अन्यवर्ष2019अवधि35mIMDb0

A Passion for Pizza

Name: A Passion for Pizza
Genre: अन्य
Released: 2019-06-26
Rating: 0

अन्य

A Passion for Pizza is a video series from The Culinary Institute of America, filmed on location in Naples, Rome and New York City. We follow pizza experts, some of them third- generation pizzaioli, who believe that great pizza can be a transcendent experience. They may differ in their methods, but they share an obsession, a single-minded focus on each element of the dish from the flour to the water to the type of wood in the oven.

अभी देखें

आपको ये भी पसंद आ सकते हैं

कार्टून★ 0

BabyBus | Learning Vehicles Song | Car Songs | Cars for Kids | Nursery Rhymes | Baby Cartoon

कार्टून★ 0

Educational Videos for Children - Lingokids

Get the recipe at: This New Mexico Pizza is topped with Roasted New Mexico Chile Pesto, Goat Cheese, Prosciutto, Arugula, Honey, and Toasted New Mexico Pecans. Give it a try and it might become your new favorite pizza! This video was produced by The Culinary Institute of America as an industry service to the New Mexico Department of Agriculture. ————————————————————————————————————————————————————— CIA: CIA for Enthusiasts: CIA at Copia: CIA ProChef: Founded in 1946, the Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives,

Saron Ayelign ❣️Nov 3, 2025

Recipe at: Cindy Pawlcyn, chef and founder of the Napa Valley’s Mustards Grill, shows us how she makes Lamb Merguez Pizza. She tops the pizza with merguez, a North African-spiced lamb sausage packed with flavor. She pairs the merguez sausage with tapenade, tomato sauce, pecorino, and mozzarella for a delicious and unique flavor combination.

ceesaysafetyNov 3, 2025

More information at In Fucina, pizza is accorded restaurant-caliber treatment. Chef-Owner Edoardo Papa alters his toppings to reflect the seasons, and he is as choosy about ingredients as any three-star chef. But this acclaimed pizzaiolo would say his real talent is knowing when the dough has proofed enough and is ready to stretch. He calls that the “maturation moment,” and if he misses it, the pizza won’t be a peak experience.

Cedric KouassiNov 3, 2025

More information at Let’s check out a favorite pizza shop in Rome where pizza alla palla is a daily ritual for many. This style fits right in with the fast pace of life in the country’s capital, and although pizza alla palla may be fast food, it is produced with great attention to detail. Roscioli is an institution in Rome. A fourth-generation family-run business that serves pizza by weight, Roscioli is beloved for its pizza bianca, pizza rosa, or pizza margherita. We talk to Cesare Agostini about Roman-style pizza: thin like a cracker, and always served hot.

G.E.O.F.F.R.E.Y 🧸Nov 3, 2025

More information at As you’ve heard many times now, great ingredients are a “must” for great pizza. So let’s search for the ideal flour. At Caputo, the last remaining grain mill in Naples, the third-generation owners specialize in blending wheat varieties to create flours with precise characteristics. For a pizzaiolo, obtaining flour with the desired elasticity and strength is critical. You’ll hear later from some pizzaiolos about the efforts they make to get the flour they want. But first let’s take a look inside Caputo’s modern laboratory. Here flour experts try to please pizza professionals, some of the most demanding flour customers in the world.

Dasi boeyNov 3, 2025

More information at We can’t leave Naples without meeting the famous Gino Sorbillo, a master of both pizza al forno and pizza fritta. Tourists from around the world make pilgrimages to Pizzeria Sorbillo to sample pizza cooked to perfection in 45 seconds. A great pizzeria like Sorbillo requires an expert to manage the oven, a team member just as important as the person who mixes the dough. Gino talks as fast as his pizza cooks, so hold on to your seat as he shares his methods and explains why he chose New York City for his second location.

merryrianaNov 3, 2025

More information at Next, we head to Naples, the heartland of pizza. In this energetic city, the familiar baked pie with the raised rim has a beloved competitor: the tasty pizza fritta, a Neapolitan recipe with a colorful history in the region. For a close-up look, let’s check in at La Masardona, a Naples establishment that has specialized in pizza fritta since 1945. We talk to Enzo Piccirillo at La Masardona about the history of pizza fritta.

Rahul007Nov 3, 2025

More information at From pizza fritta to pizza al forno, baked in an oven so hot the pie cooks in one minute—that’s the objective at La Notizia, Enzo Coccia’s popular Neapolitan pizzeria. Like many of his colleagues, Chef Coccia believes in a long, slow fermentation for the dough and uncompromising quality in the toppings. But as you’ll hear from this third-generation pizzaiolo, great pizza is really not about the recipes.

Initials & zodiacs❤️Nov 3, 2025

More information at Chef Franco Pepe uses his training in haute cuisine to elevate the pizza at his restaurant, Pepe in Grani in Italy’s province of Caserta. No detail is too small for this meticulous chef who believes that making pizza is a sensory experience that’s different every day. A great pizzaiolo must read the dough, feel it, observe it, and adapt. We talk to Chef Franco Pepe at Pepe in Grani. Learn more about the CIA: The CIA at Copia: CIA Restaurants: CIA Food Enthusiasts programs: Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts.

provoicelameckNov 3, 2025

More information at Stefano Callegari, a former pizzaiolo, has turned one bright idea into a small chain of fast-food shops with locations in Rome, Florence, and now New York. Working with pizza dough, Chef Callegari has devised a clever new sandwich format that’s ideal for juicy fillings. He calls his sandwiches trapizzini, and they have taken Italy by storm. We talk to this pizza innovator about his now-famous trapizzini and his chain of Trapizzino restaurants.

Featured Picks

और entertainment चाहिए? हमारे recommended gaming hub और short-drama destination को explore करें।

Instant Games

Gamixo

Puzzles, cards, sports और quick challenges वाले casual browser games कुछ ही सेकंड में खेलें।

Visit Now

Short Drama

VSKIT Drama

Trending mini-series, romance stories और नए short dramas को fast daily updates के साथ देखें।

Visit Now

A Passion for Pizza

आपको ये भी पसंद आ सकते हैं

Kids Songs by CoComelon

CoComelon

Primary 1 English

Alphabet (ABC) Songs by CoComelon

BEST SONGS for TODDLERS 👶🎵 (1 to 3 year olds)

Mighty Little Bheem | Netflix Jr.

Counting & Numbers Songs by CoComelon

Year3 English

Understanding the World

Berklee Holiday Videos

Special Videos

AI, Technology and Society 2025

Learn English With Disney Movies

CoComelon #shorts

Test Your English with TV Series and Movies

All New Akili & Me

SS 2 Physics

Primary 6 English

ABC Songs for Kids - CoComelon Nursery Rhymes

JS 1 Mathematics

CocoMelon | Little Baby Bum | Blippi - Nursery Rhymes & Kids TV Shows

CoComelon - Happy Holidays

BabyBus | Learning Vehicles Song | Car Songs | Cars for Kids | Nursery Rhymes | Baby Cartoon

Educational Videos for Children - Lingokids

Featured Picks

Gamixo

VSKIT Drama