ORO DI MACINA & TRADITIONAL L I N E

P I Z Z E R I A

A selection of multi-cereal flours for pizza Features a particularly rich mixture for pizza made of selected common wheat flours, re-milled durum wheat semolina, wholemeal Soya flour, corn semolina, sesame seeds, rye flour, oat flakes, millet seeds, wheat germ, linseeds, barley and malt flakes. Perfect to get a crispy, tasty, meaty pizza.

Final result the utilization of wheat germ and wheat seeds makes the final product taste exceptionally good. The crust will be crispy and flavored, with its typical golden color. The intense flavor of this sophisticated product is enhanced when the product is utilized to make a white pizza.

Bacteriological analysis – total viable count: - 50.000 c.f.u.

(NB: c.f.u.=colony forming units)/g; – leavens: -2500 c.f.u./g; – moulds -2500 c.f.u./g; – fecal coli forms: 0 per g; – salmonella: 0 per 25g.

A basic recipe Ingredients: 10 kg of flour – 5.3 kg of water (53%) 300 gr. of extra virgin olive oil (3%) – 50 gr. of salt (2.5%) 30 gr. of yeast (0.3%).

Preparation: Knead the dough for 18/20 minutes. Let the dough rest for 20/30 minutes. Make some balls as small as you wish. Let them rise in the fridge at + 4° for 18/24 hours. Stretch the dough and fill it with some Stracchino. Cover the filling with a dough sheet. Seal the edge of the pie carefully. Prick the surface, add oil and salt, and bake.

Processing The dough obtainable by utilizing this wellbalanced mixture has a good rate of water absorption, a good consistency and enough resilience to be stretched without getting torn or shrinking back.

(25 kg paper bags)

FARINA 00 TRAMONTI Issued from European and Canadian wheat, it is suitable for very long-rising dough (24-36 h). It absorbs up to 58% of water. Used in every season, it is particularly appropriate for hot climates. When baked, base dough is soft, crispy and digestible.

FARINA 00 COSTIERA AMALFITANA Issued from selected wheat, it is suitable for wellstructured dough and medium kneading. The final result is a crispy dough, avoiding the so-called “chewing-gum effect”. It is a flour for medium rise time, suitable for preparing traditional Italian pizza.

FARINA 00 NAPOLETANA VERACE Medium strength flour issued form national wheat: ideal to knead between 3 and 8 hours: it adsorbs, in the dough, 50% of water. During kneading step it is necessary to check: the amount and temperature of water, the amount of yeast, the time of kneading.

PIZZA SPOLVERO Durum wheat semolina issued from national and foreign wheat: a mix of 75% American durum wheat and 2% national durum wheat. Its quite big granulometry makes pizza, when ready, easier to slip on the working surface and on the shovel.

THE MIXES (25 kg paper bags) PIZZA VERA NAPOLI Balance mix of selected wheats, it guarantees a dough with good absorption of water and elastic enough, making pizza crispy, golden and digestible, respectful of Neapolitan tradition. It allows avoiding, furthermore, the so-called “chewing-gum” effect.

PIZZA VERA NAPOLI ALLA SOJA Mix of selected soft wheats (with roasted soy, which personalizes taste). The semolina enhances the features of the flour: when baked, pizza is fragrant, crispy and with the typical golden colour.

PIZZA PIUMA Mix issued from selected wheats by adding, then, natural ingredients (powder milk, soy lecithin, malt). The final result is a pizza with great structure and softness (from which is takes its name - PIUMA means feather). Ideal for pizza in slices.

QUALITY PIZZAS (25 kg paper bags)

FARINA 00 SO Issued from a mix of wheat with high rate of Manitoba and soft wheat, it has good features of firm backing, strength, elasticity. It has a balanced strength for very long-rise dough and it absorbs up to 58% of water.

FARINA 00 E Issued from national soft wheat and reinforced with American wheat, it has a strong fermentative power and is suitable for fast kneading. The dough obtained is well structured, easy to knead and with good water absorption. The dough remains crispy also after baking.

FARINA 00 B Soft wheat flour also suitable for kneading pizza in slices or in baking tray, ideal to knead between 3 and 8 hours. By correctly following the rules (time of kneading, quantity of yeast, amount and temperature of water), it is possible to obtain a soft and crispy dough.

ORO DI MACINA AND TRADITIONAL LINE PIZZERIA

TRADITION PIZZAS

THE FLOURS OF TRADITION (25 kg paper bags)

FARINA 0 TRAMONTI ORO DI MACINA Issued from selected Canadian and European wheat, it is a great flour, well balanced, suitable for long rise time. It has a particular fragrance that burss out already in the oven. The final product is friable, light and crispy.

FARINA 0 COSTIERA ORO DI MACINA Issued from Canadian and European wheat, it is suitable for kneading with medium rise time. Especially conceived to enhance quality of baking products and to give features of flavours like no other soft wheat flour.

FARINA 0 VERACE ORO DI MACINA Very high quality, easy to knead, indicated for shortrising dough, it is suitable for preparing Italian pizza with an ancient flavour. The finished product is friable, light, crispy, perfectly digestible.

THE SELECTED FLOURS (25 kg paper bags)

FARINA 0 SO ORO DI MACINA Very good flour, well balanced, suitable for every kind of kneading requiring long rising time, it has a peculiar fragrance. The final product is friable, crispy, perfectly digestible, ideal to prepare a pizza with alveolar structure, to be eaten even cold.

FARINA 0 E ORO DI MACINA The slow milling of wheat, with long milling diagram, allows to obtain a flour preserving unchanged all its natural and technologic features, with best results when kneaded. Especially conceived to enhance quality of baking products.

FARINA 0 B ORO DI MACINA It is a flour suitable for every kind of kneading requiring short rising time. It belongs to the range of selected flours with the registered trademark “Oro di Macina” and, like the others, it is crispy, friable, digestible and high-quality.

IN THE LABORATORY OF MOLINO VIGEVANO, WHERE ANALYSIS AND RESEARCH TO ENHANCE QUALITY ARE CARRIED OUT In order to meet the needs of clients and to provide sector professionals with the best quality products, Molino Vigevano has decided to invest in direct communication and, consequently, in information, by organizing masters with the operators in order to promote the correct use of its flours. For this reason, in the headquarter of the company, coursers for beginner and professional pizza makers have been organised. As the owners maintain, it is because, to obtain the best results from flours, it is necessary to know their correct use. The courses include theoretical lessons but also practical tests.

GOOD IN EVERY WAY Molino Vigevano created, after years of research, Oro di macina. Produced through an exclusive and patented technology, it allows preserving the most noble and vital parts of the wheat grain. The results is a flour with flavour and fragrances of the past, enriched with modern performances and unmatched nutritional features.

Good in every way with Oro di Macina flour.

MORE FLAVOUR: a golden, crispy and fragrant pizza with a great flavour HEALTIER: for people caring about what they eat, this is a high quality pizza which is much more easily digested MORE VALUE: the nutrients naturally found in Oro di macina flour make today pizza as traditional as it ever was.

Ovens for pizza, bread and cakes.

The art of producing ovens for food production, and therefore for bread shops, pizzerias and the like, finds in Italy its natural habitat, thanks to a consolidated tradition, to a widespread presence of oven companies along the entire nation, both small artisans and industries of international value, to important sector studies and cutting edge technoligies.

And it is a presence with a long history, along which there have been many expertimental processes and constantly improved the knowledge and the producing technologies, using the best materials to reach the desired results.

For the pizzerias and the bread shops the Italian companies offer a great range of possibilities able to please any need: wood fire ovens, gas ovens, electric ovens, with a rotating or fixed surface, enriched with all the necessary technology to guarantee to the operators the maximum safety and the control of temperatures and with effective depurating systems and smoke decrease system.

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As far as the material used, it can be easely said that the Italian companies have reached high standard, with targeted choices to fully meet the needs. Stone, bricks, metals and above all stain steel, refractory stones, all this attentively studied.

For a while now, beside standard size ovens, companies produce tailor made ovens, even built on spot, as a guarantee for pizzerias, bread shops and pastry shops.

Pastry shops have particular needs, therefore they need ovens able to assure the maximum temperature precision, to be controlled electronically.

