Comercial CBG, S.A
Country: España
Hall 5, Stand 5A01
Products 0
Activities 3
Con una trayectoria de 37 años en el mercado, nos dedicamos a la importación de gastronomía italiana para el canal Horeca. 6 delegaciones en todo el territorio español, ahora también en Ibiza para poder dar un servicio directo a la Isla. Gracias a la experiencia obtenida en los últimos años, hemos acumulado un gran conocimiento del mercado; estamos centrados en solucionar las exigencias de nuestros clientes y lo hacemos a través de departamentos especializados y profesionales como enólogos y técnicos en producto, incluyendo un técnico en productos para pizzería, departamento de compras y quipo de marketing volcado en las necesidades de nuestros clientes. Disponemos, además, del soporte de los fabricantes para valorar productos o proyectos a medida.
Porqué, "lo mejor de nuestro oficio, es formar parte del vuestro".
Address
POLIGONO INDUSTRIAL MAS D'EN BOSCH PARCELA 4, Ripoll, 17500, Girona, CATALUÑA, España
Website
Activities
3 activities
April 18
3:00 PM - 4:00 PM
ALESSANDRO LO STOCCO'S CONTEMPORARY PIZZA
Masterclass dedicated to contemporary Pizza carried out by Alessandro Lo Stocco, pizzeria and pastry advisor and Brand Ambassador of the brand Molino Casillo. With a lifetime dedicated to study and specialization in pizza, he has spent a stage of his life in New York and has traveled around the world developing his profession, which has helped him understand to what extent pizza and Italian gastronomy in general, represent a heritage that must be valued. In this Masterclass, Alessandro Lo Stocco is going to use Molino Casillo's 8 flour to make his proposal. A type 0 flour made with wheat germ is a very versatile flour and a good choice for a contemporary pizza to achieve good air holes of the dough.
April 19
12:00 PM - 1:00 PM
ALESSANDRO LO STOCCO'S GOURMET PIZZA
Masterclass dedicated to Gourmet Pizza carried out by Alessandro Lo Stocco, pizzeria and pastry advisor and Brand Ambassador of the brand Molino Casillo. With a lifetime dedicated to study and specialization in pizza, he has spent a stage of his life in New York and has traveled around the world developing his profession, which has helped him understand to what extent pizza and Italian gastronomy in general, represent a heritage that must be valued. In this Masterclass, Alessandro Lo Stocco is going to use the Pizza Cereal of Molino Casillo to make his proposal. A type 1 flour with cereal seeds and wheat germ, rich in vitamins and nutrients which provides a rustic flavor and a highly aromatic result.
April 19
3:00 PM - 4:00 PM
ALESSANDRO LO STOCCO'S NEAPOLITAN PIZZA
Masterclass dedicated to napolitan Pizza carried out by Alessandro Lo Stocco, pizzeria and pastry advisor and Brand Ambassador of the brand Molino Casillo. With a lifetime dedicated to study and specialization in pizza, he has spent a stage of his life in New York and has traveled around the world developing his profession, which has helped him understand to what extent pizza and Italian gastronomy in general, represent a heritage that must be valued. In this Masterclass, Alessandro Lo Stocco is going to use Molino Casillo's 8 flour to make his proposal. A type 0 flour made with wheat germ is a very versatile flour and a good choice for a contemporary pizza to achieve good air holes of the dough.