PETRA® AT THE EUROPEAN PIZZA & PASTA SHOW
Flours between past and future revealed
Source: European Pizza And Pasta Show
It is not true that all flours are the same. Petra is the state-of-the-art line of flours that has been milled for 4 generations in the Quaglia's Mill. Stone wheels and steel cylinders work together to grind the best soft grains selected every year in direct contact with the farmers. Every day flours of absolute excellence for heritage and contemporary Italian pizza and pasta are born by the most advanced technology combined with the sensitivity of Quaglia millers with over a century of knowledge.
Italian Pizza is in contant evolution and today Naples is not the only place where it tastes good. In the last 15 years, thanks to Università della Pizza® project, a new kind of pizzaiolo has appeared and with him a new way to interpret the most iconic Italian dish. The new pizza generation has been called "Gourmet Pizza” and the most important Italian Gastronomic Guide (Gambero Rosso) has dedicated a special section to its best interpreters. Petra® has inspired the transition from classic pizza to its contemporary version designing and launching her augmented stone milled flours (Petra® 3 and Petra® 9). And now that gourmet pizza is a reality, we are looking ahead to the future of pizza, introducing the new reference flours, crafted with sprouted wheat inside, to knead more healthy, lighter and delicious pizzas as ever. And for all those who remain faithful to Italian tradition, the AVPN approved Petra® 5037 stays as the best in its kind.
Read more https://mailchi.mp/iprevents/discover-petra-flours-at-epps-2021-18-19-october
It is not true that all flours are the same. Petra is the state-of-the-art line of flours that has been milled for 4 generations in the Quaglia's Mill. Stone wheels and steel cylinders work together to grind the best soft grains selected every year in direct contact with the farmers. Every day flours of absolute excellence for heritage and contemporary Italian pizza and pasta are born by the most advanced technology combined with the sensitivity of Quaglia millers with over a century of knowledge.
Italian Pizza is in contant evolution and today Naples is not the only place where it tastes good. In the last 15 years, thanks to Università della Pizza® project, a new kind of pizzaiolo has appeared and with him a new way to interpret the most iconic Italian dish. The new pizza generation has been called "Gourmet Pizza” and the most important Italian Gastronomic Guide (Gambero Rosso) has dedicated a special section to its best interpreters. Petra® has inspired the transition from classic pizza to its contemporary version designing and launching her augmented stone milled flours (Petra® 3 and Petra® 9). And now that gourmet pizza is a reality, we are looking ahead to the future of pizza, introducing the new reference flours, crafted with sprouted wheat inside, to knead more healthy, lighter and delicious pizzas as ever. And for all those who remain faithful to Italian tradition, the AVPN approved Petra® 5037 stays as the best in its kind.
Read more https://mailchi.mp/iprevents/discover-petra-flours-at-epps-2021-18-19-october
Source: Identità Web
He left with a dream in his suitcase: «What did I want to do? Of course, I wanted to become a pizzaiolo». He did it, in Bath... Here’s his story
«When I grew up, I wanted to be a pizzaiolo».
Perhaps this was not the most common ambition for a teenager, nor was it love at first sight, but the magnetic force of dough started to charm Fabrizio Mancinetti when he was 14 years old and was already working in Anguillara Sabazia, on Lake Bracciano, to earn some pocket money on top of the weekly allowance his mother, a cook, gave him. He waited on tables – something he still enjoys, so much so one can often find him in this role, even now he runs the gigantic restaurant engine of The Oven in Bath -, but he kept on being attracted by the oven, trying to get a glimpse of the miraculous leavening rituals, and follow the bread-making gestures.
Perhaps it was not the most common teenage ambition, nor was it really a choice, but to fulfil it, staying in his village would not be enough, since finding a job there turned out to be difficult. Instead, at only 22, when he was on holiday in the UK, he asked for a job in an Italian restaurant as a joke: in no time he was in the kitchen. In fact – as this was obviously written in the stars, he was at the pizza counter.
