Fine corso a tema vegano per gli studenti di Scuola Margherita 2000!
Domenica 10 maggio, presso il Teatro Utopya di Abano Terme, Padova si è svolto il saggio del 99° corso pizzaioli.
Argomento del contest: “ La pizza vegetariana “.
Sul questo tema si sono sbizzarriti i 13 allievi di Scuola Margherita 2000, declinando la pizza secondo linee biologiche, etniche, stagionali e vegane.
La Pizza Fresca, di Nicola Badin ha vinto la categoria presentazione, con un florilegio di profumi freschi, tra olive, capperi, scorza di limone, datterini, origano, rosmarino, semi di papavero, aglio e basilico
Nella categoria gusto si è assistito ad un parimerito tra Oscar Scavazzon con la pizza alpina a base di bruschi, bruscandoli, sbrise e finocchietto e Claudio Simonaggio con la pizza Porrosa con chiodini asiago porro timo e noci
Il romano Daniele Barbera con la pizza Finranja, a base di finocchio arancia e cipolla di tropea, olive taggiasche e semi di finocchio, si è classificato al primo posto nella categoria cottura.
Primo e miglior pizzaiolo del 99° corso è Alberto Trolese, con la pizza Sapori di Primavera, con crema di ricotta al limone di amalfi, julienne di zucchine e carote, fiori di zucca e olio al basilico
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