Un'Americana In Italia, Part 1, Released

I am please to announce that Sky Dylan Robbins just completed her film:
Un'Americana In Italia

Here is what Sky said:

Hi Albert,

Hope all's well with you and your family.

Wanted to let you know that Un'Americana in Italia is finally complete - the premiere went well and I uploaded it to my site.

Thanks so much for all your past support, Albert. Amazing how passion and food connects people. When you have a chance, take a look and let me know what you think!

Have a great rest of your weekend!

Food love,
Sky

Thanks so much, Sky!

We can't wait to see what you have in store for the universe next!
We know you will do great things.

What follows is Part 1:





We loved it Sky!

Be well, Stay well, and Laugh as much as you can.

albert
The Pizza Promoter
And Owner of The Pizza Therapy Digital Products Store

And for more Italian cuisine I recommend, Mario's book:

How to Shuck an Oyster from pizzatherapy.com

Oysters are a wonderful seafood. You can enjoy them in so many different ways. You can put them right on the grill. They cook up nicely in their own little package. You can enjoy them fried, or in a sandwich. Use them in sauces and stir fries Oysters have a wide array of uses.

My favorite way to enjoy them is fresh and raw, right in the shell. The taste is almost indescribable. Wonderfully fresh with the taste of the ocean shining right through.

The problem with these bivalves is the difficulty in getting them out of their shell. You need to know how to shuck them.

If you are going to  open your own oysters, though you need the right tools. You need to have an oyster knife. The oyster knife needs to be made well with hardened steel. Accept no substitutes. You need a hardened steel oyster knife.

Here's what I recommend: Dexter-Russell 2-3/4-Inch Oyster Knife, Carbon Steel and Beechwood.

Here are the steps:

1. Place your oyster on a board, flat side up. (You don't want to loose any of the juice)
2. Wrap the oyster in a dish towel
3. Put your oyster knife into the hinge and twist.
4. Clean the top shell and use your knife to cut the oyster from the shell.
5. Enjoy the taste of freshness!

Listen and watch as Josh gives you an Oyster shucker demonstration.

Join me now as my friend, Josh shows you how to shuck an oyster. This can be done quickly but most importantly, safely.





And believe me the oysters were great!

"They came from Noank pond. Sweet and fresh, with just a hint of saltiness."

If you are ready to shuck your own oysters make sure you check out the Dexter-Russell 2-3/4-Inch Oyster Knife, Carbon Steel and Beechwood



















Oysters all Over the Planet,

Albert Grande
The Oyster Promoter
And Pizza Therapy Digital Store Owner

On Top of Pepperoni

pepperoni

The New York Times featured a great article about pepperoni. Say what you want about pepperoni, it has long been the number one topping for pizza in the U.S. Read the entire article, at this New York Times link.

Reporter Julia Moskin reveals some things I never realized about pepperoni.
For example:

• pepperoni is a total American invention. While dried sausage such as sopressa is real Italian, pepperoni is not. (Are you kidding me Julia? Totally American?)
• Hormel, the biggest producer of pepperoni and has sold much in preparation for Super Bowl. (As a mater of fact: Super Bowl is one of the top pizza days, ever, according to USA Today.)
• There is no agreement among experts about pepperoni on pizza: should the pepperoni lay flat on the pizza or should it curl.

Pepperoni has almost taken on cult like status with some of the finest "cure-masters" who work long hous in trying to supply the best pepperoni possible.

A number of new Artisan pizzerias refuse to use pepperoni and claim it is not authentic.

 However you slice it, pepperoni has wormed its way into American culture as being the number 1 pizza topping ever.

This was a great story. Pepperoni is still on top of my pizza.

Albert Grande
The Pepperoni Promoter

Get some pepperoni, right here:



The Best Pizza in Beijing, China

According to Time Out Magazine , La Pizza is the Best Pizza in Beijing...

Here is what Lillian Chou told me:

"Beijing has great pizza! La Pizza opened its second shop in the back corner of 3.3 Mall in Sanlitun in early 2010 and everyone should run to this light at the end of the tunnel. Giuseppe De staefano Exsecutive Chef from Naples City the Pizza Country and Luca Mania, the bright-eyed pizzaiolo from Sicily, is the delicious reason our tastebuds tingle with delight.

Luca lives and breathes pizza and has tossed dough up in the air in Spain and with his uncle in New York City. Add to that a brick-domed oven from Italy that burns fruitwood to an infernal 400 C and some of the best mozzarella and ricotta made locally by an Italian formaggiaio.

The menu starts with Neapolitan fritti (fried things), and it's a very good beginning indeed. The polpettine ascolana (28RMB) are beef and pork meatballs mixed with chopped olives, rolled in semolina and then fried.

These hot, crisp bites are good, but don't match the excellence to come.

Choosing your pizza is actually diffcult and an annoying delay in satiating your hunger. Pizzas come in three diameters and are no bargain when you supersize. The glorious and unpretentious margherita becomes spicy margherita (68RMB/33cm) when given a toss of peppery arugula.

The pulcinella ventaglio (110RMB/33cm) is an ode to prosciutto, stretched to the shape of the venerably cured ham hock, complete with a handle wrapped in prosciutto and topped with cherry tomatoes and more arugula. The smaller end is stuffed with fresh creamy ricotta that's worth fighting for.

The classico is especially guaranteed by the Naples pizza chef association (110RMB) and something like a stromboli, a ruler-shaped pie stuffed with mozzarella that's fried in the oven, then topped with fresh tomatoes, grated parmesan, even more arugula, and translucent pale slices of prosciutto draped over the top. (There's a vegetarian version too).

The crust has just enough chew and holds a smoky favour that is the perfect marriage.

If you want to waste valuable stomach real estate on something else, salads are plentiful and pasta is cooked to a perfect al dente. The spaghetti vongole (68RMB) is what it should be and rarely is: neither white nor red, but a balanced centre.

La Pizza offers fresh fruit juices with some bargain wines by the bottle at the counter (90RMB). Pizza slices can also be bought and lunch specials are great bargains with a pizza buffet daily from noon to 2pm for 100RMB.

Ask Luca what he'd have and you'll be in expert hands."

My response:

Lillian, thanks so much for the heads up.

Honestly the next time I'm in Beijing, I know exactly where I'm going for pizza.

My only question is: Do you deliver?

Here is a link to the Lapizza website:
http://www.lapizzanapoli.com/


Pizza All Over China, Good Will to Everyone!

Albert Grande,
International Pizza Promoter
and Offical Chinese Pizza Diplomat

And if you are ready to make your own pizza, consider using Caputo flour This is simply some of the best flour on the planet.