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:
 
[display_podcast]
 
 
You can learn to cook like Grandma Grande,

Hands On Pizza Workshops: Make Better Pizza

Boulder, CO­ September 13th, 2010, ­ The Fire Within, the nation's leading manufacturer of Mobile wood-fired pizza ovens announced today the first fall educational, hands-on workshops for entrepreneurs interested in live event pizza catering and concessions.

The workshop, designed and taught by "Fire Within's" founder, Joseph Pergolizzi, will include guest instructors. Participants in the two-day workshop will learn and practice insider secrets to making real pizza dough, and will have the opportunity to work with an authentic, Italian-made wood-fired pizza oven.

The course also includes essential marketing, food-safety and business techniques specific to the mobile wood-fired pizza oven concept. Registration, including all manuals and materials is $899.

 Participants are encouraged to pre-enroll at

http:// gettingstartedoctober2010.eventbrite.com/

The first fall workshop will be held on October 23rd and 24th at the 63rd Street Farm in Boulder, CO

"We're extremely excited to be offering another one of these workshops," said founder Pergolizzi. "Very few of the customers who purchase our mobile ovens have Pizza business experience. We have spent the last several years crafting a no-nonsense, easy-to-implement plan for success.

The workshops are very popular, we've trained over 50 people in our first year in offering this workshop."

Pergolizzi said the workshop can accommodate 20 participants and already has several registrations.

About Fire Within: FW was founded by Joseph Pergolizzi in 2005 and offers a turn-key business opportunity at a surprisingly affordable cost. The wood-burning ovens are manufactured by Forno Bravo, Italy's leading Pizza Oven builder and their portability platform was designed and manufactured in Boulder, CO. The company offers everything needed to start and succeed with a unique business concept ­ a mobile wood-burning Pizza Oven. The company is based in Boulder, Colorado.

Contact: Joseph Pergolizzi Phone: 303-652-7378 Email: info@portablebrickpizzaoven.com

website: http://portablebrickpizzaoven.com/
 

For more information about pizza, discover more pizza secrets at: The Pizza Therapy Pizza Blog

Become A Pizza Champion Here

The following comes from Steve Lieber, Director of Operations United States Pizza Team.

Enter this contest:

"The competitions are Gluten Free Championship September 12 and the American Pizza Championship September 13, 2010."

Registration Criteria
You must be employed at a pizzeria, or have pizza on your menu at the time of competition.

Competition Criteria

  •  Competitor must bring own pre made dough, sauce, cheese and toppings for 2, 14-inch pizzas. On site refrigeration will be provided. (Contestants will have access to dough making equipment if necessary.
  • Oven testing will take place prior to first competition. Bring extra ingredients if you want to prove the ovens.
  • Dough trays and peels will be provided; competitor should bring any other needed tools.
  • The choice of pizza ingredients is strictly up to the discretion of the competitors.   There is no requirement that this pizza is on any existing menu but part of the judging criteria is that it be commercially viable.   Bring your best pie.
  • You must prepare and cook pizza in competition area.
  • Competitors will make 2 pizzas. They will decide which of the two will go to judges. The second will be given to audience for sampling.
  • Contestants must be at pre-competition briefing at 9 am September 5th.

Competitors must agree to judge criteria prior to competition. At the pre-competition briefing contestants must sign publicity waivers and rule agreement waiver.

  • All contestants will be assigned numbers and a drawing will determine order. Judges will be sequestered before drawing takes place.
  • This is a double blind taste test and numbers will be assigned to pizza in the order in which they are made.
  • All contestants must write and print a description of their pizza and provide recipe of ingredients and cooking instructions. This will be used during the judging of each pizza.
  • Contestants will remove finished pizza from oven and place on a pizza circle. At this time PMQ will take photos of chef with pizza, then the pizza will be taken to an area to have photos taken of the pizza itself.
  • The pizza will then be taken by a runner who will then take it to the judging area. Here the runner will read the description and recipe of the pizza.   The runner will then cut the pizza and allow each judge to choose a slice (piece).   The judges will grade the pizza, then the score sheets picked up, tallied, and held by head judge. The tables will then be cleared.
  • Contestants will give permission for PMQ to use photos and statements in any future media without obligation.

