On the occasion of the launch of the new range of pizza flour, our technical team had the pleasure to be trained by the Italian Pizza expert Richard Regalado in a three-day workshop.<\/p>\r\n
During this training, our technicians had the opportunity to round out and expand their knowledge on kneading, fermentation, baking and other specialized techniques for authentic Italian pizza dough!<\/p>\r\n
Richard comes from Italy and works in London for the last few years. He is an internationally highly-acclaimed Pizzaiolo and mainly specializes in traditional wood-fired pizza.<\/p>\r\n
Here is what he said about the training: \u201cI am very happy to meet such a talented team and such remarkable products, comparable and sometimes superior to the ones by Italian mills that I have tried. They all have their own character, and especially Tipo 01 Rustico was a very pleasant surprise for me!\u201d<\/p>\r\n
At Loulis Mills, our vision is to create value for human nutrition, and this training is another step towards that vision.<\/p>","protected":false},"excerpt":{"rendered":"On the occasion of the launch of the new range of pizza flour, our technical team had the pleasure to be trained by the Italian Pizza expert Richard Regalado in a three-day workshop. During this training, our technicians had the opportunity to round out and expand their knowledge on kneading, fermentation, baking and other specialized […]","protected":false},"author":4,"featured_media":2709,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"theme_post":[120],"class_list":["post-2740","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","theme_post-activities"],"acf":[],"yoast_head":"\n