Università della Pizza è l'unica scuola di pizzeria dinamica che ti insegna a gestire una pizzeria di successo dal prodotto alla vendita

FUTURE AND TRADITION IN PIZZA DOUGHS

The true basic ingredient of a good dough is the grain and not the flour. Flour is part of the grain that can be used to make dough, and the work of a good miller is to select the most suitable cereals for every type of dough and grind them cleanly and consistently. The knowledge of the variety of seeds and cultivation is essential, along with the ability of the mill to separate the different parts of the grain. Only an excellent wheat will produce a good pizza dough, poor nutritional profile means poor taste. In the same way, the correct processing techniques and the use of the right yeasts will "naturally" provide the pizza bases with the characteristics of structure and firmness suitable for the various regional forms. In a world where war has been declared on food waste, there is no room for food products that are not both tasty and healthy. Take pizza and focaccia, for example: the per-capita consumption of pizza and its variants is almost daily, if we consider both home and out-of-home dining. Pizza can be seen as an efficient means of transport for the nutrients we need to be healthy. Consuming an average portion of pizza can cause swelling of the stomach, thirst and a sense of heaviness in the legs. Equally, on the contrary, it can prolong the sense of fullness, increasing the digestive period and giving strength to the whole organism for a longer period. This is why the doughs for the pizza made with Petra were chosen in a comparison with other flour products made from common wheat during the second edition of PizzaUp®. Its distinctive flavour comes from the higher content of dietary fibre that it contains, due to the presence of all the parts of the grain, and produces the double effect of requiring fewer condiments and ingredients (because the dough has its own flavour) and helps reduce the glycaemic index of the pizza (higher content of dietary fibre). From today, these two effects can be maximised by using the new PetraViva® Bricks. These contain wholegrain cereals or isolated parts of the grain, natural or toasted to improve shelf life, seeds and legumes (whole or ground into flour) and live sour doughs, designed for people who want to create their own flour in infinite combinations of flavour and nutritional profile. This has the added advantage of making pizza and focaccia into vehicles for the nutrients from flours or seeds other than common wheat and reinstating the use of traditional ingredients, but in a modern light. We are starting from scratch: the flour no longer comes from the mill, but each of us makes it ourselves, combining a Petra base with one or more of the Bricks from PetraViva® based on the nutritional profile and flavour that we want for our pizza dough. It is the germinated product that gives our bread, pizza, fresh pasta and pastries the most complete and bioavailable nutritional content. The bioavailability (meaning the proportion of the nutrition absorbed in digestion and used for the normal functioning of the body) of vitamins and mineral salts increases significantly if cereals and legumes undergo a process of assisted germination before being consumed.

THERE’S TRADITION AND TRADITION

The tradition of the ingredients in cooking is different from the tradition of the recipes and dishes. The tradition of using certain ingredients is perpetuated through innovation in the recipes, so that recipes must be adapted to the contemporary diet (current life style) to ensure that the ingredients do not fall into disuse. The need to update our recipes is linked to our changing life styles, which, in advanced economies like ours, are naturally characterised by reduced activity and an excess of calories from our food. Moving closer to the Mediterranean Diet also means consuming calories in proportion to how much we move. Pizza is an example of this and cannot be exempt from the process of redefining quality. Making dough from flour that contains all parts of the grain with the best yeast and little salt, giving the right amount of time for the dough to mature, selecting the type and quantity of the ingredients and condiments for the topping in line with the new food pyramid: these are the steps for transforming a pizza, or the sharing of pizzas, into a main meal that is also healthy.

