Catering equipment supplier Ascentia FSE has run its first ‘Pizza University’ in collaboration with Italian produce specialist Alivini and Italian flour expert Spadoni.
Held over three days on 29th Feb and 1st & 2nd March, the event took place at Alivini’s office and saw attendance from both existing businesses as well as start-up individuals looking for inspiration.
During the sessions, participants were taught to make fresh dough from scratch and were educated on best cooking procedures to obtain excellent cooking results. Ascentia provided Moretti deck ovens for the cooking demonstrations while Spadoni provided the ingredients.
Neil Mantle, director at Ascentia, said: “The event taught the assembled collective all they need to know about flour, dough and baking to produce the best and consistent pizza. The event will be held once a quarter at Alivini’s premises in North London, taking place in the morning or afternoon.”
Mantle said it was likely that up to 25 people could be accommodated in each session.
“We break the discussion and training into three parts,” he explained. “The first is based around the ingredients and flour that will form the basis of the dough, we then move onto different types of doughs and the best methods of production and finally the baking of the Pizza. We run through the oven settings and temperatures for different doughs and help the audience decide which product may be best suited to them.”