«During the interview, I said I could make Neapolitan pizza even though this was not true», he recalls and confesses only now that he’s been nominated best pizzaiolo in England: indeed in 2016 he won the Pizza chef of the Yearaward at the Papa Industry Awards thanks to his Pizza with hazelnut cream, cooked prosciutto, nduja from Calabria, fresh figs and purple basil, which is still one of the most popular among the 3,000 or so he bakes each week at The Oven, «even though my favourite – but this was to be expected – is pizza Margherita».
Many things have rapidly changed since the days when Fabrizio was learning the profession of pizzaiolo in that miniscule Italian restaurant that hired him. He promptly decided to study seriously – what with books and exercises – the endless subject of dough and flour, and soon got the award for the best pizza in Bath. Then the...
Read the full article
Visit the Petra Partner page of The Oven
He left with a dream in his suitcase: «What did I want to do? Of course, I wanted to become a pizzaiolo». He did it, in Bath... Here’s his story
«When I grew up, I wanted to be a pizzaiolo».
Perhaps this was not the most common ambition for a teenager, nor was it love at first sight, but the magnetic force of dough started to charm Fabrizio Mancinetti when he was 14 years old and was already working in Anguillara Sabazia, on Lake Bracciano, to earn some pocket money on top of the weekly allowance his mother, a cook, gave him. He waited on tables – something he still enjoys, so much so one can often find him in this role, even now he runs the gigantic restaurant engine of The Oven in Bath -, but he kept on being attracted by the oven, trying to get a glimpse of the miraculous leavening rituals, and follow the bread-making gestures.
Perhaps it was not the most common teenage ambition, nor was it really a choice, but to fulfil it, staying in his village would not be enough, since finding a job there turned out to be difficult. Instead, at only 22, when he was on holiday in the UK, he asked for a job in an Italian restaurant as a joke: in no time he was in the kitchen. In fact – as this was obviously written in the stars, he was at the pizza counter.
«During the interview, I said I could make Neapolitan pizza even though this was not true», he recalls and confesses only now that he’s been nominated best pizzaiolo in England: indeed in 2016 he won the Pizza chef of the Yearaward at the Papa Industry Awards thanks to his Pizza with hazelnut cream, cooked prosciutto, nduja from Calabria, fresh figs and purple basil, which is still one of the most popular among the 3,000 or so he bakes each week at The Oven, «even though my favourite – but this was to be expected – is pizza Margherita».
Many things have rapidly changed since the days when Fabrizio was learning the profession of pizzaiolo in that miniscule Italian restaurant that hired him. He promptly decided to study seriously – what with books and exercises – the endless subject of dough and flour, and soon got the award for the best pizza in Bath. Then the...
Read the full article
Visit the Petra Partner page of The Oven
Source: Yorkshire Evening Post
And now, LIVIN'Italy Dough House, on Cloth Hall Street, is inviting diners to indulge in their perfect pizza to their hearts' content.
Bottomless Sundays are a simply sumptuous proposition: for ninety minutes, you can enjoy as many pizza slices, Aperol spritz, Nostra Birra (LIVIN’Italy own beer) or prosecco as your heart desires, all for £29.50 per person. The freshest ingredients, sourced direct from Italy, such as mozzarella Fior di Latte, San Marzano tomatoes, spicy N'duja or smoked Scamorza cheese mean whatever your fancy you can find the perfect slice.
Bottomless Sundays affords the ideal opportunity to sample all of the LIVIN'Italy Dough Houses delightful pizza flavours. Vegetarians will thrill to the caramellata, a symphony of caramelised butternut with chestnut honey, cream of gorgonzola, garlic wild mushrooms, and fresh thyme. Meatlovers will adore stracotta: a slow cooked rib of beef in red wine, Scamorza, and fresh thyme. And there simply isn't a better vegan pizza around than vegana: San Marzano tomatoes, sautéed rosemary potatoes, roasted onions and caramelise butternut.
LIVIN'Italy: a Leeds' institution...
Read the full article
Visit the Petra Partner page of Livin'Italy
And now, LIVIN'Italy Dough House, on Cloth Hall Street, is inviting diners to indulge in their perfect pizza to their hearts' content.