There are common needs for all ovens, such as the low consumption of electricity, reached thanks to special isolation systems; the regular diffusion of heat, the resilience, with the electronic part entirely isolated from the product.

These ovens are followed by leavening chambers made in stainless steel, tooled with thermoregulator, made

[ 31

Ovens for pizza, bread and cakes.

according to the needs of the labs which have to use them.

More than illustrating the characteristics of every oven, Iâ&#x20AC;&#x2122;d like to underline the excellent quality results reached by the Italian results, which products are available in every continent.

In particular, as far as the different ovens for pizza are concerned, the magazine Pizza e Pasta Italiana with the school Scuola Italiana Pizzaioli had the chance to experiment in the 20 years of its activity in Italy, even during the World Pizza championship, which has reached its 20Th edition and of the other international events, such as the Giropizza of Europe, a great variety of ovens of different companies, fully satisfactory for all the Teachers and Maestri of pizza and for all the different pizzaiolos.

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Since 1939 wood and gas ovens

The tradition that makes the difference.

Different models to suit every need.

Suitable materials, right shape, insulation, thermic flywhell.

Only the very best!

All ovens could be fitted with gas arrangement.

Ambrogi snc • via B. Buozzi, 3 - 20090 Fizzonasco di Pieve Emanuele (MI) Italy Tel +39 02 90720722 • Fax +39 02 90722794 • www.ambrogi.it • info@ambrogi.it

Made in Italy www.cuppone.com

Half a century of innovation in the service of excellence Cuppone has been a leader in the production of pizza ovens preparation and cooking equipment for the last 45 years, and the international pace setter for product quality, innovation and reliability.

Since its establishment in 1963, Cuppone has always handled all phases of the production process in-house, from sheet metal cutting and bending to welding, component assembly and the installation of electrical systems and insulation, etc., right up to finished product testing to the highest standards. Raw material selection, research, design and the entire production process is still managed by the companyâ&#x20AC;&#x2122;s founders and family, with the assistance of a highly professional team of technicians and skilled workers, who are kept constantly up to date with the latest trends in the sector.

A revolution in pizza making Cupponeâ&#x20AC;&#x2122;s strength, and the characteristic that sets Cuppone apart from the competition, lies in the resources the company invests in research and development. Over the years continuous investment has enabled Cuppone to invent and patent machines that have revolutionised pizza making.

Here are just some of the many innovations that have made history: 1975 saw the introduction of the Pizzaform, a special press designed to flatten dough into round shapes of the required size and thickness.

1978 saw the arrival of Rotaform, an automatic machine

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for portioning and rounding dough prior to rising; in 1981, Cuppone introduced electronic power and temperature control systems to guarantee uniform cooking and to save energy. Cuppone was the first manufacturer to produce gas ovens dedicated exclusively to pizza cooking. To celebrate its fortieth anniversary, Cuppone introduced Evolution, a new concept in pizza ovens, designed for installation in corners to rationalise pizzeria layouts. Today, Cuppone is proud to present its latest innovation: Giotto, the first ever electric pizza oven with a rotating floor. Cuppone has always monitored developments in technology and trends in pizza making closely. This has enabled Cuppone to stay head of the competition, focus on research and development with passion and professionalism, and consolidate its reputation among customers by always offering new and sophisticated equipment

Giotto: electric oven with rotating deck

A masterpiece of engineering and research Innovation and technology have once again enabled Cuppone to be the first to re-interpret the needs of modern pizza chefs and provide a new tool to make life easier than ever. Giotto ovens are the first ever electric pizza ovens with rotating floors.

Superbly elegant, extremely practical and functional, Giotto ovens guarantee high productivity and stand comparison with any other type of oven, whether electric, wood burning or gas.

Some features: The oven is focused on special support mounted on wheels, which can turn 90 degrees to the vertical position of striving to reach a maximum size of 78 cm, which allows transit through normal doors. It is equipped with special suction hood equipped with a capacity of 700 m3 with the electronic board to vary at will the speed and removable and washable filters.

Other key features are: • Stainless steel construction; • Measures internal cooking chamber diameter 140 cm; • External dimensions Ø 160 cm; • Ability to cook pizzas No. 9 or No. 4 Ø 35 cm Ø 50 cm pizzas at a time (about 108 pizzas Ø 35 cm per hour); • Cooking surface in special refractory bricks cordierite properly shaped, supported by a solid circular steel frame; • rotational movement given by an electric motor that can run at two speeds, slow and pushing for the firing, fast to cook. The direction can be reversed; • Dual internal lighting; • Door with panoramic window for a full view of all the cooking chamber; • electrical heating elements placed in the sky and under the stalls; • Installed power 15 kW maximum;

• Average consumption continuous cooking approx. 10 kw / hour for an average cost of approx. 2 cents for pizza; • All phases inherent in the cooking process are controlled electronically; • Rock wool insulation evaporated high density that ensures excellent sealing temperature; • Adjustable steam vent.

A wide range of models for cooking the perfect pizza Pizza preparation and cooking is an art that requires not only experience but the right tools too, tools capable of enhancing the thousandyear-old tradition that has made the pizza one of the best known of all Italian foods.

That is why Cuppone has created a diversified family of products to satisfy the needs of those who have made a profession of this ancient art. And to honour Italian art and its masters, Cuppone has dedicated each range to a famous artist.

Cuppone F.lli S.r.l Via Silea, 36 31057 Silea (TV) Tel 0093 0422 361143 Fax 0039 0422 360993

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www.gaminternational.it â&#x20AC;˘ gam@gaminternational.it

KUMA FORNI

The best way to cook pizza.

In its strategy aimed at fulfilling the needs of professionals working in the field, Kuma Forni created a product studied for public retailers wanting to broaden their gastronomic offer with pizza, but donâ&#x20AC;&#x2122;t have enough room to install a traditional oven. It is the Mini Rotary Oven, the smallest in the world. Produced in two different versions: gas oven, equipped with automatic burner with flame and temperature control, and wood-fired oven, it has a plate of 86 cm diameter. Its size â&#x20AC;&#x201C; 140 cm width and 130 cm depth â&#x20AC;&#x201C; makes it possible to deliver to the client the oven already assembled. It is sold coated with steel plate (but it is customizable) and with an iron trestle. The installation is almost immediate: it needs only to connect it to the stack (16 cm diameter) and, if needed, to the gas system.

KUMA FORNI 1. One access opening to the oven 2. Computer to control the oven functions: temperature resistance plate turns in both directions cooking programs sound signal at the end of cooking

Thanks to our 15 years of experience, we are able to provide an innovative product which is both functional and user-friendly. By keeping our distinctive quality tradition, our technicians have brought improvements that create a technologically advanced product.

The new and unique features consist of: • A cooking plate which is always hot thanks to an auxiliary plate warming device placed at the opposite side of fire • One access opening to the oven that replaces both batch and wood loading openings • Operable and fast consolle of the electronic part • First quality-products for the production of ovens • Three different models The cooking plate is always hot During the oven operation, the low consumption immersion heater allows for the oven to keep the plate always hot. The oven is provided with a computer thanks to which the operator can manage all operations in a simple and fast way. The computer has a bright display on which the oven temperature is shown. The plate speed is achieved thanks to the knob provided; an illuminated button turn on and off the heating resistance-plate.

The materials used to produce the concrete part of the oven are first-rate, highly refractory, with a high content of alumina, mixed and put in the moulds provided, then immediately vibrated. Thanks to this procedure the product has no air bubbles and a better consistency of materials is ensured.

All types of ovens listed in the table can be right and left.

Via Monte Corno, 11 - 37057 S.G. Lupatoto (Vr) Tel. 045 8753264 - Fax 045 545211 www.kumaforni.it - info@kumaforni.it

KUMA FORNI Legna e Gas

“the first manufacturers to provide prefabricated three generations ...”

The company M.A.M. was established in 1952, and was originally a metalworking company. Its founder, Cav. Aurelio Malaguti, devised his first wood fired oven for pizzerias in the 1960’s. Its characteristics were immediately appreciated by those who used it, and the oven in that first pizzeria is still operating today. Over the years, without changing the winning formula with which it was designed, and adding new technologies, the M.A.M. oven has become a leading product not only in Italy but all over the world.

