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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.