Bottomless Sundays are a simply sumptuous proposition: for ninety minutes, you can enjoy as many pizza slices, Aperol spritz, Nostra Birra (LIVIN’Italy own beer) or prosecco as your heart desires, all for £29.50 per person. The freshest ingredients, sourced direct from Italy, such as mozzarella Fior di Latte, San Marzano tomatoes, spicy N'duja or smoked Scamorza cheese mean whatever your fancy you can find the perfect slice.
Bottomless Sundays affords the ideal opportunity to sample all of the LIVIN'Italy Dough Houses delightful pizza flavours. Vegetarians will thrill to the caramellata, a symphony of caramelised butternut with chestnut honey, cream of gorgonzola, garlic wild mushrooms, and fresh thyme. Meatlovers will adore stracotta: a slow cooked rib of beef in red wine, Scamorza, and fresh thyme. And there simply isn't a better vegan pizza around than vegana: San Marzano tomatoes, sautéed rosemary potatoes, roasted onions and caramelise butternut.
LIVIN'Italy: a Leeds' institution...
Read the full article
Visit the Petra Partner page of Livin'Italy
Instagram in tempo reale
Located in St.Mary’s Road, was natural to name our pizzeria Santa Maria. Then the neapolitan graphic designer Salvatore Lillini redesigned an image of Santa Maria di Merino (the patron saint of Vieste, a gorgeous little town in Puglia) in a modern art style as our logo.
Angelo and Pasquale, the two owners, after having worked for many years in several restaurants and pizzerias all over London, decided to embrak their own adventure. Being Neapolitan and obsessed about pizza, they thought that the borough of Ealing needed a traditional neapolitan pizzeria. So, after working with their own hands on everything and importing the wood fired oven from Italy, Santa Maria Pizzeria finally opened its doors to the public on Valentine’s day 2010.
The pizza served in Santa Maria, is exactly the same as the pizza you can eat on the streets of Naples, using the same ingredients and adopting the same cooking method. Santa Maria Pizzeria will be happy to feed everyone, from pennyless students to VIPs, with the...
Visit the Petra Partner page of Santa Maria Pizzeria
Angelo and Pasquale, the two owners, after having worked for many years in several restaurants and pizzerias all over London, decided to embrak their own adventure. Being Neapolitan and obsessed about pizza, they thought that the borough of Ealing needed a traditional neapolitan pizzeria. So, after working with their own hands on everything and importing the wood fired oven from Italy, Santa Maria Pizzeria finally opened its doors to the public on Valentine’s day 2010.
The pizza served in Santa Maria, is exactly the same as the pizza you can eat on the streets of Naples, using the same ingredients and adopting the same cooking method. Santa Maria Pizzeria will be happy to feed everyone, from pennyless students to VIPs, with the...
Visit the Petra Partner page of Santa Maria Pizzeria
Scopri il best seller delle farine Petra di grano 100% italiano da agricoltura biologica. > Acquista 1 sacco in prova
Tell me the story of your Restaurant
Fresh Pasta is simply a return to our basics. Our passion has become our job.
By using only the freshest, all-natural ingredients, we are able to let you experience an authentic Italian “piatto di pasta”.
We love high quality food and drink. Good food brings all of us together, and helps us find a common point of view. We believe that one of the greatest family moments happens around a dinner table.
Our target audience is everyone: whether you are here to buy or sit down to enjoy a meal, we want this to be your place. We want you to be comfortable, happy, and satisfied by every visit.
What do you like the most about your job?
The fresh ingredients delivered in the morning. The smiles of the customers. The funny jokes of the colleagues.
What does this job mean to you?
It’s the best way we know to share our love for traditions and creativity!
Which kind of Product do you prepare?...
Visit the Petra Partner page of Pasta Factory
Fresh Pasta is simply a return to our basics. Our passion has become our job.
By using only the freshest, all-natural ingredients, we are able to let you experience an authentic Italian “piatto di pasta”.
