PARABERE 2025

CHI SIAMO

FARINE

SCUOLA

SOSTENIBILITÀ

From Rome to New York: a pizza journey

On March 2, 2025, Petra Molino Quaglia invites you to participate in an exclusive workshop dedicated to New York-style pizza enriched with an Italian touch, curated by renowned pizza maker Fabrizio Mancinetti and led by chef and TV host Joe Hurd.

Forum Agenda

Fabrizio Mancinetti: from Italy to UK, back and forth with new ideas on pizza

Fabrizio Mancinetti is a talented Italian pizzaiolo who has conquered the contemporary pizza scene in the United Kingdom. Originally from Anguillara Sabazia, he discovered his passion for pizza by watching the masters of the oven while working as a waiter as a teenager. His career path took a decisive turn at the age of 22, when during a vacation in England he took the opportunity to work in an Italian restaurant making his own version of Neapolitan pizza-a recipe he has since perfected over time by pushing the hydration of the dough up to 80 percent through the use of Petra 1 and Petra 0102HP flours. In 2016, he received the prestigious Pizza Chef of the Year award at the Papa Industry Awards, thanks to an innovative pizza with walnut cream, prosciutto cotto, Calabrian 'nduja, fresh figs and purple basil. Today he is part of Petra Molino Quaglia's technical team and teaches courses at the University of Pizza, where he carries out continuous research on the lightness, crispness and digestibility of pizza, favoring fermentations with biga and poolish to enhance the authentic aroma of Petra flours.

Joe Hurd: a storyteller of Italian cuisine

Joe Hurd is known for his simple and authentic approach to cooking, inspired by his Italian and British roots. He has worked with internationally renowned chefs such as Jamie Oliver, Gennaro Contaldo, Francesco Mazzei, and Antonio Carluccio. Today he collaborates with Petra Molino Quaglia in projects dedicated to the dissemination of Italian gastronomic culture in English-speaking countries. With his engaging style, he will guide participants on a journey through doughs, ingredients and life stories.

Petra Molino Quaglia: where flour becomes art

The story of Petra Molino Quaglia is a tale of family passion, dedication and entrepreneurial vision. Founded in 1914 by Angelo Quaglia, a miller in the Veneto region of Italy, the company has gone through a century of change, always keeping alive the innovative spirit that has distinguished it from the beginning. Today, under the expert leadership of the fourth generation of the Quaglia family, the company continues to write new chapters of success, skillfully combining artisanal milling traditions with the most advanced soft wheat milling technologies. Petra Molino Quaglia's commitment goes beyond the simple production of flours: the company has established itself as a true center of gastronomic culture, promoting educational initiatives, events and collaborations to spread knowledge starting with its flours. This holistic approach to the world of the white art has given rise to a community of professionals and enthusiasts united in the pursuit of excellence in the kitchen.

Petra Molino Quaglia's last generation mill

Petra Molino Quaglia's first generation stone mill

Università della Farina classes in a room of the Quaglias' old mill.

Ozmo's mural painting on the facade of Petra's old mill

Parabere Forum and Petra Molino Quaglia bound by shared passion and values.

The values of Parabere Forum and Petra Molino Quaglia are in sync because they both promote equity, innovation, and sustainability in the food sector. Petra Molino Quaglia actively supports the role of women in the food industry and is committed to spreading a flour culture that values biodiversity and quality raw materials. The company sponsors the Parabere Care Award, which recognizes best practices in the workplace, promoting fair and ethical conditions and effective management of worker welfare. Sustainability for Petra Molino Quaglia is not only about the quality of raw materials, but also about business choices that put people at the center, building a more equitable and inclusive system. The collaboration between Petra Molino Quaglia and Parabere Forum confirms the company's commitment to supporting a more sustainable and responsible future in gastronomy.

Ascolta il podcast

Watch Fabrizio Mancinetti's hands on his Roman style pizza

In recent years, Fabrizio Mancinetti has been passionately exploring the style of Roman pizza, known for its crispness and lightness. Roman pizza, unlike Neapolitan, has a dough with alower hydration (generally between 55 percent and 65 percent), which makes it drier and more workable. Its thin, almost borderline translucent roll allows for a fragrant disk with a crisp, dry bottom that breaks under the teeth without being chewy. This pizza is also distinguished by high-temperature baking (between 300 and 350°C) in an electric or wood-fired oven, which ensures perfect browning and an ideal balance between crispiness and lightness. Fabrizio has embraced this tradition, working on advanced fermentation techniques such as biga and poolish, which make it possible to obtain a light and highly digestible dough , with complex aromas and an unmistakable texture. In perfect harmony with Petra Molino Quaglia flours , his work on Roman pizza is an example of the balance between craftsmanship and innovation, where technique is combined with the quality of ingredients to maximize the flavor and texture of the dough.

Ascolta il podcast

Joe Hurd interviews pizza maker Nicola Jackson at PizzaUp 2023

Joe Hurd is an Anglo-Italian chef known for his simple, flavor-focused cooking style. Growing up among his Italian family's culinary traditions and Yorkshire influence, he began cooking at an early age, helping his grandmother make pasta and picking vegetables in his grandfather's garden. He studied history at the University of Leeds, delving into the use of food in Italian palliative care hospitals. Her television career includes appearances on programs such as “The Munch Box,” “5 Best Things,” “The Saturday Show” and “Saturday Kitchen.” Hurd got his start in the food industry working for Birdseye, handling pea freezing, and later trained at L'Anima under Francesco Mazzei, who significantly influenced his culinary style. He appreciates live performances and loves meeting people who are passionate about food. His favorite dish is homemade pasta with fried eggplant, fresh basil, seasoned ricotta and quality tomatoes, which he eats every Sunday. To maintain a healthy lifestyle, he balances his passion for food with exercise. Currently, Hurd collaborates with television networks such as ITV and Channel 5. Nicola Jackson-Jones, founder of Two Cents Pizza in Ormskirk, is a talented pizza chef. She won the Pizza Chef of the Year award with her Greek-inspired pizza, the “Yam-Yasss!”, which combines halloumi, lamb kofta and charred onion petals. In 2022, Nicholas decided to close his restaurant to focus on pizza training and consulting. She now organizes pop-ups in the northwest of England and teaches pizza-making classes. Jim Winship, director of the Pizza, Pasta & Italian Food Association, praised Nicola's creativity, noting how his creation stood out in the Futura Foods category YAMAS! Halloumi. The judges were impressed with “Yam-Yasss!” for its ability to push the boundaries of traditional pizza. In addition to her culinary achievements, Nicola is actively involved in Women in Pizza, a collective that celebrates and supports women in the pizza industry. Through this platform, she shares her expertise and inspires other women to pursue similar careers.

Roma 2024

Images from the previous edition of the Parabere Forum and a video reminiscing about the workshop with the Nonna Nerina team

PETRA srl - via Roma 49 - 35040 Vighizzolo d'Este (PD) Italia IT03968430284

PETRA srl - Vighizzolo d'Este (PD) IT03968430284

PARABERE 2025

Privacy