Pizzas and focaccia gourmet
Tuesday 21 march 2017
9:30 am to 3:30 pm
(Pordenone, Italy)
A trend of recent years that disrupts and improves the concept of traditional pizza and focaccia, thanks to the choice of 100% high quality italian ingredients and refined taste combinations.
In collaboration with the master Franco Pepe and the Consortium Mozzarella Campana.
Designed for: restaurants and pizzeria
Equipment in use: air-o-steam Touchline combi ovens, air-o-chill blast chiller, cutter mixer TRK, planetary mixers
Tutor: Chef F. Pepe (Consorzio Mozzarella Campana) and Chef G. Schettini (Electrolux Chef Academy)