CODA & MOLINO DENTI Μasterclass

                              at Oz37 Gastronomy Studio

CODA’s two-day Masterclass in the welcoming venue Oz37 Gastronomy Studio of  Chef & R&D Specialist Panos Ioannidis, marked the launch presentation of the Anima Verace pizza flour type 00,  for a fermentation time of 10-24 hours.

Pizzaiolo and Technician of MOLINO DENTI Mirko Chinzi together with the Bakery Technician of CODA Apostolos Dimitrousi, presented to a multitude of distinguished guests unique techniques and new recipes for Sicilian Snacks, Pizza, Black Pizza, Pinsa Rustic, Focaccia and Black Focaccia, where the impressive recipe of the trendy Pizza Contemporanea with Anima Verace flour, a certified product (AVPN) for Vera Pizza Napoletana, with an authentic Neapolitan rise, aroma and taste, stood out. Another excellent 100% natural product of the Italian MOLINO DENTI.

Together with Pizza Contemporanea, the distinguished guests were presented with numerous unique techniques and new impressive recipes for Italian specialties such as Focaccia, Padellino, Sicilian Snacks, etc., while with the pastry flours Dolce Vivo, Sfoglia, Frolla and Croissant Flour, impressive sweet creations such as Colomba, Rolls, Croissants, Tarts and Millefoglie Tiramisu. Another highly successful presentation by CODA, with 100% natural products without additives and with the guarantee of MOLINO DENTI.