1st International Congress
THE FUTURE OF PIZZA
THE PIZZA OF THE FUTURE
Thursday NOV 10th 3rd SESSION THE CONGRESS
New paradigms designed by pizzaioli, chefs and opinion leaders with italian food culture in their blood and a better food in their mind.
9:30 am Registration of participants
9:55 am Rosario Scarpato - Founder and Director ICWS - Italian Cuisine World Summit
10:05 am Chiara Quaglia - Founder of Università della Pizza
Opening remarks and introduction of the theme of PizzaUp 2016
10:15 am Piero Gabrieli - Founder of Università della Pizza
RAW: A new vision of contemporary nutrition starting from pizza with a gourmet twist
10:30 am Reif Othman, Renato Bosco, Corrado Scaglione, Nicola Cavallaro, Giovanni Marchetto, Gennaro Nasti. Presenting Paolo Marchi, journalist
PIZZA AS SIMPLICITY - THE SEARCH FOR YEASTS AND DOUGHS TO BALANCE TASTE AND DIGESTIBILITY OF PIZZA
11:15 am Coffee break
11:45 am Russel Impiazzi, Beniamino Bilali, Massimo Giovannini, Lello Ravagnan, Antonio Pappalardo, Fortunato Ostacolo. Presenting....
LA PIZZA MODELLO DI LIFESTYLE - LA NATURA NEL PIATTO PARTENDO DAL GRANO INTEGRALE: LA RISPOSTA DELL' "ARTISAN PIZZA" AI CONSUMATORI CHE VOGLIO MANGIARE BENE PER STARE BENE
00:30 pm Gary Rhodes, Franco Pepe, Simone Padoan, Giulia Miatto, Tony Nicolini. Presenting Enzo Vizzari, journalist and director at Guida Ristoranti e Vini Espresso
PIZZA AS AUTHENTICITY - THE ITALIAN QUESTION: DOUGHS AND INFORMED SELECTIONS OF ORIGINS FOR AN ITALIAN-SPEAKING PIZZA IN THE WORLD
2:30 pm CASE HISTORIES: THE EVOLUTION OF PIZZA BUSINESS - Traditional restaurants vs 'pizza gourmet' emerging trends. Interviews by Francesca Romana Barberini, TV anchor lady and food-writer
3:30 pm THE PIZZA OF THE FUTURE presenting Piero Gabrieli, Founder of Università della Pizza
4:00 pm CLOSING DEBATE
7:30 OUT OF THE CONGRESS ROOM - MASTER PIZZA CHEFS - PizzaUp's pizzaioli are guested in the best italian pizzerias in Dubai
... AND BEFORE THE CONGRESS
Tueday NOV 8th 2nd SESSION TECHNICAL WORKSHOP
How to give pizza a contemporary gourmet identity, melting doughs' knowledge with chef's cuisine techniques.
2:30 pm Workshop with 10 chef and 10 pizzaioli working in team coordinated by Federica Racinelli - food technologist and doughs expert, main teacher at Università della Pizza, Giovanni Marchetto and Giulia Miatto - Università della Pizza's G'Trainers
Selection, technical profile, nutritional profile and making of the doughs for the main types of Italian pizza structure.
5:00 pm Pizza Dough Preservation and Cooking Best Practices
6:00 pm Closing Remarks
Wednesday NOV 9th 2nd PART THE COOKING SHOWS
Live gourmet pizza experience within the Italian Cuisine World Summit organized by ICWS in its Specialty Food Festival dedicated area.