Giseppe is the owner of two pizzerias in Verona, Italy, set in the Northern valley under the Italian Alps, only an hour from Milan and perhaps two from Parma. His long time restaurant La Conchiglia sits by the Lake Garda in an idyllic area of Verona. His newer pizzeria, Pizzeria Olympica is nestled at the foot of the Roman Coliseum which is at the heart of downtown Verona in the Piazza Bra.
Giseppe sat down with myself and Daniel Lee Perea of PMQ to talk American vs Italian pizza shortly after the 2014 competition. Giseppe made a slice of pizza that he makes for the American competition and a slice he makes for the competition in Italy and had us taste test the differences.
In the Italian style pizza, there was less than 3 toppings with cheese and dough the first flavors to come through. Giseppe said that the judges look primarily at the dough, how it rises, bakes and the look when judging. But the trick is that for many, they are used to the Italian style flavors and less toppings.
Next we tried the American style pizza and while the numerous toppings were flavorful, the crust was overpowered and not the first thing you could taste.
Giseppe's employee also won this year for the best from Marocco. While she lives in Italy and works in his pizza shop, where she learned how to cook, she is a still a citizen of her country and competed for it.
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