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
Article by Stephanie Vigilante Brunetti Carlton - For Bar Supervisor Carlo Mellini, working at Brunetti is a family affair. His father, Achille Mellini (a pastry chef) received a job offer from Brunetti in 2000. That’s when the family moved from Rome to Melbourne. “I come from a family of three generations of pastry chefs,” Carlo’s mother Vincenza works there too, as a cashier. “It’s a beautiful family-orientated environment.” Brunetti has a well-established history in Melbourne, opening its first store on Faraday Street, Carlton in 1985. It has become an iconic location for traditional Italian fare which includes Italian-style coffee, cakes from the pasticceria, gelati or pizza and sandwiches from the paninoteca. I enjoy the friendly Italian environment… And the quick, fast vibe of the place,” Mellini says. “Brunetti’s Carlton is a place visited by local Italians, new Italians, and the general people of Carlton – locals of Carlton.” Mellini says that Italians arriving from Italy are particular about the places they choose to dine and shop. “A lot of places are Italian these days, but not all of them have that traditional Italian vibe.” His favourite product to... Read the full article here Visit the Petra Partner page of Brunetti
The project behind Pizzana was born during a house party hosted by actor Chris O’Donnell. There, Daniele Uditi, Naples-born pizza and bread artisan, met Candace and Charles Nelson, owners of the well known Sprinkles Cupcakes, a chain of bakery shops. The Nelsons fell in love with Daniele’s pizzas. They also discovered their shared love for good food and commitment to use only fresh top-quality ingredient. Together with the O’Donnels, they decided to open Pizzana, a pizza restaurant that combines Neapolitan culinary tradition with the vibrant Californian spirit.
“In Southern California, there are plenty of top-quality and fresh ingredients. I really love going to the market and select them myself, like I used to do while I was living in Italy. I only cook with fresh ingredients”Chef Uditi explains “I think it is important to get to know my suppliers and build a relationship of mutual trust.”
Daniele Uditi started his career as a baker in his family’s bakery in Caserta. His aunt taught him this antique art, which still influences Daniele’s pizza today. “I still remember the aroma of warm homemade bread mixed with the smell of the smoke of the wood-fired oven. All these small details made me love this profession.”
From his family, he inherited the passion for baking and the technical skills to create a unique pizza. The dough is created with a blend of Petra flours personally selected by Chef Daniele himself, mixed with the starter of Daniele’s aunt, which he still keeps alive.
“Unlike my family, I have always been passionate about pizza. While they were making bread, I used to take the dough, roll it out and create my first pizzas with tomato sauce and mozzarella.” The love for fresh ingredients and the attention to details is a prerogative of Daniele’s restaurant: “For example, the plate on which we serve our pizza is perforated in order to allow the steam to disperse and preserve the crunchiness of the pizza dough.”
Only a few steps away from the Nets Stadium in Downtown Brooklyn NYC, you can find Pizza Secret, a traditional Neapolitan pizzeria. Rosario Granieri, the owner, executive chef and pizzaiolo, worked for big companies such as Eataly and Rossopomodoro and had the chance to travel the world before opening the pizzeria of his dreams in July 2018. Since then, he has been sharing his love and passion for Neapolitan food with his customers.
Passion for good food runs in Rosario’s family. This tradition has been passed on from one generation to the next. It started with his grandfather, a pastry maker, followed by his father, a chef, and finally Rosario and his eight siblings, many of whom are pizzaiolos themselves. He learned all the secrets to make a perfect Neapolitan-style pizza in its very birthplace, Naples city center, where he worked in the pizzeria owned by his family. Today, he is still living up to his family tradition, running Pizza Secret, an American pizzeria with a Neapolitan beating heart.
Pizza Secret is fueled by one of the oldest wood-fired brick ovens in New York which bakes perfect traditional and gourmet pizzas. The pizzeria offers other delicious Neapolitan nibbles, for example crocchè, meatballs, bruschette and fresh pasta dishes.
