The Pizza Show: Naples, The Birthplace of Pizza

the scene is this, uh, it will bite this one and this is full of cum, bye, no waiting, no waiting, just go ahead, just rub it and bite it, that was the most orgasmic prize, really food porn, finally I arrived in Naples, the

birthplace

of

pizza

, it's my first time here and as a

pizza

maker, this is the most exciting place to be. For me, delicious Neapolitan pizza, especially the margherita, is the most iconic pizza of all time. The pizza here is simple, but the guidelines for how it is made and enjoyed. They are strict, whether it is a classic pizza, margherita pizza, marinara pizza portfolio or a fritta frita pizza.

Naples is all about tradition and excellence, oh my goodness, meeting Naples' most famous pizzaiolos cooking a pizza in the royal family oven where the first margarita was made. This is a lot of history right here. One thing I know for sure. My pizza pilgrimage to Naples will be very satisfying. The tradition of pizza in Naples is treasured and protected. This is Antonio Pache, the guardian of Neapolitan pizza. In 1984 he founded the Verace Pizza Neapolitan associate zone, an organization that seeks to protect the tradition and authenticity of Neapolitan pizza around the world. We met at his pizzeria Shiro Asanta Brigada what it means to be a true Neapolitan pizza pizza technically for pizzerias in Naples where cheese and the tomatoes come from antonov now that I know the rules here I head to atelio, a pizzeria loved by the pizzaiolos of Naples, where down the street is this is the best margarita in the city where this family pizzeria has existed since 1938.

Today Atilio Pachetti is making the pizza here together with his son Mariota Atelia was preparing me two of the classics in Naples, pizza margherita and pizza marinara. He put black pepper in it, which is very controversial here and we thought New York had rules. wow thank you thank you this is a pizza with a fork and knife. I'm getting a lesson from a teacher right now. That piece I just ate was delicious. All the other pizzerias you like. Enzo Cocha is a third generation pizza maker who prides himself on the tradition and science behind Neapolitan pizza.

Let's make pizza together in one of the most exciting and historic places in Naples. Capo de Monte, one of the two royal palaces in Naples, according to the history in 1889 rafael esposito created a pizza in honor of queen margarita of savoy, she loved it so much that from that day on it was known as pizza margarita the red of the tomatoes, the green of the basil and the white of the cheese representing the colors of the italian flag wow what we have here hey this is old this is an old oven this is the pizza oven for queen margherita there is nothing more neapolitan than making a margherita pizza in the oven of the queen's old palace but obviously something had to go wrong, we forgot about the double zero flower wow that's there you have it and then you open it right there no it's okay I'm just having fun when all hope is lost.

A hero approaches on the horizon with a small bag with just what we needed. Hey, hallelujah, okay, bye, there it is. Thank you very much, I'm happy to be here, this is a little history here, in the days of Queen Margaret, the pizzaiolo was seen in a very different light back then, it was a second rate job at the bottom of the totem pole . but today the work of the pitayolo is deeply respected gino sorbillo is the pizzaiolo who represents this change more than anyone else he is responsible for

show

ing people that pizza can still be the food of the people as well as the cuisine so respected wow wow delicious gino has an empire from his numerous pizzerias to his fritta pizza shop and the personal pizza museum that gino built called the house of pizza neapolitan pizza is not only his passion but his identity this is a pizzeria look at an oven stefano ferrara had never seen one like that Well, Gino wasn't always a pizza maker before pizza, he was a member of Italy's elite Carabineri militarized police force, he used the savings to buy an abandoned building on via the tribunale that would eventually become his pizzeria sorbilo , gino took me to the kitchen to make a pizza okay okay wow foreigner one of the best things about pizza in Naples is that all the ingredients come from the Campagna region, from the tomatoes grown in the rich soil near the mountain Vesuvius to the cheesemongers in Caserta, by default, everything on your pizza.

It is produced locally. Right now I am on a water buffalo farm in Caserta, just outside of Naples, this farm produces the milk that makes buffalo mozzarella cheese for some of the best pizzerias in the world. We are going to visit Mimo, one of the best. cheese makers in the region, the name of their place is called ilcasolare. I am very excited to see the process of the 2017 buffalo cheese. I have my new haul, we are ready to go. Ilika Solari makes all kinds of cheese, except for pizza. For purposes, there are two types that are the most important: fjorda latte, cow's milk cheese and of course buffalo mozzarella, airplane, so the guys on this side will have a big bowl of mozzarella and the guys on this side they will just tear it up to really help each other to form the balls no, I don't want to ruin any more mozzarella it looks very creamy inside it has a nice shine on the outside yes, now it's time to eat yes, my goodness, it's delicious, it has a little spicy flavor and the salt and all the mozzarella juice and the water that comes out is like it fills your mouth, it is a really, very, very special product. um, it's not just the pizza ingredients that are from campagna, it's also the ovens themselves.

