In this video Chef Mario Vallera explains what is needed to become VPN certified. According to VPN Americas
The Associazione Vera Pizza Napoletana is an international organization officially established on June 1984 by a group of Neapolitan people representing some of the oldest families of pizza makers and the most famous Neapolitan pizzerias, seeking to cultivate the culinary art of making Neapolitan pizza. Later on, the association was officially established by the Italian government as a denomination of control (DOC), a designation that made AVPN a legal entity able to give special designation to pizzerias who meet strict requirements that respect the tradition of the art of Neapolitan pizza making.
Thank you Peter Reinhart of Pizza Quest for this great pizza interview.
PizzaTherapy.com is one of the most beloved pizza sites on the web. It was founded by Albert Grande, a Hawaiian transplant from the East Coast who just really missed his pizza and, as the saying goes, the rest is history, including Albert’s work on Oahu with children who have learning challenges (pizza therapy at its finest!)
Over the years he has interviewed many of the pizza greats on his site and touched thousand of souls with his genuineness and generosity, and he even serves as the resident Goodwill Ambassador every year at The Pizza Expo. Hear the story in his words in this candid conversation.
Simple, Easy, Carbonara with Chef Billy Manzo ,
Chef Billy says there are just a couple of ingredients: Sea Salt, Red Pepper, Egg Yolks, Penne Pasta, and Guanciale. He also uses fresh basil.
For more information about Pizza, Tomorrow Summit go to: https://pizzatomorrow.com
Sponsored by PMQ Magazine and Chef Billy Manzo. Chef Manzo is one of only two American-born master pizzaiolo in the United States. Now, Chef Manzo introduces his expertise to the frozen pizza
More information at https://pizzapastashow.com/
The largest Mediterranean Food and Beverage trade show in the UK, will be co-located with EPPS - the leading European pizza and pasta industry event, on the 22nd and 23rd of June 2022 at the prestigious Olympia London exhibition center.
World Pizza cHampion Tara Hatton, Pizza Acrobatics at Pizza Expo
According to Tara: "Zasa’s is like if I had a place in Brooklyn selling slices but tried not to make it look like I was in Brooklyn selling slices. I just love Pizza and want to make it, toss it, and serve it to everyone, including you."
Orlando Foods hosted a reception during Pizza Expo.
Carlo Orlando was the first to speak saying "Thank you, thank you, thank you".
Fred Mortati explained Orlando Foods had come to Pizza Expo 22 years ago, renting a 10 x 10-foot booth.
While they were well received, no one bought anything. Over the years things have changed with the support of
the pizza community.
Antimo Caputo from Caputo flour was in attendance as well as Lino Cutolo of Ciao Tomatoes.
This was also Lino's birthday and a "Happy Birthday" tribute can be heard in the video.
Lino says: "Quality is a question of mentality."
The Power of Pizza! Ciro Orsini owner of Ciro's Pizza Pomodoro in London is on a mission!
According to
Business Insider, he flew to the Polish border to make pizza for those displaced by the war in Ukraine.
He makes pizza for up to 5,000 people a day!
His mobile pizza operation is located in Medyka, a town on the Polish border with Ukraine.
Orsini and his volunteer pizza makers, work in a tent next to the border.
All ingredients for the pizzas are shipped from the UK to the camp on the Polish border. Orsini instructs the volunteers to make pizza.
They offer whole pizzas, half pizzas, and single slices. Hundreds of people who have fled from Ukraine line up outside the pizza tent every day, Orsini said.
Thank you Ciro Orsini! You are a Pizza Hero...
You use the Power of Pizza to do good!
Outstanding!
Miriam Weiskind Talks Pizza at Pizza Expo. For the love of pizza, please listen to her!
She is an inspiration and a role model for all pizza makers, pizza makers, and pizza eaters.
Pizza has always been America’s favorite food. It’s been the subject of movies, books, and songs. Pizza is not only a food of sustenance, but for some has become an obsessive delight. And for many fans, pizza is a sheer and utter passion. Pizza debate brings on an endless thirst for argument that cannot be easily quenched with just a slice or two.
People discuss their favorite pizzerias with the same emotionally charged energy as they would discuss politics or their favorite sports team. Pizza has become so entrenched into the culture that it is easy to forget that it was once simply peasant food. Pizza was, for many years, enjoyed by the lower echelons of society who could afford little else.
For most of pizza’s long and romantic history it was a regional dish. The great pizza in New York stayed in New York. The inside secrets of the best New York pizzas remained in the boroughs and neighborhoods where it was created. There would be an occasional newspaper or magazine article. Television and radio reporters would sporadically discuss pizza on regional and local venues. However, unless you visited New York, these insider pizza secrets remained mysteries to the rest of the country.
The pizza in New Haven stayed in New Haven. Frank Pepe began making pizza in 1925. Sally’s founded by Frank Pepe’s, nephew, Salvatore Consiglio, came into being a decade later. Modern Apizza, also in New Haven developed their own brick oven masterpieces. Up the road in Derby, Connecticut, Roseland Apizza had created their own brand of incredible pizza, independent of anyone else.
Mick Weltz talks about learning the pizza business and how he came to open the Third Place
Based on the idea: First Place is your family, Second Place is your work or profession and the Third Place is all about Community
Third Place, Greenville, IndianaIncredible Portable Wood fired Ovens
Fire Within
Justin Wadstein, won the finals at Pizza Expo in Las Vegas in 2014. Justin used finesse and talent to win. Can't wait to see whats in store for Pizza Expo 2022!
They were teaching everything you can cook...with fire!
Wood-Fired University
For more information contact
https://firewithin.com/World Pizza Champion, Siler Chapman explains some of what you learn at Wood Fired University.
Is more than just cooking pizza. Michael Shpiro of
Sargent Peppe's Wood-Fired Catering explains each step of learning ti cook pizza step by step.
In addition, you learn the entire catering business.
Direct link to Wood Fired University
https://firewithin.com/wood-fired-university/
Incredible Pizza in Colorado
Tonight rick and clarissa took me to Rosalee’s Pizzeria in Longmont Colorado. Amy and James own the place,
James is the pizziaolo. These people are as crazy about Pizza as you are.
They have done the New Haven pizza crawl,
Pepe’s, Sally’s, Modern, and more. And I have to tell you their pie is right up there with the best.”
There on the wall you can find some of the legendary East Coast pizzerias they honor.
Tony Gemignani taks Modernist Pizza. And he shares many other pizza adventures. He explains how an ornery
old gent who disrespected him ofr being an Italian was the inspiration for a new business.
"Dago Bagel".
Tony wrote the forward to "Modernist Pizza.
Claim Modernist Pizza Here:
https://amzn.to/3p6yzY4 (Affiliate Link)
Frank Pepe's on Wooster Street is the best of the Pepe's chain.
I have been to a few and wab=nted to know if Pepe's was as good as Wooster Street at their other locations
This was a visit to Frank Pepe's in West Harford, Connecticut.
Check outhttps://www.amazon.com/shop/pizzatherapy
Derek Sanchez of Mia Marcos Pizza in Texas, talks New York Pizza. features an in depth discussion about why
you need to rethink how you are making dough.
Check outhttps://www.amazon.com/shop/pizzatherapy
