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Seminar on how to make gourmet pizzas

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The importer of Italian products Benetti & Pecoraro, He has made this week training flour, focused on the different qualities and handling. The activity was aimed at customers interested in using this product, which they enjoyed during the day of a Seminar Gourmet Pizza.

In this event, all flours used were the Molino Pasini, undoubtedly one of the most important companies in Italy in this matter. The event was held at the premises of Frigicoll using their highly specialized ovens.

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the different types of flour were explained and eventual mixture depending on the intended result, What is the "Primitiva" and what is flour and a description grade to grade what happens chemically and physically once the pizza is in the oven.

Molino Pasini is a leader in manufacturing high quality flours arrived in Spain in early 2000 hand Benetti & Pecoraro and meets the objective of offering its customers the best products.

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This has been a seminar imported from Italy with the idea of ​​forming a sector in regard to technical, machinery and secrets of making the best gourmet pizza.

For the event has been attended by famous Italian pizza Alessandro Negroni World champion pizza and Luis Lastra Frigicoll, who explained all the keys to successfully develop a high-quality pizza.

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Article by the editorial team of DiegoCoquillat.com. It has professionals both in the field of hospitality, gastronomy and tourism, and new technologies and innovation.

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