JUN. JUL. 2013
XI
Today, even the mainstream food
industry seems to have noticed the
presence of this channel, which devote
most advanced products, the most
outstanding performance, designed
to accompany the process of maturity
undertaken by many locals and many
pizza makers, towards a new way of
preparing and serve the pizza, which
knows how to synthesize all the trends
that cross today the food and intercept
the demand for customers who are
increasingly “gastrofanatico” but also
poorer because of the economic crisis.
“In a time of instability and
uncertainty like the one we are facing
now - says Valeria Alberti, Head of
Marketing & Agugiaro Figna - there
is certainly a return of the traditional
tastes and pizza, which has been
always a dish that we know very well
and that somehow it reassured us.
We also have to say that pizza is made
of carbohydrates, which everyone
knows they have a “good mood”
effect. So after many tries, after having
seen and revised molecular cuisine,
culinary and artistic creations, what
you wish is quality and spending your
own money to eat well.
Those are the reasons why families
decide to enjoy a good pizza.
It could be the classic Margherita or
Marinara, or gourmet combinations
unusual and sought after, to be happy
in a time of sharing.”
At the Pizza World Show in Parma,
exhibiting companies have interpreted
this trend, showing quality ingredients
designed just for channel pizzeria,
in terms of greater service added to
the pizza: great emphasis on flour,
but also cheeses tradition, Dop, diced
already proposed to facilitate the work
next to the oven; much technology,
starting from the heart of the pizzeria,
the oven itself, now engaged with
the most modern electronic found in
terms of management, attention to
quality and testing of new roads you
can read in increasing quality of all
the corollary that allows a pizzeria to
be successful today, from craft beer
made in Italy to the many proposals,
designed for those who are intolerant
to gluten.
the gluten fRee pIzza
The one for customers with gluten
intolerance problems is a target for
growth, with an estimated more than
600 thousand people affected today
by this intolerance food and over 85
thousand new diagnoses each year.
It’s a particular issue for the pizzerias,
considering the nature of the product.
However today there are multiplying
initiatives to meet the needs of
customers and offer gluten free pizza,
which allows restaurators to widen the
spectrum of activity.
“We are always committed - says
Valeria Alberti, Head of Marketing &
Agugiaro Figna - and constantly trying
to improve our existing products and
to create new ones, with the intention
to reach out to clients seeking to
diversify into market reference,
especially when the target which were
once relatively negligible, become
increasingly more entities, as in the
case of celiac disease.
“At the Pizza World Show in Parma
was also the company Dr. Schär that
presented the DS Pizza Point, a new
service that provides products “gluten
free” for professional use, including
frozen balls of dough and creates
a circuit between promotional the
various local members.
DeBate
-
Quo VaDIs pIzza?
Tradition or experimentation? On
these two extremes the world of
cooking and catering always wonders.
Even the pizza, the more traditional,
but also the most eclectic of foods
does not escape the question. So
Agugiaro & Figna put together to
analyze the theme some experts
and practitioners in the frame of the
Agora Museum Bears Coppini). Let’s
summarize the main themes that
emerged.
expertise and identity.
“The pizza,
in particular that one from Naples,
is a product with a strong identity.
Identity is an important aspect of the
promotion. In the restaurant world
the only thing that works is word
of mouth, but what matters are the
triggers of word of mouth: the identity
and characterization from this point of
view are potent activators.
Assuming you have a story to tell.
Anyway, it is necessary to improve the
level of service by taking example of
what happens abroad.”
Franco Manna, general manager of
the group Sabeto (Rossopomodoro,
Anema & Mussels, Pizza and Side
Dishes, Rossosapore, Ham Holy Burger)
comparization.
“By obtaining the
designation for the Stg Neapolitan
pizza margherita and marinara stakes
precise have been settled.
If consumers especially abroad can
taste the “real” pizza, we have the
comparison.
They can tell the difference. For
this pizza, as ambassador of the
best Italian products, we must not
cheapen.”
Antonio Pace, chairman of the
Associazione Verace Pizza Napoletana
(True Neapolitan Pizza Association)
globalization.
“Especially in Asian
countries, they ask to furnish dozens
of restaurants in vintage style.
These are countries where they are
able to produce buffalo mozzarella,
tomatoes, and pasta. But the lack is
the pizza maker. So if we want to
define the future of pizza we can say
that it will be nice and good.”
Franco Costa, owner of Costa Group
pizza and cuisine.
“The evolution
of the peak is in accordance with the
needs of men and materials available.
It needs to have higher quality,
be good, and be well served in a
beautiful environment, to be enjoyed
together with friends. Quality of total
raw material, coupled with the dishes
the best Italian cuisine.
This way we will not have problems in
the future.”
Giampiero Rorato, journalist, editor of
Pizza e pasta italiana magazine
At pAge 36
Cheese...
a fresh business
Updated menus, the Cheese Bar is
fashionable now, the latest trend
for those who want a different
kind of dinner
by Maria Elena Dipace
Cheese is experiencing its golden time
going from one page to another food
and wine publications, going crazy
between tastings, pairings and daring
events that glorify it. An extremely
varied, if we consider that the cheeses
in the world are about 2000 of which
only 400 of those are Italians. Ours
is the country with the largest variety
of cheeses in the world: the European
Union has recognized the greatness
of our cheese-making heritage by
assigning them to 43 of the DOP and
one that IGP. Considering the range
of flavors, it’s impossible to make a
choice.
