All the secrets for a perfect dough with Maestros Antonino Esposito, Luca Antonucci and Giuseppe De Lucia.
Are you a White Art professional and want to discover all the secrets to artfully prepare a unique pizza, bread or focaccia dough? Don’t miss the Demo next February 26!
Chef Antonino Esposito, one of Italy’s top-rated pizza chefs and owner of two well-known Sorrento eateries, Acqu’e Sale and Ahum!, as well as inventor of the “Frusta Sorrentina”; Maestro Luca Antonucci, an expert pizza maker and lecturer in Breadmaking and White Art at the University of Flavors and Gambero Rosso Academy; and Maestro Giuseppe de Lucia, third runner-up in “Pizze da Oscar” 2017, will hold a Demo entitled Special Flours and Secrets for a Unique Dough.
The event, organized by Molini Spigadoro in collaboration with the Universo Bianco company, will be held on Tuesday, Feb. 26, from 10 a.m. to 4:30 p.m., at the ASTEC company premises in Borgo San Dalmazzo (CN).
The Demo will be held according to the following schedule:
- Knowledge of the Flours and Base Mixes most commonly used in pizzerias
- Introducing semi-integral flours: Type 1 and Type 2
- Alternative flours and trending products of the moment, including: Whole Venus Rice Flour, Red Rice Flour, 7 Cereal Mix, Natural Dyes, Spelt Flour, Flour for Neapolitan Pizza, Flour for Etruscan Pizza, and dried sourdough.
- Advice on Processing Techniques
- Focus on leavening and perfect baking
- Technical advice on blast-chilling practice and product regeneration
The day will conclude with the making of doughs for various types of leavened products such as breads, pizzas and flatbreads.
Participation in the event is free but hurry, seats are limited!
For info and registration
Tel: 0171/214359
Mail: [email protected]
To download the playbill, click here.
Location
Astec F.lli Vercellone & C
Via XI Settembre, 13
Borgo San Dalmazzo (CN)
