Master Pizza Makers at Work

Le Strade della Mozzarella is an event that has taken place for the last nine years in the region of Campania in Southern Italy and for the last two years in New York City as well. The idea for the event is to present and share the high quality Italian food products.

The organizers of the New York event were Antico Molino Caputo, producers of specialty Italian flours, and Orlando Food Sales, which represents many of the products used. The conference lasted for two days and Michele and I were able to attend the second day. It was entirely dedicated to pizza and a series of presentations by master pizzaioli centered around the classic Margherita pizza.

Roberto

The demonstration and tasting took place at Keste Wall Street and was hosted by the chef/owner and master pizzaiolo Roberto Caporuscio.

“The Hands” of the Pizzaioli

The other master pizzaioli there were Giorgia Caporuscio of Keste, Giulio Adriani from Atlanta, Jonathan Goldsmith from Spaccanapoli in Chicago, Gino Sorbillo from Sorbillo in Naples and NYC, and Rosario Ferraro from Antica Pizzeria Da Michele in Naples and Rome.

Each pizza maker demonstrated his or her own style of pizza making and it was a unique opportunity to see these great pizzaioli together, listen to what they had to say, and then enjoy their pizza all at the same event.

Luciano Pignataro

Roberto Caporuscio, and Federick Mortati from Orlando Food Sales, welcomed us. Also present was Mr. Caputo from the Caputo Flour Company, and Luciano Pignataro, a food and wine journalist and blogger who helped with the translations from Neapolitan dialect to English.

Giorgia

Giorgia Caporuscio, Roberto’s daughter and a master pizza maker in her own right, was the first to demonstrate the classic Margherita pizza, made with a well fermented dough that was crisp yet airy.

The toppings included tomato, mozzarella and fresh basil, which Giorgia said she tucks under the cheese so that it does not burn. This was a perfect Margherita.

Giulio

Giulio Adriani, formerly of Il Fornaio in New York, is currently based in Atlanta.

His pizza was topped with a combination of ricotta, spicy gianduja sausage and a drizzle of honey. Michele gave it her prize for the most creative pizza of the day.

Jonathan Goldsmith is the owner of Spaccanapoli in Chicago and a former student of Roberto, which we visited a few years ago with our good friend, wine writer Tom Hayden.

His pizza was topped with shrimp, arugula and cream.

Gino, Frederick Martati and Luciano Pignataro

Gino Sorbillo is the owner of Sorbillo in Naples, currently ranked as one of that city’s top pizzerias, as well as several others.

His new New York spot Zia Esterina opened recently featuring fried pizza, and his next NYC location coming soon is Sorbillo on the Bowery. He spoke about the Neapolitan tradition of eating a folded small pizza on the go, “a portafoglio.” His pie was another favorite, topped with crushed red and yellow cherry tomatoes, mozzarella, basil, and plump anchovies from Cetara.

Rosario Ferraro from Antica Pizzeria Da Michele in Naples and Rome made us his style of Margherita,

which is always rather free form in shape and bigger than the plate.

There was also a tasting of a delicious fried Montanara pizza.

You would think that Michele and I had had enough pizza after sampling all of this, but we stayed late at Kesté and ordered a few more of Roberto’s delicious pies and drank wine with our friend Louis Coluccio.

 

 

 

 

 

 

 

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4 Comments

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4 responses to “Master Pizza Makers at Work

  1. Very nice story, Charles. Your capacity for pizza continues to amaze me.

  2. Jonathan Levine

    I am sooooooooooooooooo jealous. Nice article

  3. Ciao Jonathan- thanks- it was a great pizza event

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