33 - Salvatore Farina, pizza e tecnica su YouTube episode artwork

EPISODE · Feb 20, 2022 · 46 MIN

33 - Salvatore Farina, pizza e tecnica su YouTube

from Che Pizza - Il podcast · host Simon Cittati e Giuseppe A. D’Angelo

Salvatore Farina è un pizzaiolo professionista che su YouTube ha aperto un canale chiamato "Vita da Pizza Chef", dove spiega tutti i segreti legati alle tecniche di impasto, le farine, i lieviti e altri aspetti tecnici del mondo pizza. Grazie a questi contenuti in pochi anni si è creato una piccola community molto fedele e ingaggiata.Con Salvatore abbiamo parlato di cosa significhi far crescere un canale estremamente di nicchia come il suo, delle varietà di pizza in Sardegna, falsi miti da sfatare ed errori da non fare, quali strumenti indispensabili acquistare per fare la pizza a casa... fino a ottenere persino una ricetta con misurazioni e passaggi precisi.Clicca qui per iscriverti al nostro canale Telegram! - contenuti esclusivi, anteprime e molto altro!In questo episodio parliamo di:Vita da Pizza Chef- il canale Youtube di Salvatore FarinaPizza. Una storia napoletana - il libro di Antonio e Donatella MattozziLa pizza napoletana - il libro di Paolo Masi, Annalisa Romano, Enzo CocciaBiotecnologia dei prodotti lievitati da forno - il libro di Marco Gobbetti e Aldo CorsettiIl video di Antonio Malati di Pizza sulla pizza napoletanaLa nostra attrezzatura:Microfono Simon: Samson Q2UMicrofono Peppe: Snowball Blue iCERegistratore portatile: Zoom H1nMixer: Zoom Podtrack P4Filtro antipop: NeewerCuffie Simon: Behringer BH470Cuffie Peppe: Sony MDR-ZX110Partecipiamo al programma di Affiliazione Amazon.Acquistando tramite questi link sostieni il podcast con una piccola commissione.Grazie di averci ascoltato! :)Support the show

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33 - Salvatore Farina, pizza e tecnica su YouTube

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This episode is 46 minutes long.

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This episode was published on February 20, 2022.

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Salvatore Farina è un pizzaiolo professionista che su YouTube ha aperto un canale chiamato "Vita da Pizza Chef", dove spiega tutti i segreti legati alle tecniche di impasto, le farine, i lieviti e altri aspetti tecnici del mondo pizza. Grazie a...

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