{"id":48317,"date":"2025-02-05T09:00:30","date_gmt":"2025-02-05T07:00:30","guid":{"rendered":"https:\/\/sihre.bg\/?p=48317"},"modified":"2025-02-04T11:28:28","modified_gmt":"2025-02-04T09:28:28","slug":"picza-virtuozat-maestro-pizzaiolo-antonio-buonaugurio","status":"publish","type":"post","link":"https:\/\/sihre.bg\/en\/picza-virtuozat-maestro-pizzaiolo-antonio-buonaugurio\/","title":{"rendered":"Maestro Pizzaiolo Antonio Buonaugurio experiments with new techniques and flavors every day"},"content":{"rendered":"\t\t
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Specializing in the preparation of Pizza in Pala, Pizza in Teglia and gluten-free pizza, the master participates in two presentations at GastronomiX 2025<\/em><\/p>

\"Pizza
Pizza master<\/strong>
Technical instructor at Pizza News School<\/strong>
Technologist at Grandi Molini Italiani S.p.A.<\/strong><\/figcaption><\/figure>

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We are two weeks away from the start of the GastronomiX 2025<\/strong><\/a> haute cuisine forum. That’s exactly the same amount of time left until the expected meeting with Maestro Pizzaiolo Antonio Buonaugurio – one of the world’s names in pizza preparation, who will arrive for the forum, which will be held in Sofia from February 18 to 21, as part of the SIHRE horeca exhibition<\/strong><\/a>.\u00a0<\/p>

\"\"<\/a>Master pizza chef, technical instructor at Pizza News School, technologist at Grandi Molini Italiani S.p.A., Venezia and owner of a pizzeria in Caserta, Maestro Pizzaiolo Antonio Buonaugurio will participate in the presentations “Wheat flour with a low glycemic index” and “Gluten-free pizza with lactose-free mozzarella”. This will happen from 14.00 to 15.00 on February 20, Thursday \u2013 the third day of GastronomiX 2025. The format is implemented by Inter Expo Center<\/strong><\/a> and the Bulgarian Association of Professional Chefs<\/strong><\/a>, with the main partnership of AVA-M<\/strong><\/a>. And we will see Antonio Buonaugurio thanks to Delita Trade<\/strong><\/a>.<\/p>

From “Engineering” and “Architecture” to pizza-passion<\/em><\/strong><\/h5>

Yes, that’s right. The path to perfection of Maestro Pizzaiolo Antonio Buonaugurio began when he specialized in engineering and architecture. He discovered his passion for the world of pizza and chose to dedicate his life to the magic of flour and water.<\/p>

Since 2017, he has been part of the Pizza News School Antonio Buonaugurio<\/em><\/strong><\/h5>

Maestro Pizzaiolo Antonio Buonaugurio specializes in the preparation of Pizza in Pala, Pizza in Teglia and gluten-free pizza. Every day he experiments with new techniques and flavors. Since 2017, he has been an integral part of the Pizza News School.<\/p>

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