We love high quality food and drink. Good food brings all of us together, and helps us find a common point of view. We believe that one of the greatest family moments happens around a dinner table.
Our target audience is everyone: whether you are here to buy or sit down to enjoy a meal, we want this to be your place. We want you to be comfortable, happy, and satisfied by every visit.
What do you like the most about your job?
The fresh ingredients delivered in the morning. The smiles of the customers. The funny jokes of the colleagues.
What does this job mean to you?
It’s the best way we know to share our love for traditions and creativity!
Which kind of Product do you prepare?...
Visit the Petra Partner page of Pasta Factory
NONNA PETRA, il nostro molino a pietra ambulante, è appena rientrato da Napoli, dove ha macinato dal vivo farine di cereali profumatissimi per la gioia dei visitatori dello spazio di Petra nella fiera internazionale Tutto Pizza. È emozionante condividere lo stupore e la curiosità di quanti per la prima volta toccano con mano la farina appena uscita dalle macine e ci tuffano dentro il naso per sentire di cosa sa il grano. Gesti e sensazioni dimenticati nel tempo, ma di cui tutti noi desideriamo riappropriarci per conquistare una relazione gratificante con la natura ed i suoi prodotti. Se ne parlerà nella prima edizione di Università della Farina che inizierà a settembre.
LA FARINIERA è la nuova iniziativa di Università della Farina per aprire un dialogo diretto tra voi e i nostri G’Trainer e creare veri capolavori con Petra. Le attività della Fariniera inizieranno lunedì 6 aprile con una serie di dirette Instagram® alle 16:30 di ogni giorno fino al venerdì. Le dirette, visibili nella pagina farinapetra, saranno condotte a turno da uno dei 5 G'trainer di Petra Molino Quaglia.
Our actions represent our life choices and beliefs. For this reason, we produce a flour that interprets the lifestyle of our customers.
iL LABORATORIO® - THE SCHOOL OF MOLINO QUAGLIA
iL LABORATORIO® is the academy where you can add an extra value to your skills. You can invest in your business, your staff and in your products. iL LABORATORIO® offers you top quality training, real and practical knowledge and an opportunity to exchange ideas and opinions with like-minded professionals. Good quality is never achieved by chance.
iL LABORATORIO® is organized and run by the Molino Quaglia milling company, a unique example in Italy. It hosts Petra’s R&D Department and it is used to spread knowledge about flour, yeast activity, dough preparation, but also the production, promotion and sale of artisanal bakery products. For over ten years, the academy has been organizing different courses: Università della Pizza, Accademia del Pane and Pasticceria Dinamica. But it also organizes dozens of other thematic courses for bakery, pastry and pizza professionals. To conclude, iL LABORATORIO hosts two annual symposiums: PizzaUp (the annual Technical Symposium on Contemporary Italian Pizza) and Pastry Best ( the Technical Symposium on Contemporary Italian Pastry). These events see the participation of Italy’s biggest culinary and wine experts...
more info
iL LABORATORIO® - THE SCHOOL OF MOLINO QUAGLIA
iL LABORATORIO® is the academy where you can add an extra value to your skills. You can invest in your business, your staff and in your products. iL LABORATORIO® offers you top quality training, real and practical knowledge and an opportunity to exchange ideas and opinions with like-minded professionals. Good quality is never achieved by chance.
iL LABORATORIO® is organized and run by the Molino Quaglia milling company, a unique example in Italy. It hosts Petra’s R&D Department and it is used to spread knowledge about flour, yeast activity, dough preparation, but also the production, promotion and sale of artisanal bakery products. For over ten years, the academy has been organizing different courses: Università della Pizza, Accademia del Pane and Pasticceria Dinamica. But it also organizes dozens of other thematic courses for bakery, pastry and pizza professionals. To conclude, iL LABORATORIO hosts two annual symposiums: PizzaUp (the annual Technical Symposium on Contemporary Italian Pizza) and Pastry Best ( the Technical Symposium on Contemporary Italian Pastry). These events see the participation of Italy’s biggest culinary and wine experts...
more info
Tell me the story of your Pizzeria
Italian Alley started in April 2019 within Camden Market, a suit of concepts in 5 restored railway arches to showcase Italian cooking at its best; from pasta to focaccia, through Ciambotta, Italian BBQ and gelati Pepino. Our pizza' style is 'focaccia romana' cooked in Castelli Oven and sliced.
