Pizza in Italy is a serious affair, with different schools of thought, recipes and trademarks, and even worldwide recognition as a form of cultural heritage.
It’s possible that not everybody knows about the intricacies and details behind this Italian dish or is aware of the existence of Roman and Neapolitan pizzas, two artisanal stiles deeply rooted in the regional customs from which they originated.
Romana is prepared with a 8 to 24 hours matured dough, seasoned almost to the edge and cooked to obtain a low and fragrant result with a consistent crunchy note. The four main Roman pizzas are Margherita, Napoletana, Capricciosa and Zucchini Flowers.
Napoletana is famous for the stretching technique done by hand by Pizzaiuoli, with an artful dexterity which is inscribed in the UNESCO Intangible Cultural Heritage of Humanity list since 2017. With strong regulations to acquire the “Vera Pizza Napoletana” collective trademark such as an even 1-2 cm high and puffed up crust, it has to bake from 60 to 90 seconds to achieve an easy to fold pizza. The traditional Neapolitan pizzas are Margherita and Marinara.
Australians love affair for Italian food is immense however not many Australians are able to distinguish the difference between real, authentic Italian-made products and those which only sound Italian. This exclusive media, influencers and industry professionals only event which will guide guests’ taste buds and knowledge raising awareness about 100% Made in Italy , their traditional ingredients, nutritional aspects, certifications and excellences.
Monday 7th June 2021- Muesum of Contemporary Art, Sydney
Italians and Italy’s love for gastronomy knows no boundaries and permeates every social moment of their life, having at their heart the aperitivo, a centuries old tradition which quickly became popular across the entire country and eventually brought its tastiness and levity all over the world.
Extra Virgin Olive Oil, also known as EVOO, is the liquid obtained in the first pressing of the fruit by cold extraction, and is harvested by purely mechanical means rather than chemical. Olive oil is the cornerstone of the Mediterranean diet, an essential nutritional mainstay for the world’s longest-living cultures.
The Authentic Italian Table Masterclass
Our Masterclass on 100% Made in Italy products, their traditional ingredients, nutritional aspects, certifications and excellences held in Sydney on the 7th June 2021. View the video to see the highlights of the day!
Extra Virgin Olive Oil Masterclass
Our Masterclass on authentic EVOO held in Adelaide on the 30th March 2021. View the video to see the highlights of the day!
Parmigiano Reggiano Masterclass
Our first in person Masterclass on authentic Parmigiano Reggiano held in Sydney on the 23rd November 2020. View the video to see the highlights of the day!
The qualities and properties of PDO products are exclusively determined by the geographical environment. In order to receive the PDO status, the entire product must be manufactured and processed within the specific region.
PGI products is a certain quality of feature that is attributable to its geographical origin. For PGI products, the European regulation stresses the production and/or processing phase that must be performed in a certain territory. PGI status is granted even when one phase only of the productive process is carried out in that region.
This label identifies products with traditional features, either in the composition or means of productions, without a specific link to a particular geographical area. This particular certification is given to products with customised names and offering a set of features which distinguish them from other similar products.
These labels were created to legally define wine production areas and production formulas. DOC denotes a wine made within an officially delimited geographic zone, from an officially prescribed grape or blend of grapes. Even more rigidly controlled are those wines labelled DOCG. The previously mentioned IGP can also be used to signify that the wine is from a particular geographic area.