Occhiuzzi DIEGO, Sorbillo GINO AND THE GLUTEN FREE PIZZA IN VILLA D’ANGELO SANTA CATERINA IN NAPLES

“From north to south all the flavors of pizza” is the name of the event scheduled for Tuesday, September 16, 20:30, at the Villa Santa Caterina D’Angelo events in Naples, to speak to 360 ° of pizza and its continuous evolution, which increasingly lead in the area of ​​gluten-free, in response to the exponential growth of cases of food intolerance and the multiple needs of the modern consumer.

Celiac disease is in fact now a national phenomenon with an incidence of 1% and an annual increase of 10% and gluten-free products are often sought after by those who choose to follow a gluten free diet while not suffering from any disease or intolerance linked to gluten. No wonder then that even in the “eating out” consumers seek and appreciate alternatives to the traditional ones and are more and more pizzerias offering – along with a wide range of seals – also a range of mixtures of different types: from those buckwheat in those kamut or spelled.
D’Angelo Santa Caterina, which has always focused on the selection of quality raw materials and promoting events of culinary excellence, signing a major new appointment, an opportunity to confront the issue, in an evening aimed at professionals, technicians in the industry , journalists and catering professionals. From North to South, from Romagna to achieve excellence bells for history, culture and tradition. From North to South, to explore the culinary traditions of our country in the tasting pizzas made ​​with ingredients typical of Italian three main areas – from the pillow of Mora Romagna mozzarella bufala campana – thanks to the collaboration of Ravenna Molino Spadoni company leader in the sector and between most innovative in terms of research and development.
A careful research and selection of ingredients and its combination with different types of flour is entrusted to the Technical Manager of the Food Group Spa Spadoni, Alessandro Lo Stocco, who will propose in a wood oven place on the terrace of D’Angelo among the most striking the city of Naples:
-Pizza FROM THE NORTH: Made with flour to 7 Cereals Molino Spadoni
Fior di latte, bouquet of mushrooms (Pineroli, wont yellow, oyster mushrooms, shii take), sweet chestnut and lardo di Romagna Mora “Gastronomic Workshops Spadoni,” parmesan cheese.
-Pizza FROM THE CENTER: using Wholemeal Organic Milled Stone in Molino Spadoni
Fior di latte, Norcia sausage, mushrooms, Pecorino Romano shavings.
-Pizza SOUTH: a dough made ​​with yeast, flour PZ3 Molino Spadoni conform to origin marking Traditional Speciality Guaranteed STG
Fior di latte Agerola, cherry tomatoes, swordfish, fior di ricotta cheese and lemon zest in Amalfi, extra virgin olive oil.
-Pizza DESSERT: Custard light, kiwi, strawberries, macaroons and sugar.

To test the quality of the meal is also a guest of honor: Gino Sorbillo, beloved Neapolitan pizza for three generations, homonymous pizzeria that is located in the historic center of Naples, and that has made creativity and the use of best raw materials its business card.
Along with the technical manager of the Group Spadoni will create a real workshop “open air” illustrating the characteristics of the different types of wheat and gluten-free flour from Molino Spadoni created precisely to meet the ever increasing intolerance, and that, unfortunately, will be only shown but can not be tasted during the evening due to the highly critical of their preparation.
The event will also have a testimonial, the Olympic champion fencer Diego Occhiuzzi that healthy eating has made a way of life, and that made him the athlete and champion of global success, until the gold obtained last June 2014 in Strasbourg in the team competition of the European saber fencing.
Finally, space for tasting gluten-free pasta and organic rice company of the Group Spadoni Almaverdebio, with recipes, signed by the two chefs of the house, John Morra and Angelo Falanga paccheri with basil pesto, bacon and cherry tomatoes confit of Vesuvius and risotto with radicchio Treviso creamed with provolone bell. During the evening will also tasted the beers from the brewery Karma Alvington (EC) and aroma typical Neapolitan coffee with Posillipo.