The company M.A.M. has technicians available all over the world to evaluate which product best adapts to your needs. It also provides after-sales technical assistance and is at the customer’s complete disposal for any possible modifications from wood-fire to gas fired ovens, maintaining the CE (European) certification.

That’s why M.A.M. is a leader in its business field: Our company has always used refractory material of high quality and of Italian origin that ensures greater efficiency while baking the food by reducing the costs of energy (wood and/orgas),ofmaintenanceandoptimizingtheperformance.

M.A.M. ovens differ from those of the competitors for the greater thickness of their baking surfaces and of their domes.

M.A.M. has also patented the Combination oven that has proved to be one of the most efficient heating systems for baking surface, increasing the quality of cooked foods.

Our company is constantly in the forefront and pays attention to customer and market needs, trying to produce innovative and competitive ovens, obtaining in this way, products of undisputed performance.

Why was Mam rotating oven designed?

To meet the operator’s needs: • The rotating surface allows the pizza maker to speed up his work, • The pizza maker avoids burning or breaking the pizza during baking phase because he doesn’t have to turn them • The baking surface has a uniform temperature, • Costs (e.g. of the staff) and consumptions are reduced • Its use is easier and more manageable

M.A.M snc | Via C. Angiolieri 28, 41100 Modena (IT) tel. +39 059 330219 - fax + 39 059 334521| www.mamforni.it- email mam@mamforni.it

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Oven manufacturer in Genoa since 1969 Cupola Basic

RANGE L + LP

Traditional wood ovens, made by refractory material, the strongest oven on the market.

Warranty 10 years.

RANGE MIX

Combined wood ovens equipped by digital controlled gas or electric power bedplate-heater, ash collecting drawer Analogic or touchscreen control- panels are available too.

Ventilated turning bedplate electric oven made by refractory material. Simply the best electric pizza oven on market.

Pizza backing time: 2 minutes

New

RANGE PG

Gas ovens equipped by single gas burner and temperature digital undepending control between vault and bedplate.

Available i n Cupola finishing too.

RANGE FG

The most powerfull pizza gas oven equipped by double burner and separated digital controls for vault and for bedplate too

RANGE PAX

Monolithic dome in metal crate and bedplate mounted inside insulated base.

Optionals: metal stand, wood box, inox front and thermometer, torch type or extended type gas burner.

www.morelloforni.com

Wood - gas - eletric or mixed customized in any shape and dimensions minimum 10 years granted.

Cupola Mosaic

RANGE

FGR

Turning bedplate gas ovens equipped by double burner and separated digital controls for vault and for bedplate too.

Available on standard or Cupola finishing.

RANGE MRI

Hybrid wood and gas heated turning bedplate ovens, which can operate by wood or by gas or by both at same time

JUNIOR

Easy, solid, efficient. Spark-arrestor antipollution water filters built for natural draught chimney. One model for each any chimney diameter, from 200 mm up to 400 mm diametere

RANGE MR/MRE

Combined bedplate wood fired ovens equipped by gas or electric power bedplate-heating system

IDRO

The most powerful and efficient antipollution water filter on market presently. Good for ovens, barbeque and wood or carbon running any appliance.

BBQ

Ranges MR - MRI - MRE special model equipped by extractable grill

MORELLO FORNI s.a.s. Via Bartolomeo Parodi, 35 - 16014 Ceranesi (Genoa) - Italy Tel. +39 010 7401194 â&#x20AC;˘ Fax +39 010 7492194 â&#x20AC;˘ e-mail: info@morelloforni.com http://www.morelloforni.com/

46 ]

101%

quality “made in Italy”

Spiral mixers

Dough dividers and rounders

Pressforms

Vegetable slicers and pizza tables

Electric ovens Gas ovens

Innovative concept, ancient excellence The long experience has allowed oem to concretize the concept of “Pizza System”: a completely integrated program of equipment for pizzeria which automates the productive process, from the dough to the pizza baking.

A system which guarantees the strict respect of the tradition and of the food organoleptic features: a real technological evolution able to mantain untouched the Mediterranean alimentary culture, turning it easily into profitable business.

oem - ALI Spa V.le Lombardia, 33 46012 Bozzolo, (MN) Italy Tel. +39 0376 910511 www.oemali.com

The adventure that at present made Refrattari Valoriani a leader company in the oven sector, starts from very far back in time, riding the tiger of the second industrial revolution. The unique style and original wood-burning ovens signed by Valoriani definitely stands out the flight in the ‘70s with the creation of the first professional oven Vesuvius , with is a precast refractory brick oven. Today the V attached to the brick arch is a registered trademark and established a quality product, imitated around the world, which still carries with it all the inspiration of Silvio Valoriani, uniting, however, the modernity of Massimo Valoriani, always with a keen eye on new trends, design and market requirements of its partners.

The structure of the oven Valoriani reduces emissions to a minimum so that Valoriani has received approval for: USA SYMBOL * Conforms to U.S. ETL UL Std 737 2162 UL Std Conforms NSF Std 4 Approved in the UK Clean Air 2005 No. 2304 Conforms to EEC Dir 84/500 in Italy N ° 10A01876 by PH Lab Conforms to UNI 10474:1995 in Italy by IMQ primacontrol Wood oven-Vesuvius IGLOO Series OTGR

50 ]

With the economic boom of the 70s - 80s, the pizzeria became fashionable. To meet this demand Valoriani manufactures wood-burning oven for pizza “Vesuvius”, a name and a symbol of professionalism to the present day.

The oven Vesuvius IGLOO Series E is the first transpiring oven.

It is able to send the moisture of cooking out and keeping all the heat produced by combustion inside. The Igloo Oven, whose name and shape recall the typical structure of Eskimo snow and ice, is able to keep the heat inside in spite of the very strict environmental temperatures, and it can be customized according to everyone’s needs, creating a “custom oven” on the basis of imaginative customer.

The oven Vesuvius IGLOO series is the first transpiring oven.

It is the most effective and fastest response that gives Valoriani in case of requests for immediate installation.

Equipped with an octagonal kerning coated outside with fire retardant paints and use within the structure of the GR series oven door with its metal for closing the mouth of the oven.

The oven Vesuvius GR series: a professional oven that satisfies all requirements.

The ground firing, refractory brick high alumina content, is composed of perfectly shaped modules that facilitate the deployment and an optimal level. Once the plan is outside the refractory concrete superalluminoso, the mouth of the oven is arch built with power draw. FOTO 3 The bakery ovens Valoriani an author’s signature for a food in the more traditional wood-fired cooking is back to being the prince of the Italian table: bread, because the company continues its historic work of the furnace, turning out bricks of various sizes, as well as tavelloni 40x40x8 strictly and always handmade brick refractory soils suitable for the bakery floor.

Collaborations

Refractory Valoriani has recently entered into two new partnerships with a view to reaching an international design and continuous development. The first English with the famous chef Jamie Oliver who, after choosing two furnaces Valoriani for calling his own house in the new “Must Have”, has concluded a trade agreement with

the official distributor for the United Kingdom Valoriani establishing a partnership called Wood Fired Ovens by Jamie Oliver. For having conquered not only the undisputed quality of the materials used and the versatility of their use in cooking, but also the unique feeling to know that, returning to the ancient tradition of a healthy food made with high-standard tools. INSERIRE FOTO N° 4 The second one with the True Neapolitan Pizza Association, which, given the decade-long experience in the pizza ovens that distinguishes Valoriani Refractories, has decided to cooperate with the Florentine company for the design of a new patent for gas furnace that keeps almost unchanged the cooking characteristics of the famous “pizza” even in cities where wood combustion is prohibited.

Valoriani in the world

The V Valoriani is performed in pizzerias and restaurants around the world, from Sydney to New York from London to San Francisco, and the expansion will not stop here because every day there is a new market to explore.

( 51

Pizza in the World.

What is â&#x20AC;&#x153;Pizza in the World?â&#x20AC;?

Zanolli is proposing a complete line of ovens, machines and equipment enabling to get all the products you desire with the best professional solutions.

