From April 14 to 16, in the setting of the World Pizza Championship in Parma, Scuola Italiana Pizzaioli Master Instructors Petra Antolini, Federica Mignacca and Mario Tacconi will be special speakers within a series of seminars organized by Le 5 Stagioni.
The series of meetings is dedicated to the pizza as a contemporary expression, combining technique, culture and vision: from the fundamentals of the process to international contaminations.
Seminar program:
TUESDAY, APRIL 14
11:45 a.m. – Pizza, territory and production chains, choosing, enhancing, communicating
Edited by PETRA ANTOLINI
1 p.m. – Customizing doughs, balance and aromatic bouquet
Edited by FEDERICA MIGNACCA
2:30 pm – Neapolitan tradition and the replicability of a format: the 400 degrees case in Australia
Edited by JHONNY DI FRANCESCO
WEDNESDAY, APRIL 15
11:45 a.m. – From milling to dough: how performance is born
Curated by MIRKO CICCO
1:00 pm – Leavened Desserts on the Plate. Enhancing leavened pastry in pizzeria dessert proposals.
Edited by RAFFAELE PIZZOFERRO and ANDREA STRABBA TAMAGNINI
2:30 p.m. – Pizza as a global language: tradition, technique and cultural contamination
Edited by ANGELLO BERTINI
THURSDAY, APRIL 16
12:30 p.m. – Precooking and method: efficiency and versatility in contemporary pizza
Edited by GIANFRANCO ZANFARDINO
2:00 pm – International style and taste. How pizza is evolving in Brazil: what trends are emerging
Edited by MARIO TACCONI