For more information:

For Additional Information Visit www.pmq.com  or

 Email steve@uspizzateam.com

www.pmq.com

Frank Pepe’s Supports U.S. Troops

North Haven Sons and Daughters of Italy Lodge #2805, in conjunction with The Original Frank Pepe Pizzeria Napoletana, is sponsoring a fundraiser for Holy Joe's Cafe'

Holy Joe's Cafe' is a non-profit that sends coffee to U.S. troops around the world via a network of deployed military chaplains. 

Coffee and monetary donations will be collected at The Original Frank Pepe Pizzeria Napoletana on Wooster Street in New Haven throughout 4th of July weekend, Friday, Saturday and Sunday evenings from 4 to 8 pm.  100% of the donations will be sent overseas to provide free coffee for the troops.  Y

You can get more info about Holy Joe's Cafe' at www.holyjoescafe.org .  Join us at the pizzeria over 4th of July weekend and show your support for our troops!

 

 


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New York City Water Creates Perfect Pizza

 

 

New York City Water 'Flows' Downstream To Florida, Creating Perfect Pizza

South Florida Upscale Italian Restaurant Creates Real "New York" Pizza with Innovative Water Filtration System Replicating New York City Water

Palm Beach County, FL (PRWEB) June 17, 2010 — Anyone who has tasted real New York pizza, bagels and breads knows there's something special about them. For starters, they're lighter and crisper. This is thanks to award-winning New York water, famous for its purity and unique mineral characteristics that make it perfect for creating out-of-this world baked goods. Now, a new company is making this water available to restaurants and bakeries nationwide, and a South Florida fine Italian restaurant is the first to jump on board.

Palm Beach County, Florida-based Famous New York Baking Water Corp. has created a distinctive water system to duplicate the baking characteristics of New York water – only purer – making it possible for restaurants and bakeries nationwide to replicate the real flavors and textures of authentic New York-style breads, bagels, pizzas and other baked goods. Mamma Mia's Trattoria in Palm Beach County, Florida, is the first to scoop up this new system for its 220-seat restaurant, which serves around 250 covers per day.

Joey Lograsso, owner of Mamma Mia's Trattoria, says that his customers can't get enough of his New York pizza. "I was doing great before," says Lograsso, "but now my pizzas are flying out the door. I never dreamed I could have real New York pizza in South Florida. And thanks to the purity of the water, the flavors of all of my foods are enhanced."

Famous New York Baking Water Corp. offers a variety of systems scaled to the individual restaurant or bakery's usage needs. It teamed up with Fitness and Health CLA, one of the premier filtration companies in the water industry, to create this unique water filtration system that duplicates the precise baking characteristics of New York Water.

Anthony Vincent Liotta, who started making bread in his father's Brooklyn bakery at age eight, tested the water and was amazed at the difference. "I have been baking breads, pizza and bagels for over 35 years in New York and Florida. I couldn't believe the way the products came out using their water. The crust and textures were identical to the ones I used to make in New York. I was also impressed by how the water enhanced the flavor of the soups."

The water system can supply everything from small mom-and-pop pizzerias to wholesale bakeries that operate 24/7. The system can be installed as part of new construction or retrofitted into existing operations. Famous New York Baking Water Corp. is making it available nationwide, so that now restaurants, bakeries and pizzeria's from Palm Beach to Portland can serve real New York pizza, breads and bagels.

"This is not 'New York style' pizza, as many restaurants advertise," says Angela Bean, president of Famous New York Baking Water Corp. "Since our system replicates the necessary baking characteristics of New York water, you are getting authentic New York baked goods."

"What's amazing," says Bean, "is that not only is the water great for baking, it's also the healthiest and purist water in the world. It makes the flavors of everything it touches from soups to sodas really pop."

For more information on the Famous New York Baking Water Corp. visit http://famousnewyorkbakingwater.com or call 561-452-2922.

Media Contact:
Bruce Serbin
Reeves Laverdure PR
561-391-8717

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Late Breaking News from World Pizza Champions

 

This may be your chance to show your stuff at the World Pizza Games:

Once Again The World Pizza Games® Are Coming to Pizza Expo!

 
 
Check out the World Pizza Champions
 
On Tuesday, March 2nd we will open up the competition and invite you to
come compete in one or all of five events: Freestyle Acrobatics First
Division, Fastest Dough, Largest Stretch, Fastest Box Folding and
Longest Spin.

 

Fastest Dough: How fast can you toss out (5) 12" doughs!

Largest Dough: How big can you make 18oz of dough in just 5 minutes!

