Overview
Who is this for?
This study tour has been created for chefs and caterers who would like to explore the current trends for ingredients and pizza styles from over 770 different pizza makers and chefs.
Why should I take part?
Be it Margherita or Marinara, with gourmand or traditional ingredients, gluten free or organic, pan or Roman, when talking about pizza variations are countless. The worldwide most loved dish is always evolving and interprets the changing tastes and scientific research from every corner of the World. What better way to experience this dish that is well loved and consumed by students across the UK!
How will it help me?
During the event, you will…
- Network with likeminded TUCO Academy members from institutions across the UK, creating links for your institution making your network stronger and building confidence and motivation amongst teams
- Examine new and exciting ingredients and pizza styles, to be able to benchmark against your competition
- Observe team event categories, acrobatic free style dough spinning to rock music, and categories in classic, gluten free, deep pan, Neopolitan, Roman pizzas as well as the largest pizza and a pizza a due (collaboration between a pizza maker and a chef!)
- Attend the Prize Giving at the end of the competition
- Complete a mini food / cultural tour in Parma
What’s included?
- Overnight accommodation in Parma
- Food and drink each day
- Flights to Milan
- Travel to Parma and entry to the competition
What’s not included?
Anything not listed on the itinerary including, but not limited to:
- Additional drinks, room service, etc.
Provisional Itinerary:
Final itineraries will be emailed approx. 1 week prior to Tour commencement.
Day one on the 9th of April will start at Gatwick for a flight to Milan that departs at 09:00 so please consider travel and accommodation as check in will be @07:00. Day four on the 12th of April will finish arriving at Gatwick at 17:50.
