dove la farina diventa arte
Platform | Substack | Pricing | Freemium | Publishes | Weekly |
---|---|---|---|---|---|
Issues | 60 | Subscribers | Read | fuori.substack.com |
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PizzaUp 2024 è un simposio tecnico internazionale dedicato ai professionisti della pizzeria, quest’anno alla sua 19ma edizione, che si terrà a Venezia. L'evento si concentrerà sui temi della sostenibilità economica e sociale, delle nuove di...
Caring for the mind and heart is good for ourselves, for others and for our job. The pizzaiolo Luca Doro, who runs the pizzeria Doro Gourmet in Campania, and Gianluca Molineris, of Pasticceria Molineris in Piedmont, know this well.
In this newsletter we will reflect on the different points of view on our reality and we will get to know two artisanal realities of the Turin area
In this newsletter we will talk about a pastry chef from Veneto and a pizza maker from Tuscany. Different in background, similar in their passion. Always ready to put the accent on quality.
The writers behind this newsletter.
Petra® nasce nel 2006 come primo progetto italiano di riscoperta dell’antica macinazione a pietra in chiave contemporanea. Oggi rappresenta un’icona di bontà, valore nutrizionale e sensibilità verso la biodiversità in agricoltura.
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