White’s Foodservice Equipment will host a pizza masterclass with the UK’s best Pizza Chef, Davide D’Auria on Tuesday 23rd July in Redditch. The event boasts a VIP guest list comprised of the area’s leading Chefs who will taste outstanding pizza.
D’Auria will demonstrate some of the latest pizza techniques and trends using White’s range of kitchen equipment and will showcase Eurostar Commodities range of Grandi Molini Italiani professional Italian pizza flours, Pizza Verace, Pizza Italiana, and Pizza Dorata.
White’s is one of the leading suppliers of catering equipment to UK restaurants, bars and food manufacturers, and their premises in Redditch, Worcestershire, is home to a fully working demonstration kitchen and showroom. Guests can see the equipment being put through its paces, including XLT and Marana Forni ovens.
Grandi Molini Italiani (GMI) is one of the most prominent milling groups in Europe and their leading ‘00’ Italian premium pizza flour brands offer a choice of strength, protein content and proving times, and are flours suitable for all for all pizza types.
Tim White, White’s Foodservice Equipment, says; “We are delighted to be hosting the VIPs of the Midland’s pizza world, showcasing some of the very finest ingredients and pizza chef talent on what it some of the best equipment in the country. We pride ourselves on excellence and can’t wait for Davide to put our ovens through their paces.”
Davide D’Auria, Technical Development Manager, Eurostar Commodities says; “We use only the finest ingredients such as our GMI flours so it is great to be working with the very best equipment as well. I will be showcasing a mixture of traditional Neapolitan techniques with new technology and approaches so it is great that we’ll have the breadth of cooking equipment and ovens to really stretch ourselves.”
Davide was awarded the prestige of being ranked No.1 UK pizza chef at the Campionato Mondiale Della Pizza with a specialism in the Neapolitan pizza category in April 2018. Davide heads up Eurostar Commodities technical development team creating artisan pizza flours and advising on the technical elements of making the perfect dough. He worked as a pizza chef at Harrods and is a graduate of the prominent Pizza Italiani News School. One of five brothers originally from Naples who are all pizza chefs he started officially in pizza kitchens at age 16.
