The Culinary Institute of America
Episodes
Tuesday Aug 02, 2022
Pizza Mastery at Pizzeria Sorbillo
Tuesday Aug 02, 2022
Tuesday Aug 02, 2022
We can’t leave Naples without meeting the famous Gino Sorbillo, a master of both pizza al forno and pizza fritta. Tourists from around the world make pilgrimages to Pizzeria Sorbillo to sample pizza cooked to perfection in 45 seconds. A great pizzeria like Sorbillo requires an expert to manage the oven, a team member just as important as the person who mixes the dough. Gino talks as fast as his pizza cooks, so hold on to your seat as he shares his methods and explains why he chose New York City for his second location.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/BPE/
Monday Aug 01, 2022
Neapolitan-Style Pizza Perfection at La Notizia
Monday Aug 01, 2022
Monday Aug 01, 2022
From pizza fritta to pizza al forno, baked in an oven so hot the pie cooks in one minute—that’s the objective at La Notizia, Enzo Coccia’s popular Neapolitan pizzeria. Like many of his colleagues, Chef Coccia believes in a long, slow fermentation for the dough and uncompromising quality in the toppings. But as you’ll hear from this third-generation pizzaiolo, great pizza is really not about the recipes.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/BPE/
Sunday Jul 31, 2022
Pizza Fritta in Naples’ Famous La Masardona
Sunday Jul 31, 2022
Sunday Jul 31, 2022
Next, we head to Naples, the heartland of pizza. In this energetic city, the familiar baked pie with the raised rim has a beloved competitor: the tasty pizza fritta, a Neapolitan recipe with a colorful history in the region. For a close-up look, let’s check in at La Masardona, a Naples establishment that has specialized in pizza fritta since 1945. We talk to Enzo Piccirillo at La Masardona about the history of pizza fritta.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/BPE/
Saturday Jul 30, 2022
The Best Flour in the World for Making Pizza
Saturday Jul 30, 2022
Saturday Jul 30, 2022
As you’ve heard many times now, great ingredients are a “must” for great pizza. So let’s search for the ideal flour. At Caputo, the last remaining grain mill in Naples, the third-generation owners specialize in blending wheat varieties to create flours with precise characteristics. For a pizzaiolo, obtaining flour with the desired elasticity and strength is critical. You’ll hear later from some pizzaiolos about the efforts they make to get the flour they want. But first let’s take a look inside Caputo’s modern laboratory. Here flour experts try to please pizza professionals, some of the most demanding flour customers in the world.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/BPE/
Friday Jul 29, 2022
Pizza as an Art Form at Pepe in Grani in Campania
Friday Jul 29, 2022
Friday Jul 29, 2022
Chef Franco Pepe uses his training in haute cuisine to elevate the pizza at his restaurant, Pepe in Grani in Italy’s province of Caserta. No detail is too small for this meticulous chef who believes that making pizza is a sensory experience that’s different every day. A great pizzaiolo must read the dough, feel it, observe it, and adapt. We talk to Chef Pepe at Pepe in Grani.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/BPE/
Thursday Jul 28, 2022
Trapizzini: Rome’s Trendy Pizza Sandwiches
Thursday Jul 28, 2022
Thursday Jul 28, 2022
Stefano Callegari, a former pizzaiolo, has turned one bright idea into a small chain of fast-food shops with locations in Rome, Florence, and now New York. Working with pizza dough, Chef Callegari has devised a clever new sandwich format that’s ideal for juicy fillings. He calls his sandwiches trapizzini, and they have taken Italy by storm.
We talk to this pizza innovator about his now-famous trapizzini and his chain of Trapizzino restaurants.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/BPE/
Wednesday Jul 27, 2022
Roman-Style Pizza versus Neapolitan-Style Pizza at Giulietta Pizzeria
Wednesday Jul 27, 2022
Wednesday Jul 27, 2022
When in Rome, you’ll want to eat like the Romans do. Roman-style pizza is thin and crisp, easy to consume on the go. Travel to Naples and you’ll discover a noticeably different style, with a thicker rim and a texture floppy enough to fold. But you don’t have to go to Naples to enjoy it. Giulietta pizzeria in Rome makes everybody happy by offering both styles, prepared in two different pizza ovens by two different teams of cooks, using different doughs. Even the proofing rooms are separate. It’s a pizza smackdown you won’t want to miss.
We talk to Chef Cristina Bowerman at Giulietta about the difference between Roman-style pizza versus Neapolitan-style pizza.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/BPE/
Tuesday Jul 26, 2022
Perfect Pizza at Fucina’s in Rome
Tuesday Jul 26, 2022
Tuesday Jul 26, 2022
In Fucina, pizza is accorded restaurant-caliber treatment. Chef-Owner Edoardo Papa alters his toppings to reflect the seasons, and he is as choosy about ingredients as any three-star chef. But this acclaimed pizzaiolo would say his real talent is knowing when the dough has proofed enough and is ready to stretch. He calls that the “maturation moment,” and if he misses it, the pizza won’t be a peak experience.
Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/BPE/