Americana is the most popular pizza, an American take on the traditional Italian Diavola, topped with pepperoni, spicy honey oil and basil. The Bufalina is another best-selling classic, with buffalo mozzarella and basil. The fermentation of the dough takes up to 36 hours and is prepared using stoneground n°3 Petra flour and cylinder-milled 5037 Petra flour. All the main ingredients come from Italy. The flour, San Marzano tomato sauce, mozzarella cheese and olive oil are top quality Italian ingredients.
Pizza, as every New Yorker is fond of telling you, is the food of the people; cheap, tasty sustenance sold by the slice. But in Los Angeles, pizza has another dimension, as anyone who has ever considered dropping six grand on a custom pizza oven can attest — in certain circles a wood-burning Italian-made behemoth is as necessary as a fire pit or a screening room. Famous pizza virtuosi make regular stops at the homes of talk show hosts and sitcom auteurs, who know that a perfectly made Margherita is worth its weight in osetra caviar. Pizza is also the food of the rich.
Daniele Uditi, chef of the chic Brentwood pizzeria Pizzana, earned his bones at his family's bakery near Caserta, the buffalo mozzarella capital of Italy, and in Naples, home of modern pizza, before he moved to Los Angeles. He probably became well known when actor Chris O'Donnell rescued him from a dead-end restaurant job and hired him to cook for him and his friends. Uditi's pizza was a poorly kept secret, even among a lot of people who don't run in Hollywood circles — he was regularly touted as a celebrity chef in Italian newspapers. So it became almost inevitable that he end up with a Brentwood restaurant of his own, in partnership with O'Donnell, wife Caroline O'Donnell, and Candace and Charles Nelson of Sprinkles Cupcakes.
People line up for hours outside Pizzana's blue, tiled dining room, gazing wistfully at the great, domed oven, passing the time with frozen yogurt, acai nibbles, or the other options on the block. Once they finally get to a table, there are nicely realized versions of the fried things you might expect in Naples — crisply fried zucchini blossoms, plates of fried baby artichokes cascading over charred, wood-roasted hearts — as well as roasted meatballs, or billows of lovely, soft chicken liver pâté served with sweet tomato jam. The croutons for the little gem Caesar salad are baked to order in the pizza oven. The shaved Brussels sprout salad holds as many toasted pistachio nuts as it does leaves.
Source: Broad Sheet The team at Zanini’s second outpost in St Kilda East is doing classic pizza, pasta and other plates from Sicily, Tuscany and Rome – but they’re also deep frying chunks of pizza dough and covering them in Nutella. Andrea De Luca started making pizza in his hometown of Milan at 17. He moved to Australia in 2011 and became pizzaiolo at Zanini in Elwood, owned by Gabriele Rossi and Maurizio Speranza. Now 29, De Luca has teamed up with Rossi and Speranza to open a second Zanini in St Kilda East. “[We wanted] to bring something … simple and traditional to the bayside area,” he says. Adrian Genobile, who met the trio as a supplier Italian goods (such as olive oil, flour and San Daniele prosciutto) to the Elwood restaurant, is also co-owner of the new location. “They were my very first customer,” Genobile says. “They were always happy … great people really.” De Luca’s kitchen efficiently turns out plates of fettucine bolognaise and spaghetti carbonara, working with traditional Italian recipes “directly from our nonnas”. The menu spans the northern Italian alps to Tuscany, Rome, and Sicily. You’ll find Milanese-style veal schnitzel, Sicilian arancini, friarielli (rapini) sautéed with garlic and chilli oil (which De Luca says is close to how it's done in Naples), and a classic Roman cacio e pepe(cheese and pepper) with home-made tagliolini pasta. Dough for Zanini’s pizza is fermented for at least 48 hours, made using Petra L’Unica soft wheat flour. De Luca says that unlike 00 flour, this flour is less refined and has more fibre, so it’s easier to digest. Classics include margherita and focaccia al’aglio (garlic), alongside an oozy burrata pizza with San Marzano tomatoes and rocket. A pesto pie comes with smoked scamorza, and for sides, there are truffle fries, green beans and... Read the full article here <Photos by Jake Roden> Visit the Petra Partner page of Zanini
Ambrogio 15 is the project of three young Italian entrepreneurs who studied Business Management at San Diego State University. After the graduation, Giacomo Pizzigoni, Luca Salvi and Andrea Burrone decided to stay in San Diego and open a pizzeria, a place where they could promote the idea of Contemporary Italian gourmet pizza. A new concept that was unknown to San Diego customers. They dedicated the pizzeria to Milan, the city that brought them together and that represents their innovative and dynamic spirit.
