Even though the words “pizza gourmet” are today very popular and sometimes ill used, with the precious support of Molino Quaglia the Acciaio family (owners of GMA Import Specialità, which selects and distributes culinary excellences to create super pizzas, from flour varieties to seasonings, with the creation of a special “100% quality basket”) wanted to strengthen their leadership and guarantee the authorship with a registered trademark and the creation of an association with its name of which Luigi is the president.

The goal is to spread, and somewhat “certify” a particular kind of work on pizza and help pizza chefs across Italy and beyond to create what Acciaio defines «A more evolved and fabulous disc of dough».

As indicated in the statute – under registration –this is founded on Petra 1 and 2 flour, long rising, dough immediately divided into small pieces and then left to rise at controlled temperature, bringing the balls then to room temperature 4-5 hours before baking) and a lower use of salt to guarantee digestibility, wellness and taste.

Of course the same attention is given to the topping, including products such as Pregio extra virgin olive oil, San Marzano tomatoes or piennolo cherry tomatoes POD, capers from Salina or tuna from Cetara.

For those who want to join the “Gourmet” philosophy, the association offers consultancy and launching services through Luigi Acciaio, who decided to follow his grandfather’s footsteps and work on dough and flour as a teacher and pizza-consultant.

«I try to convince owners of pizzerias to learn to knead themselves – he says – to be aware of what they are doing and have a full control of their product. And I can teach to use electric, gas or wood ovens, and different kinds of kneading machines, because for me a real pizza chefs must be able to work in every situation, always aiming for high quality». 

And in order to make high quality more and more available for everyone, there’s also the project of opening a large restaurant with a pizza school in Salerno, in the coming months.


Luciana Squadrilli
source: http://newsletter.identitagolose.it/email.php?id=555

Leggi il testo integrale nel link FONTE (qui sopra)