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The book dedicated to contemporary pizza is unique in its genre, because its author is original: Simone Padoan. His production methods are innovative, his recipes original. Almost twenty years ago, Simone decided to move away from traditional pizza to create an innovative product that draws on the technical skills of the art of baking and, at the same time, winks at haute cuisine. He is the first chef-pizzaiolo who, with his constant research and attention to the world of raw materials, to the preservation of taste, to the consideration of healthy aspects, has raised the level of Italian catering. Simone Padoan is the creator of a new concept of pizza (and pizzeria) that today we call "gourmet", a product for tasting and "sharing", served on a plate divided into 8 slices.

 

All of Simone Padoan's experience is summarized in a text that explains how to put into practice his production method and recreate his doughs (including the creation and management of sourdough and a series of other innovative leavening agents based on fruit and beer). A fundamental chapter of technical-scientific in-depth analysis on how to treat flours and on what happens inside a dough during leavening and baking, helps to better understand Padoan's work. In the central part of the book there are 60 recipes, all very creative and delicious, divided by ingredient (fish, meat, fruit and vegetables). You will also find some sweet recipes!

 

At the end of the book you will find the chapter on modern pizzeria management and marketing. This part includes service, creating a map, costs and revenues and communication.  

 

 

 

Author: Simone Padoan

 

Date of publication: 2018

 

Language: Italian

 

Pages: 256