Pizza in the World is the most complete program for pizza making and for all its processing phases: from the preparation and make-up of the dough to its proofing and maturing, from the topping and baking of your pizza, to the fi nal tasting from your customer.

Just free your imagination, we will do the rest.

Ready to serve?

Zanolli’s pizza workshop

Zanolli’s pizza workshop

ZANOLLI “CITIZEN” (mt. 5x5) 1

Forno CITIZEN

2

Impastatrice a spirale GALASSIA

3

4

5

6

7

8

9

(oven, horno)

(spiral kneader, amasadora a espiral)

Arrotondatrice a lumaca GIANO

(screw moulder, redondeadora a caracol)

Formatrice per pizza DEVIL (pizza moulder, moldeadora)

3

4

Tagliamozzarella/Tagliaverdure TALÌA

10 1

(mozzarella cutter/vegetable cutter, cortadora de mozzarella/cortadora de verduras)

5

Tavolo da lavoro

(work bench,mesa de trabajo)

7

Attrezzature ed accessori

6

(equipment and accessories, accesorios varios)

9 2

Banco pizza refrigerato con vetrina

(refrigerated pizza bench with display case, mesa refrigerada con vitrina para pizza) 8

Lavatoio

(washbasin, lavaplatos)

Pensile

(wall cabinet, armario pensil)

ZANOLLI “SYNTHESIS” (mt. 5x5) 1

2

4

3

3

7 10

4

5 5

2 6

11 6 1

9

7

8

8

Dr. ZANOLLI s.r.l. • Tel. +39 045 8581500

37060 (r.a.)

Forno SYNTHESIS

(tunnel ovens, hornos a túnel)

Impastatrice a spirale GALASSIA

(spiral kneader, amasadora a espiral)

Arrotondatrice GIANO

(screw moulder, redondeadora a caracol)

Formatrice per pizza DEVIL (pizza moulder, moldeadora)

Tagliamozzarella/Tagliaverdure TALÌA

(mozzarella cutter/vegetable cutter, cortadora de mozzarella/cortadora de verduras)

Tavolo da lavoro

(work bench,mesa de trabajo)

Attrezzature ed accessori

(equipment and accessories, accesorios varios)

Banco pizza refrigerato

(refrigerated pizza bench, mesa refrigerada para pizza)

9

Lavatoio

10

Pensile

11

Armadio-frigo

(washbasin, lavaplatos) (wall cabinet, armario pensil) (cold-storage cabinet, armario frigorífico)

Caselle di Sommacampagna (Verona) Italy • Via Casa Quindici, 22 Fax +39 045 8581455 • web: www.zanolli.it • e-mail: zanolli@zanolli.it

Canned Food The International food industry, from pizzerias to the catering industry, takes advantage of a great number of canned products, in order to fasten up the work, although they have to be products of high and safe quality. In the half past century some of the highest quality canned food company arose in Italy, choosing with care and directly on the field the raw material to be used, using cutting edge technologies and therefore obtaining much better products than those made in the kitchen of some restaurants by some young and inexperienced cook.

The high quality warranty of a product is given by a selected raw material and by an efficient operating technology, without forgetting that the true warranty is made up by the people working in the different

54 ]

companies.

No matter if it is tomato sauce, sauces of different types, creams, ragout or similar products, with different weights and sizes, what counts is the raw material which is used, the quality of the production plant, the reliability and seriousness of the operators.

The Italian canned food industry thrives on undoubted privileges.

First of all Italian fields of vegetables produce raw material in abundance. In particular, the crops of midsouth of Italy and of its islands, all these sunny areas offer in every season a great quantity of vegetables of any kind, starting from tomatoes, which can be found also in Emilia, above all in the provinces of Parma and Piacenza, well known for their famous canned food

industries, other famous areas for this kind of industry is the region of Liguria and Veneto, in the peninsula of Cavallino near Venice and in the vegetable garden near Chioggia.

It needs to be added that there are around 50 varieties of vegetables in the Italian garden, from asparagus to zucchini, and that the canned food industry translating in great numbers the best typical food of the Italian women, tries to maintain the same smell and taste.

There is not only raw material but also the Italian taste and tradition, that capacity to produce sauces, canned food and similar products of a highly refined

elegance, dosing with patience all the ingredients, improving the already good products of the homeland, improving this way the food preparations. Presently the Italian cuisine is highly estimated and it draws a lot of estimators from all the world.

The fact that the products used are â&#x20AC;&#x153;made in Italyâ&#x20AC;? is a good warranty, since the Italian sanitary laws are the most strict at a world level.

Not only this, the extraordinary quality of the products, and food safety are the characteristics of the Italian canned food industry, which has learned to export such product to the rest of the world.

[ 55

Annalisa, a leading tomato processing company.

Is implementing a revolutionary marketing and communication plan to increase brand awareness.

Annalisa has been one of t he leading Italian brands in the preserved vegetable sector for over 40 years. The company chooses its raw materials with great care, and selects and processes them with the most advanced technology, while still respecting tradition, nature and quality.

Tomatoes bearing the Annalisa name are wholesome, 100% Italian and only picked when they have reached the right degree of ripeness. Annalisa’s entire production process based on traceability: from the provenance of each raw material to the entire production cycle, warehouse management and delivery.

Annalisa guarantees e certified quality of all its products: from tomatoes to legumes, soups and ready-to-use sauces, in keeping with the strictest safety, hygiene, environmental and integrated production standards. The company has recently completed its structural investments with the acquisition of a second production plant and the extension of its original one in Castel San Giorgio (Sa), which has been totally renovated in terms of new cutting-edge plant and logistics. Sales have maintained a constant upward trend, reaching around 70 million euro in 2009, but relevant innovations and research into new products are already in the pipeline.

With the aim of further strengthening recognition of Annalisa, in 2009 it was decided to undertake a process of revision and modernization of the brand’s image. In its new guise, the trademark has been enlarged, made more legible and distinctive and the pack has been simplified, with a layout that facilitates reading, while the payoff “Wholesome , Italian Annalisa” summarizes the process of evolution over four decades of history Product lines have also been divided into single, distinctive colours to help consumers and their way around the large range.

In addition, to ensure effective communication about the evolution of the brand’s personality and the values that are at its base, the website www.annalisa.it has been renewed, a new catalogue has been prepared and all communication 56 ]

tools have been update. The new version of the site - in Italian, English and Spanish – presents the company and its products and this continually updated with online information and always new, particular video recipes. Also very interesting is the success it is having on facebook – where Annalisa counts more than 10.000 fans – which is an incredible search of daily ideas and suggestions. At the end of 2010, after having carried out a poster campaign throughout the entire country to present the new trademark, Annalisa will develop a new media plan that will absorb over 3 million euro between tv. , press, and posters in the biennal 2010/2012. last but not least, constant presence at the main trade shows, both national and international (Cibus in Parma, Sial in Paris, Foodex in Tokio, Anuga in Cologne and the Melbourne food and wine festival in Melbourne -Australia) is proof in the growing attention Annalisa is attracting from foreign markets, where - limited to some specific areas - the company can boast of a position as a leading brand.

Lodato Gennaro & C. S.p.A. Santa Maria a Favore Castel S. Giorgio Italy info@annalisa.it

genuina, italiana, Annalisa.

WWW.ANNALISA.IT

Specialization, Innovation, Quality and Reliability ... A long history of 50 years.

Coppola SpA, based in Scafati, has been a canning company in the food industry for 50 years, in 1960, in fact, Domenico Coppola begins the long and solid history of Coppola SpA, succeeding along the years to make of this company one of the most reliable and credited of the entire industry.

The key to success lies all in the constant dedication to this activity by its owners, now in the second generation, and the choice to diversify its production, specializing in two areas, namely canned tomato and fruit from conventional agriculture and above all from organic agriculture.

Not only, peeled tomatoes, tomato paste, and pass, fillet, cherry tomatoes and pizza chopped, but also fruit turned into finished products for the most important European manufacturers of baby food, juice and fruit jam.

Different productions, all programmed banner of a quality policy that the company has always followed and that over time has been realized in the most important certifications: ISO 9001, ISO 14001, IFS, BRC, Organic, Demeter, kosher. Its quality is not only dictated by the rules of the system, followed exactly, but arises from a “vision” that the company has among its first targets to continue to provide the market with quality products, in full respect of health consumers and the environment.

