Spanish Pizza Championship Gourmet by Magma from Cabreiroá
The Spanish Gourmet Pizza Championship by Magma Cabreiroá is held for the first time in Spain by Jesús Marquina together with AEPA (Spanish Association of Artisan Pizza Makers) and Grupo Gourmets. Jesús Marquina, known as "Il Doctore Marquineti", 5 times world champion and ambassador of Pizza in Spain for the Asociación de Pizzerías Italianas(API), will inaugurate the championship, which will include masterclasses, acrobatic exhibitions and a whole competition around the 5 modalities of the championship, whose winners will represent Spain at the next Campionato Mondiale della Pizza to be held in Parma, Italy.
Classic Pizza: the best known and most consumed pizza in the world. Round, thin, crispy on the outside and spongy on the inside.
Pizza Pala: the heaviest pizza, baked directly on the stone. Elongated in shape, it takes its name from the utensil (shovel) used to remove it from the oven.
Pizza Taglio: or pizza al corte, square, baked on a metal tray, cut at will with scissors.
Gluten-free pizza: the most complicated type due to the nature of the flours.
Acrobatics: the place for fun and spectacle, where the dexterity of the dough is measured.
In view of the expectation aroused by this first championship in Spain sponsored by Magma, Cabreiroá water of carbonated origin, Negrini / Robo, the main importer and distributor of Italian food and wine, is offering its exclusive tomato for the pizza base. Albe, the Madrid-based manufacturer of dairy products, among which mozzarella stands out, has also wanted to join in by providing this cheese, a fundamental ingredient in the preparation of a good pizza, and 5 Stagioni, a leading company in the production of top quality flour, will offer the contestants its wide variety of wheat flours for those who make their dough "in situ".Winners:
José Manuel Vallejo - Lemon Food (Melegís. Granada) - gluten-free category.
Daniele Conté - Sorsi e Morsi (Valencia) - shovel category.
Brayan Rodríguez Amoedo - Kilómetros de Pizza (Madrid) - taglio category.
Alessandro Damiano - La Fabbrica della Pizza (Jávea. Alicante) - classic category.
Francis Tolu - Pizzeria-Restaurant Venecia (Alginet. Valencia) - acrobatic category.
Monday 25th April
12.00h: Presentation of the Championship and Inauguration.
13.00h- 15.30h: "Flours, hydrations and fermentations". Masterclass by Jesús Marquina in collaboration with 5 Stagioni.
15.30h-16.00h: Acrobatic pizza exhibition.
16.00h- 16.45h: "Dairy products in the pizza" by Albe.
16.45h- 17.30h: "The ingredients of pizza", masterclass by Gustavo Marquina in collaboration with Negrini.
17.30h-18.30h: Pizza Party
Tuesday 26th April
10.30h- 18.30h The following categories will be tested: Classic Pizza, Pizza Taglio, Pizza Pala, Gluten Free.
Wednesday 27th April
10.30h- 18.30h The following categories will be held: Classic Pizza, Pizza Taglio, Pizza Pala and Gluten Free.
Thursday 28th April
11.00h: "Gluten Free Pizza. Flours and processes", Gluten Free talk by Rocío Marquina.
12.00h: Acrobatics Championship.
13.00h: Acrobatic Exhibition.
14.00h: Prize-giving ceremony of the Spanish Gourmet Pizza Championship by Magma de Cabreiroá.
Grupo Gourmets stands on the firm foundation of more than four decades of experience as a gastronomic publishing house, manager of the Gourmets Wine Guide and private trade fair operator. It was founded in 1976 with the launch of Club de Gourmets, Spain’s oldest magazine dedicated exclusively to gastronomy, wine and travel. A monthly window to the world where readers can learn about all the latest trends in wine and fine dining, both at home and abroad.
A few months later, culinary professionals and gastronomy lovers came together at the Gourmets Round Table, a discussion forum where everything from the current state of dining to its implications were on the tables. This event, the first of its kind, laid the foundations for the New Spanish Cuisine, marking a turning point in the evolution of Spanish gastronomy. This was the first of many subsequent Gastronomy Round Tables until reaching the 9th edition to be held at the 35SG, where two topics of great interest will be discussed. The diversification of the chef’s role: owners, chefs and gastronomic consultants and the emergence of natural, organic and biodynamic wines on the oenological scene.
The first issues of Club de Gourmets as well as these events debuted to broad acclaim, and in 1979, Grupo Gourmets launched what would become a new publishing success: Gourmetour, Gastronomic and Tourist Guide of Spain, a pioneering publication that offered information to travellers about the country’s restaurants and notable sights. This handbook published its last issue in 2011.
In 1983, the Group embarked on a new adventure with the launch of the Gourmets Wines Guide, a handbook to wines that includes wineries, wine shops, wine regions and, of course, a list of Spain’s best wines, including tasting notes and ratings. Pioneering, rigorous and continuously updated, it has reached its 37th issue as a must-have wine guide for professionals and aficionados. In the Gourmets Wines Guide, readers can find 3,460 blind-tasted wines, complete with features and prices, including 2,501 with tasting notes and rankings; 1,107 wineries; 205 wine shops; 129 wine regions; individual area maps of all the Designations of Origin, and much more.
Over the last four decades, Grupo Gourmets has published more than 200 tittles, many of which have been translated into English, French, German and even Japanese. Thanks to the sponsorship of major companies, it has created an extensive publishing collection aimed at promoting the development of Spanish gastronomy.
A few years later, in 1986, Grupo Gourmets decided to create an exclusive circle for wine and food lovers: Club de Vinos Gourmets and La Alacena. More than 6,000 members belong to this select club. Every month, they receive a selection of deli products and unique wines, chosen by the Tasting Committee, delivered to their homes.
1987 saw the first Salón Gourmets Quality Food and Beverages Fair. Europe’ biggest high-end gastronomic event had, in its first year, 73 exhibitors and 8,000 visitors, figures that have increased considerably with each successive year, all the way to the present.
This event had so much potential that it was exported to other countries around the world, under the name ExpoGourmets Caribe, held in Puerto Rico and Miami. Expo-Rest, the New Restaurant Show, was also held, featuring themed restaurants, coffee shops, Quick Service Restaurants and airport and station restaurants, among others.
After a long journey, and with many years of experience under its belt, the 35th edition of the Salón Gourmets will be held in 2022. It is expected to attract more than 70,000 industry professionals and 1,600 exhibitors with 40,000 products, of which more than 600 will be new and 400 will be organic. It is a true gourmet show that continues to grow!
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