Polselli flies to Malaysia: a masterclass on Italian pizza in Kuala Lumpur
Italian pizza continues to speak to the world, and this time from Kuala Lumpur, the capital of Malaysia, where Polselli flour was the focus of a well-attended masterclass dedicated to the art and technique of pizza making.
Emiliano Polselli and export manager Luigi Cinquegrana led the meeting, while Paolo Parravano, a Polselli Academy instructor who has long been committed to internationally disseminating the technical knowledge of flour and pizza, was entrusted with transforming the day into a true learning experience. From theory to practice, the masterclass explored various languages of the pizza world, demonstrating how the same raw material can express different styles.
Parravano has forged a path from contemporary pizza to Neapolitan pizza, following the guidelines of the Associazione Verace Pizza Napoletana (True Neapolitan Pizza Association), and concluding with Roman pizza. A journey of dough, maturation, hydration, temperatures, and techniques, but above all, of knowledge: the knowledge needed to understand that behind a successful pizza lies not just a recipe, but a precise professional culture.
The Kuala Lumpur meeting is thus part of Polselli's broader international work, which has for years been committed to extending its expertise beyond Italy's borders through masterclasses, training sessions, and collaborations with pizza makers from countries far removed from the original pizza tradition. From Asia to America, flour thus becomes a tool for dialogue between different professions, without losing its connection to the Italian tradition.
"I'm delighted to see how Malaysia is proving itself to be a country ready to embrace all things Made in Italy, with a particular focus on pizza," said Emiliano Polselli. The participation of Malaysian pizza chefs today speaks to an interest that goes beyond simple gastronomic curiosity. In Kuala Lumpur, Italian pizza has been studied, kneaded, and interpreted by a new generation of professionals who look to Italy as a technical and cultural reference, confirming how the heritage of pizza continues to find new avenues to travel the world.
