Yeast and pizza: quality is art

Exploring the marriage between Italy's most famous recipe, which comes in countless versions, and the iconic baking ingredient, the talk will debunk some commonplaces about yeast and pizza, which are often victims of fake news.

The success of the most famous Italian dish in the world is also due to the quality of yeast, which in Italy is an excellence, and to the skill of the artisans who use it in their recipes. If it is true, in fact, that yeast ‘is cultivated not made’, leavening, an essential step in the preparation of pizza, must also be artfully orchestrated. And it is precisely the touch of the pizza maker or baker that makes each pizza different, as will be demonstrated by the tasting of pizzas organised by the Richemont Club bakers.