Course on pizza

The pizza: an Italian popular product which has become a worldwidesocial and cultural phenomenon• History and traditions of pizza • The profession of pizza maker - The dry small pastries to accompany tea and coffee and varieties ofbiscuits• Lady’s kisses, Ugly but Good (Brutti ma Buoni), Meringues, “Meliga” (with corn flour) biscuits andCantucci biscuits• A growing market • Raw materials and ingredients• The flours: classifications, types, quality and use • Water: resource to be exploited• Salts: selection and management of a basic element• The ingredients: a choice that characterizes us, the importance of seasonality and territoriality• The classical pizza and the pan pizzaThe doughs and yeasts• The proving: the secrets of an ancient art • The direct dough• The dough: the fermentation and the leavening • The dough: the maturing phase• The dough and the support equipment • The oven: the heart of the pizzeria• The pizzas baking: techniques and craftsmanshipSpecialist techniques• The Biological and alternative forms of relationship with the clientele• The acrobatic pizza • Indirect doughs (The Biga - The Poolish)• Alternative dough with different flours (ex: Kamut flour, Black rice flour, Enkir flour, etc.)• Dough with pre-prepared products (Soya - Cereals) • Gluten free dough• Neapolitan pizza (Traditional Speciality with Guaranteed Protected Status)The pizza: insights and concepts• Design of the laboratory: the context and prospects, the revenues and the profit margins• Pizza with paddle and Roman style tray-baked pizza• Take-away pizza: delivery and the delivery regulations• The focaccia and the bread in pizzeria • Pizza as a dessertFood safety and HACCP:• Notions of microbiology applied to food • HACCP system• Main CDF (Communicable Diseases with Food) • Main systems for food storage• Sanitary procedures (hygiene in the workplace, personal hygiene)• Correct choice of materials and articles in contact with foodTheory on the Mediterranean Diet• Concepts about the food balance of different raw materials with basic notions on the Mediterranean Diet• Mention of the main raw materials symbol of the Mediterranean Diet and names of recipes thatreflect the healthy aspect of the Mediterranean Diet• Notions about other Culinary Culture of the Mediterranean emblems of this DietItalian gelato and Sorbets• Different flavor of Italian Gelato (fruit base and cream base) and SorbetCondiments for Pizza Gourmet• Preparation of "cooked" condiments for the Pizza Gourmet style: Creamed salt cod and turnip tops,Marinated prawns and tomato confit, Seasoned vegetables marinated, sautéed, grilled, soaked in oil,and soaked in vinegar like pickled.Bakery products for breakfast• Italian style croissant, bomboloni (Krapfen), and Curly sfogliatella (with puff pastry)• Sicilian Cannoli and BabàThe fresh small pastries, the Italian creams traditional and moderncreative and the traditional creamy dessert for Restaurant• Cream puffs with chocolate cream and cardamom, Macaron and strawberries tartlets• Panna cotta and TiramisùCreamy desserts for restaurant• Apricot Rocher (seasonal variant with Abate pears), Two chocolates Tart, "PEACH" Creative DessertChocolate tempering technique, chocolates and chocolate decorations