For a little more than a decade now, gourmet pizza has not only become a market trend but also represents that difficult marriage between the kitchen and the pizzeria; two worlds that are close but sometimes distant in technique, management, and in some ways in media success. The idea of bringing pizza closer to haute cuisine has made it possible to create a new style, or it has simply turned the spotlight back on the quality of the dough and especially the quality of the raw materials, fresh or cooked, used in pizzerias.
The course will address an in-depth study of the gourmet phenomenon starting with doughs using the latest generation of flours for pizza styles ideal for enhancing high-quality ingredients. This will be followed by a focus on the choice of raw materials: fresh, seasonal or preserved, with related pairings. The meeting with the kitchen will be run by several chefs who will prepare different recipes useful for learning cooking and food preservation techniques for replicability of your gourmet pizzas.
The Pizza Gourmet course is aimed at a professional audience intent on exploring the combination of cuisine & pizzeria in order to experiment with new flavor combinations through pizza styles suited to accommodate ingredients or preparations of high gastronomic value.
