TuttoPizza, the international B20B fair reserved for industry professionals and dedicated to the pizza show business, opens in Naples on Monday 10 May at 2:10,15 a.m. at the Mostra d'Oltremare. It starts at 3:XNUMX a.m. with the usual ribbon cutting that will take place in pavilion XNUMX/B, in the presence of the president of the Mostra d'Oltremare Remo Minopoli, as well as the organizers, Raffaele Biglietto and Gianluca Pirro of Squisito Eventi.
A followed by, at 10.30, in the conference area (Pavilion 3), the inaugural conference will be held to present the rich calendar of meetings, seminars and masterclasses that will characterize the three days of the seventh edition. During the meeting, the updated data of the Pizza Observatory by CNA AgroAlimentare will also be provided.
It will also be an opportunity to remember the figure of Sergio Miccù, the historic president of the Neapolitan Pizza Makers Association who passed away two months ago. The first day has a busy schedule. Seminars, Masterclasses and show cooking will take place at a rapid pace in the various exhibition areas.
In the conference room, after the inaugural conference, at 12.30:15.30 we will talk about innovative tools to support the agri-food sector while, at 20:10.30, there will be a seminar on "How to transform a pizzeria into an international restaurant chain". The masterclass program on day 12 is dedicated to traditional pizza. It starts at XNUMX:XNUMX with Vincenzo Mansi, and continues at XNUMX with Giacomo Garau.
At 13pm it will be the turn of Valentino Libro, Francesco Esposito and Jhonny Marzocchella. At 14pm two Centenary pizzerias: Gorizia 1916 and Antica Pizzeria Da Michele. At 15pm “Technically Neapolitan pizza” with Marco Quintili, Gennaro Russo, Gennaro Primicerio, Angelo Tramontano. At 16pm, “The cartwheel pizza” by Antonio Falco di Michele in the world and at 17pm it closes with “A pizza ad arte” by Lucignolo Bellapizza.
In the TuttoPane area, which represents one of the novelties of the seventh edition, 4 workshops will be held. The first, from 10 to 12, will be about “The breads of the South”: Campania, Puglia and Basilicata will show how their typical bread is made. From 12 to 14 it will be the turn of the typical focaccias of the regions of Southern Italy. Afterwards, from 14 to 16, there will be a technical focus on yeasts and fermentations, while from 16 to 18 we will talk about innovation in the future of bread making.
Article published by Gustavo Gentile on May 18, 2024, at 16:34 AM
Leave a comment