In such difficult times as we have been going through for the past 4 years, between the closures due to the pandemic and the price hikes related to the Russian-Ukrainian conflict that has burst onto the international scene, Italians have profoundly changed their preferences, habits, and trends, starting to carefully select the places for their social gatherings.
Indeed, the contemporary pizza maker must pay attention to the research of all the elements composing the dish and think as a true chef. The level required to the professional today presumes a major step forward from a glorious past time that nonetheless wrote the history of the profession. It is necessary to be familiar with new techniques and – even more so – to learn more about the typical products available in the surrounding area. If about tomatoes, mozzarella, and oil we can already have a thousand differences in texture and flavor, let alone if we refer to all the other ingredients such as vegetables, legumes, and proteins. We need to realize how much there is to study in order to be able to respect the organoleptic characteristics of the products we have at our disposal.
Thanks to new cooking techniques, we can enhance more the raw material, and this allows us to make it tastier and more appealing, even in its simplicity. Another essential element is the dough; in fact, in order to know which type of cereal to combine with the final recipe, that is with the topping, we need to study the flours, the milling techniques and all those factors that give our product a particular taste.
Knowing these elements allows us to make a pizza that builds and tells our identity and that can fully satisfy the diner even using just a few ingredients.