This is ensured through careful selection of areas of origin, a constant monitoring of raw materials, and continuous monitoring at all stages of processing and packaging,

58 ]

in order to secure the delivery of products only to “first choice”.

Coppola uses for its products exclusively Italian tomatoes and fruit, mainly coming from the south, the most suited to the favorable climatic conditions and the fertility of its fields, agricultural production, always aiming at enhancing the local product.

Quality and specialization, but also innovation, wider choice and exclusivity as the production in “bags” that Pomizza with a tomato sauce for pizza was born, but ideal for the preparation of any dish, opened the way for other exclusive products such as: “Pelatone,” a delicate tomato pulp made only with long peeled, tomatoes cubes, great for bruschetta, pizza and fresh sauces, puree the tomatoes, and other features to discover and enjoy.

Coppola is a living, run by entrepreneurs, attentive to issues that go well beyond the daily life of the company.

And ‘in fact, with the same commitment that actively supports. for many years, the African Association Onlus Textures (www.trameafricane.org) that, through the Machaka Project, is building a series of initiatives aimed at helping people living in exceptionally difficult circumstances, in particular in the region of Meru (Kenya ), to regain control of their destiny. Passion, perseverance and new ideas, such as social work are fundamental tools for the company to project optimism in the near future with one goal: “to work while having fun.”

Via dei Risi - 84018 Scafati (SA) Tel. 081 863 1996 - Fax 081 863 5579 info@coppolaspa.it www.coppolaspa.it

[ 59

Taverna del Capitano a Senigallia Chef Moreno Cedroni

Bufala di Caprese

Ingredients for 4 people: Clean a squid of about 500 g. First cut into strips about an inch and then in the opposite direction, blended with 200 g. of ice and water, 5 g. salt and 1g of white pepper, put the mixture into molds 15 cm long and 5 wide, and steam at 75 째 to 68 째 to the heart. Cool, unmold and cut into slices an inch, interspersed with thin slices of tomato, cut above the basil, drizzle of olive oil and white pepper, leather with a sauce made with basil whisking 50 g. basil blanched and cooled, 20 grams, boiled potato, 20 g extra virgin olive oil, 50 g. of broth and a pinch of salt, sift.

62 ]

64 ]

Italian wine.

Italian cuisine is unimaginable without Italian wine, and Italy is currently, along with France, the first manufacturer in the world with regard to wine. And if it is true that the industry of catering requires the presence of wine, now it is the same in terms of pizza, although in this case the choice of wines is smaller than for catering.

But Italy means wine - the ancient Enotria, the wine country - produces such a variety to please every need.

There are, in fact, in Italy, fine wines as an aperitif, perfect to accompany each and every pasta, rice, meat, fish, vegetarian dishes, as well as all kinds of desserts.

Statistics say that the most loved white wine in the world is a sparkling wine, Prosecco, chilled wine, fragrant, light. This kind of Spumante in the U.S. has surpassed the number of bottles consumed as compared to Champagne, which remains a unique wine of extraordinary excellence.

Every Italian region produces wines of great personality, from Valle d’Aosta to Sicily, from Sardinia to Alto Adige with their aromatic, very sweet scented wines -

all the Vin Santo of Tuscany in Italy and other similar - and still fortified wines – among all of great Marsala, loved by connoisseurs - with white, rosé wines, and red wines obtained from both native and international grape varieties.

In Italian wineries, directed by excellent winemakers for years, it can be found wines highly requested and appreciated by the food industry from all over the world, the result of the great Italian wine school, which, together with the French, has taught the world with wisdom and skill to produce fine wines.

Names such as Trentino Spumante, Prosecco, Soave, Valpolicella, Franciacorta, Oltrepò Pavese, Barolo, Barbaresco, Barbera, Chianti, Brunello, Sagrantino, Verdicchio, Greco, Taurasi, Aglianico del Vulture, Nero d’Avola, Cannonau, and we stop here, along with many others, all deservedly known on every continent, it is absolutely among the best wines in the world.

Italy is really the wine country, of excellent wine, valued and loved by all the experts and in demand by millions of connoisseurs.

[ 65

Vinicola Serena

Tradition, knowledge and passion characterize Vinicola Serena, a company active in the wine industry since 1881 and managed by the Serena family for four generations.

The philosophy behind the company's ongoing commitment to optimize the different stages of the production cycle, from procurement of raw material the prestigious wines of the hills of Conegliano in the Veneto region and, to the processing processes, treatment and fermentation, to bottling and kegging, storage and transport.

In the production of wine in the keg , in particular, the Serena wine is a leading company at a national and international level in the channel Ho.re.ca. since 1987.

Wine on tap is the core-business company with 200,000 hectoliters produced and distributed in Italy and Europe, especially in Germany, Holland, Belgium and recently in Eastern Europe such as Latvia, Poland and Slovakia.

The innovative technology that characterizes the division frame is a real gem in the industry and allows truly amazing performance of up to 900,000 barrels of wine per year.

There are several brands under which the company presents

66 ]

its products including "Serena" and "Vigne Verdi" for keggs, and "Terra Serena", "Ville D'Arfanta" and "Vigne Verdi" for the bottles.

Very interesting performance for wine in the bottle, so that the company in 2010 would have sold se 4 million bottles of Prosecco DOCG and Prosecco D.o.c. champagne and sparkling versions, which will add 3 million bottles tied to other types of Veneto IGT wines.

The distribution channel is the channel used by the Ho.re.ca through which its products are present in bars, restaurants and hotels of category in the medium / high.

The new dimension of business, combining tradition and innovation, allows to know the authenticity of wines Serena in a market in constant expansion.

From plants to life a full line of high quality wines cycles guaranteed by fully automated bottling of sparkling, sparkling and still wines of which shall be subject to the strictest standards of hygiene and quality, as evidenced by the prestigious certifications.

The growth is reflected in the quality Serena Winery in the

refined architectural style home, in amplitude of the surface by seven hectares of Prosecco DOC vineyards: (35.000mq) and development of production capacity and this is the “Ville d’Arfanta” estate, where the Serena sales network. family plays host to friends and customers - Italian but mainly from abroad – who spend several days relaxing and working in a friendly and homely setting. Certainly, an offering of this kind is a prerogative typical to the In recent years the export sector has experienced very positive Serena family, which has always believed in the importance performance, explains Luca Serena, mainly due to the export of fostering personal relationships with its customers, manager-Prosecco Frizzante in Germany. thus allowing them to combine the usual visit to The company also is investing to achieve an important position the business headquarters with the pleasant experience in foreign markets, and with keggs and with bottles, starting of being able to immerse oneself in the magnificent hills in Europe with new revenue in Sweden, Estonia, Spain and of Conegliano Veneto.

Switzerland and continue in the Far East with China, Hong Kong and Thailand and eventually to the Americas including the USA, Brazil and Colombia.

EXPORT:

Ville d’Arfanta: wine paradise Two magnificent villas on the hills north of Conegliano, in the Commune of Tarzo (locality of Arfanta, Tv), surrounded

Vinicola Serena Via Camillo Bianchi – 31015 Conegliano (Tv) Tel. 0438 2011 – fax 0438 394935 www.vinicolaserena.com - info@vinicolaserena.com

[ 67

Il Rigoletto, chef Giovanni D’Amato

Turbot with peaches, shellfishes and oriental spices Ingredients 3 g fillets of turbot from one o’clock 30/40 12 slices of peaches cut affection, then couples with the Cup pasta 1 with no way out of the carapace 1 shrimp without the shell 100 g of fish stock 30 g of peach cream Oriental spices chopped Salt flakes to taste Pepper, extra virgin olive oil flavored with almonds of Fishing herbs for garnish, basil, lemon verbena, lemon balm, Chives, mint, 5 g of chopped peaches and toasted almonds Procedure for cooking turbot fillets, 250g of oil Virgin with the addition of 50g of almonds peaches. bring The oil at 70 ° dip the fillets of turbot for 7 min., Remove the Fillets and put them to dry on a paper towel Process for the peach cream Put the fish cut into mirepoix in a pan with 10 g of sugar, A pinch of salt, pepper and mint cook for 5 minutes add 2 Caramelisation mint leaves to add a little broth Peaches and finish cooking for 5 minutes, mix all together and go Pass in the end, keep aside.

