For a little over a decade, gourmet pizza has not only become a market trend but also represents the challenging marriage between cuisine and pizzeria; two worlds that are close yet sometimes distant in technique, management, and, to some extent, media success. The idea of bringing pizza closer to haute cuisine has allowed the creation of a new style or simply shone a spotlight on the quality of the dough and especially on the quality of the ingredients, whether fresh or cooked, used in pizzerias.
The course will delve into the gourmet phenomenon, starting with doughs made from next-generation flours for pizza styles that enhance high-quality ingredients. This will be followed by a focus on the selection of ingredients: fresh, seasonal, or preserved, with their respective pairings. The connection with the kitchen will be managed by some chefs who will prepare various recipes to help participants learn cooking and food preservation techniques for replicating their gourmet pizzas.
The Gourmet Pizza course is aimed at professionals who want to explore the combination of cuisine and pizzeria to experiment with new flavor pairings through pizza styles suitable for incorporating high-value gastronomic ingredients or preparations.
