The Pizza Show: Rome

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Italy I always thought of Italian pizza like the iconic wood-fired Neapolitan style with the puffed crust a little moist in the center, but as soon as I arrived in Rome my eyes were completely opened. When in Rome to eat pizza you have to try both styles. They are known for the Italia pizza, which is rectangular and sold by weight, and the Roman Pizza, round in tone like a Neapolitan, but much thinner and crispier.

The important thing about pizza here in Rome is that they have to be super thin and crispy. I'm going to spend some time with Italian legend Gabriella Bundy Pizza innovator Stefano Caligari Wow, I've never seen high-end chefs get into the pizza game Wow, and as always, I'll be eating a ton of pizza with some special characters first . I head to Roche, just one of the most legendary bakeries in Rome, this place is amazing. I think it will surely be my favorite place on earth, from the breads to the cakes to the pizza, and everything looks so good.

This fourth-generation family business is run by baking legend Pierluigi. This bakery has been founded in 1824 what my uncle did my great uncle would continue to do I will meet Pierre Luigi's boss, the baker Cesare, he came here to Roche just four years ago from Canada, he will give me a tour of the bakery and will

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me how to make some of that pizza, so what made you come here to work here? I was the only one supposed to do a two week internship here, four years later, really and now here during the day I manage the bakery, okay, but I started at the pizzeria that's what I really came for was the pizza yeah Do you want, I'm going to load the mixer and we'll make a pizza dough.

I love that the pizza we make is super simple as if it weren't complicated at all. It's 250 grams of unbleached sea salt because you have all your bacteria and enzymes that always help with the rice. So for this amount of flour, the amount of yeast that I will put will be like this, oh my God, the last ingredient that we use in our pizza dough, which in many places is not used as a mill, the sugars in the milk will give it a more color. golden and this will help break down the yeast you don't see these mixtures in errors this looks like two hands you have the double arms that make it look like you are doing it with your hand, it's okay, by doing it you strengthen your pain and you incorporate much more air, it makes the biggest difference, the thing is, I'll do this while I'm there.

I'll know when I have to put the water in when I hear it bang against the container, right, it's so weird that I'm here right now, just Dani, you know, I mean, because you're here, you're answering the phone. you're arguing with someone, leave it in the store, okay, you have to use all your senses here to get the job done. I don't even have words to explain how crazy it is depending on one side, so this is the main pizza room. This is where all the pizzas are made. This is where we make all the pizzas and then at night they are baked here.

What is the story of Pierluigi? Basically, your mentor. He comes from a family of about 70 generations of bakers. Wow, like when they started. here it was, it was really a mom and pop kind of place, right, but if you say it, as he grew up, he started to learn and turned it into something more, you know what I mean, so it came from the Bacon family, but really became obsessed with Roman-style baking and obsessed isn't even the word, it's almost a disease that affects us all, hey, this is what I came here for, it's for this Bianca pizza, so this is it, it's ready, I'll just make sure it doesn't stick. the board is red of all I have never seen this process Wow, it all comes together eh, this is probably the most important part because this is when you will discover if you are going to make it even or not, you will talk about technique.

This requires a real master, so this will go in contact with the back, aha. Wow Wow Wow, you just have to do it a thousand or a thousand times and then maybe you'll get it so that people are clear that this pizza is not going to be in the oven like No matter how big it looks, this pizza gets in a pile and then when it's There, the pizza maker stretches it while removing the shell. It takes an incredible technique to make it, you can't do this on the first try, so this is pizza. Bianca, I just rubbed olive oil on it, which is what we do when we take it out, but if you smell it, it smells almost like potato chips, oh yeah, I mean, the only thing about this is that I make them laugh, it's like I You know after just coming from Napoli, the way they treat the pizza, God forbid, I played the pizza wrong in a way, you know, everyone started going crazy, you know, here it's like you guys think the club beats don't They had put one on top of the other with a little olive oil on top and it's like everyone is in a hurry, yeah, no one has time for such fancy things, but yeah, let's put it out, I have a bite to eat, I have to go, I have things to do. do and now it's time to try a little. from Roche all these famous pizzas my mouth is watering this is the standard Roman breakfast right here it is included I love it maybe I need to move to Rome so basically what we have here is the most classic of the classics from any Roman bakery pizza Bianca with mortadella and the other classic is the dosa pizza only with raw tomato sauce and nothing else so light and flaky that there is nothing better.

