This year’s edition focused on the evolution of dough-making techniques: essential tools for a professional pizzaiolo. More than toppings, dough interprets pizza following typical local traditions. It is essential to get a deeper knowledge of yeast and cereals, dough’s main component.

So the theme of PizzaUp 2017 was “Ancient Cereals”. It was analysed by trying to answer some of the most frequent questions: Are “ancient” wheat varieties better than “modern” ones? Is gluten in modern flour hard to digest? Do “ancient” wheat varieties have less gluten than current ones? And so on.

During the three days we discussed this with pizzaioli, journalists, academic researchers, and farmers. The entire event was broadcasted through a live streaming on Facebook (@Lascuoladelmolino) thanks to Francesca Romana Barberini.

To fully develop the theme, two academic representatives were involved in the event (Ambrogina Pagani and Laura Franzetti, professors at Università di Milano). 

There was also space for the case-history of an agricultural entrepreneur and keeper of Sicilian seeds (Giuseppe Li Rosi - Terre Frumentarie) who over the last decade has promoted and guided the return to forgotten Sicilian indigenous wheat varieties and, recently, to evolutionary soft wheat.

There were also workshops with teams working on yeast and pizza dough together with two great chefs who advised them on toppings (Emanuele Scarello of Agli Amici in Udine and Peter Brunel of Borgo San Jacopo in Florence). 

Teams also took part in a workshop on cocktails and “mixology” held by Guglielmo Miriello of Ceresio 7 in Milan. Finally, there was a workshop on the human factor as the glue in a team. It was held by rugby player, trainer and now team director in the first league as well as famous sport reporter, Vittorio Munari.

For more info: www.molinoquaglia.com

Redazione Identità Golose
fonte: http://www.identitagolose.it/news/view.php?id=57

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