THE MEDITERRANEAN DIET

DIET = LIFE STYLE: the word “diet” derives from the Greek δίαιτα (diaita), which means life, and therefore way of living, standard of life and set of rules conducive to health. The Mediterranean Diet is a nutritional model inspired by the traditional diets of four countries in the Mediterranean basin: Italy, Greece, Spain and Morocco. This nutritional model was abandoned in the economic boom years of the sixties and seventies, because it was considered too poor and unappealing compared to other diets, but now the Mediterranean Diet is recapturing consumer interest and gaining increasing ground. The Mediterranean Diet is part of humanity’s heritage: recognition of this important concept, ... enables us to acknowledge the wonderful and healthy natural spread of the Mediterranean lifestyle as an example of world-class excellence. The word “diet” has its roots in the Greek word for “life style”, that is, all of the practices, representations, expressions, knowledge, skills and cultural spaces from which the populations of the Mediterranean have created and recreated over the centuries a synthesis of cultural environments, social structures, and the religious and mythological universe surrounding food. The prestigious UNESCO list that compiles the elements of non-physical cultural heritage considered to be representative of humanity was made up of 166 elements (including Argentinian Tango and Chinese calligraphy) of which two were Italian: Sicilian Opera dei Pupi puppet theatre and Sardinian Canto a tenore pastoral singing. The Mediterranean Diet is the third Italian element to join the list. (source: www.unesco.it). The Mediterranean Diet constitutes a set of skills, knowledge, practices and traditions from the landscape to the table, including the crops, harvesting, fishing, conservation, processing, preparation and, particularly, consumption of food. At the heart of the Mediterranean Diet is a nutritional model that has remained unchanged through time and space, based mainly on olive oil, grains, fresh or dried fruit, vegetables, a moderate amount of fish, dairy and meat and many different condiments and spices, all accompanied by wine or infusions, depending on the traditions of each community. (source: www.unesco.it).

BETWEEN WEB AND REALITY

In an age where experiences are becoming increasingly removed from the physical world, eating both at home and out is becoming a more engaging and richer experience. Like when we find ourselves with one hand in plaster and realise all of the actions that we unconsciously use our hands for every day. More and more, we want to nourish ourselves with more sense without sacrificing taste, rather than eating simply to satisfy the instinct of hunger. The internet is not yet capable of satisfying all of the five senses and therefore traps us in a virtual reality that stimulates “continual imaginings” without really satisfying our sense organs. Smell and taste in particular need chemical stimulation to be activated, and the sense of touch in reality produces effects and receives stimulation in a very different way from our fingers on the keyboard or mouse. This is why there is an increasing need for conscious eating, pushing all of us to focus our attention on the details of food to adequately stimulate our senses of taste and smell. Not forgetting that sight and sound have the order, cleanness and logic of the internet as their frames of reference.

CONSCIOUS EATING

As our experiences become more virtual, to the detriment of movement, our daily requirement of calories is reduced. A large proportion of the population should be eating less in terms of quantity. At the same time the quality of food must improve for all restoring what was lost in the process of refining ingredients over the last 50 years. From a social perspective, to be an advocate and promoter of a healthy diet means perpetuating Italian food culture by rediscovering traditional ingredients reformulating recipes to modern nutritional standards with the use of modern techniques and technologies. That is to say, for example, that traditional pizza is not the pizza of 30 or 50 years ago, but pizza made with ingredients of which the tradition, preparation and quantities have been adapted over time to meet the nutritional requirements of people today (fewer calories per meal, less fat, less sugar, less salt, lower glycaemic index, more fibre and vitamins that are lacking from a diet the contains too many refined ingredients). Thus, pizza can be transformed from fast-food product, often very high in calories and low in useful nutrients, into one of the main meals of the Mediterranean Diet to be eaten out, that respects the proportions of the new food pyramid with a calorie count in line with the age and activity level of the consumer. In an better world, food professionals (cooks, pizza makers, bakers, pastry chefs) are building food models for consumers based on providing healthy eating experiences for when they are out, in order to teach healthy eating in the home. A valuable and essential contribution to spreading a life style that helps to combat the rise of disease in those at risk. In order for the process to become self sustaining, food professionals must create and share simplified recipes to prepare at home and sell the respective ingredients, so that the direct experience of the consumer when making their own food helps them to develop the ability to recognise healthy food when they are out.

THE “CONTEMPORARY” ITALIAN PIZZA

In the Mediterranean Diet, foods based on whole grains and legumes can becomes the main vehicles for protein, vitamins, fibre and mineral salts, which is why they form the base of the food pyramid, even in its new and current formulation. The combination of grains and legumes improves the biological value of the proteins that they contain, reducing the discrepancy compared to those from meat. A food model in line with the Mediterranean Diet contains on average: ◦ 55-65% carbohydrate, of which 90% is complex sugar (wholemeal bread, pasta, corn, rice, etc.) and about 10% simple sugar. ◦ 10-15% protein of which 2/3 is animal protein (white meats, fish, eggs, dairy, etc.) and 1/3 is plant protein (grains, pulses, etc). ◦ 25-30% fat (extra-virgin olive oil, dried fruit, fish, etc.). The recipe for a healthy and tasty pizza must be based on this nutritional formula if it is to fulfil the role of one of the main meals in our diet. Not forgetting the total calories that, for a moderately active adult person, are around 2000 kcal/day spread over the two main meals, as well as breakfast, snacks and a mid-morning bite.

