What fizzy for pizza?

With Ferrarelle at TuttoFood in Milan

A day dedicated to the True Neapolitan Pizza at TuttoFood in Milan, the food processing exhibition par excellence, planned in Milan until May 22. Stefano Auricchio and Paolo Surace will hold a seminar entitled What fizzy for pizza an event in collaboration with Ferrarelle. In company with Corrado Scaglione too will be retraced the different steps to knead, season and bake the pizza according to the original recipe. After the theory, the practice with a small tasting of various types of pizzas. It’s Worth noting the contribution on the topic of digestibility by Giuseppe Dadà, Quality Director of Ferrarelle.


Monday 20 May 2013

AVPN Approved Suppliers


Ciao Pomodoro
Mecnosud
Ferrara Forni
TERRAVIVA
Latteria Sorrentina
Acunto Ovens
La Fiammante
Marra Forni
Manna Forni
Perteghella
Cediform
Meking
Il Faggetto SITTA
 Del Prete Legnami
Molini Bongiovanni
Denti Flours
Caputo
Molino Iaquone
Molino Piantoni
Gimetal
Cosma
Molino Quaglia
Inpact
Pizzastyle
Polselli
Pasini
Valoriani
Gargiulo
Agugiaro - 5 Stagioni
Di Vicino Forni
Dalla Giovanna
Grassi
Authentico
Olitalia
Marana Forni
Cirio
Esmach
Gerardo Di Nola
Spigadoro
Euroiovine
Solania
Ponticorvo
La Valle
MIRA SUD
 
 
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