Che bella sorpresa Shopiemonte. This morning, before going to work, I heard a knock at my door and I found myself in front of the courier BRT, he had to give me a parcel.

To my surprise, after it found that it was really for me, since I had not ordered anything these days from the internet, I signed up and I rushed to pick up the package.

Quickly I made room on my untidy work table andd I opened the package to check the contents.

Flour and tomato puree!

for who, come me, It runs daily a school of pizza, there could be no better gift than.

Che bella sorpresa Shopiemonte

I rushed to call the company “Shopiemonte” thanks for dovBuy for the welcome gift.

By browsing on the date of shipment of packages I noticed, mia with big surprise, that the packages were sent Tuesday morning and I have been delivered Wednesday morning; this says a lot about the seriousness and the way of working of this fantastic company.

The next day I brought with me the 2 parcels containing the valuable assets in my school pizzaioli.

This week I am performing a course addressed to 8 boys, from different Italian regions. We opened the package and the first unanimous impression was the following: “E’ amazing the care with which the products have been carefully packaged to prevent breakage during transport. The packs of glass jars of tomato sauce and the bags of flour 5 chilogrammi packaged sonoi with a thermal protection and the whole is further arranged in cartons effective protection against impact due to air cushions. Much of the professional Amaz giant.. che usa carta riciclata accartocciata per imballare e spedire i propri prodotti 🙂

The course Boys, future pizzaioli, already know flour: It was the first and most important lesson, then after I have carefully read the label of the flour “Mulino Marino” and the type of flour” Stone ground” having certification “BIO”, They rushed to read the characteristics of the flour, that is what they really interesa a professional pizza chef.

The label of the properties of flour clearly states:

Flour “0” with a force “W 300” and from here we understand that we are dealing with a’company that distributes professional products for pizzerias, because the common flour bought at superercato not report this absolutely important value, that, instead, It is of vital importance for a pizza.

To all this must be added a protein value of the flour 13,50 (wowww!!!) we are talking about a product that needs a leavening of 24/48 hours in the refrigerator. Neanche professional flour for pizza (xstagioni type or similar) possess these important technical requirements.

we have prewilling the classic dough for pizza and, after having prepared the balls for the pizza, or the dough balls, if you prefer to use a more technical term, We deposited all in refrigerator at 3 degrees Celsius to let it get to slowly ripening.

He spent 48 hours, the pizza students rushed to test the dough for the preparation of pizzas and result Cooking, to assess the organoleptic properties.

really good focaccia: They experience scents and flavors, almost forgotten in time.

For red pizzas we used tomato pulp produced by “Gustarosso” chiamata “ancient tomatoes of Naples” obtained exclusively gives Italian tomatoes. I personally checked it is a great product: It contains the right amount of water and is perfect when cooking. Indeed, gnot them ingredients “float” on pizza.