Information on alimentary equipments and recipes http://www.macalit.com/blog Fri, 07 Aug 2009 07:19:50 +0000 http://wordpress.org/?v=2.9.2 en hourly 1 The job of pizza maker http://www.macalit.com/blog/2008/10/the-job-of-pizza-maker/ http://www.macalit.com/blog/2008/10/the-job-of-pizza-maker/#comments Tue, 28 Oct 2008 11:25:37 +0000 admin http://www.macalit.com/blog/?p=22 pizza_maker

image from: Flickr (ecmb)

It will seem banal but the work of the pizza maker is not so simple then as it can seem to someone of you and it is not even to take for the thin one.

Then for those that intend to begin a new activity and have chosen really this very beautiful but as many difficult work, here is a complete presentation that I hope can give a vision or a detailed idea of what he is trying to face.

Pizza is the soul of the Saturday evening of many Italian and the million foreigners’ passion. And the craftsman of this small gastronomic dream, the pizza maker, in many places is correctly shown as real attraction of the place/local/pizzeria!!!!!!!

Perhaps you can born Pizza Maker but certainly you can become, also thanks to specialized schools in courses which deal only with pizza.

There are lots of things to learn on pizza…

infact, through the study of the ingredients, it is possible to create mix that make the lightest and digestible pizza.

You will owe so to study all the types of cereals, the flours, the yeast, the water, the salt, the types of oil: an essential part of the lessons is dedicated to the mixes (direct, poolish type, long leavening) for the classical pizza and special mix for pizza in baking-pan.

Then is time for stuffing, the types of oven for cooking, the correct feeding, the hygiene, etc. And for the one that was not satisfied in this many colored world exist also the courses for becoming experienced acrobats making to circle with mastery the pasta for pizza and to aim to become member of the national acrobatic team.

You can also find indications on the essential marketing technical to open a pizzeria or to assure the success to its own place and breves cultural signs on the history of the pizza.

The sure benefit of all these courses is in the fast professional insertion: the figure of pizza maker, in fact, belongs to those very in demand and very difficult figures to find both in Italy as in foreign countries.

Macalit offers discounts for pizza equipments as ovens pizza and tables pizza, as well as pizza rollers.

What do you wait? Come to us!!

]]> http://www.macalit.com/blog/2008/10/the-job-of-pizza-maker/feed/ 1 “Spaghetti alla bolognese” depopulate in England http://www.macalit.com/blog/2008/07/%e2%80%9cspaghetti-alla-bolognese%e2%80%9d-depopulate-in-england/ http://www.macalit.com/blog/2008/07/%e2%80%9cspaghetti-alla-bolognese%e2%80%9d-depopulate-in-england/#comments Thu, 24 Jul 2008 12:25:59 +0000 admin http://www.macalit.com/blog/?p=6

spaghetti bolognese

image from: cookinghow

A false recipe of our tradition is the preferred dish for English people!

It’s meaningful and worrisome the fact that the dish preferred by English people is “spaghetti alla bolognese”, that are the most classical example of the false Made in Italy in the world!

This is George Scaramucci’s affirmation, Responsible for Coldiretti Bologna, in commenting the news that the preferred dish for English people has become “Spaghetti alla Bolognese”, of which in England exists also a version sold in tin; while they are completely unknown in the city of Emilia Romagna.

It’s a combination that, although if it’s a big hit all over the world, in Italy it is possible to eat just in some touristic places “catch-tourist”; but in England this combination is resulting winning also in comparison to “fish and chips” or to a traditional delicacy as “roast beef.”

This type of preparation is not a part of the tradition of Bologna..

affirms Max Poggi, young chef among the most important of the national panorama and owner of Restaurant “Al Cambio” in Bologna, well known for his fidelity to the gastronomic patrimony of Bologna.

In this dish the term “bolognese” is used as attraction because of the fame that Bologna has in foreign countries as capital of the Italian and world gastronomy. This involves a serious damage of image, not just only on the economic side, but also for our city and its high-level alimentary products

It’s enough to say that in England is even on sale of the “wine kit” which allow you to obtain the production of Italian DOC wines in just 28 days, labels included! We are talking now about DOC wines that the whole world envies us!

According to a study of Coldiretti on foreign countries, three “Italian”alimentary producs on four are false, with an exports value from Italy of € 16,7 million, and they represent just 1/3 of the world market for the imitations of Made in Italy alimentary products which has a value over € 50 million.

The international food piracy – complaint Coldiretti – uses improperly words, colors, places, images, denominations and recipes that recall to Italy for forgery products that doesn’t represent the national reality: from cheeses to charcuterie of our province (as by now the sadly known “Parmesan Cheese” and “Italian Mortadella” produced in California), from wines to biscuits, from olive oil to seasonings and pasta.

<<The real risk>> concludes Scaramucci

it is that the false Made in Italy take root on the international tables and remove market space from the authentic Made in Italy and minimize the home specialties, result of techniques, traditions and unique and inimitable territories..

Macalit.com offers pasta cookers at low prices ! What are you waiting for ? ;-)

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