With less than a week to go until its grand opening, Yorkshire’s first Pizza Academy of Excellence will be firing up its ovens for the very first time on 27 June.
Based in the headquarters of the family ingredients business Eurostar Commodities, the first pizza master class will be taught by Italian Pizzaioli, Marco Grego.
At the age of 15, Marco discovered his passion in the world of pizza. Over the last 15 years he has worked in five countries, started multiple restaurants and is a multi-skilled pizza chef and master instructor teaching out of the Pizza News School in Italy. He also serves as Executive Pizza Chef at Ceppis Tarttoria in Amsterdam and is an associate of Albo Pizzaioli.
Eurostar Commodities is aiming to bring together the best in traditional Italian pizza making with high quality ingredients and showcasing some of the biggest names in Italian pizza.
Pizza chefs and professional cooks will enjoy and learn from Marco Greco as he brings his experience and expertise to the masterclass. It will cover working with high hydration pizza, contemporary and Neapolitan styles and new trends in pizza including Pinsa Romana.
The event is free for professional chefs and wholesalers and takes place at 10am – 2pm BST time on 27 June.
The Pizza Academy of Excellence will be running a schedule of masterclasses working with the latest Grandi Molini Italian flours and exploring best practices with the Neapolitan style pizza, classic pizza and other styles including gluten free and specialty Italian breads.
Pizza chefs featured at the Academy are proponents of Grandi Molini Italiani (GMI) flours. Grandi Molini Italiani are one of Italy’s largest and most respected flour mills, another family business operating from the beginning of the 19th century when Antonio Costato started from a small mill on the river Po in Rovigo area Italy.
Today, Grandi Molini Italiani now produces some of the very finest high-quality pizza flour that it exports all over the world and is used by pizza restaurants and chefs.
Further classes are available to professional chefs, development teams and home cooks passionate about pizza. Other aspects of pizza making to be covered include the technical elements of dough; the science of pizza making; fermentation; protein content and others.
Read more latest industry news and developments in our free to download magazine.
Never miss a story… Follow us on:
International Bakery
@int_bakery
@Bakeryint
Media contact
Caitlin Gittins
Editor, International Bakery
Tel: +44 (0) 1622 823 920
Email: editor@in-bakery.com