When did you start working in this industry?
The team behind this project has a collective experience of more than 30 years brewing beer, cooking and opening and running restaurants in Italy and the UK. The head chef behind this project is Davide Boglioli. Davide has worked for more than 6 years with Enrico Crippa at Piazza Duomo in Alba, IT.
Which kind of Product do you prepare? Tell me about the dough and the Petra flours used.
We prepared our Roman Focaccia and our Ciambottas with Petra flours. We choose a mix for both doughs where we use a longer fermentation for our Focaccia and a slightly faster and firmer dough for our Ciambotta.
Describe the two producs (Pizza, pasta dishes, bread, pastry) that are loved by your customers.
Our customers love our Focaccia and our Ciambottas almost equally, although our Focaccia Margherita is the best selling food product in the whole company.
Are the ingredients important to you?...
Visit the Petra Partner page of Italian Alley
Italian Alley started in April 2019 within Camden Market, a suit of concepts in 5 restored railway arches to showcase Italian cooking at its best; from pasta to focaccia, through Ciambotta, Italian BBQ and gelati Pepino. Our pizza' style is 'focaccia romana' cooked in Castelli Oven and sliced.
When did you start working in this industry?
The team behind this project has a collective experience of more than 30 years brewing beer, cooking and opening and running restaurants in Italy and the UK. The head chef behind this project is Davide Boglioli. Davide has worked for more than 6 years with Enrico Crippa at Piazza Duomo in Alba, IT.
Which kind of Product do you prepare? Tell me about the dough and the Petra flours used.
We prepared our Roman Focaccia and our Ciambottas with Petra flours. We choose a mix for both doughs where we use a longer fermentation for our Focaccia and a slightly faster and firmer dough for our Ciambotta.
Describe the two producs (Pizza, pasta dishes, bread, pastry) that are loved by your customers.
Our customers love our Focaccia and our Ciambottas almost equally, although our Focaccia Margherita is the best selling food product in the whole company.
Are the ingredients important to you?...
Visit the Petra Partner page of Italian Alley
1- Tell me the story of your Pizzeria.
All started from the passion to deliver real Italian food in the UK. Over the years, we won awards for best Italian restaurant in Uk. We are on the Michelin Guide, AA guide and Good Food Guide, the only restaurant in the Midlands.
2- When did you start working in this industry?
I started at the age of 12 in my home town bakery. Here the passion for “arte bianca” started. From the age of 14 I’ve been working in various restaurants/hotels.
3- What do you like the most about your job?
It’s never the same day, there is always something new to learn and to offer to our customers.
4- What does this job mean to you?
It’s a life style
5- Which kind of Product do you prepare? Tell me about the dough and the Petra flours used.
We prepare everything in the house: the sourdough bread, using Petra panettone to feed the mother dough, and then a blend of Petra 9 and Petra Unica; focaccia indiretta with Petra 9 and Unica; grissini with Petra allegra; pizza dough using only Petra Unica; Granpasta for pasta; all sorts of pastry with Allegra; and Petra evolutiva to make a special bread.
6- Describe the two producs (Pizza, pasta dishes, bread, pastry) that are loved by your customers.
Our sourdough bread is so special, started with fermented apple and peach, then feed with Petra Panettone, 65% of hydration and a blend of Petra Unica and Petra 9. Zabaion millefuille with coffee cremeux and gelato.
7- Are the ingredients important to you?...
Visit the Petra Partner page of Sapori Restaurant Bar
All started from the passion to deliver real Italian food in the UK. Over the years, we won awards for best Italian restaurant in Uk. We are on the Michelin Guide, AA guide and Good Food Guide, the only restaurant in the Midlands.
2- When did you start working in this industry?
