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Le 5 Stagioni, Italian leader in products for pizza

  • 1 Le 5 Stagioni
    Italian leader in products for pizza
  • 2 Pizza schools
    Le 5 Stagioni organizes schools for pizza makers all around the world
  • 3 Contest / Competition
    Have a look in the section "Events" and discover the 5 Seasons' contests and projects
  • 4 Products for any need
    Flours for very long rising times, for direct doughs, starting from semi-finished products with different cereals than wheat to gluten-free flours, from brewer's yeast to the very famous Mother Yeast Naturkraft.
  • 5 Genuine and guaranteed products
    In our Research and Development dept. the new technologies and the most sophisticated studies managed in obtaining the flavours, the tastes and the perfumes of the tradition in a very professional way.

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Workshops for the Real Neapolitan Pizza

Next event:

February 27, Neaples

PDF Watch video

Past events:

January 13 2012, Paris PDF Fotogallery
November 7 2011, London PDF Fotogallery
October 3 2011, Curtarolo PDF Fotogallery
InvitoDownload invitation

AGUGIARO & FIGNA MOLINI SPA
IN THE REGISTER OF THE SUPPLIERS APPROVED FOR THE REAL NEAPOLITAN PIZZA

Agugiaro & Figna Molini Spa has joined with full rights the Register of the Suppliers appoved for the “real Neapolitan Pizza”. This company, Italian leader with its brand LE 5 STAGIONI, was awarded the “pass certificate “ as a producer of flours meeting the quality standards and the requirements established by the Regulations for the production of the true Neapolitan pizza.
This was announced by the President Mr. Giorgio Agugiaro during the meeting which took place on Monday, October 3rd in one of the company’s headquarters, in Curtarolo (Padova): this event was attended by a delegation of the Associazione Verace Pizza Napoletana and by many business experts.

The Association Verace Pizza Napoletana, which numbers currently about 400 members, is not an association for profit – as explained by the General Director Massimo di Porzio -. I was founded in Naples in 1984 to promote and protect in the world the “True Neapolitan Pizza”, the typical product made according to the characteristics described in the Regulations necessary to obtain the collective trademark “true neapolitan pizza”, written and recorded by AVPN.

27 years of works, discussions and debates which have committed all those who share the values and the passion for pizza together with a desire to write down its rules to presenrve and pass on the tradition. Then the Neapolitan Pizza has its own characteristics: it’s a working method made up of tradition, territory, products and moments of communication and passion. It’s an easy but complete meal, a product of high craftsmanship that requires for its preparation excellent ingredients.

That’s how the “recipe” was written down: registered regulations establishing the characteristics of the typical product “Verace Pizza Napoletana”, and requirements of each product used for its production. Each operator who can offer a pizza with these topics can apply for association and use the collective mark “Verace Pizza Napoletana”.

Agugiaro & Figna Molini is now part of the Register of the approved Suppliers with its product “Pizza Napoletana” belonging to the range “Le 5 Stagioni”, a special flour, very elastic; on the other hand, it is under development and coming soon into the market the “Naturkraft – Naturalmente Verace”, a mix for pizza dough made up of dried sour mother yeast. The mix, presented during the meeting by the Master Pizzaiolo AVPN Mr. Guglielmo Vuolo, has been developed by the company in cooperation with the Associazione Verace Pizza Napoletana. Then sour yeast was unconsciously already part of the Neapolitan tradition, a tradition partially found back thanks to the new Naturkraft by Agugiaro & Figna.

The Register of the approved Suppliers for the “True Neapolitan Pizza” is a way to help the pizzerie affiliated to the Association: it collects the list of suppliers whose products meet the quality parameters defined by the Department of Food Science in the Agriculture Faculty of the University of Naples. This is a judgement provided by the Techinicians of the University to protect the typical product “pizza Napoletana”; a fundamental service for all members who can then choose the supplier they prefer among those certified.

The Association Verace Pizza Napoletana is an indipendent “movement” who cooperates with the different companies to help them produce products meeting the Regulations requirements.
Thanks to the collaboration with Agugiaro & Figna, the Naturkraft for the real neapolitan pizza was developed (Naturalmente Verace); but a new commitment has already been taken by the President Mr. Giorgio Agugiaro: the development of two new types of certified flours for the True Neapolitan Pizza, one for the short and the other for the long rising times.

The big success of the Neapolitan Pizza in the world needs a brand which protects its specific and unique characteristics as well as a rigorous control system on the finished product. The meeting in Padua, where business experts and members of the associations worked together, was the first seminary: others will come in Italy and abroad.