These are Graziano Monogrammi of La Divina Pizza in Florence; Giovanni Santarpia of pizzeria Santarpia in Florence; Massimo Giovannini of Apogeo in Pietrasanta (Lu) and Paolo Pannacci of Lo Spela in Greve in Chianti (Fi), left to right in the photo.

A few weeks ago they launched their new non-profit organisation Pizza&Peace.

The project was born from the need to collaborate and create a pizza making training project. The brand’s name Pizza&Peace, Educazione Cultura, reveals the foundations are knowledge and training.

They stress that pizza is not about improvising, but «the result of something concrete and reasoned»; it is thus necessary to acquire competence in terms of dough, yeast, leavening and maturation times, topping, cooking and presentation.

The four men are organising Contaminazione di Pizza, a big event in Florence, next spring, where each participant will present his pizza what with cooking demos and debates with the audience.

They presented the format on the occasion of the Biennale Enogastronomica in Florence. They used a dough they designed and made together, made with stone milled Petra flour type 1 and Petra 9, living mother yeast, salt, oil and a hydration of almost 80%. This resulted in four “signature” bases, which were then used to make as many different textures.

Each one baked and topped according to taste.

Pannacci presented a steamed pizza with stir fried pacchetelle tomatoes, buffalo milk mozzarella from Caseificio il Casolare, anchovies and oregano;

Monogrammi a pizza by the shovel with Jerusalem artichoke cream, cooked soppressata (head cheese) and lemon zest;

Giovannini a pizza with buffalo milk ricotta from Caseificio il Casolare, stir fried purple cabbage and prosciutto matured 24 months;

finally Santarpia the classic Neapolitan Margherita with a thick edge.


Tania Mauri
source: http://newsletter.identitagolose.it/email.php?id=641

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