Archives for October, 2016

26 Oct 2016

Full day with Master Chef Antonino Esposito: 2nd prize overall Pizza Challenge winner – Mr. Nathaniel Palmier

Date: 06 October 2016
Place: Acqu’ e Sale, Sorrento, Italy

Mr. Nathaniel Palmier (left) was this year’s Pizza Challenge 2nd place overall winner. It was his pleasure to spend a day with Head Executive Chef Antonino Esposito, observing his tricks and skills while widening his own experience in the catering industry with particular focus on pizza. Mr. Duncan Cilia (right), Sales Manager at AppleCore Foods accompanied them on this trip.

Antonino (middle) explained in detail about flour techniques and machines used when making pizza dough professionally. They also discussed topics like temperature, kneading, dough rising, baking, and yeast. Antonino gave tips of how to achieve best results when using prepared pizza dough, resting time and the use of oil and water.

Mr. Palmier also had the chance to experience how the pizza business in Italy works. They visited a  pizza-making factory and learnt the difference between classic pizza and Neapolitan pizza which is baked using higher temperatures.



25 Oct 2016

Master Istruttore Course: Pizza Challenge 2016 Top pizzaiolo – Mr. Godfrey Sant

Date: 03 – 06 October 2016
Place: Accademia Pizzaioli, Gruaro, Italy

Following the Arla Malta Pizza Challenge event last May 2016, the first overall prize winner Mr. Godfrey Sant has successfully completed the ‘Master Istruttore’ course at the Accademia Pizzaioli in Italy. Mr. Sant (left) is seen in the photo with Mr. Enrico Fama (right), founder of the Accademia Pizzaioli in 2011.

The course was held over four days where pizza makers had the opportunity to see the intervention of different catering and pizza professionals. Some of the main topics discussed during the course were: pizza tools and ovens, gluten-free pizza, Neapolitan pizza, social media and emotional marketing when being a business owner.

The course outlined that a pizza instructor must not only possess excellent practical and theoretical knowledge of the dough, but also control to be able to train new pizza makers, ability to communicate with customers and skill to attract new ones.




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