Pizza e Pasta Italiana – English Issue 2020
English | 116 pages | pdf | 22.64 MB
In this globalised era, the vast world of agri-food products and processing equipment has assumed a fundamental role for humanity. Indeed, as globalisation has made any product in the world available to anyone in real time, it has already increased food production options even in the most inaccessible areas, tackling hunger in many communities in Africa, South America and other areas that until now seemed impervious to agriculture.
In this context, Italy has long offered a contribution that is widely regarded as crucial: for the highly advanced technology in agricultural machines, and for the drilling and channeling of irrigation water; for its agriculturaJ and food products, such as fruit, vegetables, flour, extra-virgin olive oil, and again for its excellent ready-to-eat products, such as pasta, cheeses, cold cuts, wines, confectionery products and more.
The products and equipment presented in the following pages, have long been appreciated all over the world and are too often badly copied; they are the proof that Italy is at the forefront of this sector, thanks to a gastronomic culture that has produced unparalleled gastronomy treatises over the centuries (the result of the concrete experiences of chefs who have honed Italian cuisine and work techniques), and has offered other countries the example of an always modem and often cutting-edge cuisine.
This special issue of our magazine focuses on a significant area of the restaurant sector: the rich and fascinating world of pizza and the key developments that aimed to make it more palatable, nutritious, light, and affordable; to prepare it, specialist Italian industries have manufactured modern equipment that can currently be found in pizzerias.
There are also multinational companies that make pizzas, but Pizza e Pasta Italiana magazine remains proudly faithful to the Neapolitan and Italian tradition, and prefers to target pizza artisans; the products and equipment described in the following pages, all carefully selected and tested, are directed at the everyday work of the many excellent pizza makers working in Italy and across the world.
We hope that in a free-market world, our rich and beautiful made-in-Italy tradition can help improve the diet of less fortunate people, as well as make gourmet dinner tables all over the world even more delectable and captivating.
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