I started at the age of 12 in my home town bakery. Here the passion for “arte bianca” started. From the age of 14 I’ve been working in various restaurants/hotels.
3- What do you like the most about your job?
It’s never the same day, there is always something new to learn and to offer to our customers.
4- What does this job mean to you?
It’s a life style
5- Which kind of Product do you prepare? Tell me about the dough and the Petra flours used.
We prepare everything in the house: the sourdough bread, using Petra panettone to feed the mother dough, and then a blend of Petra 9 and Petra Unica; focaccia indiretta with Petra 9 and Unica; grissini with Petra allegra; pizza dough using only Petra Unica; Granpasta for pasta; all sorts of pastry with Allegra; and Petra evolutiva to make a special bread.
6- Describe the two producs (Pizza, pasta dishes, bread, pastry) that are loved by your customers.
Our sourdough bread is so special, started with fermented apple and peach, then feed with Petra Panettone, 65% of hydration and a blend of Petra Unica and Petra 9. Zabaion millefuille with coffee cremeux and gelato.
7- Are the ingredients important to you?...
Visit the Petra Partner page of Sapori Restaurant Bar
Source: Identità di Pizza
Milling wheat into flour is the most ancient daily activity done by human beings. Over the millennia, the systems of milling have evolved, in search of the most efficient technologies to separate the starch component of the grain (endosperm) from the outside covering (rye). This until the use of stone mills and, since 1880, of metal cylinders currently very common.
The technology of milling with cylinders was the most efficient evolution from the Austrian-Hungarian system of production of flour called “mouture en infini”, with which there were numerous milling phases in a series of multiple stone mills, extracting over 80 intermediate products, with dozens of men manually pouring out the content. The final goal was to extract a flour that would be as white as possible. The passage from stone to cylinders was a turning point in the quality of the flour, because we moved from an average of 10% high-quality flour with stone mills, to over 70% high-quality flour with cylinders.
However, this improvement in the bread making features of the flour was also matched by a nutritional impoverishment of the cylinder-milled flour, compared to stone-milled flour. Today, the available milling technique is very advanced, however, recuperating the...
Read the full article here
Milling wheat into flour is the most ancient daily activity done by human beings. Over the millennia, the systems of milling have evolved, in search of the most efficient technologies to separate the starch component of the grain (endosperm) from the outside covering (rye). This until the use of stone mills and, since 1880, of metal cylinders currently very common.
The technology of milling with cylinders was the most efficient evolution from the Austrian-Hungarian system of production of flour called “mouture en infini”, with which there were numerous milling phases in a series of multiple stone mills, extracting over 80 intermediate products, with dozens of men manually pouring out the content. The final goal was to extract a flour that would be as white as possible. The passage from stone to cylinders was a turning point in the quality of the flour, because we moved from an average of 10% high-quality flour with stone mills, to over 70% high-quality flour with cylinders.
However, this improvement in the bread making features of the flour was also matched by a nutritional impoverishment of the cylinder-milled flour, compared to stone-milled flour. Today, the available milling technique is very advanced, however, recuperating the...
Read the full article here
Source: Identità di Pizza
This issue of Identità di Pizza comes at the end of the summer. And who knows how many, this summer, dined with pizza. Consumption in touristic destinations increases and local pizzaioli are happy.
For sure, these are special clients: they’re not the usual clients, they’re willing to pay something extra, they’re open to trying something new and, perhaps, to look for those things when they go back home. What a better occasion than this to educate a varied public to good food, and to spread the models of a better pizza?
Let’s think of sustainability, a very popular word, now, which, as usual, if abused risks becoming a meaningless label. Instead, it is with pizza that sustainability can truly become a model for a healthier, tastier diet, with no waste and economically sustainable both for the pizzeria and for its clients. Giving for granted that dough and ingredients are excellent, let’s think of the kind of pizza you eat entirely, without leaving anything on the plate; a pizza that is lower in weight and...
Read the full article here
This issue of Identità di Pizza comes at the end of the summer. And who knows how many, this summer, dined with pizza. Consumption in touristic destinations increases and local pizzaioli are happy.
