{"id":1870,"date":"2025-12-07T16:32:10","date_gmt":"2025-12-07T15:32:10","guid":{"rendered":"https:\/\/salvatoremielepizzachef.com\/?post_type=product&#038;p=1870"},"modified":"2026-10-04T22:48:04","modified_gmt":"2026-10-04T20:48:04","slug":"myebook-tuttosullacontemporanea","status":"publish","type":"product","link":"https:\/\/salvatoremielepizzachef.com\/en\/product\/myebook-tuttosullacontemporanea\/","title":{"rendered":"My eBook: Tutto sulla Contemporanea"},"content":{"rendered":"<p><img data-recalc-dims=\"1\" fetchpriority=\"high\" decoding=\"async\" data-attachment-id=\"1144\" data-permalink=\"https:\/\/salvatoremielepizzachef.com\/en\/?attachment_id=1144\" data-orig-file=\"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/10\/5-3.webp?fit=1080%2C1350&amp;ssl=1\" data-orig-size=\"1080,1350\" data-comments-opened=\"1\" data-image-title=\"5\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/10\/5-3.webp?fit=800%2C1000&amp;ssl=1\" class=\"alignnone size-medium wp-image-1144\" src=\"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/10\/5-3.png?resize=240%2C300&#038;ssl=1\" alt=\"\" width=\"240\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/10\/5-3.webp?resize=240%2C300&amp;ssl=1 240w, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/10\/5-3.webp?resize=819%2C1024&amp;ssl=1 819w, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/10\/5-3.webp?resize=768%2C960&amp;ssl=1 768w, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/10\/5-3.webp?resize=600%2C750&amp;ssl=1 600w, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/10\/5-3.webp?w=1080&amp;ssl=1 1080w\" sizes=\"(max-width: 240px) 100vw, 240px\" \/> <img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"1145\" data-permalink=\"https:\/\/salvatoremielepizzachef.com\/en\/?attachment_id=1145\" data-orig-file=\"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/10\/6-1.webp?fit=1080%2C1350&amp;ssl=1\" data-orig-size=\"1080,1350\" data-comments-opened=\"1\" data-image-title=\"6\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/10\/6-1.webp?fit=800%2C1000&amp;ssl=1\" class=\"alignnone size-medium wp-image-1145\" src=\"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/10\/6-1.png?resize=240%2C300&#038;ssl=1\" alt=\"\" width=\"240\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/10\/6-1.webp?resize=240%2C300&amp;ssl=1 240w, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/10\/6-1.webp?resize=819%2C1024&amp;ssl=1 819w, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/10\/6-1.webp?resize=768%2C960&amp;ssl=1 768w, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/10\/6-1.webp?resize=600%2C750&amp;ssl=1 600w, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/10\/6-1.webp?w=1080&amp;ssl=1 1080w\" sizes=\"(max-width: 240px) 100vw, 240px\" \/><\/p>\n<h3 data-start=\"277\" data-end=\"326\"><strong data-start=\"281\" data-end=\"326\">My eBook: Tutto sulla Contemporanea<\/strong><\/h3>\n<p data-start=\"328\" data-end=\"654\">Un viaggio completo nel mondo della pizza contemporanea: teoria, tecnica e visione moderna.<br data-start=\"419\" data-end=\"422\" \/>In questo eBook ho raccolto anni di esperienza, studio e sperimentazione per offrirti una guida chiara e approfondita, pensata per pizzaioli, appassionati e professionisti che vogliono evolversi senza perdere di vista la tradizione.<\/p>\n<p data-start=\"656\" data-end=\"681\"><strong data-start=\"656\" data-end=\"681\">All\u2019interno troverai:<\/strong><\/p>\n<ul data-start=\"682\" data-end=\"981\">\n<li data-start=\"682\" data-end=\"739\">\n<p data-start=\"684\" data-end=\"739\">Approfondimenti su ingredienti, impasti e prefermenti<\/p>\n<\/li>\n<li data-start=\"740\" data-end=\"799\">\n<p data-start=\"742\" data-end=\"799\">Tecniche di fermentazione e gestione delle attrezzature<\/p>\n<\/li>\n<li data-start=\"800\" data-end=\"853\">\n<p data-start=\"802\" data-end=\"853\">Ricette applicative con diversi metodi di impasto<\/p>\n<\/li>\n<li data-start=\"854\" data-end=\"914\">\n<p data-start=\"856\" data-end=\"914\">Analisi sul ruolo della farina, dell\u2019acqua e dei lieviti<\/p>\n<\/li>\n<li data-start=\"915\" data-end=\"981\">\n<p data-start=\"917\" data-end=\"981\"><i>Riflessioni personali sul mestiere del pizzaiolo