Tag: cooking in family

How to recognize a good pizza according to six great pizza makers

Pizza is one of the most popular and beloved dishes in the world, but how can we tell if a pizza is really good? Six experts in the art of pizza making share their opinions and tips on what makes a pizza stand out.

Franco Pepe

Franco Pepe is the owner of Pepe in Grani, a renowned pizzeria in Caiazzo, near Caserta. He is famous for his creative and refined pizzas, made with high-quality ingredients and ancient grains. For him, a good pizza is a pizza that tells a story, that expresses the identity and culture of a territory. He also values the balance between the dough, the sauce, and the toppings, as well as the harmony of flavors and textures.

Ciro Salvo

Ciro Salvo is the third generation of a family of pizza makers from Naples. He runs 50 Kalò, a pizzeria in Naples and London, where he serves traditional Neapolitan pizzas with a modern twist. He believes that a good pizza is a pizza that respects the tradition, but also innovates and experiments with new techniques and ingredients. He also pays attention to the digestibility, the leavening, and the cooking of the dough, as well as the freshness and quality of the toppings.

Gino Sorbillo

Gino Sorbillo is another representative of the Neapolitan pizza tradition. He is the owner of several pizzerias in Naples, Milan, Rome, New York, and Tokyo, where he offers classic and contemporary pizzas. He thinks that a good pizza is a pizza that is simple, genuine, and authentic, that uses only natural and organic ingredients, and that follows the rules of the Neapolitan pizza art. He also emphasizes the importance of the wood-fired oven, the temperature, and the timing of the baking.

Renato Bosco

Renato Bosco is the founder of Saporè, a pizzeria in San Martino Buon Albergo, near Verona. He is known for his innovative and experimental pizzas, such as the pizza in pala, the pizza al metro, and the pizza al taglio. He says that a good pizza is a pizza that is original, creative, and personal, that reflects the personality and the passion of the pizza maker. He also cares about the research, the selection, and the combination of the ingredients, as well as the use of different types of dough and flour.

Gabriele Bonci

Gabriele Bonci is the owner of Pizzarium, a famous pizza al taglio place in Rome. He is also a TV personality, a cookbook author, and a consultant for many pizza places around the world. He defines a good pizza as a pizza that is artisanal, seasonal, and sustainable, that uses only local and fresh ingredients, and that respects the environment and the producers. He also focuses on the quality, the hydration, and the fermentation of the dough, as well as the variety and the creativity of the toppings.

Simone Padoan

Simone Padoan is the owner of I Tigli, a pizzeria in San Bonifacio, near Verona. He is a pioneer of the gourmet pizza, a pizza that is refined, elegant, and sophisticated, that uses high-end ingredients and elaborate preparations. He considers a good pizza as a pizza that is expressive, evocative, and emotional, that stimulates the senses and the imagination of the customers. He also experiments with different kinds of dough, flour, and leavening agents, as well as different cooking methods and temperatures.