With a nice news: Simone Padoan (in the photo), for the first time and for 4 days will give a seminar introducing to “graduating” pizza-chefs his interpretation of Italian contemporary pizza, which must be the result of the author’s sensitivity and capacity to communicate, rather than a confused mix of recipes with no links with local culture and ingredients.

This is the demonstration of a connection, as without Simone’s vision, fine dining pizza, the way he pulls it out of the oven every day from his open view lab, would have never been born and a course such as the one at Università della Pizza would have no reason to exist.

Also on Monday, Paolo Marchi will hold a lesson on the rules of a food communication that channels culture, the testimony of a connection with signature pizza that led him to open the doors of his Identità Golose to offer an international stage to pizza-chefs who demonstrate they know about cuisine too.

Finally, on Wednesday 22nd, the Università della Pizza will welcome 56 young pupils (the 2nd and 3rd grades from Scuola Media Poloni in Monselice) who want to experience directly the connection between earth and table: this time through the experience of kneading and a better understanding of the nutritional processes that transform good ingredients into a healthy diet, which nourishes without wasting.

Pupils, pizza-chefs, teachers, together in the coming week will discuss about healthy nutrition with the most popular language, that of Italian cuisine, reinforcing the connection that ties us all to the value of origins.


Piero Gabrieli
source: http://newsletter.identitagolose.it/email.php?id=505

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