The Land of Gauguin

 

The job of pizza maker :

– The pizza maker is responsible for achieving the dishes on the menu of a Pizzeria : classic pizzas and developed, the appetizers and desserts, and revenues of fresh pasta and bruschetta which is a popular and refreshing entry, very used in the trattorias around Rome.
– According to the organization of the establishment, It manufactures different pizza doughs used (yeast dough, leavened doughs made, pasta "caterers") or receives from its supplier.
It prepares the single seals (tomatoes, different cheeses, herbs) developed and trim (accompanying sauces, seafood, delicatessen, vegetables), ensures kneading and baking the dough, performs the setting up of the seal and then baking the pizza.
– It is also responsible for the development of fresh pasta dishes and their accompanying pad, of appetizers and desserts, most often developed according to classic Italian recipes.

What are the main qualities of a good pizza maker :

– Good cook and good pastry, since it has to provide all the meals in the majority of small establishments
– Ability to work in teams, in particular with the servers
– Timeliness and stress resistance, there as in the famous restaurant : Gunshot !
– Fitness, heat that reigns behind the pizza ovens making them particularly difficult work of pizzaïolo
– Knowledge of hygiene rules in force



Blandine at Pont-Aven, all the above criteria are present.
Elle fait sa pâte elle-même et c’est la principale grande différence d’avec les autres pizzérias du Pays de Gauguin.
The consistencies and tastes of its pizzas are inimitable.

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Pont-Aven, another pizzeria, the Moulin du Grand Poulguin before the edge of, before the port is a map of pizzas to eat in or to win

Enjoy your visit to its website !