Canadian Pizza Virtual Innovation Day
February 4, 2021 at
3:00pm - 3:20pm
Demonstration – Biga, the mother of all doughs!
Whether you know it as poolish, sourdough starter or biga – it’s the mother of all doughs! 2018 Chef of the Year Giuseppe Cortinovis will talk pre-fermentation. Using a biga ¬– similar to poolish but drier – adds complexity to a dough's flavour and is often used in crusts and breads that need a light, open texture with holes. Giuseppe will share a unique biga recipe he has developed for SuperChefs Cookery, a non-profit group that empowers children to combat obesity and take questions on biga. Not to be missed!
Speaker: Giuseppe Cortinovis, Ignite Pizzeria, Vancouver
After placing second twice at the Canadian Pizza Chef of the Year competition, in 2018 Giuseppe Cortinovis clinched the title of Chef of the Year, Traditional division, on the strength of a unique twist on the Margherita. Giuseppe competed at Pizza Expo, earning second place in the Traditional division for the international region in 2016 and again in 2018. He specializes in dough pre-fermentation and enjoys sharing his knowledge by teaching with Vancouver Community College, SuperChefs Cookery, a non-profit group that empowers children to fight obesity. Giuseppe currently works for Hawksworth Restaurant Group in Vancouver. He consults through his website, lovemypizza.com