In the middle of the night, at 4.30, the mixing phase began
Rivarolo Canavese. The longest shovel pizza in the world, over 38 meters, is made in Rivarolo. Yesterday afternoon, Sunday, the judge in charge of the evaluation (not only the length, but also the quality of the product) gave the go ahead for the approval of the company and entry into the Guinness Book of Records. After all, everything was done in a workmanlike manner, so the record achieved (an engineer, complete with a metric washer, checked centimeter by centimeter) was able to be certified. The first to taste a portion of pizza was the mayor of the city, Alberto Rostagno, who liked it, as did the hundreds of people, many since the morning, who crowded the Urban center area. , to closely follow all stages of processing.
In the middle of the night, at 4.30, the mixing of the ingredients began (the pizza in pala, rectangular in shape, is different from the traditional Neapolitan pizza; in the dough, highly hydrated, there is a percentage of water around 75 %, the rest is flour and needs a leavening up to 48 hours), while from 10 the mixture began to be spread by about thirty people among the pizza chefs involved (six: the Rivarolese Massimiliano Simeone, Davide Civitello, Viviana Falciano, Alessandra Fontana, Luca Montersino and Alessandro Raffi) and their helpers, who proved to be decisive in the cooking phases. The pizza, in fact, had to be cooked twice: the first, in white, and then, with added ingredients (tomato, mozzarella, oregano). Once taken out of the oven, it has been further enriched with basil and oil to make it even more fragrant and inviting, for an excellent result in the end.
For the realization of the enterprise an equipped tunnel oven was installed, equipped with a sliding belt that allowed the pizza to move. Great attention to scrolling, therefore, with the members of the staff, each of which with a pin pinned on the shirt to indicate the task assigned to him, to ensure that the pizza arrives intact at the end of the procedure, as it happened. A scrupulous team work that led to the result amidst the general enthusiasm.
Great satisfaction expressed by the councilor for Commerce, Helen Ghirmu, in this period struggling with the Duc, the urban district of commerce that saw Rivarolo ranked in fourth place, at the regional level, with its project. “Beyond the record achieved, which is still a source of pride – underlines the municipal administrator -, I am very happy because the initiative, held at the same time as the closing day, is a good sign of recovery, of desire to look to the future with a bit of optimism, after a period as complicated as the one we have experienced ».