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Pizza: feminine, plural



Pizza: feminine, plural

Culinary class in Italian contemporary pizza: flour, dough and toppings "Made in Italy"

During their visit to San Francisco seven women, extraordinary ambassadors of the art of pizza, offer a lesson on today's Italian pizza, its flours, dough and seasoning to celebrate International Women's Day. Giovanna Baratella, Marina Orlandi, Enrica Causa, Claudia Tosello, Eleonora Massaretti, Petra Antolini and Paola Cappuccio come from different experiences but are united by two great objectives: to create good to do good, and express their personality through pizza.

WHEN: Saturday, March 9, 10am-12.45pm

WHERE: Bite Unite, 600 South Van Ness Avenue, San Francisco

TICKETS: Italian Cultural Institute Members $ 35 | General Public $ 50
PROMO Become a member of the Institute and save! $ 70 (Lesson + membership fee)



Giovanna Baratella and Marina Orlandi | Pizzeria Slurp, Ferrara
Ten years ago, Giovanna, an expert waitress and Marina, an expert pastry chef, both moved by the desire to change their lives, decided to throw their hearts over obstacles and open a pizzeria in the center of Ferrara. They love the tradition of their land, but also look to the future and novelty with a fixed aim in mind: to cuddle their customers.

Enrica Causa | Pizzeria Rustica, Galzignano Terme (PD)
Alongside offering take-away pizzas, Enrica has introduced numerous focaccias, broadening the range of her proposal towards new types of doughs and bakery products: wholemeal dough from stone-ground flour and live mother dough in a cream, classic-inspired Neapolitan pizzas and rustic focaccia, or durum wheat semolina doguh in the Apulian style, stuffed with seasonal ingredients. Great attention is also paid to the different dietary needs and intolerances.

Claudia Tosello | Pizzeria Arcobaleno, Pettorazza Grimani (RO)
The determination and desire to follow her dream led her first to learn the trade, confront with colleagues and study, then to make the big jump and open her own business. Passion, love and imagination have allowed Claudia to open the new Arcobaleno pizzeria, with a menu that follows the course of the seasons and also includes proposals such as pizza with radicchio, fennel and even pomegranate.

Eleonora Massaretti | Basilico Rosso, Castelmassa (RO)
Over time, Eleonora decided to specialize as a pizza maker, experimenting with new methods of dough-making. Her tenacity and strong interest in this sector led her to open her own business, Basilico Rosso, in Castelmassa, in the province of Rovigo. Here her ideas turn into reality: the pizzas are rooted in the local culture, with incursions towards innovation, all enhanced by the use of top quality products.

Petra Antolini | Settimo Cielo, Settimo di Pescantina (VR)
Cuoca, pizzaiola & maître, Petra, now 37-year-old, has had the good fortune to have worked in the 3 most important sectors of the catering world. Today more than ever, she feels that the pizza world belongs to her. Working with first quality materials, seasonal products and constantly evolving types of dough and always looking for the perfect product, she doesn't fear adventures, changes or even challenges. That's why her two restaurants, Settimo Cielo and Casa Petra, that she manages with her partner Lorenzo, are always in constant evolution.

Paola Cappuccio | Pizzeria Verace, Portici (NA)
Becoming a pizza maker was a matter of destiny for Paola Cappuccio: three generations of pizza chefs behind her and a childhood spent following her grandfather, around kneaders, ovens and flours. From him, she learned the secrets of this trade. Above all how to give lightness and ensure the right digestibility of the dough, essential qualities that Paola has always sought and maintained throughout her career.




Date: Saturday, March 09, 2019

Time: From 10:00 am To 12:45 pm

Organized by : Istituto Italiano di Cultura

Entrance : With fee