Track: Pizza

17:30h

Competition | . Awards and competitions Pizza

Pizza Bit Competition awards ceremony

2025-11-04 17:30 2025-11-04 18:00 Europe/Madrid Pizza Bit Competition awards ceremony Pizza Bit Competition awards ceremony and closing reception Aula Forum

Tue 4

17:30h - 18:00h Aula Forum Free access

10:45h

Competition | . Awards and competitions Pizza

Live participation of the Pizza Bit Competition contestants

2025-11-04 10:45 2025-11-04 13:15 Europe/Madrid Live participation of the Pizza Bit Competition contestants Live participation of the Pizza Bit Competition contestants Aula Forum

Tue 4

10:45h - 13:15h Aula Forum Free access

16:30h

Masterclass | . Pizza

Heat as an Ingredient

Giovanni Spera Molino Dallagiovanna Chef Speaker

Luis Emiliano Cortés Moretti Forni Ambassador chef Speaker

2025-11-04 16:30 2025-11-04 17:30 Europe/Madrid Heat as an Ingredient he presentation will focus on the construction and insulation of the oven, and on the technology that ensures perfect baking results. At Moretti Forni, we place ourselves at the customer’s service, giving heat the central role it deserves in product creation.
We manufacture high-quality equipment tailored to each client and run a specialized training school dedicated to studying optimal baking methods together with top pizza chefs, later applying these insights to our ovens.

During the masterclass, Giovanni Spera (Molino Dallagiovanna) will freely prepare pizzas, emphasizing baking methods and oven performance. He won’t need to handle the pizza inside the oven; the focus will be on baking precision and the accuracy of Moretti Forni’s technology, which guarantees consistent, flawless results. Aula Forum

Tue 4

16:30h - 17:30h Aula Forum Free access

13:15h

Masterclass | . Pizza

Pizza al padellino

Giovanni Spera Molino Dallagiovanna Chef Speaker

Roberto Costagliola Valcoiberia Corporate chef Speaker

2025-11-04 13:15 2025-11-04 14:00 Europe/Madrid Pizza al padellino In this four-hands masterclass, the chefs will prepare and explain step by step this type of dough, which is becoming fashionable again in contemporary Italian baking.

A dough that may resemble a focaccia or a Roman-style pizza, baked in a small iron or steel pan.
It’s a dough that is coming back into fashion, perfect for sharing.

This is a thicker dough, worked with double baking and preferments such as biga, poolish or sourdough starter; used for gourmet fillings, these bases are regenerated during service.

For its preparation, a Nobilgrano flour with wheat germ has been used, particularly suitable for this type of dough, which features a crispy base and a soft centre. Aula Forum

Tue 4

13:15h - 14:00h Aula Forum Free access

10:30h

Competition | . Awards and competitions Pizza

Pizza Bit Competition Spain

2025-11-04 10:30 2025-11-04 10:45 Europe/Madrid Pizza Bit Competition Spain Official presentation of the second phase of the Pizza Bit Competition will take place at Gastronomic Forum Barcelona, before the grand final. This competition is open to the best pizza chefs and aims to choose the Dallagiovanna Pizza Ambassador Spain 2026-2027. It is a unique opportunity to gain professional visibility and become part of an international community dedicated to excellence in pizza. Aula Forum

Tue 4

10:30h - 10:45h Aula Forum Free access