The event will take place via Zoom Webinar and a group of media will be invited to participate and will be sent a kit of products in advance to be able to prepare different kinds of ‘pizza al padellino’ at home. During the event participants will get to know selected DOP/IGP products and their characteristics explained by Chef Roberto Fracchioni, Canadian Brand Ambassador for Prosciutto di Parma, Chef, Professor and Food Consultant. Right after, participants will then learn how to prepare the pizza following Eataly‘s Chef Mattia Pagliara‘s instructions. All participants will be able to ask questions live, and the event will also be available through our YouTube or Facebook channel, for everybody to enjoy.
This event is part of the
DOP/IGP products that will be discussed in detail during the webinar:
Parmigiano Reggiano DOP
Bresaola della Valtellina IGP
Grana Padano DOP
What is Pizza al Padellino?
„Pizza al padellino“ (or „al tegamino“) is a typical specialty from the city of Torino (Piedmont). This type of pizza is different because of the double leavening of the dough and because it is cooked in the oven in a small pan (padellino). The dough is spread in a one-portion pan, the tomato sauce is partially applied, and then it is left to rest until it is time to cook it. Pizza al padellino has a thick soft crust, that gets slightly browned on the outside when baking. A pizza that gets crunchy and golden on the bottom but stays soft and chewy on top. It can be topped with a variety of ingredients. The toppings are added just before cooking the pizza, and are usually mozzarella cheese, oregano and a variety of other ingredients.
Chef Roberto Fracchioni
Chef Fracchioni began his culinary training in the kitchens of some of Canada’s most prestigious restaurants. He joined Niagara’s Inn on the Twenty, and in 2000 he was appointed Executive Chef. His career then led him to become Executive Chef at the AAA/CAA Four Diamond Millcroft Inn & Spa for five years. Chef Fracchioni moved to Toronto in 2010 to open Monk Kitchen at Templar Hotel. In 2014, Chef Fracchioni helped to open Flor De Sal, a Toronto fine dining restaurant. In 2016, he moved on to the kitchens at the country luxe destination of Hockley Valley Resort. Chef Fracchioni currently lends his skills as a mentor and business advisor to cooks and restaurateurs throughout Ontario, while teaching at the culinary program of Centennial College in Toronto.
Chef Mattia Pagliara
Mattia Pagliara was born in Milano in a southern Italian household, where food was at the centre of everyday life. Starting as a teenager, he worked in restaurants before moving to Australia for five months at the age of 21. He then moved to Vietnam, where he stayed for almost a decade running Italian restaurants and exporting his beloved culinary heritage to the local market. Pagliara moved to Canada in 2016 with his wife and daughter. In 2019, he joined the newest Eataly as the Chef of La Scuola di Eataly Toronto.