Il Rigoletto Piazza Martiri 24 42046 Reggiolo Reggio Emilia T 0522 973520 www.ilrigoleto.it

68 ]

Proceedings of fish and seafood ravioli.

Couples thin slices of peaches in the middle Norway lobster and shrimp, cover with other slice of peach, put Oven for 3 minutes at 180 ° with a pinch of salt and a little almond fishery chopped Composition of the plate Pull the lines with the peach cream, put the ravioli, Turbot fillets, garnish with slices of peaches, herbs Aromatic and oriental spices.

I choose Santa Margherita Pinot Grigio.

Me too.

Exploring Taste www.santamargherita.com/en/

70 ]

Mineral water.

From the second half of the 18th century the mineral water branch started developing, especially in the West and then to a large extent in the rest of the world, producing mineral water industry, drawing from sources known and often used in past centuries.

In essence, entrepreneurs have the rights acquired by the state to extract water with high sanitation values, therefore very pure, to be bottled and entered into the market, giving consumers not only bacteriologically pure water, also thriving on the presence of precious minerals for the organism.

Italy, with its majestic Alps and the long ridge of the Apennines is lucky to have many excellent sources of excellent mineral water that can satisfy every need. In restaurants and pizzerias the bottle of mineral water - sparkling or natural - is not only complementary to wine, but sometimes it is more than welcome, for its lightness, the capacity to facilitate the consumption of food, without creating those problems that can arise then for the increasingly stringent standards of the

driving code.

For some time, bottled water is preferable for the minerals it contains, so it can be digestive, detoxifying, diuretic, and more, each suitable for light dishes, other for strong flavoured dishes, as it can be read now in the water menus in a great part of restaurants.

With these water menus, consumers can more carefully distinguish the diversity of flavors and characteristics of the various waters, gaining their sympathies as with wine. Each mineral water, in fact, has its own characteristics both organoleptic and biological, due to the places where the springs are located, the rocks that have filtered them, to the heights and the depths.

The water culture that is increasingly deepening and spreading helps to live better, since it represents a fundamental requirement for the human body. And it is now common belief that an intelligent choice of mineral water is a major help for the correct function of the organism, with consequent benefits for the health of the body.

[ 71

Restaurant and Relais Don Alfonso, Chef Alfonso Iaccarino

Rigatoni Vesuvio

Ingredients for 4 servings 260 g rigatoni 50 g peas 250 g mozzarella 200 g tomato ragout 60 g pork ‘Minced’ 30 g bread crumb 60g milk 50 pcs basil leaves 50 g extra virgin 15 g onion 2 pcs eggs salt

Don Alfonso C.so Sant.Agata 11/13 Sant’Agata dei due Mari 081/8780026 www.donalfonso.com

72 ]

1-Prepare the meatballs with bread soaked in milk, 1 egg, salt and pepper and brown them in oil extrav.

2-30 Blanch basil leaves and mix with a little oil, switch to the end chinois 3-40g Warm milk and add 70g of finely chopped mozzarella and bake in water bath, then go to blending and chinois.

4-Skip the peas with sautéed onions 5-Slice the mozzarella finely Cook another 6-egg in boiling water for 7 m Cook the macaroni for 7-3 m and stir in half of a ragout of tomatoes and half the basil 8-Dial a pie in a foil container of about 8 cm with the macaroni, cheese, peas, egg, meatballs and basil (we recommend the cheese lay on the bottom of the pie and top to hold it all well) 9-Bake for 14m in the oven to 160 degrees 10-Turn out and lay on the plate, finish with the remaining ragout of tomatoes, sauce, mozzarella and basil sauce, basil leaves and a drizzle of extra virgin

76 ]

Italian Cheese.

Italy is the land of cheese. Currently it produces about 500 types of cheese in different areas in Italy, from the high mountain pastures to the water meadows in the region of Lombardia, where many different types of cheese are produced. There is soft and fresh cheese or aged hard cheese, starting from “Casatella” to the great and famous “Parmigiano Reggiano”, from the famous “Asiago” to “Pecorino”, from “Toma” to “Caciocavallo” from “Trentingrana” the “Scamorza”. There is cheese from sheep’s milk, goat’s and cow’s milk made from raw milk and cooked milk and many others, that for their history and features of high quality, obtained from the European Union Commission the PDO (Protected Designation of Origin). There are cheeses that have accompanied the ancient Italian populations since prehistoric times, arriving to our days with the richness

of their flavors and their nutritional value, precious for the human body.

In the Alps or in the Apennines cheese is left to ripen in caves for a long time, in the pits of the hills, in temperature-controlled vaults of the many dairy farms scattered throughout the peninsula.

Italy is really the country where extraordinary cheese is produced along with the Italian tradition that had to capacity to maintain them, enhancing them, required abroad and served in the most famous restaurants around the world, since they are one of the most interesting expressions, pleasant and delicious gourmet food and rich heritage of Italy.

[ 77

Restaurant: Osteria Francescana, Chef Massimo Bottura

Five different ripening of Parmesan Cheese in five different textures and temperatures Demi souffle 200 g. Biological lightly smoked ricotta 100 g. Parmigiano Reggiano 24 months 60 g. egg white meringue 40 g. cream Salt and pepper for Galetta 50 g. Parmigiano Reggiano 40 months 10 g. butter, softened 5 g. cornstarch air 500 cc of brood crusts Parmesan 40 months 500 g of grated Parmesan cheese 50 months 3 g of lecithin for the mousse: 125 g. broth 100 g. cream 250 g. Parmigiano Reggiano 30 months salt to taste For the sauce: 50 g. Parmigiano Reggiano 36 months 40 g. capon broth unfiltered 30 g. cream salt to taste The demi soufflé Whip the curd (lightly smoked about 3 minutes). Add wire from the mixture of Parmesan cheese and cream emulsion.

Ammalgamare egg white and bake for about 10 minutes at 180 degrees.

Remove from the oven and rest it gently with a scoop of demi on the basis of the souffle dish.

Osteria Francescana Via Stella 22 41100 Modena T 059 210118 www.osteriafrancescana.it

78 ]

The sauce Bring the termomix speed 3 to 60 degrees with the stock. Add the Parmesan cheese and bring the temperature to 85 degrees by increasing speed up to maximum in order to create a velvety crema. Strain China.

The air Whisk in cold broth and Parmesan cheese. Strain through a coffee filter in a refrigerator at +2 while the filtered water is transferred into a large bowl well. Add the lecithin and the toolmix decisively we will create the air.

La Galette Mix butter, parmesan cheese and cornstarch in a very fast. Spread a thin layer of dough on silpat giving a triangular shape and proportional to the plate. Bake at 200 degrees for 2 minutes (the time it takes to make a slight brown color without becoming bitter).

The foam Bring to a boil in a 3-speed bimby brood of capon. Add the Parmesan cheese a teaspoon at a time. Season with salt. Increase the speed to the maximum for another minute. Allow to cool. Fit into the siphon. Add the cream flush ‘Shaker’ a bit ‘at a time so as not to lose the intensity of the Parmesan. Fit with a double gas tank.

Finishing In lay souffle dish with two tablespoons of demi sauce, a cloud of foam height and a galette last crispy air

82 ]

New drinks for bars.

The bar sector has renewed and it must renewed, because the customer is always changing needs. For several years now, international tourism has brought people to know different realities from those of their homeland, and among these realities, there is definitely food and drinks.

The latter are typical of the varied and complex world of bars, clubs where you get to sip a coffee, a cappuccino, a ginseng coffee, tea, herbal tea, hot chocolate, soft drinks.

In recent years the bar industry has gone thus enriching the new proposals, as well as the customer has evolved, becoming more attentive to what is ordered, thanks in part to passed travel experiences and here recently there is the tendency to refuse all the products of which the composition is unknown, favoring the naturalness, simplicity, i.e. those products which origin is known.

To give a serious answer to these new demands, there are companies that have committed to produce good and natural beverage products and prepare them for the success it is their smiles that confirms new choices for consumers.

