Archive for October, 2010

Un Americana Italia Interview

Sky Dylan Robbins is a filmmaker with an unbridled passion for food. you can hear it in her voice. You can feel it in her film.

Her latest project,  Un Americana in Italia chronicles her food adventures in Italy. The film is comprised of 12 different episodes. Each episode takes you on a different quest to discover the truth about food. She gives us an understanding of why we are so obsessed with food.

After watching a clip of her discuss pizza, I knew I had to interview her. She introduces us to  the master pizzaioli of Naples. This is the birthpalce of Pizza. Thanks for the introduction, Sky.

Her film tells us about ourselves and why our love affair with food will continue.

Sky takes you inside the underground secrets of how various food is produced. She also reveals the passions of those who create these amazing foods.

Food for Sky is magical. She celebrates the creation of food. She celebrates the consumption of food.

Eating and sharing food together is an event that deserves to be celebrated.

Here is a preview of her film:

In our interview Sky reveals the following:

  • How she started a love affair with Italy and Italian food
  • How she planned and executed her film
  • The magical events that allowed her to complete each episode
  • The truth about the Water Buffalo in Italy
  • Why Bologna is one of the most special food destinations on the planet
  • The inside secrets to the Best Flour in Italy, Caputo
  • The true passion of the master pizza makers in Naples

and much much more. Please listen to this interview, and download it if you wish.

I would greatly appreciate any of your comments about this amazing interview with Sky Dylan Robbins

You can listen to an incredible interview with Sky Dylan Robbins below. Download this interview for later listening

Right  Click Here (and save).



Learn How to Cook Authentic Italian Food

True story:
When I was a kid, I would watch my Italian grandmother's cook. They were wizards in the kitchen.
The never measured anything. They never used a recipe. But everything they made came out perfect.
I asked them a number of times to tell me their secrets… sadly I only learned one recipe, spaghetti sauce.
They both laughed when I asked them food related questions.
They could easily tell me what went into each dish.
But, they explained, they could not tell me the exact amounts.
They were not sure.
They did not know themselves.
They had never written anything down.
It was all permanently etched in their soul.
And that's how they cooked, from their soul.
My grandmothers created soul food. Italian soul food.
You can discover my grandmother's secrets, here:
They both gave me the following cooking advice:
"Put in a little bit of this and a little bit of that".

I told them I had no idea what they meant.

"Put in enough spice until it tastes right," they explained.
I always remembered what they said. I just wish there was a way for me to learn how they made their food taste the way they did.
I thought all of my grandmothers recipes had been lost.
Until now…
I recently discovered a resource which was like stepping back in time.
Picture yourself, having a priceless road map which shows you how to make
all of those old recipes of real Italian food with easy step by step directions.
I want to offer you an opportunity to discover this amazing resouce.
I edtied it, added some to it and renamed it.
I call it:  The Happy Italian Cook Book Becuse that's how my
grandmothers were when they cooked.
They were happy when they cooked. And you were happy when you ate their food…
And you always ate..Or else!
Here is where you can take a peek:
You can be cooking like my grandmothers cooked, immediately!
At that page you will read the story of how I learned to cook like my grandmothers.
I never did. Until now….
And you can have the same secrets that I have…
You can listen to a tale of Grandma Grande's cooking, here:
You can learn to cook like Grandma Grande,

This just in from our old friend, Tony Gemignani:

"The International School of Pizza has teamed up with Roto Flex and Wood Stone Ovens.

The school has expanded and now offers authentic Old World New York and New Haven certifications with its new Wood Stone Fire Deck 9660 Coal Fire oven.

Woodstone Oven

Woodstone Oven at International School of Pizza



The school now has the capability to teach students high production, gas, brick oven pizzas ranging from 6 to 22 inches.  With this expansion, the two ovens are next door to the original location and shares the space with one of San Francisco's newest concepts, "Tony's Coal Fired Pizza and Slice House".  Both of these ovens are monumental in the pizza industry. 

"When an operator fires an oven for the first time, you are usually scared to think when the oven will be seasoned enough to get the perfect bake.  By the time we cooked our third in both of these ovens, it was as if these ovens had been in my restaurant for 50 years." 

That's how good our pizzas performed and all my partners and employees were blown away." ~ Tony Gemignani

The school now has a total of six ovens and certifies in every style.

For more info please contact Nancy Puglisi at 415-835-9888 or visit   


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