Naples, Città della Scienza - 02/27/12 10 a.m.
Following the idea and the project of qualified and approved Vendors, tha AVPN togheter with the Aguggiaro & Figna Mills that prodoces the 5 Stagioni Flowers organize a technical workshop on the flour and other main ingredients that makes the pizza napoletana real and special.
The work shop will be held by Massimo Di Porzio, who is presenting Giorgio Aguggiaro, President of Aguggiaro & Figna Spa, Vincenzo Fogliano of the University 'Federico II' of Naples, the professor who developped togheter with the AVPN Marketing director Stefano Auricchio the 'Approved Vendors registry', Guglielmo Vuolo and Ciro Salvo, master teacher AVPN who are going to explain how the dough will be done and are preparing some pizzas for tasting the main difference between long and short fermentation, Nicola Demo who is in charge of the project 'Naturalmente verace', a dried sour yeast tasted by the 5 stagioni and AVPN togheter.
The meeting will be closed by Antonio Pace, AVPN President, who is telling people some mistakes and things that people can do to make the 'wrong' neapolitan pizza.
Friday 24 February 2012