contemporaneo<\/i><\/p>\n<\/li>\n<\/ul>\n<hr data-start=\"983\" data-end=\"986\" \/>\n<h3 data-start=\"988\" data-end=\"1016\"><strong data-start=\"992\" data-end=\"1016\">Indice dei contenuti<\/strong><\/h3>\n<ul data-start=\"1017\" data-end=\"2350\">\n<li data-start=\"1017\" data-end=\"1161\">\n<p data-start=\"1019\" data-end=\"1033\">Introduzione<\/p>\n<ul data-start=\"1036\" data-end=\"1161\">\n<li data-start=\"1036\" data-end=\"1075\">\n<p data-start=\"1038\" data-end=\"1075\">Pizza: tra tradizione ed evoluzione<\/p>\n<\/li>\n<li data-start=\"1078\" data-end=\"1099\">\n<p data-start=\"1080\" data-end=\"1099\">Le nuove esigenze<\/p>\n<\/li>\n<li data-start=\"1102\" data-end=\"1161\">\n<p data-start=\"1104\" data-end=\"1161\">La scelta degli ingredienti e il loro ruolo nella pizza<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<li data-start=\"1162\" data-end=\"1274\">\n<p data-start=\"1164\" data-end=\"1201\">Ingredienti in superficie e topping<\/p>\n<ul data-start=\"1204\" data-end=\"1274\">\n<li data-start=\"1204\" data-end=\"1219\">\n<p data-start=\"1206\" data-end=\"1219\">Il pomodoro<\/p>\n<\/li>\n<li data-start=\"1222\" data-end=\"1239\">\n<p data-start=\"1224\" data-end=\"1239\">La mozzarella<\/p>\n<\/li>\n<li data-start=\"1242\" data-end=\"1274\">\n<p data-start=\"1244\" data-end=\"1274\">L\u2019olio extravergine di oliva<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<li data-start=\"1275\" data-end=\"1580\">\n<p data-start=\"1277\" data-end=\"1314\">Prodotti, territorio e stagionalit\u00e0<\/p>\n<ul data-start=\"1317\" data-end=\"1580\">\n<li data-start=\"1317\" data-end=\"1369\">\n<p data-start=\"1319\" data-end=\"1369\">Tecniche di cottura e trasformazione del topping<\/p>\n<\/li>\n<li data-start=\"1372\" data-end=\"1410\">\n<p data-start=\"1374\" data-end=\"1410\">Abbinamenti e costruzione del men\u00f9<\/p>\n<\/li>\n<li data-start=\"1413\" data-end=\"1449\">\n<p data-start=\"1415\" data-end=\"1449\">Dialogo con cucina e pasticceria<\/p>\n<\/li>\n<li data-start=\"1452\" data-end=\"1478\">\n<p data-start=\"1454\" data-end=\"1478\">Autenticit\u00e0 e identit\u00e0<\/p>\n<\/li>\n<li data-start=\"1481\" data-end=\"1505\">\n<p data-start=\"1483\" data-end=\"1505\">Brand vs autenticit\u00e0<\/p>\n<\/li>\n<li data-start=\"1508\" data-end=\"1540\">\n<p data-start=\"1510\" data-end=\"1540\">Prodotti locali e stagionali<\/p>\n<\/li>\n<li data-start=\"1543\" data-end=\"1580\">\n<p data-start=\"1545\" data-end=\"1580\">Il valore del racconto al cliente<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<li data-start=\"1581\" data-end=\"1670\">\n<p data-start=\"1583\" data-end=\"1613\">Gli ingredienti dell\u2019impasto<\/p>\n<ul data-start=\"1616\" data-end=\"1670\">\n<li data-start=\"1616\" data-end=\"1629\">\n<p data-start=\"1618\" data-end=\"1629\">La farina<\/p>\n<\/li>\n<li data-start=\"1632\" data-end=\"1643\">\n<p data-start=\"1634\" data-end=\"1643\">L\u2019acqua<\/p>\n<\/li>\n<li data-start=\"1646\" data-end=\"1657\">\n<p data-start=\"1648\" data-end=\"1657\">Il sale<\/p>\n<\/li>\n<li data-start=\"1660\" data-end=\"1670\">\n<p data-start=\"1662\" data-end=\"1670\">L\u2019olio<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<li data-start=\"1671\" data-end=\"1780\">\n<p data-start=\"1673\" data-end=\"1732\">Lieviti e batteri: l\u2019universo microbiologico dell\u2019impasto<\/p>\n<ul data-start=\"1735\" data-end=\"1780\">\n<li data-start=\"1735\" data-end=\"1765\">\n<p data-start=\"1737\" data-end=\"1765\">Gli enzimi e il loro ruolo<\/p>\n<\/li>\n<li data-start=\"1768\" data-end=\"1780\">\n<p data-start=\"1770\" data-end=\"1780\">Il malto<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<li data-start=\"1781\" data-end=\"1930\">\n<p data-start=\"1783\" data-end=\"1808\">Attrezzature e gestione<\/p>\n<ul data-start=\"1811\" data-end=\"1930\">\n<li data-start=\"1811\" data-end=\"1830\">\n<p data-start=\"1813\" data-end=\"1830\">Le impastatrici<\/p>\n<\/li>\n<li data-start=\"1833\" data-end=\"1849\">\n<p data-start=\"1835\" data-end=\"1849\">I termometri<\/p>\n<\/li>\n<li data-start=\"1852\" data-end=\"1884\">\n<p data-start=\"1854\" data-end=\"1884\">Frigo e celle di maturazione<\/p>\n<\/li>\n<li data-start=\"1887\" data-end=\"1903\">\n<p