Scuola Italiana Pizzaioli at TUTTOFOOD alongside the University of Gastronomic Sciences of Pollenzo

From May 5 to 8, Scuola Italiana Pizzaioli took part in TUTTOFOOD – an international B2B event dedicated to the entire agri-food ecosystem – within the stand of 5 Stagioni and Demetra and simultaneously alongside theUniversity of Gastronomic Sciences of Pollenzo.

During the event, we were involved in the preparation of pizzas that guests at the booth were able to taste; in addition, our Master Giorgio Sabbatini joined expert baker Edoardo Corti, with the support of Agugiaro & Figna Molini, in the production of breads for the “Regional Breads and Nutella®”-project developed by Ferrero in collaboration with UNISG.

Regional breads – made exclusively from the flours of Agugiaro & Figna – were meant to be an opportunity to discover the richness and variety of Italian bread-making and savor the genuine flavors that go well with a classic like Nutella.

To be able to collaborate with an international excellence like the University of Gastronomic Sciences in Pollenzo was an honor and a privilege. The institution established in 2004 at the initiative of the association Slow Food, offers unique training in food studies: since its founding to date, more than 4,000 students from 100 countries have chosen Pollenzo for their training courses. The university trains food specialists, i.e., gastronomes with interdisciplinary skills in the science, culture, politics, economics and ecology of food, who are able to develop values such as sustainability and sovereignty of global food systems, understanding all stages from production to consumption.