The Culinary Institute of America

Egg Salad with Smoked Ham and Stone Ground Mustard Vinaigrette

Chef Scott Samuel of The Culinary Institute of America shows us how to give everyday egg salad extra depth and flavor with the addition of savory smoked ham. He shows us how to make a delicious Egg Salad with Smoked Ham, Fennel, and Stone Ground Mustard Vinaigrette, perfect as an entrée or side.
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Pizza Mastery at Pizzeria Sorbillo

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/

Neapolitan-Style Pizza Perfection at La Notizia

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/
 

Pizza Fritta in Naples’ Famous La Masardona

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/

The Best Flour in the World for Making Pizza

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/

Pizza as an Art Form at Pepe in Grani in Campania

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/

Trapizzini: Rome’s Trendy Pizza Sandwiches

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/

Roman-Style Pizza versus Neapolitan-Style Pizza at Giulietta Pizzeria

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/