Agugiaro&Figna was one of the undisputed protagonists of the Venetian stage of “IN THE KITCHEN TOUR 2021”. Organized by Charming Italian Chef Association in the most beautiful cities of Italy to celebrate pizza and quality raw material, the tour stopped in Treviso.
The appointment has always been an important moment of BtoB for pizza artisans and companies that offer quality raw materials capable of enriching with new flavors the most famous Italian product in the world. Agugiaro&Figna supported pizza makers, bakers, chefs, and artisans with Le 5 Stagioni line.
But let’s see, what is “IN THE KITCHEN TOUR”? It is the format created by the CHIC Association, whose goal is to promote the different territories of Italy by bringing together the various Chefs with the excellence of food and wine in a day full of exchanges, to tell and learn about quality products, to study, experiment and propose them through innovative creations and uses. The historic environment favors the meeting of some members of CHIC with the various producers; such moments have become increasingly essential, as there is a real need for a constructive confrontation between catering professionals on how to renew themselves.
“The Association is always very active and one of its cornerstones is to build a network, to share with the entire supply chain – from the field to the restaurant tables – the goals and the beautiful and good things that Italy offers us with its territories and raw materials – explained Director Raffaele Geminiani. “We are pursuing with strong conviction the adoption of a model of consumption that increasingly promotes respect for people and the environment, one of the first steps on the path to safeguarding the planet and our health”.
At Agugiaro&Figna we support and embrace the principles on which the CHIC RESPECT project is based, a project that many associates are pursuing. It is based on intentions and operational guidelines collected in a special protocol that defines a chain path (production, preparation, administration) that is certified in the selection, processing, and consumption of products; this is a focus that the catering world must have in a long-term vision.
For us at Agugiaro&Figna, it is important to involve not only chefs but all the players in the catering industry such as pizza makers, bakers, and ice cream makers through their professions, initiating dialogue and constructive confrontation among Chic members, colleagues from each region involved and local producers selected for the occasion to represent the food and wine heritage of the territory.
“Today, the profession of pizza maker is a real art. In order to make an excellent and complex product such as pizza, the skills, and competences that a professional pizza maker must possess are many – added Denis Lovatel. ” To become a pizza maker you need a lot of passion for gastronomy and a certain manual dexterity in using and cooking ingredients, without ever forgetting the concept of “sustainability” applicable in all phases. It is important that practical experience is combined with theoretical study, which allows the creation of a unique product of the highest quality in a conscious manner. There are several factors affecting the success of an excellent pizza, and it is the task of every professional pizza maker to know them perfectly”.
Precisely because of its specific characteristics, during the Treviso event, pizza makers, chefs and bakers were provided with Le 5 Stagioni line, whose properties made the taste of the pizzas expertly prepared by the protagonists of the event unique. It is a range of excellence dedicated to all pizza artisans and expert master pizza makers, who are constantly looking for a high-performance product of superior quality, capable of responding to specific processing requests. Attention and research start from the very selection of wheat, coming from the best cultivations in the world and milled through a production process that uses innovative technologies able to preserve the authentic taste of wheat and guarantee every quality parameter. This is a slow and sustainable path, made of passion and dedication, in full respect of man and the surrounding environment. The company, in fact, is committed to the protection of biodiversity, local development and reduction of social impact, starting from the energy generated by renewable sources with which all plants are powered. Research, excellence, sustainability, tradition but also training are among the founding values of Le 5 Stagioni. In fact, the milling company pays particular attention to the training of young pizza makers, thanks to the training courses held by the technical staff of Agugiaro&Figna Molini and to the numerous partnerships with the best Italian pizza making schools.