For sure, these are special clients: they’re not the usual clients, they’re willing to pay something extra, they’re open to trying something new and, perhaps, to look for those things when they go back home. What a better occasion than this to educate a varied public to good food, and to spread the models of a better pizza?
Let’s think of sustainability, a very popular word, now, which, as usual, if abused risks becoming a meaningless label. Instead, it is with pizza that sustainability can truly become a model for a healthier, tastier diet, with no waste and economically sustainable both for the pizzeria and for its clients. Giving for granted that dough and ingredients are excellent, let’s think of the kind of pizza you eat entirely, without leaving anything on the plate; a pizza that is lower in weight and...
Read the full article here
Raccontami la storia della tua attività:
l nostro Business nasce 10 anni fa con la creazione di P&D Italian Deli che poi si trasformerà in P&D Italian Deli and Bakery. Il tutto nasce grazie a Donato Cillo (Direttore di vari business) al fratello Carmine (Pizzaiolo) e la moglie Antonietta (Pasticciera). Sin dall’apertura, l’obiettivo principale dell’azienda e’ stato quello di raccontare attraverso il cibo, filosofia e tradizioni italiane. L’azienda è collocata nel cuore della stupenda città di Liverpool, punto fondamentale di ritrovo per tutta la comunità Italiana presente sul territorio e non.
La mission aziendale è sempre stata basata sulla produzione propria e artigianale dei prodotti. Infatti, Donato e’ anche direttore di altri Business (Golosita Ltd – Pasticceria, P&D Tea Room e P&D Italian Deli) tutti con la stessa ideologia di business e obiettivi: standard elevati, produzione artigianale e rispecchio delle tradizioni. P&D è ad oggi tra i principali leader del settore in tutto il Nort-Ovest dell’Inghilterra.
Il ciclo produttivo è rimasto quello storico, rispettando tutte le fasi di produzione (apertura del business all’alba) per poter offrire sempre la massima qualità durante gli orari di apertura del Business.
Quando avete iniziato a lavorare in questo settore?
Carmine Cillo, il Pizzaiolo, inizia la sua esperienza 25 anni fa, alla tenera età di 13 anni, lavorando come pizzaiolo nell’unica pizzeria di paese (Cancellara in Provincia di Potenza). A 17 anni sente l’esigenza insieme ai suoi Fratelli Donato, Paolo e alla sorella Maria, di aprire il primo business familiare, nel centro storico e culturale del capoluogo Lucano, Potenza, gestendo completamente il reparto pizzeria. Successivamente, all’eta’ di 21 anni decide di iscriversi alla Scuola di Pizzeria Italiana, per migliorare qualitativamente il suo prodotto e allargare quindi il suo bagaglio di conoscenze sulla pizza.
A 28 anni decide di trasferirsi in Inghilterra portando tutta la sua esperienza e passione in PD Bakery. All’eta’ di 32 anni decide di stravolgere un po il suo concetto di pizzeria classica, ideando e promuovendo insieme alla famiglia, la creazione di una pizzeria che propone oltre alla scelta classica delle pizze, la scelta dell’impasto, dettato dalla meticolosa selezione di farine diverse e ampliando le tecniche per i vari processi (Sour dough, Idrolisi) legate alle varie tipologie di farine. Questo ha permesso di aggiungere
un’ulteriore diversificazione all’interno di un business già cosi variegato.
Ad oggi e’ il proprietario della sezione Bakery di P&D, attività che da gennaio 2019, grazie anche alla scoperta delle eccellenti farine Petra, ha perfezionato la produzione della panificazione e dei prodotti di panetteria.
Cosa ti piace di più del tuo lavoro?...
