We can therefore say with certainty that Italian cuisine has in cereals, and in wheat above all, its most common ingredient. From the post-war years to our days, this has led to everyday products gradually losing their wheat flavour, as an effect of the increasing popularity of finely strained flour. So much so that until a few years ago, some bread and pizza was considered finer the more neutral the flavour of the dough was, which paved the way to a sometimes-exaggerated range of aromatised and coloured breads to compensate for the flavourless flour used in the first place.

Today things are different, and consumers are more inclined to a more varied and aware choice of different cereals. Hence the moment has come for the flavour of wheat to stand out from anonymity, even in pizza, especially with reference to those pizzas that cover the taste of the dough with an excess of seasoning. We have shown in the 2013 edition of PizzaUp (almost 10 years ago, and it feels like yesterday!) when the teams of pizzaioli worked on a pizza dough of only 180g, that in order to use less seasoning, which helped the pizza become lighter and improved the nutritional features of the overall dish (read here), a strong flavour of cereals was necessary.

In that 7th edition of the congress we sowed the seed of a "cuisine of cereals", and after 8 years of research on milling techniques and on cereal sprouting, in the 16th edition of PizzaUp (from the 2nd to the 4th November 2021 at the Università della Pizza in Vighizzolo d' Este) we tasted some examples of cereal cuisine applied to contemporary pizza. Info: www.pizzaup.it


Piero Gabrieli
source: https://www.identitagolose.it/ermes/newsletter/?id=479

Photo by Thorsten Stobbe

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