{"id":3734,"date":"2022-03-07T11:26:16","date_gmt":"2022-03-07T17:26:16","guid":{"rendered":"https:\/\/puntodincontro.mx\/?p=3734"},"modified":"2022-03-09T20:29:23","modified_gmt":"2022-03-10T02:29:23","slug":"el-maestro-pizzero-fabio-cristiano-impartira-clases-en-la-cdmx-y-guadalajara","status":"publish","type":"post","link":"https:\/\/puntodincontro.mx\/es\/2022\/03\/07\/masterclass-del-maestro-pizzaiolo-fabio-cristiano-a-citta-del-messico-e-guadalajara\/","title":{"rendered":"El maestro pizzero Fabio Cristiano impartir\u00e1 clases en la CdMx y Guadalajara"},"content":{"rendered":"<p class=\"translation-block\"><strong>11:03 hrs.<\/strong> \u2013 Grupo Camp, empresa fundada en M\u00e9xico por Marco Giaquinto, Luigi Ranieri y Francesco Vovola \u2014tres socios originarios del sur de Italia\u2014 promociona desde hace cuatro a\u00f1os en tierras aztecas la verdadera pizza napolitana, una preparaci\u00f3n antigua sujeta a normas redactadas por la Associazione Verace Pizza Napoletana, que defiende su tradici\u00f3n, protegiendo su singularidad y sus caracter\u00edsticas.<\/p>\n\n\n\n<p>En apoyo a esta iniciativa, el grupo importa a M\u00e9xico harina 100% napolitana de la marca Caputo - Mulino di Napoli.<\/p>\n\n\n\n<p>\u00abNo fue f\u00e1cil\u00bb \u2014dijo a Puntodincontro Luigi Ranieri\u2014 \u00abya que en un inicio los pizzeros mexicanos e italianos, acostumbrados a utilizar harinas locales, al recibir las muestras del producto de Caputo no sab\u00edan bien como utilizarlo\u00bb.<\/p>\n\n\n\n<p>\u00abAnte estas dificultades\u00bb \u2014continu\u00f3\u2014 \u00abdecidimos cambiar de estrategia y en 2017 organizamos una visita a M\u00e9xico del maestro Davide Civitiello, que ese mismo a\u00f1o hab\u00eda ganado el campeonato mundial de la pizza, junto con Antimo Caputo, propietario de Mulino Caputo, empresa que su familia administra desde hace tres generaciones.<\/p>\n\n\n\n<p>\u00abOrganizamos un gran evento demostrativo para que los chefs de los mejores grupos restauranteros de M\u00e9xico pudieran experimentar en primera persona c\u00f3mo se ten\u00eda que utilizar la harina y qu\u00e9 tipo de fermentaci\u00f3n escoger para obtener el resultado perfecto en la elaboraci\u00f3n de la pizza napolitana. El \u00e9xito fue rotundo y todos los invitados iniciaron a elaborar la masa con nuestro producto\u00bb.<\/p>\n\n\n\n<p>\u00abPero a\u00fan faltaba algo\u00bb \u2014explic\u00f3 Ranieri\u2014 \u00abya que para cocer la pizza napolitana se necesita un horno adecuado, con las medidas correctas y la capacidad de alcanzar las temperaturas que aseguren la obtenci\u00f3n de un producto final perfecto\u00bb.<\/p>\n\n\n\n<p>\u00abGrupo Camp empez\u00f3 as\u00ed a importar hornos profesionales napolitanos. Un gran logro y una actividad que tambi\u00e9n tuvo \u00e9xito en el contexto de la promoci\u00f3n en M\u00e9xico de la verdadera pizza napolitana\u00bb<\/p>\n\n\n\n<p>\u00abCada d\u00eda abren en este pa\u00eds nuevas pizzer\u00edas napolitanas y nuestro grupo se preocupa para que los inversionistas queden satisfechos. Importamos y distribuimos los mejores productos y equipos y, adem\u00e1s, capacitamos a nuestros clientes y a sus colaboradores para que los utilicen de la mejor manera\u00bb.<\/p>\n\n\n\n<p>\u00abContamos tambi\u00e9n con una escuela certificada para pizzeros en la Ciudad de M\u00e9xico en donde preparamos a los alumnos y los introducimos a las peculiares y sofisticadas caracter\u00edsticas del mundo laboral de las pizzer\u00edas napolitanas\u00bb.<\/p>\n\n\n\n<p>Tras el exitoso evento de 2017 que marc\u00f3 el inicio de la expansi\u00f3n del grupo en M\u00e9xico, Camp ha seguido invitando al pa\u00eds cada a\u00f1o pizzeros certificados de renombre.