Once again pizza (and bread too) will be among the topics of discussion: for the 12th time, Identità di Pane e Pizza is scheduled  in collaboration with Petra – Molino Quaglia, who are also the supporters, together with Valrhona, of another very important moment, the first edition of Pasticceria Italiana Contemporanea. In both cases, speeches will take place on Monday 5th, throughout the day.

Identità di Pane e Pizza is perhaps even more awaited than usual, this year, given pizza is the emblem-dish of the 2018 congress.

It’s unprecedented: in the past we had recipes by Carlo Cracco, Alfonso Caputo, Moreno Cedroni, Massimo Bottura, Davide Scabin, Paolo Lopriore, Massimiliano Alajmo, Pino Cuttaia, again Bottura in 2015, Cristina Bowerman and, last March, Enrico Crippa.

Now we have pizza, in fact two pizzas, "to unite the whole of Italy in the same image. In the photo opening the piece seven slices stand out. The three on the left are by Franco Pepe, the four to the right by Renato Bosco.

Campania, where pizza was born, and Veneto, the region where, over the last decade, it experienced a rebirth thanks to Simone Padoan and Bosco himself. Utmost conviviality, innovation of an ancient product, man and his knowledge preceding every possible dough making and baking technique", said Marchi.

Of course, the above-mentioned pizzaioli had to participate in Identità di Pane e Pizza. After all, their presence is well known to those who have been attending our congress:

Simone Padoan will open the afternoon works, after the lunch break (at 1:20 pm);

Renato Bosco and Franco Pepe will end the day beautifully, their speeches being scheduled respectively at 5:30 and 6:20 pm.

In between, three more lessons by giants: Lello Ravagnan of Grigoris in Mestre is back at 2:10 pm, Giuseppe Oliva from Baest in Copenhagen at 3 pm, Luigi Acciaio and Jessica Tomaini from Com'era...è in Moncalieri at 3:50 pm.

A nice pizza focused mix with old masters and debuting speakers; in the morning, instead, three new appearances at our congress will share their thoughts on bread:

Papoula Ribeiro from Manì in Sao Paulo in Brazil and brothers Matteo and Ivan Piffer from Trento,


Carlo Passera
source: http://www.identitagolose.it/news/view.php?id=74

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