It was part of the Food Ideas series created by Antonello Fusetti, a workshop on food and design with the goal of developing innovation in the food industry with a multidisciplinary approach, combining technical and managerial skills with project management and design sensitivity.

The title was “Stories of millers and pizza chefs in the third millennium” and it tried to define the entire chain behind the Veronese pioneer’s “gourmet pizza” (an improper definition, as agreed during the debate) from the origins of the flour to the dish.

This because, as implied in the meeting, innovation is the result of a choral strategy, not the actions of a single person. The roots of Padoan’s work indeed start from the Mill in Vighizzolo d’Este (Padua): with Gabrieli we have immediately interpreted the technology-tradition pair, which for instance does not allow for the stone milled flour to be in contact with external contaminations throughout every phase of the milling, up till it’s in the sacks.

All the well known events and projects that aim at making the art of flour flourish start from here: the school of the Laboratorio, the Università della Pizza, the Accademia del Pane, PizzaUp and Pasticceria Dinamica.

A world that introduced the profession of Simone Padoan, who was touched as he explained his career to the 30 students of the Master in Food Design and Innovation. With a much acclaimed end: «Thank you Massimo Bottura for your world leadership. You’re a point of reference for us all». This said, everyone tasted Simone’s sliced pizza.

Gabriele Zanatta
source: http://newsletter.identitagolose.it/email.php?id=612

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