Marcella Bondoni
"I feel when mixing the flour that speaks to me ...". With these words, a good chat with Matteo Giannotti, 40, manager By Bruno Taverna in Bellaria Igea Marina.
Matthew is vice president of the Italian National Pizza and collaborates with the Faculty of Agricultural Sciences, University of Ancona chaired by Professor Claus Scrubs, the laboratory tests are carried out on pastries and research on new products for the restaurant. Matthew was world champion in taste and quality in the nineties and at the same time he received the award for best acrobatic pizza in Italy. He now teaches the art of pizza to many young people coming from the beautiful country and the United States, Greece, Germany, France and Brazil. Today is one of the leading experts on alternative flours national
short, Matthew is what is known as a man who has made man in his profession and has invested effort, resources and above all love and passion.
How did the desire to do this job?
In fact I am a mechanical engineer but my passion has always been different. My father had a small mill in the province of Brindisi and my mother worked in the bakery of my uncle. I was fascinated by the flour and a child every time I went to the bakery where my mother worked and studied the art of baking is still done by hand as usual, I enjoyed creating special dough with flour. So thanks to my uncle, I learned the craft on the field and especially the art of mixing by hand to understand the touch the behavior of the meal and how to mix them to get better quality products.
But you're not a 'simple' pizza, even if your traditional pizza is delicious! Do you specialize in baking flour with 'alternative' and you invented a host of new and indovinatissimi dough. Tell us a little 'this aspect.
Let's say I started the gluten-free flours. It all started by accident when a client of mine suddenly found out she was celiac. I then knew nothing about this disease and began to inform me. Thanks to her I could do a postgraduate course in Bologna where I met Dr. Massimo Boschi responsible AIC (Italian Celiac Association) and From there I specialized in not only pizza but all the gluten-free foods such as cakes, pasta, panettone bread. Mine was the first local to have homo laboratory and separated from the rest of this pizzeria and to allow a total security to customers with food problems.
Why all this attention?
with celiac disease if you do something wrong the consequences can be severe. If you want a local certificate must be rigid. I'm just an example. To improve the service I demand that my pizza when the pizza extend 'traditional' use rice flour to prevent the particles of wheat volatize in the room. Keep in mind that in Italy the law sets a limit of 20 ppm (Parts per million) of powder of wheat flour as the level of intolerance for gluten. Just then a speck of grain to produce serious side effects.
How can customers be sure to enter a local 'certified'?
Together with the President of the Italian National Pizza, Duilio Nardi, we have created a network called Spigamica point where they entered the restaurants that are certified by one of our reference along with a mentor the IA. These local guarantee quality and service excellence.
And the story of Kamut?
Kamut is a cereal organic loading of selenium, has little gluten and high digestibility but not good for people with celiac disease. It 'great for those who have an intolerance to wheat. The pizza, however, must be certified to Kamut.
In what sense?
not play with people's health! Kamut flour is difficult to mix and cut the many pizza with wheat dough to get a better yield. This will automatically cause illness in people, intolerant, he eats it. As in the past this was a practice, me and my friend Duilio we have undertaken a battle that lasted five years and with the help of Kamut International, in the person of Dr. Ruskin, head Kamut Europe, now all the places that they want to be certificates with the 'dot' Kamut must guarantee a specific machining of the dough. To make this I have invented better Corn kneadable yeast fermented with the skins of apples. And I can assure you it works. I am committed to finding new solutions and I have never served in the most cost shortcuts.
What is the latest to be previewed at SIGEP in Rimini? I refer all'ORZOPIZZA.
pizza is a particularly suitable for diabetics. Barley is high in fiber, has less sugar and therefore good for diabetics. We are awaiting certification from the University of Ancona on tolerance, and their laboratories are completing tests on pastes that weekly deliveries.
When we try?
My clients the taste and I can assure you it is already very popular and appreciated.
What does it taste?
The taste is very particular, you need to go. It 's really original. The idea is to launch it nationally as well as Kamut flour and gluten-free.
The next invention?
I'm studying to be a cereal mixes enjoyable for people with special dietary problems. I do not want to create an alternative product of a functional product development but to improve their quality of life. But for now it is top secret.
The secret of your success ...
Work well, very seriously and respect the customers.
Visit the website www.spiagamica.com where you will find useful information on nutrition alternative.
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