data-start=\"1889\" data-end=\"1903\">Il tema biga<\/p>\n<\/li>\n<li data-start=\"1906\" data-end=\"1930\">\n<p data-start=\"1908\" data-end=\"1930\">I forni e la cottura<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<li data-start=\"1931\" data-end=\"2106\">\n<p data-start=\"1933\" data-end=\"1971\">Metodologie di impasto e prefermenti<\/p>\n<ul data-start=\"1974\" data-end=\"2106\">\n<li data-start=\"1974\" data-end=\"1992\">\n<p data-start=\"1976\" data-end=\"1992\">Metodo diretto<\/p>\n<\/li>\n<li data-start=\"1995\" data-end=\"2021\">\n<p data-start=\"1997\" data-end=\"2021\">Metodo indiretto: biga<\/p>\n<\/li>\n<li data-start=\"2024\" data-end=\"2053\">\n<p data-start=\"2026\" data-end=\"2053\">Metodo indiretto: poolish<\/p>\n<\/li>\n<li data-start=\"2056\" data-end=\"2106\">\n<p data-start=\"2058\" data-end=\"2106\">Prefermento a temperatura controllata (freddo)<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<li data-start=\"2107\" data-end=\"2286\">\n<p data-start=\"2109\" data-end=\"2130\">Ricette applicative<\/p>\n<ul data-start=\"2133\" data-end=\"2286\">\n<li data-start=\"2133\" data-end=\"2175\">\n<p data-start=\"2135\" data-end=\"2175\">Pizza contemporanea con metodo diretto<\/p>\n<\/li>\n<li data-start=\"2178\" data-end=\"2209\">\n<p data-start=\"2180\" data-end=\"2209\">Pizza in teglia con poolish<\/p>\n<\/li>\n<li data-start=\"2212\" data-end=\"2260\">\n<p data-start=\"2214\" data-end=\"2260\">Pizza contemporanea con prefermento a freddo<\/p>\n<\/li>\n<li data-start=\"2263\" data-end=\"2286\">\n<p data-start=\"2265\" data-end=\"2286\">La pasta di riporto<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<li data-start=\"2287\" data-end=\"2350\">\n<p data-start=\"2289\" data-end=\"2302\">Conclusioni<\/p>\n<ul data-start=\"2305\" data-end=\"2350\">\n<li data-start=\"2305\" data-end=\"2350\">\n<p data-start=\"2307\" data-end=\"2350\">Riflessioni di un pizzaiolo contemporaneo<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"<p><img decoding=\"async\" class=\"alignnone size-medium wp-image-1721\" src=\"https:\/\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/3-300x300.jpg?crop=1\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/3.webp?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/3.webp?resize=1024%2C1024&amp;ssl=1 1024w, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/3.webp?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/3.webp?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/3.webp?resize=12%2C12&amp;ssl=1 12w, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/3.webp?resize=600%2C600&amp;ssl=1 600w, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/3.webp?resize=100%2C100&amp;ssl=1 100w, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/3.webp?w=1200&amp;ssl=1 1200w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n<h3 data-start=\"277\" data-end=\"326\"><strong data-start=\"281\" data-end=\"326\">My eBook: Tutto sulla Contemporanea<\/strong><\/h3>\n<p data-start=\"328\" data-end=\"654\">Un viaggio completo nel mondo della pizza contemporanea: teoria, tecnica e visione moderna.<br data-start=\"419\" data-end=\"422\" \/>In questo eBook ho raccolto anni di esperienza, studio e sperimentazione per offrirti una guida chiara e approfondita, pensata per pizzaioli, appassionati e professionisti che vogliono evolversi senza perdere di vista la tradizione.<\/p>","protected":false},"featured_media":1721,"comment_status":"open","ping_status":"closed","template":"","meta":{"advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_seo_schema_type":"","jetpack_publicize_message":"{title}\n\n{excerpt}\n\n{url}","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"_wpas_customize_per_network":false},"product_brand":[],"product_cat":[1387],"product_tag":[],"class_list":["post-1870","product","type-product","status-publish","has-post-thumbnail","product_cat-ebook","first","instock","downloadable","virtual","taxable","purchasable","product-type-simple"],"jetpack_publicize_connections":[],"jetpack_likes_enabled":true,"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":1699,"url":"https:\/\/salvatoremielepizzachef.com\/en\/product\/my-ebook-todo-sobre-la-pizza-contemporanea-2\/","url_meta":{"origin":1870,"position":0},"title":"My