Pasquale Tozzi, renowned for his expertise in producing Pandoro Tozzi and other leavened products, will be present at the Nitto ATP Finals to showcase his famous Rosa del Garda. His pandoro stands out due to the meticulous selection of high-quality ingredients, including whole eggs and a special emulsion made from butter, vanilla, and citrus, which rests for 24 hours at 16°C. During the event, the chef will also demonstrate the versatility of his products in savory applications, serving toasted panettone with salted butter sourced from cows raised at the Rifugio Dosso Alto in Roveré Veronese.
The highlight of the day will feature Tozzi at 5:00 PM in the session “Pizza and Author Leavened Products,” where he will engage in discussions with industry experts such as Massimiliano Prete and Dario De Marco. This event represents a significant opportunity to delve into topics related to leavened products and their future in today’s culinary landscape.