Rizzoli is obviously known for Pete's Italia, but in recent years Pier Luigi has been working with other celebrities. style pizza in Rome tone of Wow totally Wow the round, thin and crispy distant cousin of the Neapolitan pizza Emma a new Roman pizzeria is just down the street Pierluigi created a dough recipe and brought me in for a little pizza lunch, what? see this? It's supposed to happen with the ramen pizza. If you continue like this, it stays like a very good transitional thing. I think this is the best pizza to fill the quality of the ingredients because there the dog is so light that it gives you the opportunity to feel everything that it you put it at the top right there is nothing that hides it there is nothing that hides it in all of Italy at this moment the pizzeria is improving with the service or with the wine list and my idea is to be honest, make your own pizza with excellent ingredients behind the customer sphere.

Make money to pay your employees to have a good life, but don't think you save lives, you're a pizza maker, I'm a baker. Yeah, sure, relax, yeah, that's a great philosophy for me. Demand, see you, thanks. As much as the pizza scene in Rome has not always been as refined as it is today, 15 years ago, Giancarlo Casas realized that pizza could be treated the same way as a dish in any other good restaurant, focusing on the quality. He loves pizza and loves it too. cats the cat the pizza ratio here is correct obviously you are a cat lover how did this become the name of your place Romilly damn story Ducati an abyss you feel an avocado juice oh no great you are my channel fantasy my story diggity drag Kui claw favela delegate amin jonah Radhika what everyone tells us is that you helped rejuvenate pizza here in Rome Milan Oceano antonova quando new album Alberto Lagoon Co Nutella era of pizza different ingredient IDO I know SCA economical not super da Vasudha mental Iguala da Aaron opinion disposable kilobits a strong developer saga sorry under the nostra more Sabine Chen toast well the port Arielle equalities surah visa so salumi formaggi sub - Tegan gradient quail Assad Elmo D / Kui Adama Budo success abbastanza Ravi door okay, here they come Wow, so how?

Would you consider your pizza style to be a mix of avoidant and Roman Neapolitan nineteen? To me, it looks a lot like a Napoli style pizza, which would make it ten percent Roman, a little crispy that stayed on well. Wow, this was amazing. Wow, they are so good, oh, this is a very particular pizza. Wow, Vicky, this burger assists sonic duo, cheetah, Mary Nadine. L oreal paper in Chino, there is so much flavor, it is a balance between sweet and spicy, really, very good, how have you seen the landscape? of pizza change here in Roma Bella, hahaha, metamorphose a single multimedia Ryoji Ikeda prohibits sharing what he wanted, obviously you have influenced some of the largest and most important pizzerias in the world at this moment in the pizza you have made is incredible, so that I'm standing outside a spunk or when Stefano Caligari is pizzerias in Rome, he's known for the trapizzino, it's a pizza sandwich that's all over the world, now he's known for a cacio e pepe pizza here at spunk, oh, he's made with ice cubes on top of the wrist.

I'm very excited to get in and see the process. How many restaurants do you operate now? Rome. Three pitch ideas. Well, then cappuccino is something like a dozen around the world. When you started? What is your experience? in cooking alone on my own, but only for fun, but I work with our baker, I know how to make bread, I just sell and to do something like that, then I studied a lot to be able to, so we are friends because the neighbors are the party animals, right? You just have to learn from there and then you will find your way due to Calgary's deep knowledge of classic Italian cuisine.

