The Fuori Tempo at "LievitaTo" event for the ATP FINALS in Turin

On Sunday 17 November, on the occasion of the ATP Finals in Turin, our pizza chef Davide Di Bilio participated in 'Lievitato', the event dedicated to the world of leavening that took place at the Centrale Nuvola Lavazza.

For the occasion, Fuori Tempo proposed two creations that tell our philosophy: respect for origins, attention to raw materials and continuous experimentation on doughs.

The first is our 'Regina Margherita', a tribute to pizza in its noblest essence: San Marzano PDO tomatoes, stracciatella di burrata pugliese, a perlage of Tartuflanghe pesto and a drizzle of extra virgin olive oil, all on a dough made with Petra (Molino Quaglia) stone-ground 'Evolutiva' semi-integral flour.

The second proposal is our artisan panettonemade with sourdough, dark chocolate, white chocolate and acacia honey.

Davide Di Bilio also participated in a talk moderated by Oliviero Alotto: 'The perfect match for any leavening'.

An intense day, made up of meetings and tastings, where the protagonists were sweet and savoury leavened products, signed by some of Piedmont's best master bakers. A valuable opportunity to share knowledge and experiences with colleagues and friends - all passionate artisans and professionals - and enhance a sector that continues to evolve with great energy.