Coffee, as it is well known, is an essential ritual for many millions of people around the world and today more and more industries are looking for safe plantations, where the production cycle, until drying is conducted in order to maintain full aromatic characteristics of the grains, then thereâ&#x20AC;&#x2122;s the roasting practice, especially in Italy, has achieved truly outstanding results.

The same can be said of tea spread, in the western

world, this is due to the British Empire and currently several major Italian companies can be considered advanced for the choice of raw materials, with control of the whole sector. The market of pure tea, both green and black, but there are new proposals with the involvement of experts that enrich the product of fruit and aromas of spices, herbs and essences of flowers, offer a unique blend of flavors to the consumer tasty and refreshing break.

Another important thing is to drink tea, and even in this case, the manufacturers rely on expert herbalists to make useful products for consumers and there are draining herbal tea, slimming, detoxifying, diuretic, sedative, etc.. and the bar is the tea that gives the customer desired a peaceful moment of relaxation.

And the chocolate? Today in the bar you can find pure, naturally with different percentages of sugar, to taste, but also spicy, as did the ancient Aztecs and cold months are ideal to enjoy a nice cup of hot chocolate and you can also find light, for those who are attentive to the line but do not want to miss the pleasure of this unique beverage.

During the summer months , the industry offers cream with various flavors, sweet and light fruit juices and other products that can satisfy all demands.

We have not told everything new is now available to bars, more interested in telling how these places are quickly evolving to anticipate, if possible, the ever changing demands of consumers, often enriched with knowledge thanks to the Internet and travel-tourism .

[ 83

Natfood leader in Horeca market Headquarters Natfood

Natfood has a good history of vision and market innovation to tell.

A story of integration among the excellence of production, distribution, marketing.

A story of clear focus on theâ&#x20AC;&#x153;out of homeâ&#x20AC;? food & beverage segment.

The corporate mission is to provide top quality products, equipments, services and enduring assistance to our clients.

Cafetteria

Drinks & Beverages

Food & Snack

Enhance your business with a delicious idea New smooth sorbetto, coffee flavour.

Really creamy without ice crystals.

The new market need, offer to your customer a new smooth coffee sorbetto instead of the standard lemon sorbetto.

To be prepared with water into the slush machine. No milk.

Top Quality coffee sorbetto

Via Bosco, 99/A 42019 â&#x20AC;ş Bosco di Scandiano RE Italy Ph. and Fax +039 0522 330259 natfood@natfood.it www.natfood.it

86 ]

Dough mixers These are machines which produce dough, accordingly to the different needs, from the small fresh pasta labs to the bread shop, from the pizzeria to the catering industry. The most interesting sector for these machines is tightly bound to the fresh pasta sector, in all different sizes: spaghetti, tagliatelle, linguine, maccheroni of various sizes, smooth noodles, sedanini, conchiglie, fusilli, and other many; not to mention pasta with filling: cappelletti, ravioli, tortellini and many other shapes to satisfy the creativity of the operators. Although, dough mixers are necessary for all those categories which deal with pasta or dough making.

It is well known that depending on the end product, there are different types of dough mixes and on the basis of the desired product there are also different machines, from small production quantities to big quantities, and every company gives to every machine all the technical information on descriptive sheets which illustrate all its functions and usages.

There are different work techniques, even if nowadays spiral dough mixers are the most used both simple or double speed. These machines could dispose of different accessories.

The material with which they are built is stain steel, basements are also of this material and the upper structures are electrically welded and they generally have a hydraulic movement, working a big quantity

of dough at the same time.

Without talking deeply about their technical and functional traits, since every company has its own peculiarities, it is necessary to underline the lowest common denominator which is the common trait for the Italian dough mixers, beyond the material of which they are made.

The technology of these machines is the most advanced and there are different sizes for any need, from the small pastry shop, to pizzerias, to bread shop, to industrial pastry factories.

Furthermore, the producing companies make use of great experts, people with experience with the final use of the mixers, able to assure a total productive perfection, with easiness of a perfect and precise cleaning of the machines in order to meet some safety standards.

These machines are not only useful but they are also pretty. In a laboratory with pretty and always clean machines operators live better and have more time to work on final products, as a guarantee for final users.

Under the functional and the look profile, it has to be stated that Italy ranks among the first places.

[ 87

World Leader in Pizza Equipment

Sigma Srl 25030 Torbole Casaglia Brescia Italy Via Artigianto 85 T 0039 (0)30 2650488

Sprial Mixer Tauro Line

Rounding Cutter DR1411

“SPRIZZA” Pizza-Spreader

• More powerful the e cient transmissions supply the highest torque values on the spiral • More reliable all the kinematic motions turn on pre-lubricated bearings The belts are inextensible o maintenance is necessary • ontrol panel, push buttons and timer with watertight seals • ew upper cover with “easy to use and clearly visible” frontal controls • tainless steel AI I grid • owl with a well rounded bottom to avoid flour stagnation They are the classic kneaders for pi eria or for mixing small quantities of bread dough The shape of the spiral, the relationship of its diameter with the bowl, together with the spiral and bowl revolutions provide the best dough results, while the presence of the central shaft improves the e ciency of the kneading machine All the parts in contact with the dough are in stainless steel, the control panel simple and functional respects the rules in force

This machine is the most modem synthesis of the two oldest methods of cutting and rounding bread and pizza dough.

The machine is able to cut and round 1200/1500 portions of dough per hour.

The portions can weigh from 150 to 320 gr with the cutting group dividing into 14 sections and from 300 to 650 gr with the cuttinggroup it dividing into 11 sections. The cutting group, entirely constructed in stainless steel, is easily dismountable for replacement or washing purposes.

Thanks to a rounding system that is very similar to the manual dexterity of the pizza-maker, the dough has no stress and the balls are always perfectly round.

The machine is extremely easy to use and allow unqualified personnel to achieve excellent resuls without employing any physical effort.

Small in its dimensions and very pra ctical this machine is also very cheap.

This machine reproduces the manual dexterity of the pizza-maker as closely as possible by imitating his unequalled delicateness. The original protected microrolling system, rigorously patented, results from a happy original intuition which was developed and achieved in order to knead the dough in the same way as the hands of an expert would.

The exceptional performance of the machine is to achieve cold dough with the same kind of rim as would be obtained by a skilful pizza-maker, without any alteration. The machine is really easy and practical to use and the portions of dough are always perfectly flattened..

88 ]

The story of Sigma begins in 1974, when his founder Mr Luciano Gnocchi, after an experience of many years as responsible of the Technical Department of a big company of the sector, decides to create a new company for manufacturing spiral mixers with fixed bowl, a real novelty for the market of those years.

The production will grow in the time enlarging the range with models with removable bowl and self-emptying mixers.

Involved in an industrial strategic project Sigma receives the offer to enter a group world leader in the sector(VMI France), with which it remains until 2003, when Sigma returns to be

part completely of Gnocchi family. During all these years the company has the opportunity to share and to develop the Know How of the group about the planetary mixers.

This opportunity will allow Sigma to become the biggest manufacturer in Italy of such machines with a production of more than 1500 pieces per year.

In the last 10 years in Sigma we decided to improve our pizza Dept. and give to our customers a complete range of Machinary good to satisfy all the Pizza Process. At the moment we can offer Spiral mixers from 12 kg of dough until 300; Divider-rounder machines , Pizza Moulders, Reversable and vertical Sheeters .

Vertical sheeter T50

Green Line spiral Mixers

Silver line Spiral Mixers

vertical pasta rolling machine presented has been designed for rolling pasta in small environments where space is at a premium. It has the advantage of being very compact during operation and becoming even more compact when it is not used. Two hard-chrome ground steel cylinders, with easy-toremove scrapers, ensure perfect rolling and the powerful driving parts permit working tenacious and hard pasta. Cylinder opening and closing is controlled by an easy-to-use handle featuring two adjusters, for minimum and maximum thickness. This means the machine can also be used to roll pizzas (double rolling), for pan baking or small quantities of puff pastry.

