Antonio Silvestre, the maker of GMI Group's Contemporary Neapolitan Pizza, will be from the 4 to 11 of July in our Italian restaurants in Seville:
La Gallina Bianca, L'Óca Giuliva, Maccheroni&Co and Maccheroni Alfalfa. He leaves the laboratory to directly present the news and surprises that we have
prepared for our clients, do not miss the opportunity to discover the secrets of Contemporary Neapolitan Pizza from the Pizza's Superhero.
ORGANIC
Antonio Silvestri, a life dedicated to the study and practice in the field of yeasts, embarks on the path in the world of baking,
starting from the most well-known and desired product: pizza.
“What convinced me is the fact of working with an element that is not passive but something “alive” and dynamic. Yeast is the result of many elements.
In the first place, the time that is essential and which, in addiction to the work of the craftsman, serves to transform the raw material into something rewarding.
Observing others, understanding their strengths and mistakes and also learning from my own mistakes has been my training ground.
PROGRAMMING
Antonio Silvestri is not only a great cook, he is also an excellent disseminator and spreader of passions. We have organized for our clients these events where
the Pizza Superhero will be cooking live, and where to taste the novelties of the Contemporary Napoletana Pizza .
July 4 and 5 L'Oca Giuliva.
Calle Mateos Gagos 9. 41004 Seville
Time schedule: from 1:00 p.m. at 3:30 p.m. from 7:30 p.m. at 11 p.m.
Bookings: https://cartas.grupogmi.eu/oca/reservar-mesa/
July 6 and 7 Maccheroni Alfalfa
Plaza de la Alfalfa, 9. 41004 Seville
Time schedule: from 1:30 p.m. at 4 p.m. from 8 p.m. at 11 p.m.
Bookings: https://maccheronialfalfa.com/reservas/
July 8 and 9 Maccheroni & CO
Garcia de Vinuesa 26-28. 41001 Seville.
Time schedule: from 1:30 p.m. at 4 p.m. from 8 p.m. at 11 p.m.
Bookings: https://maccheroni.es/reservas/
July 10 and 11 La Gallina Bianca
Calle Santa María la Blanca, 15. 41004 Seville.
Time schedule: from 1:30 p.m. at 4 p.m. from 8:30 p.m. at 11 p.m.
Bookings: https://cartas.grupogmi.eu/lagallinabianca/reservar-mesa/
“La mía no es una receta, sino un método alternativo de preparación con un resultado sorprendente”
“Cocina, una palabra sencilla que engloba el patrimonio cultural de todo el mundo. Desafío continuo entre formación, destreza manual, tecnología y experimentación.
Subtle balances to achieve. There is never anything repetitive and obvious, improvements are always possible to be inspired by new ideas. Maintain traditions, flavors
y artesanías del pasado es muy importante. Si estamos aquí hoy, se lo debemos a quienes estuvieron allí antes que nosotros”
“Tradición e innovación van de la mano en nuestro trabajo, los sabores antiguos son la base fundamental de los nuevos sabores, partimos siempre de una base sólida para
to be able to evolve without deforming ourselves. The work of the baker, pizza maker, etc. It is a noble profession, transmitted through generations, very important, made of sacrifices, renunciations,
exhausting night jobs but that reward you with personal and professional satisfaction like few others. Unfortunately it is a profession in which young people believe
little but with the current schools, courses and publicity we are trying to make this splendid work known to the new generations. It is important to know,
investigar y desarrollar con una técnica bien dirigida. La elaboración del panettone o pandoro artesanal es casi un trabajo en sí mismo”
