Three super-chefs for PizzaUp 2015
01-11-2015
Heinz Beck, Nicola Portinari and Piergiorgio Parini will be the three protagonists in the ninth edition of PizzaUp, starting tomorrow in Vighizzolo d'Este. They will discuss with the pizza chefs, covering three decisive themes (nutrition, energy and earth, respectively) and analysing the possible matches between dough and topping
PizzaUp 2015, the traditional symposium on pizza scheduled this year until Wednesday 4th November, always in Vighizzolo d'Este (Padua), in the headquarters of organiser Molino Quaglia is to start tomorrow. Sixty participants are expected, who will be part of three teams matched with as many speaker chefs, real giants: Heinz Beck, Nicola Portinari and Piergiorgio Parini. This year, the themes will be nutrition (Beck), energy (Portinari) and earth (Parini). The most important novelty will be the practical sessions that the chefs will hold to introduce pizza chefs to techniques that can also be used in pizza making. There’s more: the professionals who will participate in the symposium will also be involved in a project that Università della Pizza – of which PizzaUp is an emanation – conducts with Università di Milano to build the first map of living mother yeasts used in Italian pizza.
At the end of each day, one team in turn will serve a tasting of 4 pizza recipes made under the supervision and with the ingredients and techniques chosen by the chef. Grand finale with Corrado Assenza’s dessert made on spot with the same ingredients.
Chiara Quaglia and Piero Gabrieli
by
journalist born in 1974, for many years he has covered politics, mostly, and food in his free time. Today he does exactly the opposite and this makes him very happy. As soon as he can, he dives into travels and good food. Identità Golose's editor in chief
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