He is able to take advantage of that tradition and create something new. One of his most innovative creations is the cacio e pepe pizza, a play on words with the classic. Roman pasta dish that is made up of a few simple ingredients, pecorino, black pepper and pasta. I've eaten it on a plate, but never on a pizza. It'll flatten the door and I'll put some ice cubes in, then I take them and they cook in there. What you are trying to achieve with the queen doll's ice cubes is because I need them on the wet surface of the pizza like when you are eating a margarita and if you get rid of the tomato with your knife if you find a wet white dough that is what I am looking for It's ice without any flavor, I see it so I thought only water can give me this, you know, you see it, you almost say there is a sauce on top but it's just water, how have you created such a big Empire here in Rome? all over the world just because I like the things I do I enjoy you see it's a little bit of water and this is pecorino cheese with a little bit of black pepper then also because I give you normal things but indifferent it's something that grandma gave it's new but it's like nostalgic in the same way yes when you eat I want you to find the crunchy at the bottom the creamy in the middle and the sendee on the top black pepper on the table so you can add because I love kashyap today one is black very spicy, but I can serve like this, otherwise everyone, but Wow, you see what I mean, mm-hmm, you really get that pecorino, very good, very different from anything I've ever tried.

Really interesting, your friend, it's so good, your newspaper, thank you, this is something. New pizza to cook with ice cubes on top and I have never seen that before. If I'm in a relationship, I love my slushie. I'm at Pizza Ari. I'm in Rome. the potatoes look delicious thank you this is Gabriella bone cheese pizza land of dreams you can't talk about pizza in Rome without talking about bone shoe and her name came up a lot Ponte is like Chama I she improvises at all ooh yes Eugenio agent José Santa Girardi bullshi I call him here too soon he will agree, shoo-ee PS Gabrielle, we have to do a report, he has experience as a chef, he took all these great ingredients, like the salami potato spreads induye, and put them on the pizza when He did it, people.

He went crazy and you could see it from the lines outside from what I heard Ponte is a larger than life character and I can't believe I'm going to get the chance to spend some time with him at his world famous pizzeria and to be honest, I'm a little nervous, oh yeah, we're all the magic that happens back here, my loot boat, right, guys, yeah, my boat, you guys learn a lot from it, huh, is this my friend? Okay, this is nobody, the Bangladeshi national. anthem Robert walk baccara these guys have a lot of fun in this kitchen, that's the

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I mean, there are so many different pizzas out there right now. I don't know where to look. No one in the pizzeria in the world has toppings like this, yes, steak. In that case this is just C so at Roman Petrie's it's not just about the pizza it's also about the fried items in Rome they are called Sue please they are very very popular here this is Houston no , no rice, okay, no free rice, just their spaghetti oh, it's very, very good, I mean, your brain works in a different way than most pizza makers, this is innovation right here mmm-hmm , do you want a sweet pizza for me, this is your wife, come in?

Wow, this is Dalia, this is very important to the Roman Style wow, that's good, yes, okay, yes, very nice Calabrian mozzarella cheese, it's almost like an American style sausage, apples, oregano and then forever , like how did all this happen? HS / k / q / / equal house the house of diverse render a knob below Quelaag stamina district endo L'Aquila da ville' panic de la vita è la ferrari atlanta Contadina don don don t far cristo state neo in will let you know that bought from a fisherman so as not to collect rewards The approach to food has changed the pizza scene in Rome he is a true idol ofpizza and I even get to ride off into the sunset with him in his smart car.

Traditionally, the world of the chef and the pizzaiolo have been very separate, but people like to group together learning the lines of this new approach. has inspired the next generation of chefs to see pizza from a new perspective. Gabriela was actually the one who inspired me to apply these types of laws to this image because Gabriela was born as a cook and she put whatever you want on the pizza. the cook would fix and that's why I was inspired by that's why Julieta was born incredible Christina Powerman is a Michelin star chef who recently opened Julieta a pizzeria that makes Neapolitan and Roman style pizzas Christina spent 16 years in the United States as a lawyer, designer graphic and finally cook.