The machine is ideal for rolling fresh pasta and the inverter-controlled speed makes operation much easier and allows rolling very fine sheets of extremely uniform pasta. Special focus has been placed on the accident-prevention systems and controls, which fully comply with applicable standards, while the only maintenance required is periodical cleaning and checking.

This line of fi xed bowl spiral mixers GREEN LINE is characterized by the following main features: • energy saving at each manufacturing cycle • motor for both spiral and bowl • ouble speed, with possibility of inversion in st speed • olid and sturdy construction with thick stainless steel frame • owl protection according to the latest safety standards • Great power riserve • ompact design • The ability to knead both small and large quantities of dough perfectly • High reliability • olid mechanical design, easy to be inspected • Practically maintenance-free

This line of fixed bowl spiraI mixer is distinguished by the following features: • A solid and sturdy construction • Widely covered bowl protection to prevent flour dust to go out • Two motors, one for the spirai and one for the bowl • Great power reserves • Overall dimensions which occupy a minimum space while stili allowing far maximum output The ability to Icnead both small and large quantities of dough perfectly Great reliability Pratically maintenance-free Minimum quantity of water 50%

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Small equipment for pizzerias The whole world knows that pizza was born in Italy and that since the mid-800 has played an important role in the Italian cuisine, with a later expansion, thanks to Italian immigrants, all over the world, from the United States of America to Brazil, from England to Australia.

And, always in Italy, careful and skilled artisans have studied and produced the necessary material to allow pizzaiolos to work in the best condition possible in order to produce excellent pizzas.

Even some universities carried out studies on pizza ovens, and at present Italian pizza ovens are able to stand any comparison, alongside with the ovens there are those minor pizza related tools which has reached a high standard of quality.

A brief chart of those tools starts from the work tables, with refrigerated compartments and controlled temperature so to conserve correctly the pizza dough balls, which have to terminate the leavening before they are used. And on those pizza work tables, tooled with all the necessary tools to make pizza, included the toppings, pizzaiolos have to work the dough, turning it into the classic disk of dough, adding toppings, before putting it in the fridge.

Not to mention the peels to use to place the pizza in the oven, round or with holes, with a wide range for the different needs of pizzaiolos, on the basis of their habits, the operating spaces, and the needs of their helpers as well. There are peels for round pizzas and

pizza on the peel, and also for the latter the companies have worked out a new tools. There are stain steel peels, with the titanium core and wood peels and all the different types have different length.

There are different tools to clean the ovens, brushes of different measures and types, according to the necessities, specific tools for wood fire ovens such as scrapers, peels, bakerâ&#x20AC;&#x2122;s rake, separating wings; special sets with small tools for small size ovens and big tools for big ovens.

Not to mention the special knives, rollers to slice pizza, the Peels to take the slices from the plate, and the wood cutters.

Nowadays the Italian industry, in which operate many extraordinary artisans, is able to help their job. In this case, new heat shield bags have been thought of, pizza boxes with aluminium and similar which permit an ideal transportations for pizza, keeping it crunchy and hot.

For these it is easy to understand how at present pizzaioli can find anything they want for their job.

And what is even more important is that these kind of tools produced by artisanal and industrial companies, is the best that is offered on the market, may Italian pizzaiolos around the world are aware of this.

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DESIGNED TO SURV 1022 88/20

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LLILLY I LLY CCODROIPO ODROI P O IITALIA TALIA IA

EQUIPMENT FOR PIZZERIAS, DELICATESSENS, TAKEAWAYS AND BURGER JOINTS Via L. Zanussi, 7 (z.a.) - 33033 Codroipo (UD) ITALY Tel. +39 0432 907166 - Fax +39 0432 900938

www.lillycodroipo.com - E-Mail: info@lillycodroipo.com

YYour pizza i peell now also l made d to order – customise it at www.lillycodroipo.it

www.servizimultimediali.net

IVE LIFE IN HELL! 1024

106

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An assortment of five hundred products. Lilly, which exports to over 100 countries around the globe, has created its own world. The hallmarks are quality, function and style for pizzerias, delicatessens, takeaways and burger joints and also private individuals with high expectations. Lilly accessories with a yellow handle range from pizza peels in steel, anodised aluminium or titanium for placing in the oven or baking, for round pizzas or pizza slices, to pans and screens, spatulas of various types, cutters, grippers, brushes and scrapers, large brushes for cleaning ovens, plates and boards for serving and kits ready for use â&#x20AC;&#x201C; professional cases containing all thatâ&#x20AC;&#x2122;s necessary. For those who seek that extra touch, you only have to ask: custom products can be made to order!

www.ziopepe.com professional equipment for pizzeria

Your allies at work Zio Pepe was founded in 1984. Since then, it has taken root thanks to the steadily high quality level of its products.

Nowadays, top professionals choose Zio Pepe as their treasured ally in the pursuit of excellence, reliability and innovation.

Zio Pepe guarantees high-performance, well-refined products, irreplaceable allies conceived to simplify professional pizza makersâ&#x20AC;&#x2122; daily tasks, for which they demand the best in terms of performance, precision, hygiene and flexibility.

Girasole hot plate

2011

Heating systems

The “GIRASOLE” stainless steel Hot Plate is provided with a base into which is inserted a disk pre-heated. Its undulated surface allows the heat of the disk to spread evenly from the centre towards the edge. Your pizza keeps itself warm for 40 minutes.

Girasole electric hot plate FOR TAKEAWAY PIZZERIAS OR SALE BY SLICE WHICH ALLOWS THE PIZZA TO REMAIN HOT.

GIRASOLE ELECTRIC HOT-PLATE The plate above can be rapidly and hygienically removed for washing and cleaning. The GIRASOLE hot plate can be protected by a glass cover, it can be placed directly in contact with customers, at the same time safeguarding hygienic aspects and making it easy for the operator to serve.

SPACESAVER (2 levels) Greater choice at all times and less counter space. Moreover, as it is protected by a glass cover, it can be placed directly in contact with customers, at the same time safe-guarding hygienic aspects and making it easy for the operator to serve. Can be requested without cover for glass counters.

Via del donatore, 10/12 - 37014 CASTELNUOVO DEL GARDA - VR - ITALY - tel. +39 045 6450844 r.a - fax +39 045 6450843 - e-mail: ziopepe@ziopepe.com

www.ziopepe.com

COPYRIGHT

CLEANLINESS, WARMTH, SWIVEL, FUNCTIONAL TO SERVE AND ENHANCE THE GIANT PIZZA AND HOT DISHES.

Restaurant: Il Perbellino, Chef Giancarlo Perbellini

Ravioli amatriciana

Ingredients for 4 people: For the dough: Farina “00” 400 gr Tomato paste 50 gr N. 2 whole eggs N. 2 egg yolks Salt Butter vegetable broth Sauce of veal For the filling: 1 kg pork belly Salt q.b Garlic, rosemary, thyme and bay leaf q.b.

Tomato No. 4 Oil extrav. olive q.b.

Salt and sugar q.b.

No. 4 shallots

Il Perbellino Via Muselle 130 37050 Isola Rizza (VR) T 0039 045 7135352 www.perbellini.com 98 ]

Marinate the bacon for 3 days with coarse salt, garlic, rosemary and bay leaves.

Blanch the bacon in a pan and cook marinated then baked at 90 ° for 7 hours. Allow to cool, then cut into small rectangles.

Prepare the tomato confit tomatoes, skinned and cleaning the seeds, cut the flesh into small petals are arranged in a baking tray with oil extrav. olive oil, salt, sugar and finely chopped garlic, thyme and rosemary and baked at 90 ° for about 4 hours Prepare the dough by mixing the ingredients according to the classic method, adding the tomato paste to give a red color.

In the meantime the shallot gently braising.

Prepare the ravioli stuffed with layers as a base by placing a square of bacon, then a small petal confit tomatoes, shallots and then close the ravioli.

Boil pasta in abundant salted water, drain and toss in pan nappa with a small knob of butter and a splash of vegetable broth.

Serve garnished with sauce on the plate of veal with garlic, basil oil, grated pecorino cheese and fried onion rings.

2 01 2

www.pizzaworldchampionship.it For info contact 0039 (0)421 83148

[ 99

GIRO PIZZA FINAL MASTER PIZZA FRANCE FINAL

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