This can interpret an event that has Chiara Quaglia and Piero Gabrieli (in the photo) committed in distributing awareness to a growing team of pizza chefs who are an active part in what Enzo Vizzari, one of the guests in the event, called the “New Italian pizza”.

The event now goes beyond the initial boundaries, it has become a kernel of skills and experiments, a maieutic occasion for all that regards pizza.

In fact, more: the horizon has widened, the borders broken. A proof of this statement is the fact that three fine dining giants were under the spotlight: Heinz Beck, Nicola Portinari and Piergiorgio Parini.

Side by side with the pizza chefs, they confirmed the semantic sliding of the word “pizza”: from a slightly rubbery round disc of dough, seasoned with tomato and more, to something different.

The new Italian pizza, indeed: a revolution of which PizzaUp is the celebrative moment.

An appreciated change. Eleonora Cozzella: «Were you to work as a network, with this quality, given the volumes of pizzerias, much higher than fine dining restaurants, you could become the best ambassadors of the food heritage of our country». 

Gabrieli confirmed: «We chose this year’s themes in this order (that is to say: nutrition, energy, territory) because together they form the acronym “net”». 

Indeed: «The next edition will have an increasing presence of chefs. And as of tomorrow, we’ll put all of you in the net, so as to communicate techniques, products, results to you and outside the group. It will not be a self-centred circle, but will become a magnetic pole». Moving onwards and onwards.

Carlo Passera
source: http://newsletter.identitagolose.it/email.php?id=561

Leggi il testo integrale nel link FONTE (qui sopra)