<\/p>\n\n\n\n<div class=\"wp-block-image\"><figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"932\" height=\"466\" src=\"https:\/\/puntodincontro.mx\/wp-content\/uploads\/2022\/03\/fotopizza.webp\" alt=\"\" class=\"wp-image-3740\" srcset=\"https:\/\/puntodincontro.mx\/wp-content\/uploads\/2022\/03\/fotopizza.webp 932w, https:\/\/puntodincontro.mx\/wp-content\/uploads\/2022\/03\/fotopizza-300x150.webp 300w, https:\/\/puntodincontro.mx\/wp-content\/uploads\/2022\/03\/fotopizza-768x384.webp 768w, https:\/\/puntodincontro.mx\/wp-content\/uploads\/2022\/03\/fotopizza-16x8.webp 16w\" sizes=\"(max-width: 932px) 100vw, 932px\" \/><\/figure><\/div>\n\n\n\n<p>En 2018 fue el turno de Vincenzo Capuano, en 2019 Davide Civitiello regres\u00f3 para participar como miembro del jurado en el Campeonato Mexicano de la Pizza organizado por la C\u00e1mara de Comercio Italiana en M\u00e9xico y en 2021 Pasquale Cozzolino \u2014ganador del premio de la revista New York Magazine a la mejor pizza napolitana en la Gran Manzana\u2014 estuvo presente en la Universidad An\u00e1huac de Puebla para el seminario <em>La Cultura de la Pizza<\/em>.<\/p>\n\n\n\n<p>Este a\u00f1o visitar\u00e1 M\u00e9xico el maestro Fabio Cristiano, representante de Mulino Caputo y fundador de la Scuola di Pizzaiolo, elegida como mejor escuela europea de pizza de 2021 por la gu\u00eda 50 Top Pizza.<\/p>\n\n\n\n<p>Cristiano impartir\u00e1 en la Ciudad de M\u00e9xico, los d\u00edas 15 y 16 de marzo, y en Guadalajara, los d\u00edas 17 y 18 de marzo, una clase magistral con el siguiente temario:<\/p>\n\n\n\n<p>\u2022 Historia del arte del pizzero como patrimonio de la humanidad en el mundo<\/p>\n\n\n\n<p>\u2022 Diferencias entre harinas<\/p>\n\n\n\n<p>\u2022 Importancia de la temperatura del agua<\/p>\n\n\n\n<p>\u2022 Diferentes tipos de masas (diferentes temperaturas y diferentes niveles de hidrataci\u00f3n)<\/p>\n\n\n\n<p>\u2022 Fermentaci\u00f3n (media y larga, en refrigeraci\u00f3n y a temperatura ambiente)<\/p>\n\n\n\n<p>\u2022 Estirado con la t\u00e9cnica schiaffo (slap) napolitano<\/p>\n\n\n\n<p>\u2022 Ingredientes de la pizza napolitana<\/p>\n\n\n\n<p>\u2022 Cocci\u00f3n en horno de le\u00f1a (no gas)<\/p>\n\n\n\n<p>Informes: Grupo Camp \/ Marco Tel. +52 33 1975 1621 o Luigi Tel +52 33 160 32342<\/p>\n\n\n\n<div style=\"height:12px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n\n\n<div style=\"height:12px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>","protected":false},"excerpt":{"rendered":"<p>Ore 11.03 &#8211; Il Gruppo Camp, societ\u00e0 fondata in Messico da Marco Giaquinto, Luigi Ranieri e Francesco Vovola \u2014tre soci originari del sud dello Stivale\u2014 promuove da quattro anni in terra azteca la vera pizza napoletana, una preparazione antica soggetta a norme stilate dall&#8217;Associazione Verace Pizza Napoletana, che ne difende la tradizione, tutelando la sua unicit\u00e0 e caratteristiche. A sostegno dell\u2019iniziativa, il gruppo importa in Messico la farina 100% napoletana Caputo \u2013 Mulino di Napoli. \u00abNon \u00e8 stato facile\u00bb \u2014ha raccontato a Puntodincontro Luigi Ranieri\u2014 perch\u00e9 all&#8217;inizio i pizzaioli messicani e italiani, abituati a usare farine locali, ricevevano i campioni&#8230; <\/p>","protected":false},"author":2,"featured_media":3735,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[4],"tags":[],"class_list":["post-3734","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-italia-in-messico"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v18.4 (Yoast SEO v25.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ 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