59 / 68
APR. MAY 2016
VII
advent of “service to the Russian,” or
a course at a time, while in France
it was customary put all the dishes
on the table simultaneously. In Italy
the “petite”, as it was called in the
nineteenth century, for a long time it
was written in French. According to
the Larousse gastronomique (1938)
use the paper menu was affirmed
in early 1800 starting from the
Palais-Royal in Paris restaurants lists
were hung on the door, sometimes
illustrated by great painters. Also in
the nineteenth century, said the use
of separate menus: for men, women
(without prices) and wine list. In the
2000s the breakthrough digital: the
menu arrives on the tablet, where she
consults and immediately order.
AT PAGE 18
The perfect pizza?
¾
Qualitaly relies on the most important
company of flour for pizza in Italy for
its products, in a range that includes
three references that require different
rising times
by Elena Consonni
Pizza has ancient historical origins
and we can find traces from the end
of 1500. The story reveals that in the
ancient suburbs of Naples was called
the bread pizza focaccia. To make it
more appetizing classical crushed,
Neapolitan cooks began to spread
over a lard compound, coarse salt
and garlic or cheese and basil, the
rich version. But the first ingredient,
the first step for a state of the art
pizza is undoubtedly the flour.
The perfect mix needs the right flour:
Qualitaly today guarantees that its
products are of high quality, quality
that is sought in every company of
excellence to which the brand relies,
all products
are chosen
on the basis
of important
principles such as
the quality of raw
materials, taste,
safety, hygiene and
transparency and for
sending information.
With regard to the
world of pizza, the
Qualitaly mark has relied
on more important of flour
pizza company in Italy: with its
280,000 tons per year of ground,
its long tradition family milling
and his three establishments, is a ‘
company specialized to respond to
the full range of needs of the market
such as catering and pizzerias as
well as the industry, the traditional
bakery and the retail chains. Its flour
for pizza is a leader in the Italian
market and exports to 70 countries
worldwide. The company is always
very careful to start an interaction
and collaboration with customers,
providing technical assistance and
marketing for pizza but also pastry
chefs and bakers, is in possession of
all the most important certifications
and operates scrupulously rigorous
continuous checks made by its
internal laboratories and analysis
of external institutes. It is also
constantly striving to get the best
with the help and commitment
of the research and development
department. New technologies
and the most sophisticated studies
have managed to professionally get
fragrances, flavors and scents of
tradition, it used to be.
TO EACH PIZZA MAKER, HIS
FLOUR.
For the brand Qualitaly the
company has created three special
flour for pizza to suit every need.
Classica, Mitica and Superba. The
first is the classic flour for pizza, type
00 for
direct dough;
Mitica, type 00 special, it is ideal
for medium pizza with rising times;
Superba, always of special type 00, is
suitable for preparing a pizza when
you have long rising times.
The Qualitaly flour therefore propose
to specialists for every need: from
machining with leavening long to
direct dough, round thin pizza to
pizza slices, the more soft and fragrant
dough up to the most imaginative
pizzas. Each flour Qualitaly together
the fantasy of the pizza maker to hold
the secret of a guaranteed success
in the name of the highest quality
products, perfumes and genuine and
natural flavors.
The pizza dough can be soft and
fluffy, crumbly or spongy: these are
the characteristics that depend on the
type of flour used and their leavening.
In addition to water, oil, salt and
yeast, the flour is the protagonist
ingredient for the preparation of
pizza. Not to forget, of course, that
even the climate, the environment,
the oven temperature and cooking
methods are factors that have a
decisive impact on the final product.
In the pizza-making process,
particular attention is then paid to
the leavening, that is, the increase in
volume caused by the action of the
dough fermenting yeast that produces
carbon dioxide and remains trapped
in the gluten structure. It is crucial
to understand that the leavening
processes require different times
and the skill of the pizza maker lies
in knowing how to bake the pizza
when the leavening is optimal. Easy
to say, but not done, this requires the
highest quality products.
Today we can say that the pizza is a
flat world, a synonym of good living
and good eating. It is a culinary