MASTER RENATO ANDRENELLI AT A.B. TECH PIZZA EXPO: "MILAN IS THE TOP CHOICE FOR PIZZA MAKERS SEEKING TO RELAUNCH THEIR BUSINESS"


Choice selection of ingredients, attention to production techniques, accuracy of baking modes are the lodestars that make the quality f a pizza, the genuine one, that is, the one made by people like Renato Andrenelli, a pizza maker revered in Italy and the world over.

Boasting a 30-year track record, first as a pizzaioli on the front line, then as Maestro and consultant for quality pizzerias, Renato Andrenelli is the one authority people turn to and is  President of the APM (President of Marche-based Pizzaioli Association). He holds countless chairs in as many places where he teaches tutorials, advanced and master courses. He provides consultancy for the opening and management of pizzerias and has a profound knowledge of international markets like South Africa, Russia, Slovakia, Germany, France, Egypt, Malta, Poland and Switzerland.

A.B. Tech Pizza Expo (Products and Technologies for Pizza and Fresh Pasta), takes place at fieramilano (Rho) from 23 thru 27 October 2010 and will provide professional pizzaioli the unique opportunity to meet and exchange views with the famed analyst on the main issues of the profession.

Indeed, during the five-day show Renato Andrenelli will be the co-ordinator of the Pizza Agorà - the Central Pizza Workshop of A.B. Tech Pizza Expo – and the powerhouse of the show, organized in co-operation with exhibiting companies making machinery, ovens and ingredients. The programme will alternate demos and samplings, designed especially to let the gustative powers of the tongue speak for themselves. Pizzaioli will also get opportunities to try their hands at techniques and original recipes and to participate in tutorials on ingredients and base products used.

Some details about the program:
- the use of a rise stop in pizzeria. This instrument enables higher velocity and facilitates workshop pizza dough fermentation. It optimizes time, temperature, humidity of kneads by greatly simplifying pizzaiolo job.

- the blast in pizzeria: this instrument enables better control of a large workload, while increasing the quality of the product, the quantity of production and take away slicing.

- the in-depth analysis of bread baking techniques will cover kneading in pizzerias, difference between maturation and rising in dough, pizza baking, difference between wood fire, electric and gas ovens, and the variety of combustibles for ovens.

"There are many shows today in Italy dedicated to pizza, but what matters is providing guidelines to the industry by electing one event of authority that may stand as the venue of excellence, to bring people together." – says Andrenelli – "What we need is time to exchange professional views and interact with the business community. We need time to leave aside our many respective interests and look together at the bigger picture to show the world was Italian pizza really is. This is also important in view of the Expo 2015, which will be held in Milan proper and will be dedicated to feeding the world".

"It is in the name of this cause - proceeds Andrenelli – that I have elected A.B. Tech Pizza Expo, an event to which I adhered from the maiden edition, and to which I aim to remain true, considering its vast potentialities for growth, in particular in the pizza industry which is to host this year a number of major manufacturers, but also in the milling and in the other ingredient making industries.

I send a heartfelt invitation to all Italian and foreign pizzaioli and to all the people operating in the pizza business and hope to see them this October in Milan. It will be a real pleasure to share a long experience and I have no doubt that it will be an opportunity not only to improve one's own professional knowledge but, above and beyond, an occasion to cherry pick ideas and tips that will optimize ones' labour, facilitate growth and – why not? – increase earnings!".