eBook: Todo sobre la Pizza Contempor\u00e1nea","author":"salvatore miele","date":"November 4, 2025","format":false,"excerpt":"My eBook: Todo sobre la Pizza Contempor\u00e1nea Un viaje completo al mundo de la pizza contempor\u00e1nea: teor\u00eda, t\u00e9cnica y evoluci\u00f3n.En este eBook he reunido a\u00f1os de experiencia, estudio y pr\u00e1ctica para ofrecerte una gu\u00eda clara y completa, pensada para pizzeros y apasionados que desean mejorar sin perder la esencia de\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/2.webp?fit=1200%2C1200&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/2.webp?fit=1200%2C1200&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/2.webp?fit=1200%2C1200&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/2.webp?fit=1200%2C1200&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/2.webp?fit=1200%2C1200&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":1707,"url":"https:\/\/salvatoremielepizzachef.com\/en\/product\/my-ebook-all-about-contemporary-pizza-2\/","url_meta":{"origin":1870,"position":1},"title":"My eBook: All About Contemporary Pizza","author":"salvatore miele","date":"November 4, 2025","format":false,"excerpt":"My eBook: All About Contemporary Pizza A complete journey through the world of contemporary pizza \u2014 theory, technique, and innovation.In this eBook, I\u2019ve gathered years of experience, research, and experimentation to create a clear and practical guide for pizza makers and enthusiasts who want to evolve while respecting tradition.","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/4.webp?fit=1200%2C1200&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/4.webp?fit=1200%2C1200&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/4.webp?fit=1200%2C1200&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/4.webp?fit=1200%2C1200&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2025\/11\/4.webp?fit=1200%2C1200&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":2098,"url":"https:\/\/salvatoremielepizzachef.com\/en\/product\/pizza-contemporanea-metodo-diretto\/","url_meta":{"origin":1870,"position":2},"title":"Pizza Contemporanea Metodo Diretto","author":"salvatore miele","date":"January 27, 2026","format":false,"excerpt":"\ud83c\udf55 Videocorso Completo di Pizza Contemporanea Metodo diretto ad alta idratazione La pizza contemporanea rappresenta l\u2019evoluzione moderna dell\u2019arte pizzaiola: leggera, altamente idratata, soffice all\u2019interno e con un cornicione sviluppato e alveolato.Questo videocorso completo \u00e8 stato progettato per guidarti nella realizzazione di una pizza contemporanea ad alta idratazione utilizzando esclusivamente il\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar 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2026","format":false,"excerpt":"\ud83c\udf55 Videocorso Master di Pizza Contemporanea Metodo indiretto \u2013 Biga a temperatura ambiente e prefermento a temperatura controllata Questo videocorso rappresenta il percorso formativo pi\u00f9 completo dedicato alla pizza contemporanea. Un vero corso master, pensato per chi desidera comprendere in modo profondo e professionale il mondo dei metodi indiretti, attraverso\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/5.webp?fit=960%2C1200&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/5.webp?fit=960%2C1200&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/5.webp?fit=960%2C1200&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/salvatoremielepizzachef.com\/wp-content\/uploads\/2026\/01\/5.webp?fit=960%2C1200&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":2223,"url":"https:\/\/salvatoremielepizzachef.com\/en\/product\/impasti-metodo-diretto-contemporanea-%c2%b7-napoletana-%c2%b7-tonda-romana\/","url_meta":{"origin":1870,"position":4},"title":"Impasti Metodo Diretto \u2013 Contemporanea \u00b7 Napoletana \u00b7 Tonda Romana","author":"salvatore miele","date":"January 30, 2026","format":false,"excerpt":"Questo pacchetto racchiude tre videocorsi completi dedicati al metodo diretto, applicato in modo chiaro, tecnico e pratico alle principali tipologie di pizza utilizzate nel lavoro quotidiano. 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