Visita la Pagina Petra Partner di Paolo & Donato Italian Deli
l nostro Business nasce 10 anni fa con la creazione di P&D Italian Deli che poi si trasformerà in P&D Italian Deli and Bakery. Il tutto nasce grazie a Donato Cillo (Direttore di vari business) al fratello Carmine (Pizzaiolo) e la moglie Antonietta (Pasticciera). Sin dall’apertura, l’obiettivo principale dell’azienda e’ stato quello di raccontare attraverso il cibo, filosofia e tradizioni italiane. L’azienda è collocata nel cuore della stupenda città di Liverpool, punto fondamentale di ritrovo per tutta la comunità Italiana presente sul territorio e non.
La mission aziendale è sempre stata basata sulla produzione propria e artigianale dei prodotti. Infatti, Donato e’ anche direttore di altri Business (Golosita Ltd – Pasticceria, P&D Tea Room e P&D Italian Deli) tutti con la stessa ideologia di business e obiettivi: standard elevati, produzione artigianale e rispecchio delle tradizioni. P&D è ad oggi tra i principali leader del settore in tutto il Nort-Ovest dell’Inghilterra.
Il ciclo produttivo è rimasto quello storico, rispettando tutte le fasi di produzione (apertura del business all’alba) per poter offrire sempre la massima qualità durante gli orari di apertura del Business.
Quando avete iniziato a lavorare in questo settore?
Carmine Cillo, il Pizzaiolo, inizia la sua esperienza 25 anni fa, alla tenera età di 13 anni, lavorando come pizzaiolo nell’unica pizzeria di paese (Cancellara in Provincia di Potenza). A 17 anni sente l’esigenza insieme ai suoi Fratelli Donato, Paolo e alla sorella Maria, di aprire il primo business familiare, nel centro storico e culturale del capoluogo Lucano, Potenza, gestendo completamente il reparto pizzeria. Successivamente, all’eta’ di 21 anni decide di iscriversi alla Scuola di Pizzeria Italiana, per migliorare qualitativamente il suo prodotto e allargare quindi il suo bagaglio di conoscenze sulla pizza.
A 28 anni decide di trasferirsi in Inghilterra portando tutta la sua esperienza e passione in PD Bakery. All’eta’ di 32 anni decide di stravolgere un po il suo concetto di pizzeria classica, ideando e promuovendo insieme alla famiglia, la creazione di una pizzeria che propone oltre alla scelta classica delle pizze, la scelta dell’impasto, dettato dalla meticolosa selezione di farine diverse e ampliando le tecniche per i vari processi (Sour dough, Idrolisi) legate alle varie tipologie di farine. Questo ha permesso di aggiungere
un’ulteriore diversificazione all’interno di un business già cosi variegato.
Ad oggi e’ il proprietario della sezione Bakery di P&D, attività che da gennaio 2019, grazie anche alla scoperta delle eccellenti farine Petra, ha perfezionato la produzione della panificazione e dei prodotti di panetteria.
Cosa ti piace di più del tuo lavoro?...
Visita la Pagina Petra Partner di Paolo & Donato Italian Deli
“Benvenuti” to the Cocktail Hideout and Gourmet Pizzeria that will take you away from the daily obvious, the boring and the “untasty”! We deliver the true “bella vita” to the heart of Leeds’ independent quarter… The sights, smells and flavours, the vibrant, sociable culture of Italy, as never before experienced. Situated by the historic Corn Exchange, once an iconic trading centre of cereals, today every grain of wheat we use is selected carefully, to bring our focaccia and pizza to life with a unique base… Fragrant, natural, healthy, packed with goodness and flavour. For us it’s more than flour, it’s a way of life… With gourmet pizza, Italian street-food, artisan gelato, craft beers and captivating cocktails to share till late, this brand new vision of Italian market cuisine – artisanal, unique, and pioneering – will make you want to keep coming back!
Text from www.livinitaly.com/cloth-hall-st-leeds/
Visit the Petra Partner page of Livin Italy Dough House
Text from www.livinitaly.com/cloth-hall-st-leeds/
Visit the Petra Partner page of Livin Italy Dough House
PETRA srl - via Roma 49 - 35040 Vighizzolo d'Este (PD) Italia IT03968430284
PETRA srl - Vighizzolo d'Este (PD) IT03968430284
PETRA srl - IT03968430284
