Collaborations

Fuori Tempo has always been open to external stimuli: in addition to working in synergy with our suppliers, we often collaborate with colleagues from the restaurant industry, the world of culture and food and wine education.

ICIF - Italian Culinary Institute for Foreigners

Since 2019, Davide Di Bilio has been a lecturer at ICIF (international school of italian cuisine) in the Castle of Costigliole d'Asti, where he holds courses and workshops on various leavened products (pizza napoletana, pizza gourmet, pala alla romana, etc.).

Quail Mill
Petra flour

Our partnership with Molino Quaglia goes far beyond the choice of a simple supplier. More than a flour, with Petra we have chosen a philosophywhich places the quality of raw materials at the centre of everything, thanks to the careful selection of fine grains and their stone milling using the most innovative technologies.

The collaboration with Molino Quaglia also gives us the opportunity to stay ahead of the curve, through the various training courses offered by the Molino School (University of Pizza and Academy of Bread). Another fundamental element of Molino Quaglia's philosophy is the desire to bring together industry professionals in the annual PizzaUp Symposiumin which thea Sharing knowledge and experience among colleagues is a great driver of progress and improvement for all.

Author's dinners

Dinners d'auteur' represent our way of promoting culture through food and wine. These events celebrate the encounter between contemporary pizza, fine dining, wine and gastronomic culture.

We believe that one of the roles of chefs today is to become ambassadors of the supply chainrepresenting farmers, shepherds, breeders and artisans who contribute their labour to what reaches the table.

Each evening welcomes a guest chef, who offers dishes paired with our leavened products and wines from a selected cellar, narrated directly by the producer in the room with the help of journalist Danilo Poggio.

In addition, live jazz music can be heard throughout the evening.

Consultancy

Davide Di Bilio is available for technical consultancy in Italy and abroad in the field of pizza and the bakeryby offering his skills as a certified pizza-chef and bakery-chef.

For information: consulting@fuoritempo.com