THE ART MAGIQUE OF LA PIZZA ITALIENNE EDITION EN FRANÇAIS

The pizza chef does not use only the ingredients and condiments, he also makes a beaucoup of passion, sacrifice and determination.

Without these emotions, even an expert pizza chef will lose in vain there are times to try to realize what these fonts are here and put all their heart into, even in using the best products and the best procedures.

With this ouvrage, we don't pas the intention of creating pizza chefs, but the contents proposed will guide us here on the intention of undertaking this art or here we come from an adventurer in this world.

In this volume, you will find detailed descriptions of all the ingredients and multiple professional pastries to create different types of pizzas.

The author would like to comment on the creation of the real Neapolitan pizza, the Roman pizza, the contemporary pizza, the pizza à la plaque, the direct, indirect and semi-direct pâtes, comment on the creation of the lever and comment on the maturations of the pâtes, comment on the fours and the cuisson plus you will aurez le plaisir de découvrir les pastes of three professional pizza chefs who are ambassadors to the world of Italian pizza.

Good reading

Joseph Anedda