Category Archives: Ribalta

Judging the Pizza and Prosecco Competition

I was speaking to Rosario Procino, owner of Ribalta Pizzeria, at a wine tasting and the conversation turned to pizza in Naples and NYC. As we were talking, Megan De Angelo of Colangelo, a PR firm, came by to see Rosario and joined the conversation. She said that she was organizing a Prosecco & Pizza Competition at Ribalta and invited me to be one of the judges. 

The event took place during Prosecco Week.  Prosecco is the largest selling sparkling (spumante) wine in Italy.  Italians drink it as an aperitif (no self- respecting Roman or Venetian goes out to dinner without having a glass of Prosecco first), with food, and to celebrate. When I am in Rome the first meal I have is at Da Giggetto in the Jewish Quarter. I always order the same dish, fried zucchini flowers stuffed with anchovies and mozzarella with a bottle of Prosecco. I think it goes great with any type of fried food, shellfish and Pizza. I am a big fan of sparkling wine with pizza.

Prosecco production takes place in the area of north east Italy lying between the Dolomites and the Adriatic sea. Since July of 2009 Prosecco can be produced in two regions; the Veneto(most of the production) and Friulli-Venezia Giulia.

Sparkling (Spumante) Prosecco) can be Brut, Extra Dry Dry or Demi Sec. Brut is dryer than Extra Dry. It is made from the Glera (formerly known as Prosecco) grape (85- 100%) with the possible addition of Verdiso, Pinot Bianco, Pinot Grigio and Chardonnay up to 15%. Most Prosecco is non-vintage.

Sparkling Prosecco is made by the Martinotti-Charmat method, meaning that the wine is given a second fermentation in a temperature controlled stainless steel tank (autoclave) rather than in the bottle.

The were four Pizzerias  that competed in the challenge:

Josh Johnson and Jordan FloydBarboncino – 781 Franklin Ave. Brooklyn, NY. 7188-483-8834

Steve Spinelli- Porta.- Jersey City, N.J. 201-544 -5199 and Asbury Park N.J. 732-726-7661

Pasquale Cozzolino – Ribalta – 48 East 12th St. NY, NY    212-777-7781

Flavio Garelli- Cacio and Vino – 80 2nd Ave. NY, NY 212-228-3269

Each pizzaiolo was given two Proseccos DOC, one Brut (to be Brut it can have up to 12g/l of residual sugar) and one Extra Dry (12 to 17% of residual sugar). They had to choose either the Brut or Extra Dry to pair with their pizza.

Both Josh Johnson and Steven Spinelli went with the La Marca Extra Dry Prosecco NV (Veneto) to pair with their pizza.

La Marca is made from the Glera grape 100%. The wine is named for the La Marca Trevigina zone in the heart of the Prosecco region. It has hints of fresh citrus, honey and grapefruit with mineral undertones.

After we tasted the Prosecco with the pizza,  orange juice  was poured into our glasses to create a mimosa cocktail.  We tasted his pizza again with the mimosa.

The next two Pizzaioli chose Prosecco Castello di Roncade Brut Traviso DOC NV (Veneto) to go with their pizza made from 100% Glera (residual sugar 9g/l).  It has hints of citrus fruit with herbal and grassy notes and a dry finish.

Each pizzaiolo made 6 pizzas- one for the judges and 5 for the guests.  The pizzaioli brought all of their own ingredients- anything necessary to make the pizza. They shared a wood-burning oven. There were no restrictions on ingredients and creativity was encouraged.

THE PIZZA

Josh Johnson and Jordan FloydBarboncino

Herb goat cheese base-fontina cheese -jambon de bayonne from les trois petits cochons-grilled red onion -homemade peach and apricot jam -arugula and micro green blend

 

Steve Spinelli- Porta.

The Spring Betty – goat cheese, house-made mozzarella, asparagus, garlic, watercress pesto, & thyme

Pasquale Cazzolino -Ribalta

Calzone with basil ricotta, smoked fior di latte, Neopolitan salame and piennolo tomatoes

 

Flavio Garelli- Cacio and Vino

Fried zucchini flowers stuffed with ricotta and anchovies, topped with pomodorini, bufala and capers

 Scoring sheet

Scoring sheet

The judges were:

Hindy Chang- Restaurant Groupie

Sarah Tracey-Wine Lifestyle Services

Morgan Raum- Instagram

Charles Scicolone – Wine and food writer. wwwcharlesscicolone.wordpress.com   www.i-italy.org

Rosario Procino, Partner/owner Ribalta

Flavio, Giusto Priola and Paolino from  Cacio e Vino

After we tasted all of the pizza and tallied the votes, it was a tie between Pasquale  Cozzolino from Ribalta and Flavio Garelli from Cacio and Vino.  All the pizza we tasted went very well with the Prosecco but we broke the tie by giving the grand prize The pizza from Flavio because it  paired better with the Prosecco.  The prize was $2,500.

I felt like a winner too.  It was a great afternoon and I enjoyed tasting pizza and prosecco.

 

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Celebrating the Art of Neapolitan Pizza in NYC

“Tu Vuò Fa’ il Napoletano- Facce de Pizza” comes to NYC to celebrate the art of the Neapolitan pizzaiuloi as UNESCO’s Intangible Cultural Heritage of Humanity.

The idea for the event came with the recognition by UNESCO of the art of Neapolitan pizza making and was developed with the Association Verace Pizza Napoletana (AVPN).

In the photo art expert  Francesca Silvestri, Antonio Pace, President of VPNA, Peppe Mele, the VPNA delegate to the US and Elizabetta Cantone journalist, Co-Founder and CEO of Dress and Dreams.

The event was organized by journalist Elizabetta Cantone of Dress in Dreams Movies and Culture with the support of MiBACT- Direct Cinema. The events took place on April 16th at Ribalta Pizzaria, April 17 at NYU Casa Italiana Zerilli-Marinò center and April 19 at Song’e Napule Pizzeria.

Cantone said these events intend to show the art of the Neapolitan Pizzaioli through the many films that feature pizza.

Chef Pasquale Cozzolino of Ribalta

I attended the event at Ribalta, which has a large screen.  We saw clips from American and Italian movies with pizza in all its forms being made and eaten.  There were clips from” The Gold Of Naples” and “Fast Times at Ridgemont High” just to mention two very different movies.

Cantone said that pizza in the past was a dish of the poor but today it is considered a gourmet dish prepared with the best ingredients.

I spoke with Pasquale Cozzolino the Pizzaiolo and Chef of Ribalta about his style and in particular the flour that he uses for pizza, which is a subject of great interest to me.,

In Naples many pizza places will list the source of all the ingredients to show they are only using the best ones.

Along with Pasquale some of the pizza was made by Rosatio Granieri from Rossopomodoro in NYC.  I tasted the pizza margherita, pizza marinara and another with cheese and sausage.

 

 

 

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