A lesson with Maestro Corrado Scaglione

A special Cooking Show to prepare a light and digestible dough

The Gpxh-Globalpesca Products Exhibition, was held from February 23 to 26 in Stresa, and was attended by the True Neapolitan Pizza Association, thanks to the trustee for the Lombardy Corrado Scaglione

who, in collaboration with the promoter chef Nicola Demo from Le 5 Stagioni, presented the characteristics of true Neapolitan pizza dough.


Corrado Scaglione prepared two kinds of dough, one was made by hand and the other one was made by using a dough mixer. He described the procedure, the steps and processing times, creating a light and digestible dough, by using the flours by Le 5 Stagioni, and then, finally, churning out dozens of pizzas for the awaited final tasting.


Monday 24 March 2014

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