THE MANIFESTO

Since PizzaUp® first launch in 2007, it has served as a place for debate and contact between pizza professionals from all over Italy, led by a team of experts in exploring the knowledge of the changing world of dough, structure and ingredients for Italian pizzas. The drafting of the Modern Italian Pizza Manifesto in partnership with some of the biggest names in Italian food and wine journalism came in 2012. This was an achievement that championed the two sides of pizza making in equal measure: taste and nutrition. PizzaUp® has always been a team effort: farmers, millers, pizza makers, chefs, nutritionists, and academic experts in yeast and dough have over the years demonstrated that pizza can become a tasty and complete meal in line with a healthy Mediterranean diet. It is down to the pizza maker to choose the right path between tradition and modernity, putting the quality of the product before their own self image. The Manifesto pushes us towards a contemporary interpretation of Italian pizza, as an emerging emblem for a better focus on personal health starting with correct nutrition.

ITALIAN PIZZA TECHNICAL SYMPOSIUM

A FRESH IDEAS GYMNASIUM

A FUTURISTIC LAB

A MANIFESTO

ITALIAN PIZZA

TRADITIONAL INGREDIENTS IN A CONTEMPORARY LIGHT

ITALIAN QUALITY

FLOUR FOR TO THE MEDITERRANEAN DIET

2 - 3 - 4 NOVEMBER 2015

Where next for the key concepts that emerged from Expo Milan?

Ninth edition of the only specialist symposium on Italian pizza

PIZZAUP: KEY CONCEPTS

PIZZAAND NUTRITION

Educating people about taste is the key to nutrition without waste.

PIZZAAND ENERGY

The fight against food waste and the responsible consumption of food energy.

PIZZAAND EARTH

Direct knowledge about where ingredients come from and who produces them.

WORKS SCHEDULE

Monday 2 November 2015

THE SPEAKERS

Tuesday 3 November 2015

THE SPEAKERS

Wednesday 4 November 2015

THE SPEAKERS

THE TEAMS’ PIZZAS

THE WINNING PIZZA

THEME ENERGY Ingredients chosen by Chef Nicola Portinari

recipe and preparation make up part of the tasting session arranged by the NUTRITION team:

Emiliano AURELI Michele BASSO Renato BOSCO Renato BUSA Michele CRESTANI Santino COSTARELLA Claudio DELLI POGGI Andrea B.GIORDANO Carlo LAIBANTI Luca MAZZONETTO Vittorio NASTI Marina ORLANDI

Paolo PANNACCI Antonio PAPPALARDO Massimiliano PRETE Gabriele TONTI Riccardo SCAIOLI Antonio SCIANNAMEA Vincenzo VALVO Mauro VETTORETTO Patrick ZANONI

interpretation of the theme 87% | structure-cooking-taste balance 96%

FUTURE AND TRADITION IN PIZZA DOUGHS

THERE’S TRADITION AND TRADITION

THE MEDITERRANEAN DIET

BETWEEN WEB AND REALITY

CONSCIOUS EATING

THE “CONTEMPORARY” ITALIAN PIZZA

THE MANIFESTO

PIZZA
AND NUTRITION

PIZZA
AND ENERGY

PIZZA
AND EARTH

THEME ENERGY
Ingredients chosen by Chef Nicola Portinari

Emiliano AURELI
Michele BASSO
Renato BOSCO
Renato BUSA
Michele CRESTANI
Santino COSTARELLA
Claudio DELLI POGGI
Andrea B.GIORDANO
Carlo LAIBANTI
Luca MAZZONETTO
Vittorio NASTI
Marina ORLANDI

Paolo PANNACCI
Antonio PAPPALARDO
Massimiliano PRETE
Gabriele TONTI
Riccardo SCAIOLI
Antonio SCIANNAMEA
Vincenzo VALVO
Mauro VETTORETTO
Patrick ZANONI