OSU sensory scientist Juyun Lim and graduate student Alexa Pullicin prepare to test samples of starchy foods in their work to expand understanding of...
INSERISCI UN TERMINE DI RICERCA
(Regione o Provincia o Città o Nome del Locale o Nome dell' Artigiano)
esempio: Verona —> Mostra le schede legate alla provincia di Verona
OSU sensory scientist Juyun Lim and graduate student Alexa Pullicin prepare to test samples of starchy foods in their work to expand understanding of...
Late December is a time for evaluating how a year went, or for looking at the future with enthusiasm. I prefer the latter choice, and 2018 will be a year of significant changes at...
It is a known fact, that wheat is a precious reserve of energy for our body.
Pay attention, it’s not Neapolitan pizza itself, but the Art of the Neapolitan Pizzaiuolo, something much more important, that has become an Intangible Cultural Heritage for Humanity, as stated on...
Do you prefer organic products? Are you always consciuos and informed about what you eat? This new place in Milan could be just what you need. We are talking about Bioesserì, a restaurant that is already a...
There’s lots of confusion online, where words and definitions often turn into meaningless labels. This also applies to wheat, mills and flour: consumers haven’t changed their perception of...
The past few days we were at work with IG America. Like last year, this year too Chicago anticipated New York, while Boston followed like the cherry on the cake. It all happened between the 7th and 13th of October. Chicago is...
After the extraordinary edition in March dedicated to frying techniques for pizza, the awaited annual PizzaUp event, the technical gathering on Italian pizza organised by Università della Pizza returns...
Celebrated Chef Corrado Scaglione will fry dough made from Molino Quaglia's freshly-ground flour into "Pizza RÍA-NATA," then offer tastes of the traditional snack...
Why was Bread Religion a success right from its first edition in 2013? Because for the first time a team of “starred” chefs, bread makers, musicians, food writers and dough experts met in...
Chef-pizzaiolo Gennaro Nasti – a master of dough and leavening who’s always studying, experimenting and renewing – defends in Paris a new way of conceiving Neapolitan pizza, with tenaciousness, passion and his usual smile.
At Bijou, the gourmet pizzeria he...
Bread Religion is back. The itinerating event was launched by Petra Molino Quaglia 4 years ago so as to bring signature cuisine to the streets in the shape of a sandwich. The new stop will be in the sponsor square at Identità Milano. Some of the...
A symposium dedicated to pizza but without speaking of dough, leavening and topping. Just fried food. This is what the eleventh edition of PizzaUp looked like...
A new UGR study, published in the prestigious journal Food Chemistry, reveals that vegetables fried in extra virgin olive oil have more beneficial properties than their boiled counterparts.
The Mediterranean diet in Spain is...
Identità di Pizza 2017 is changing the rules applied in the past. The focus will again be on the main theme for the day created by Paolo Marchi for his most prestigious Congress. No digression (at least not in this edition) to include bread and...
After PizzaUp 2016 in Dubai, the work to build the future of pizza begins. Given that the pizza of the future already has its pillars (the importance of the dough in terms of structure and flavour, setting leavening times depending on the vitality of the yeast, simplicity, freshness and...
From today, Monday 7th November, to Wednesday, the Dubai Speciality Food Festival will take place in the Arab Emirates. Italy will be the guest nation, with the minister for Agricultural Policies Maurizio Martina participating in
A first ever celebration of Italian Pizza will be held in Dubai, in the occasion of the Summit, with the Congress: The Future of Pizza – The Pizza of Future”, which is also the 10th edition of the annual symposium of Pizza UP, organized by the University of...
Gennaro landed in Paris a little over two years ago after travelling through the US and Europe to broaden his views. Naples – a city that was growing too small on him – is very present in much of his cuisine, from top-notch ingredients, artisan approach and the sacred passion for hospitality, which he...
Yeast, flour, dough, culinary provocations, pizza or not pizza, the Manifesto of Italian contemporary pizzawith the most famous Italian food journalists, chefs working side by side with pizza chefs, the...
Every town in Sicily has its pizza. Be it Palermo’s sfincione, Siracusa’s scaccia, u pituni or Messina’s focaccia, Ragusa’s pizzolo, Catania’s schiacciata or Etna’s pizza siciliana (a fried calzone in fact).
From the first edition of Bread Religion in Este (in 2013 with 15 chefs, 15 bakers and a stage with music) to our days, many events around Italy have taken place. In 2016 the first one in Florence, within Taste, and...
I’m looking at a nice landscape, I take a picture, then look at it and compare it with the real thing and check if it’s worth keeping as a memory of a nice moment...
The day dedicated to Identità di Pane, Panettone e Pizzashowed this year too how you can experiment and charm an audience of professionals and gourmands with leavened products. Which are simple to understand but not as...
A chef in the middle, surrounded by the guests, fully immersed in the experience of the dish. Part cooking, part the story illustrating the ingredients which will unexpectedly twist and turn following the...
"The strength of freedom" is the beautiful theme of the next edition of Identità Milano. Because when we think about freedom and food, our thoughts go to the table, where the daily stress is...
Working as a network means creating links between people who share the same way of thinking and seeing the future. In this case, the future of pizza, considered as the...
Pizza is decisively changing appearance and activities that make a curious public, interested in quality aware of this new appearance are increasing. Even abroad, the gourmet approach is...
We’re halfway down Expo 2015 and the main themes of this important event are strong stimuli for changes in our attitude towards food. Yet what will happen after 31st October, when the lights will fade on the World Fair?...
The mixtures of flour, water and yeast used for bread and pizza have changed shade of colour in the last 70 years, passing from dark to light and now, vice versa, from light to dark...
An important week is about to start at Università della Pizza. Yesterday, the third and final training module began, which will close, as usual, the three-step journey to enter the continually fermenting world of “gourmet” pizzas. With a...
The day dedicated to Identità di Pane and Identità di Pizza (and the congress in general) stimulated concrete observations on the link between food and people’s wellbeing, which, at last, are...
Inserisci qui i tuoi termini di ricerca o apri le selezioni a destra
@ 2012-2018, PiCi. In concessione ad Arte Innovativa degli Alimenti srl via Roma 49 - Vighizzolo d’Este (PD)