4 years ago
I participated in the pizzeria laboratory dedicate...
I participated in the pizzeria laboratory dedicated to professionals, excellent organization, the master Favio Gargiulo simply enchanted us with his knowledge and presentation on how to make an excellent Neapolitan pizza. He showed us step by step how to mix flours (Pure Gold line of this Mill) with different characteristics, water, livito, salt, oil ... dosages, timing to obtain an excellent dough .. difference between maturation and leavening, cooking ... last but not least, we were delighted by the palate with the cooking of a series of Neapolitan pizzas that they SINGED !!!!! How not to pay a compliment also to the owners of the mill who in an interval made us tour the production illustrating the flour production processes. All very interesting. Very neat and clean environments. Really good! Thank you!!!