She returned to Rome to cook professionally in 2004. This pizza is beautiful, it is by far one of the most thoughtful and elevated. I'm looking for pizzas and I've seen them in Rome, it's amazing what's on them so basically what I did was a flavor profile which is actually Tanya zucchini in two different shapes so you have like cooling, you sprinkle a little bit of color on the red avicii. which is anchovy juice, basically exactly fermented Italian fish sauce and then you want to make sure they've been marinated and then the Potala cob, which is fine, and then we have the zucchini that I've fried so you have the amazing zucchini crunch, thank you.

I thought I was going to eat alone, you don't leave anyone, you don't love it, thank you, this restaurant is like a temple of pizza. We wanted to have a place that was completely dedicated to pizza, it was very important to us, so I would choose those tomatoes as the best ingredients, but more than anything the best is the aioli. We could repeat the aioli. The experts in their field know what they do, they study every day, so I respect that and in fact I never enter their world in the same way, although I think that what goes on top of the pizza is the job of a cook, even In America, you know, being a pizzaiolo, being a pizza maker, was never a famous job, my father was a, you want to make pizza, you know?

Now it's a celebrated job, it's an elevated job, like you said, being here in Rome and having the opportunity to talk to a real chef about this culture really helps open my eyes, so thank you for having me, thank you very much for coming. I really appreciate it. I've eaten a lot of pizza and it's time for a drink. I'm meeting a local DJ called White Trash Banana for drinks at the bars and Calista. This place is full of characters. I've been to Rome a bit, but this area we were in seems unique. Where are we now?

We are in Trastevere. For me as a kid it was like the center of our city, so you're coming out of a Smok drink. We were. everything like graffiti and stuff, my friend it's like you're going to call yourself a movie star, right, I know you fix your movies, look, very good, this is Rome, huh, the pizzeria we were going to do after this ? Remo, it's a funny look. I have never been there. We were talking about it yesterday. The guy I play with and it's his favorite pizza place. Really, what are the chances that you know that what I'm doing at Remo is a very famous Roman pizzeria, but it still feels like a local place?

This is a simple place. place that serves honest and simple pizza, because when it's crowded it's like traffic control, where's the part about your visa? Rome became a caterer, there is a lot of difference to be sought, it is a race, but it is not the same yattawan when choosing, a Turkish marui is awarded the Fathers in front of the Russian Palace saddles a mega bishop, they earn it, You know there was a problem. I was trying to figure out why this has such a familiar feel, but it's almost like a restaurant in New York, as is the lighting. you have the owner walking around talking to everyone, are we going to have pizza and do we want something like fried, yeah, I just go for Margherita, sounds good, I love the yo-yo, it's the couple of glasses on, but then when we turned to them order what did you have? put on his other glasses to check this pizzeria is fun he has the whistles you have four watches you know so much meat so you have been eating you couldn't believe it well you don't feed I'm getting Well, yes, yes, the pizza here is different from the one at USA.

It is not like this. It doesn't require as much of your body. Come on, this one doesn't weigh that much. You know that you have been living in the dream for approximately 15 years. kid exactly right in the middle, well, good appetite, this is the road man, yeah, this is amazing, so good, it's so thin and crispy, you know? Do you have metal attached to you? He said every time we drink, if it's a drink with us, thank you, no. don't think it's because he likes us there's less wine for us you know it's funny but it's actually drinking I love that's his trick every beat Surya needs a good character so you know I'm very good personality of you this makes it more fun, a lot of restaurants here have this kind of character inside, sometimes it's to cover up that the food is not the best, you know, my ear is not like that, not really, he is a real man, thank you very much for coming and spending some time with we thank you I spent my best angle where they drink in a defeat for me there is nothing better than this the pizza is delicious thank you for inviting us it will be difficult