Pizza e Pasta Italiana is offering up the new trends in pizza, from tradition to innovation

From Pizza e Pasta Italiana and the Scuola Italiana Pizzaioli

 

Neapolitan pizza: Italian ingredients but with an international attitude
Pizza is to be present at the 2017 edition with a broad focus, in order to discover traditional recipes and innovation for the most well-known and popular Italian food in the world. Pizza e Pasta Italiana is a magazine that has followed pizza and pizza makers from all over the world for 25 years. It is to offer a series of events and pizza cooking demonstrations focused on Neapolitan-style pizza, which is something that has become a must-have menu item not only in Italy but in cities around the globe. All of the pizza cooking demonstrations will be held by instructors from the Scuola Italiana Pizzaioli
 
Tasty and healthy, a good pizza from A to Z
It’s not just about tradition. Pizza can be made in many different ways, from recipes that use organic, healthy dough to those that seek out quality, local ingredients. This is the idea meant to inspire consumers to go beyond the “classic cheese pizza” and try new innovative versions that are good and – wouldn’t you know – low in fat too. During the day, visitors will be able to taste  and see how pizza is made with organic, low- calorie products.
 
The European Pizza Championship 2017
When pizza is the topic of conversation, pizzaioli (pizza makers) take centre stage. This year the European Pizza Championship is returning once again. This contest will involve 60 pizzaioli from all over Europe. As always, the show will offer a truly unique opportunity for appreciating the abilities and display of skills by pizzaioli. This is a popular contest that will crown the best European pizza maker for 2017.

 

CALENDAR

FRIDAY, OCTOBER 20, 2017

Pizza e Pasta Italiana, the food and pizza sector leading magazine together with Scuola Italiana Pizzaioli celebrate the launch of Host 2017.

Where innovation meets tradition by choosing raw materials such as antique grains for a modern taste. Roman pizza on the peel reconsidered and new interpretations of Classic pizza.

From 12.00 a.m. demonstrations and tasting held by Graziano Bertuzzo, Head of Technical Department of Scuola Italiana Pizzaioli and Fabio Sebastiani, Scuola Italiana Pizzaioli  Certified Master Instructor 

 
SATURDAY, OCTOBER 21, 2017

Scuola Italiana Pizzaioli and the magazine Pizza e Pasta Italiana showcast the trends in pizzeria, from pizza on the peel to gourmet pizza, many innovating options outlining a more atractive restaurant menu card.

Demonstrations and tasting held by Graziano Bertuzzo, Head of Technical Department of Scuola Italiana Pizzaioli and Fabio Sebastiani, Scuola Italiana Pizzaioli  Certified Master Instructor 

10.30 a.m. and 01.00 a.m. prior booking
Mario Signorile, Scuola Italiana Pizzaioli  certified Master Instructor  and 2014 „Pizza a Due category“ World Championship presents „Gourmet pizza with sourdough“ 

12.00 a.m. and 14.00 prior booking
Giorgio Sabbatini, 2017 Classic Pizza World Champion presents „10 Tomatoes pizza recipe“, the winning pizza during the past World Pizza Championship held in Parma.

 
SUNDAY, OCTOBER 22, 2017

New dough making techniques and innovative toppings to improve revenues and lure new customers. Classic pizza and direct dough mixes.

What flour and what dough mix to inhance the value of our pizza shop. Guide to choosing ingredients.

From 12.00 a.m. demonstration and tasting held by Graziano Bertuzzo, Head of technical department of Scuola Italiana Pizzaioli and Fabio Sebastiani, Scuola Italiana Pizzaioli  certified Master Instructor  starting

 
MONDAY, OCTOBER 23, 2017

The European Pizza Championship 19th edition. The exhibition Host welcomes the event that lures professionals from the whole Europe, who will batte to make the best classic pizza ever by using innovative combinations of toppings.

 
TUESDAY, OCTOBER 24, 2017

The magazine Pizza e Pasta Italiana presents the second day of the European Pizza Championship 19th edition, during the morning the competition takes on and later on the proclamation of the future Europain Pizza Champion.