promoted and curated by the Venetian mill and specifically by general manager Chiara Quaglia, and marketing director Piero Gabrieli. Three days of classes and discussions, with a new format.

In the old days, pizzaioli were divided into teams. Each team had to present a special pizza at the end of the congress, the result of the work accomplished after listening and sharing ideas with the participating experts – above all, Corrado Assenza, the comprehensive maestro from Caffè Sicilia in Noto. These pizzas were presented to the press, something that affected the work of most participants, as people attend PizzaUp to learn, not to compete.

A practical consequence: it was unlikely that you’d taste an unforgettable pizza.  In fact, they were always very easy to forget because they did not aim for the perfect balance and taste. They were always based on exploring new roads to be taken in the future, trying to understand what could later be applied to one’s work, what could be concretely useful and what was instead good to know, but without applying it yourself because not everything can be coherent with the choices taken in a pizzeria.

The new format removed the underlying anxiety of the past, and gave new stimuli based on three keywords: soil, fermentation and cooking. Yes, cooking, because pizza is not a standalone, it is not – it should not be – the unlucky cousin of high quality cuisine, it is one of the worlds that form the universe of our restaurant industry.


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Paolo Marchi
source: https://www.identitagolose.it/news/view.php?id=138

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