Pizzas, doughs and mystery boxes: Pollenzo students visiting Scuola Italiana Pizzaioli
On Wednesday, April 1, fifteen students from theUniversity of Gastronomic Sciences in Pollenzo stopped by the Scuola Italiana Pizzaioli headquarters as part of an educational trip to the Veneto region. Accompanied by a tutor, the group visited the School and the vegetable garden, learned about the mission and educational program, and then went straight into action: literally, with their hands in the dough.
The day was divided into two parts. First, students learned how to map the main Italian pizza styles in the world, then learned how to roll out a classic round pizza, to familiarize themselves with the dough and basic techniques. This was followed by the creative challenge: a mystery box with assorted ingredients, with which each student developed their own original recipe live, under the guidance of the School’s Education Director Luca Gaccione. Participants then tasted their respective recipes to evaluate which was the most successful and balanced.
This collaboration between Scuola Italiana Pizzaioli and the University of Gastronomic Sciences in Pollenzo was not an occasional one. In fact, the two entities are long-standing partners, united by a shared vision of training in the world of gastronomy and catering.
Founded in 2004 on the initiative of Slow Food, the Piedmontese university trains professionals capable of reading food in its cultural, scientific and territorial complexity. Scuola Italiana Pizzaioli, for its part, has for decades been the point of reference for professional training in the world of pizza.
Although with a different vocation, the two institutions aim to build quality through knowledge, practical doing, and dialogue between knowledge. Training and sharing moments such as the one just passed fit perfectly into this commonality of purpose, becoming anenriching opportunity for both parties.
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