The evening had three different moments: tasting, round table and cooking demo. The audience was made of gourmet, enthusiasts and professionals.

Four different types of pizza, a delicious and edible demonstration of the golden age Italian signature pizza and its contemporary interpretations are experiencing. They were prepared by the Petra Selected Partner pizzerias participating in the event: Cutilisci and 7+ from Catania, La Bufalaccia and Tredicisette from Palermo, Brancato Pasticceria and Piano B from Siracusa, Il Tocco from Acireale (Catania) and L’Orso from Messina.

The round table that followed was livened up by Giuseppe Li Rosi, president at Associazione Simenza  - Cumpagnia Siciliana Sementi Contadine, Chiara Quaglia and Piero Gabrieli, respectively owner and marketing director at Molino Quaglia, and the acclaimed Corrado Assenza, the master pastry chef from Caffè Sicilia in Noto.

Finally, an educational end with two cooking demos led first by Giuseppe Costa, patron-chef from Il Bavaglino in Terrasini, one Michelin star, and then Simone Padoan, patron at pizzeria I Tigli in San Bonifacio and a pioneer of the last decade’s revolution that transformed pizza into a gourmet dish, and an ambassador of Italian excellent products and raw materials. In Messina he presented his interpretation of pizza with Petra Evolutiva, in which the base highlights the strong relationship between territory and food.

Great praise for him and the other speakers; and for the excellent Cristina Viggè, who moderated the round table.


Davide Visiello
source: http://www.identitagolose.it/news/view.php?id=95

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