We have always stood by pizza makers. Attentive to their growth, their needs and a world in constant evolution. This is why we support Emergente pizza, the gastronomic event, organized by Luigi Cremona and Lorenza Vitaly of Witaly: to enhance the research work of pizza artisans.
That’s because Agugiaro & Figna Molini doesn’t just make flours; the goal is to provide the conditions for all pizza makers and fans to be satisfied with what they create. Making pizza is an art, and it takes the best ingredients to support pizza makers in their creations. And this is the same passion, experience and commitment that Agugiaro & Figna Molini has reserved for the pizzeria sector by creating the first line of professional flours and blends, Le 5 Stagioni. A range of excellence dedicated to all artisans and expert master pizza makers, who are constantly searching for a high-performance, superior quality product that meets specific processing requirements.
Precisely because of the care and attention given to the grain and its processing, the pizza artisans of the Emergente Pizza Centro Nord and Centro Sud stages faced the various tests using the Le 5 Stagioni range of flours. And even though the second stage dedicated to the Central South Selection, hosted for the first time in Caserta at Il Villaggio dei Ragazzi in Maddaloni (Caserta), has just ended, the finalists are already projected to the finals.
The choice of the two Emergente stages that took place in the North Central and South Central were chosen with care and attention. Alma, The International School of Italian Cuisine, which hosted the first selection in the heart of the Food Valley, represents the most authoritative training center for the trades and professions of hospitality; while Villaggio dei Ragazzi in Maddaloni is a place devoted to training, growth and exchange. The same values that inspire us in our “doing business” and the same principles that bind and are the foundations of the art of pizza.
On the two selection dates the pizzaioli competed on different tests: pizza “margherita,” contemporary pizza with free topping with the dough from the day before under the eyes of the examiners and Nicola Demo, our technician. Selected for the Emergente Pizza Centro Sud stage were Davide Sardina of Pizzeria Lionello in Succivo (Caserta), Daniele Grella of Pizzeria Riccardone in Sparanise (Caserta) and Luca Vessecchia of Pizzeria Seu Illuminati in Rome. The chosen pizzaioli will join the trio of Emergente Pizza finalists from the Northern Selections who will be present at the final stage hosted at Alma: Rosario Giannattasio of Acqua e Farina (Vicenza), Italo Barsanti of Biosserì (Milan) and Valentina La Porta of Al Posto Giusto (Castelli Calepio – Bergamo).
In the meantime, don’t miss the opportunity to stay up-to-date: Pizza Stories is the place, virtual, to get together, compare notes on an ongoing basis and grow together https://pizzastories.le5stagioni.it/it
