• On May 20, 2025, Brașov hosted a landmark event for pizza enthusiasts: the Platter Marathon, organized as part of the Baking Show by Nova Pan, by Şapte Spice, under the umbrella of the professional flour brand Castelana.
The event brought together pizza makers from all over the country, eager to discover and perfect the art of preparing pizza dough, under the guidance of the master pizza maker. Catalin Secuian.
The Pizza Marathon was a true celebration of pizza, where participants had the opportunity to learn directly from one of the most appreciated pizza chefs in Romania. Chef Cătălin Secuian, renowned for his passion for doughs and traditional techniques, shared with those present the secrets of achieving a perfect pizza crust: crispy on the outside, airy and light on the inside.
Castelana flours – the ingredient for success
The focus of the Countertop Marathon was the range of professional flours chatelaine of the Seven Spices, recognized for its superior quality and versatility. Participants had the opportunity to test Castelana Rossa, ideal for long-rising doughs (24-48h+), which stands out for its ability to give the dough an authentic taste, with a rustic texture and an intense aroma, as well as Castelana Verde and Blue Castle, perfect for starters and long-fermented doughs. And, last but not least, Re-Grinded Durum Wheat Semolina CASTELANA , specially created for stretching and shaping pizza dough and flour InteGrano™, the first truly whole wheat flour in Romania, suitable for whole wheat pizza toppings.
The event took place in a dynamic, enthusiastic atmosphere, where participants had the opportunity not only to learn, but also to interact and exchange ideas. Baking Show, the Nova Pan company space, provided the perfect setting for this experience, with state-of-the-art equipment, which allowed the implementation of the presented techniques.
The Brașov Platter Marathon consolidated Şapte Spice's reputation as a leader in providing professional flours and Catalin Secuian as an exceptional mentor in the art of pizza. The event inspired participants to experiment and innovate, demonstrating that pizza is not just a dish, but a true culinary art.
Article written by Gabriela Dan, Editor-in-Chief Arta Albă
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