I'm on Neapolitan Oven Kings Stefano and Simone Ferrara at the Pizza Expo in Las Vegas this year. Now I am lucky to see them again, but this time at their factory in short, on the outskirts of Naples, it is good to see you again. This oven looks special here. our standard classic oven as you get closer you see the details exactly, there is the whole Gulf of Naples around it, wow, the whole Gulf of Naples, this is all hand painted, let's take a look, yeah, sure, let's take a look a walk, so here, uh. we are putting the tiles in the oven this is the last touch to the oven and the waste behind every great Neapolitan pizza trip there is someone who is obsessed with pizza know luciano our local producer who honestly loves pizza more than anyone I have you Known if you do anything pizza related in Naples.

Luciano knows you and also swears by his pizza diet. There are three pizzerias where, if I plan to eat a pizza there consistently, I lose exactly 400 grams each time, not 300 or 500 the next. Tomorrow Luciano takes me to his all-time favorite pizzeria on the outskirts of Naples Pepe and his grandmother owned by his good friend and pizzaiolo maestro Franco Pepe Where are we now? we are about 50 kilometers north of

naples

near caserta and this is called cayatso, which honestly, until i met franco pepe, i had probably never heard of, but a few years ago he decided to make his own pizzeria, he rebuilt a He started this three-story pizzeria from the ruins and then continued to improve both the dough and the ingredients, something that caught my attention.

For the first time I ate this pizza with incredible lightness and digestibility. Is it typical for a pizza yolo as good as Franco Pepe to have a pizzeria on the outskirts of Napoli? It could be the same if this city had no economy, it was almost a ghost town, so Franco not only opened a pizzeria in his hometown, but also helped revitalize his house. There really is no better pizzeria. I'm afraid of Franco, so I'm very partial to him, but I challenge anyone to challenge this. Can't. wait to find it definitely come on, we have to run because after seven it will be crazy and you won't believe what crazy means until you see it, that's the town hall, apparently we were late, but this didn't stop us.

Picking up the mayor of Cayatso What time does it open? 12 minutes ago. It's down here. Can you believe it? Yes I believe it. I really want you to see this. He bet his entire fortune on keeping his dreams on a path that a donkey could barely pass. It's just literally okay, anyone did it and that's his greatest achievement. You know, something special is coming as you go down this path. Yes, Franco was not happy that we were late, but Luciano delighted them. And we went on a tour of Franco's Pizza Palace. Incredible and this started with just a table for two here, that's the viewing point.

I don't think I've ever seen such a beautiful pizzeria in my life. No, this place is crazy, it even has an inn. Everything is his design. No architect. No architect. pizza hotel this is like a dream come true a pizza maker dream come true yes and how important it was to grow up in a pizzeria watching your nun and watching your father make big bread contacted oh wow you could see the oven through this table this It's crazy, it's finally time to embark on our pizza, try it, so Luciano, what are we working with here? We start with the cheeto and the biandante, both are a fried pizza base, this one is with mortadella, buffalo ricotta cream, pistachio leaves and lemon zest. that's right it's so late greetings fishing I'm sure there's grana cheese cream it's a cayatsu olive crumble the thing is that you should actually make this one because it's called scarpetta in this case you cut it you spread it in a certain sense the tomato on top pizza number Four of us are not sad, we don't even start but it is a very delicate pizza wow that is the pizza that he prepared for the first time for my son viva santa franco pepe exactly wow do you want calzone this is calledcasolare because they are only with pampering products it seems easy to cut a calzone at first it seemed easy oh, this is the one with the escarole inside, so it's a buffalo ricotta scented with lemon dried olives, apricot preserves and a mint leaf, cheers, my goodness, it's a little sweet, yes, You know, I have so much grass here.

I'm like Humpty Dumpty. I'm about to tip. I think we should leave more. Another glass. Franco Pepe is a pizza wizard and when you eat food like this, you can taste the thought. that's included if you're a pizza lover like I think I am, yes, you understand the thought process behind it and then that thought process completely dissolves into pure pleasure, right, and that's exactly, I think what he wants to achieve it's almost as if he built it himself. his castle and everyone came and it's perfect, it's a fairy tale, it really is the perfect storm for pizza, positively, everything is well said, very well said, okay, cheers, okay, oh, wait, wait, let me help you get out of this, here we go, okay. let's go greetings where the hell luciano golf hello my trip to Naples is coming to an end but I have one last stop I will meet with simona ferrara for a farewell dinner at enzo coach's pizzeria dedicated to pizza fritta, the staple of He street I've eaten my weighty Neapolitan pizza, so why not fry it and have it with a glass of champagne?

This is street food done right with a little champagne. It's like elevated street food here. I mean, if it's here, I'll go. in the pride that the pizza makers have here in napoli is something more incredible many of them are very proud of their work in the world of pizza you hear all these big names you know you hear about franco pepe you hear about gino sabillo but when I met them, they were all kind, you know, and very generous, it's like Mikasa is the 100th house. I mean, every city has its own characteristics. Naples is this.