There were four presentations altogether and they were repeated on the second day.
The first demonstration was a Pastry Presentation: Italian Pastry Techniques with Sabatino Sirica from Sirica dal 1976 in S.Giorgio a Cremano, Naples. Sabatino made Baba’, a yeast raised cake typically soaked in rum syrup, though other liquors, such as limoncello can be used. Baba’ is a very typical Neapolitan sweet.
The second presentation, using Nuvola Super “0″ Flour by Caputo: Contemporary Flour for Contemporary Pizza Making with Vincenzio Iannucci, a pizzaiolo who works for the Caputo company in Italy. Other topics were: New Age of Contemporary Pizza and Pizza in Teglia alla Romana.
The last demonstration was for Garofalo Pasta: New and Innovated Pasta Dishes and was presented by Pastificio Garafalo, Pasta di Gragnano.
The event was very interesting and informative and I will write about all of the events I attended. Next time Italian Pastry Techniques with Sabatino Sirica making Baba’, Graffe’, Brioche Dolce, and more.