On the menu, the customers can find the traditional round pizza, a crunchy and light filled focaccia and Nuvola, a deep pan pizza, soft as a cloud. All the options are prepared using Petra stoneground organic flours, Petra 1, 3, 5, and 9, that preserve all the nutrients of wheat. The pizza at Ambrogio 15 has won the favor of American and Italian customers who can finally find an authentic healthy product which is easy to digest and delicious too.
The kitchen is run by Daniele Piazza, the 26 year old executive chef, who trained with the pizza chef Riccardo Scaioli. Giacomo, Luca and Andrea are very proud of the quality of their ingredients, that are carefully sourced from Italy, and every day they share this passion with customers.
Piazza becomes Ambrogio15’s first executive chef since its opening in summer 2016 and steps into the role as the face of the creative kitchen where he will play a lead part in the restaurant’s planned expansion, both in terms of new recipes inspired by Northern Italy and future restaurant locations.
Coming from the kitchens of Padova, Veneto in northeastern Italy, considered the hometown of “pizza gourmet” where the world’s top pizza chefs have developed a style that inspired Ambrogio15’s menu, Piazza is influenced by names like Renato Bosco and Simone Padoan, a candidate for the first Michelin Star ever given to a pizza restaurant.
His most recent role as head pizza chef at the historic Trattoria Ballotta, founded in 1605 more than 400 years ago, aligns with Ambrogio15’s commitment to a long fermentation process and stone ground Petra flour during the creation of gourmet-style pizza. And also the sourcing from those using sustainable and organic farming techniques.
Piazza’s knowledge will be a key factor in Ambrogio15’s expansion, beginning with the restaurant’s second location opening in the Little Italy Food Hall, adjacent to the Piazza della Famiglia, this summer.
On Monday 5th of November, PizzaUp was back, with its 13th edition. This year the format was completely new, compared to the previous 12 editions.
The theme was be across-the-board: the interactions between climate and cereal cultivation techniques, milling techniques, the transformations caused by fermentingdough, up to a more complete vision of how pizza can interpret the benefits of the Mediterranean diet through its regional versions.
Each day we had a theme and each theme was analysed by speakers from universities, farming, and a team of cooks and dough technicians for whom this topic is a daily commitment.
Monday 5th November: soil – The relationship between food and climate is as close as ever, because natural cuisine must follow the rhythm of the seasons. The fact ingredients change in quality should not be considered as a bias, but as something that must be enhanced with the right techniques.
In the morning there was a speech by professor Salvatore Ceccarelli, a researcher and internationally renowned expert who personally experimented and then introduced in Italy the cultivation of the evolutive mix of wheat; later it was the turn of Giuseppe Li Rosi who is now the keeper of the seeds that make that mix and from which our Petra Evolutiva is born.
The topic will go across the board, from interactions between climate and cereal cultivation techniques, to milling, to the transformation induced by fermenting dough, to a more complete vision of how pizza interprets the advantages of the Mediterranean diet through its local variations.
Returning to a right interpretation of the value of carbohydrates in the Mediterranean diet has been our goal for quite some time.
So much so that in 2012 we were among the promoters of the Manifesto della Pizza Italiana Contemporanea which was then written and signed by some of the most prominent culinary experts in Italy.
