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


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