MASTERCLASS PROJECT
Gabriele Bonci
Naturally Bonci
Gino Sorbillo + Alex Lo Stocco
Bake R//Evolution
Massimiliano Saieva
Baking quality, food cost and communication in a new Startup
Alex Lo Stocco
Effortless: The future of baking
Panatè Glievitati
Beyond bars, beyond pinsa: stories of valour, salvation and revenge
Andrea Godi
The perfect balance between taste, touch and sight
Antonio Zingaro
Be Smart: The evolution of contemporary pizza
Alvaro Cocchiarella
In Italy: Artisanal Fast with Tunnel Stone
Vito De Vita
Electric oven vs. Wood-fired oven
Maurizio Leone
The features of a tunnel oven: efficiency and performance
Cristiano Taurisano
Between research and innovation in a contemporary Neapolitan round Pizza
Cristiano Garbarino
A Thousand and One Shades of Baciata