Since then, in every edition of PizzaUp (to this day the only technical meeting dedicated to Italian pizza) we’ve invited academics, journalists (above all, Paolo Marchi, a strong supporter of the need to give a nutritional value to pizza, and to extend the tenth point of the Manifesto), bloggers, cooks, communication, architecture and marking experts, opinion makers, and science populisers.
We’ve asked each one of them to stimulate the participation of the attending pizzaioli in inspiring theoretical and practical workshops, offering plenty of new ideas so that they would serve pizzas based on the Mediterranean diet.
In the PizzaUp 2013 conference proceedings, Eleonora Cozzella (La Repubblica) wrote with regards to the format presented on that occasion for a traditional Neapolitan pizza recipe based on 180 grams of dough: «The aim is to develop a new way of making pizzas paying attention to health. Starting from the idea of the Mediterranean Diet Pyramid. Which is based on whole-wheat cereals».
Today, 5 years later, we’ve made great strides in all the areas of pizza making, and the recent news that even a professional like Franco Pepe has now joined the Manifestowith his work, paying the right attention to nutrients and to using a lighter base for the pizza, is one more proof of how the work done at PizzaUp in 2012 and 2013 is current and useful.
Molino Quaglia and chef Denis Dello Stritto share the commitment in rediscovering natural, healthy and authentic ingredients. Denis started his career in the food sector very young. He was working in many restaurants in Northern Europe (Holland, France, the Netherland, etc) during winter, while he was coming back to work in Italy, in particular in Sardinia, over the summer. But his career took him to Brazil and finally to the US, where he worked in different restaurants and hotels, for example the Four Seasons in New York.
Denis discovered Petra flours while searching for a flour to make pasta with. He tried Gran Pasta by Molino Quaglia and was very impressed with the result. The flour was really stable and easy to work, the taste of the final product was delicate but consistent and authentic. He tried Special, or the stone-milled Petra 3. “The key aspect in the making of a simple product, such as pizza, pasta or bread, is the choice of ingredients. They need to be top quality in order to ensure a perfect result”.
Denis prepares products that are really loved by his customers. For example, the fried pizza with guanciale (pork cheek) and sea urchin, or burrata and Parma ham. The main ingredients in Denis’s fried and deep pan pizza are sourced directly from Italy. Flour, cheese and tomato are responsible for the final taste of the dish, therefore, they need to be top quality.
“Usually, chefs are pictured as being closed in the kitchen for long hours, and in a sense this can be true. However, my job allows me to meet with many different suppliers. Together we share ideas and opinions, and this constant search allows me to develop my recipes and discover always new ingredients. While being in the kitchen, I am also connected with the world around me.” Denis wants to share with his international customers the historical and cultural side of Italian culinary tradition. His main goal is preserving the integrity of ingredients and territory.
“I really like how Petra works. The wheat for their Petra flour line is sourced from local Italian farmers. These flours are able to give strength to farmers’ work and highlight their commitment to a more sustainable agriculture.”
If you’re one of the 60 or so people a day to get your hands on a Massimo Laveglia pizza, count yourself lucky.
Over the last two years the Florence native has been steadily building a reputation for stellar pies and slices at L’Industrie, his tiny shop on South 2nd & Havermeyer in #Williamsburg. Don’t sleep on it like I did!
Laveglia is essentially channeling classic New York–style pizza through an Italian lens. It’s not Neapolitan, it’s not Roman. He’s simply taking the best ingredients he can find—the Italian part of the equation—and, in New York fashion, making 14″ and 18″ pizzas in a deck oven (albeit an electric deck oven rather than the standard New York gas-fired models).
The dough is achingly light and airy—take a look at the hole structure here. Eating one slice naturally calls out for a second to follow. The crust has plenty of flavor and a great texture, thanks to a 3-day cold fermentation that Laveglia uses for the dough.