The PPC format, born in collaboration with Garage Pizza and Dissapore to follow the selection of the best pizzerias in Italy by Di Pizza , aims to involve those professional pizza chefs who intend to get involved in front of a selected jury by creating and telling its most representative round. The winners of each individual stage will finally compete for the chance to become Brand Ambassadors of Molino Pivetti, promoter of the event.
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The purpose of the Pivetti in Pizzeria Challenge, as we told you at the beginning of the article, is in fact to involve the professionals of the sector themselves and offer them an opportunity to tell a little about themselves, explaining technical choices and personal history , and at the same time present a round that is as representative as possible of their dough and pairing philosophy .
Hence Molini Pivetti's intuition: a meeting that was not expressed in the atmosphere of a conference or a trade fair structure, but more specifically in what can be defined as the natural environment of our protagonists - the pizzeria, for the precisely.
The challenge is therefore a way to carry forward Molini Pivetti's concept of "knowing how to make flour" and increase awareness of its processing; for example through the "Campi Protetti Pivetti" project, a brand guaranteed by the CSQA certification body, which has established a controlled supply chain of totally Emilian grains, coming exclusively from selected territories in the provinces of Bologna, Modena and Ferrara, according to specific specifications.
Source: Dissapore.com