It was the second edition of the event created by Pizza&Peace and hosted at Barbara’s and Massimo Giovannini’s Apogeo in Pietrasanta.

The association was founded in 2017 by 4 pizzaioli – on top of Giovannini, there was also Graziano Monogrammi, Paolo Pannacci and Giovanni Santarpia – and by Beatrice Menichetti, a baking enthusiast. Their goal was to promote pizza culture.

Today, it has some twenty members, who took part in the first night. There was Tommaso Vatti from La Pergola in Radicondoli (see below), Renato and Riccardo Pancini of Al Foghèr, Gabriele Tonti of Ghevido, Roberto Muscas of Gusto al 129, Massimiliano Ciaffone of Le Simpatiche Canaglie, Cristiano Diodato of La Pizza Di Rebe, Mirco Giuntini of Mangiare’, Giovanni Saviozzi of Farina Del Mio Sacco, Marco Manzi of Giotto, Raffaele Menna of Mamma Napoli, Fabrizio Giovannini of Il Pachino. Antonio Polzella of La Ventola and Agostino Figliola of F.lli Cuore were the excused absentees.

Four of the Donne di Pizza Donne di Cuore, Petra Antolini, Eleonora Massaretti, Marina Orlandi and Giovanna Baratella also helped, and pulled out of the oven 4 types of pizza made together: from the Roman-style to Neapolitan-style round one, plus one made in the pan and a stuffed one. A nice teamwork.

There were many important moments: the more craveable one, the one dedicated to charity and the discussion of a significant theme during the opening round table – can one give a definite identity to Tuscan pizza, something that defines it, a bit like what happens with pizza napoletana or the “Venetian school”, perhaps starting from traditional Tuscan schiacciata?

Yet is it necessary to limit something that is born as “free” as pizza, and is ready to be influenced by different styles, ingredients, experiments?

From this discussion among the pizzaioli – joined by two producers who know the world of pizza very well, namely Piero Gabrieli and Chiara Quaglia of Petra, and Olitalia and Coppola with their tomatoes – emerged a general dislike for strict boundaries as well as the desire to focus on quality and research, enhancing the value of local ingredients. Meanwhile, everyone can contribute to a varied and fermenting regional scene where thick and thin, crispy, popular and gourmet can all coexist as long as they taste good.


Luciana Squadrilli
source: http://www.identitagolose.it/news/view.php?id=104

Leggi il testo integrale nel link FONTE (qui sopra)