27-02-2017
Final Hurray at the end of the eleventh edition of PizzaUp in Vighizzolo d'Este, Padua: close up of Piero Gabrieli and Chiara Quaglia
A symposium dedicated to pizza but without speaking of dough, leavening and topping. Just fried food. This is what the eleventh edition of PizzaUp looked like.
Why a symposium on pizza without discussing pizza? 1) PizzaUp has walked side by side with the growth of the industry in the recent past. Pizza is flourishing once again. Pizzaioli are now sharing ideas with great chefs. Yet if high quality pizzerias want to act like a great restaurant, their culinary offer should also be wider: not just pizza but a complete menu. PizzaUp 2017 suggests a fried starter, but it’s just an idea.
Corrado Assenza
2) Fried food can be oily, difficult to digest. If we fry food properly, with portions not too big, it’s something delicious and enjoyable. It must be made properly: this is what Valletta and even master Corrado Assenza said.
Davide Cassi, in the middle
An outdoor trip or a journey to the other side of the planet? One thing is for sure: the destination is delicious, by Carlo Passera
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