GORDON RAMSAY RECIPES

At the Ragusa Off, San Giovanni area, the event that brings the best pizza makers in Italy to the capital, who will compete in round shots between temporary pizzerias, workshops and laboratories

Lots of news for the 2019 edition of City of Pizza. Starting from the location, which leaves Guido Reni District, to land in Ragusa Off, inside a former Atac bus depot, in the San Giovanni area. The weekend dedicated to pizzas this time will be from 12 to 14 April and the formula remains a mix between "temporary pizzerias", committed to churning out and frying the best Italian pizzas, and opportunities for reflection on the theme, from baking methods to yeasts , from styles to raw materials.

There are many top-quality pizza in Italy that will offer their pizzas for tasting temporary pizzerias divided into the following categories: "Neapolitan", "All'Italiana", "A degustazione", "Romana", "Al taglio" and "Fritta", to which must be added the space dedicated to "Fritti all''italiana", for a total of 12 daily workstations and three different recipes each.

In fact, every pizza artist has been called upon to try out a classic pizza, chosen between margherita and marinara, a workhorse and a special edition, created specifically for the event. Moreover, by popular demand this year we also thought about a gluten free proposal, which for the three days of the event will be signed by Diego Vitagliano and Sara Palmieri (10 Diego Vitagliano).

But the program designed by the organizers, a team of authors composed of Emiliano De Venuti, creator and CEO of Vinòforum, by the master pizzaiolo Stefano Callegari and by journalists Luciano Pignataro, Tania Mauri and Luciana Squadrilli, is even richer. Starting with lunches and dinners for four and six hands in the category "Masters in the Ferrarelle Kitchen" in which master pizzaioli and chefs will be challenged, some starred, who will make up their menus alternating dishes and pizzas, paired with Ruinart champagne.

The conference calendar is very rich, with laboratories and workshops dedicated respectively to enthusiasts and professionals and who will see the top seed of Italian pizza, from Franco Pepe (Pepper in grains) a Gabriele Bonci (Pizzarium), from Renato Bosco (Saporè) a Marzia Buzzanca (Percorsi di Gusto), just to name a few.

Admission is free, but the advice is to buy on the site the jumpers, which in addition to the advantage of entering quickly, include equal value in tokens, useful for paying pizzas and drinks in the various temporary stands.

The Temporary pizzerias

Friday 12, starting at 18.00 and until 24.00:
Alessio Mattaccini (Spiazzo) Francesco Arnesano (Yeast, Pizza, Bread), Tommaso Vatti (La Pergola), Carlo Sammarco (Carlo Sammarco Pizzeria 2.0), Angelo Pezzella (Angelo Pezzella Pizzeria With Kitchen), Valentino Tafuri (3 birthmarks), Marco Rufini (Casale Rufini), Giuseppe Pignalosa (Le Parule), Angelo Tantucci (Whim), Francesco Di Ceglie (Il Monfortino), Giancarlo Casa (La Gatta Mangiona), Carmine Donzetti (Pizza & Fritti).

Saturday 13, from 11.00 to 24.00:
Martino Bellincampi (Batter), Mario Panatta and Sara Longo (Pizza Chef), Davide Fiorentini (‘O Fiore Mio), Angelo Greco and Giuseppe Furfaro (Trianon) Rosario Ferraro (The Antica Pizzeria da Michele), Matteo Aloe (Berberè) Sami El Sabawy, Salvatore Santucci (Ammaccàmm) Lello Ravagnan (Grigoris) Errico Porzio (Pizzeria Porzio), Giuseppe Maglione (Daniele Gourmet), Fabio and Michele Tramontano (At the meeting of friends).

Sunday 14, from 11.00 am to 10.00 pm:
Marco and Antonio Pellone (Ciro Pellone Pizzeria), Filomena Palmieri (Pizzeria Da Filomena), Denis Lovatel (From Ezio), Ciccio Vitiello (Casa Vitiello), Vincenzo Esposito(Carmnella) Alessandro Coppari (Half meter), Mirko Rizzo and Jacopo Mercuro (180g Pizzeria Romana), Ciro Salvo (50 Kalo), Pier Daniele Seu (Seu Pizza Illuminati), Ivano Veccia (Qvinto) Roberto Orrù (Sa Scolla), Isabella De Cham, (Isabella De Cham Pizza Fritta).

The Mulino Bianco back on tour in the main ones Italian squares to involve the affectionate public in a journey dedicated to food culture and promoted by Barilla to raise awareness on issues such as eating properly and following a healthy, balanced and conscious lifestyle. The Tour of the Mill in 2019, celebrates the eighth edition, after having involved over 1,100,000 visitors in 164 cities in seven years, with seven new stages.

It starts Thursday, April 25 from Palermo (until Sunday 28 April), with many activities designed for both adults and children, to then arrive at Catania from 3 to 6 May. Before the summer break, the initiative will touch Naples, Rome and Rimini, to then continue from September with the last two autumn events.

The facility that will welcome young and old is a space of over 300 square meters, which is renewed and enriched every year with activities. Both adults and children will be guided by a team of nutrition experts, available to provide all the information and suggestions necessary for proper nutrition, within a cognitive and exploratory journey to discover quality raw materials. But great attention will also be given to the protection of nature through the recycling and saving of resources, sustainable agriculture and the importance of a transparent and controlled supply chain.

Visitors are usually particularly attracted to the section Where the products are born, the heart of the tour. A circular space that, thanks to a 360 ° projection, catapults those present into a virtual visit of a factory to discover the production processes that give life to some of the most famous Mulino Bianco products.

In Interactive pantry, with large touch screen displays, you can learn more about the theme of the ingredients, their origins and the main uses. A corner dedicated to Good Nutrition instead it will illustrate the best food pairings to tackle the five main meals of the day. At the Column of Ideas there will be the possibility of engaging personally in favor of a more sustainable world, simply by taking a suggestion for a small daily gesture, thanks to which, for example, it will be possible to reduce CO2 emissions or save electricity and drinking water. In the section dedicated to Paper of the Mill, visitors will learn about the new specification on sustainable cultivation dedicated to soft wheat flour.

It will be an interactive game to reveal that Mulino Bianco dedicates 3% of the wheat fields to the cultivation of flowers that promote biodiversity and bee proliferation. A new play space for the very young it enriches the 2019 edition of the Tour, with the presence of an educator who will guide you through games, colors, drawings and laboratories dedicated to recycling, to learn how to transform objects, starting right from the reuse of trays that contain snacks . An opportunity to help consumers become more aware and pay more attention to the environment around us.

the editorial staff
April 2019

Tag: returns

The City of Pizza returns to Rome from 12 to 14 April – Italian Cuisine

At the Ragusa Off, San Giovanni area, the event that brings the best pizza makers in Italy to the capital, who will compete in round shots between temporary pizzerias, workshops and laboratories

The Temporary pizzerias

The Tour of the Mill returns – Italian Cuisine