This is what happened these past nine years at PizzaUp, the technical meeting dedicated to Italian pizza and created by Chiara Quaglia because we didn’t like pizza the way it was.

Turning ten is an important step for every event, but for Chiara and I it is especially so given the event was born and raised in our home, in the old family mill, a yearly incubator for new projects and thoughts which offered technical tools for the most famous pizza chefs of our days, the ones who accepted the challenge and decided to spread good food starting from the most popular dish in Italy.

The ancient mill that was the location for PizzaUp (and Università della Pizza) has become too small for the topics and the people interested in participating, in the same way as Italian borders are appearing narrower and narrower.

This is why we’ll celebrate the 10th birthday abroad, in Dubai, the city that more than others today aims to become a crossroads of cultures, lifestyles and trade routes. The context will be a context of cuisine. This had to be the case since edition 2015 was built on the speeches of 3 important “starred” chefs (Heinz Beck, Nicola Portinari and Piergiorgio Parini).

We’ll be in Dubai because this is where the first week of Italian cuisine in the world will take place, livened up by dozens of Italian chefs who will meet for the usual autumn summit. It will be the perfect occasion to speak of Italian pizza to those who often have a biased idea of Italian pizza.

It will be 3 days of technical discussions, cooking demos and congress speeches on the future of pizza (and the pizza of the future) with (in order of appearance) Renato Bosco, Corrado Scaglione, Giovanni Marchetto, Gennaro Nasti, Beniamino Bilali, Lello Ravagnan, Massimo Giovannini, Antonio Pappalardo, Tony Nicolini, Franco Pepe, Simone Padoan, Giulia Miatto, Fortunato Ostacolo and Luigi Acciaio.

Piero Gabrieli
source: http://newsletter.identitagolose.it/email.php?id=628

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