It's no longer the time for improvisation: the contemporary pizza maker must master raw materials and technologies to meet the growing demand for a unique, personal, and distinctive product. There is no such thing as the pizza, but rather a million possible variations: what matters is mastering the material and not being mastered by it. To achieve this, it is necessary to codify the knowledge of the countless paths that lead to the most exported product of Italian culinary culture.
Organized by: ITALIAN GOURMET
17 gennaio
, 13:00 - 13:45
Language
italiano
Category
pizza
Type
Talks
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