Fastest Box Folding: How fast can you fold (5) 12" pizza boxes?

Longest Spin: How long can you keep a dough spinning over your head?

Freestyle Acrobatics First Division& the Masters Division – With so many dough throwing acrobats getting better and better all the time, we have split the freestyle acrobatics into two categories: *First Division & *Masters Division.

*First Division – created for those up and coming acrobats who want to showcase their talent without having to go head to head against the masters of the sport. The finalists will face off at the World Pizza Games® Finals and Rockin' Party Wednesday night.

*Masters Division – created for those dough throwing acrobats that are the best of the
best. These masters will face off against each other at the World Pizza Games® Finals and Rockin' Party. Please contact the World Pizza Champions for more details for qualifying for this event.

Please Note: If you have won a world or international title in an acrobatic dough throwing competition in recent years you may automatically qualify for the Masters Division. Qualifying for the Master division may make you ineligible to compete in the First Division. If you feel that you may fit into this category, please consult with the World Pizza Champions before entering the competition.

Please see the rules for complete details.

 
The Daily Schedule of Events
Tuesday, March 2nd
10:00 a.m. Opening Ceremonies
10:15 a.m. Fastest Dough Trials
11:15 a.m. Top five winners announced
11:30 a.m. Individual Freestyle Acrobatic Dough Tossing – Top 3 Winners Announced Immediately After Trials

Wednesday, March 3rd
10:00 a.m. Largest Dough Stretch Trials
12:30 p.m. Largest Dough Stretch Finals – Winners Announced at Finals and Rockin' Party
1:30 p.m. Fastest Pizza Box Folding Trials
2:00 p.m. Top Five Winners Announced
2:15 p.m. Longest Dough Spin Trials
3:00 p.m. Longest Dough Spin Finals – Winners Announced at Finals and Rockin' Party
6:15 p.m. ~ 9:15 p.m. World Pizza Games Finals and Rockin' Party – Including: Fastest Pizza Box Folding Finals, Fastest Dough Final, Freestyle Acrobatic Dough Tossing Finals – First Division, Freestyle Acrobatic Dough Tossing Finals – Masters and Awards Ceremony.

*(ALL TIMES ARE SUBJECT TO CHANGE)

Check out the World Pizza Champions

Get your routine ready and come join the fun at the World Pizza Games®!
 

  Please visit www.worldpizzachampions.com/games.php or http://www.pizzaexpo.com/ for more details and to download rules and entry forms.

Good luck to you.

This could a once-in-a-life-time opportunity.

pizza all over Las Vegas,

Albert Grande
The Pizza Promoter

 

 

How to Get Into the Pizza Business

  If you ever thought about getting into the pizza business I have a resource with inside tricks and tips about the pizza business.

 Hi my name is is Albert Grande, owner of Pizza Therapy, a resource for pizza. I have been featured in three books about pizza, been on radio, television,  newspapers, magazines, and of course the Internet.

  I know about pizza. As a matter of fact, I was recently given the name: "The Pizza Promoter".

I have interviewed the best pizzaiolo (pizza masters) in the world.

Over the years, I have gotten hundreds of emails from people, just like you,
wanting information about getting into the pizza business.

I would research their questions and answer it. After a while, I noticed that I had collected a vast amount of information that would be very valuable for anyone who wanted to know about the pizza business.

Here are some of the actual questions:

  • Where can I find the best pizza dough recipe?

  • How do I find a pizza place for sale?

  • Should I buy a franchise or a mom and pop pizzeria?

  • How can I learn more about the pizza business?

  • How can I get my pizza business questions answered for free?

I have put together all of my pizza business resources,
 tips and secret information for the first time.
   

Here's what John Arena of Pizza Metro in Las Vegas said:

 

"At last there is a comprehensive collection of resources that will guide aspiring pizzeria owners. Whether you are a beginner or a veteran this report will save you time and money. Finally all the answers are available in one easy to use collection"

John Area, Owner Metro Pizza Las Vegas

 

You can listen below to a preview of The Pizza Buisiness Papers.

To find out more, you can go to this link:

The Pizza Buisness Papers

http://pizzatherapy.com/pizzabusinespapers.htm

How Frank Pepe Started in the Pizza Buisness

In the following interview, Gary Bimonte, Frank Pepe’s granson explains how Frank got into the pizza business.

He started to make his pizza at a bakery where he worked. He began by selling the pizza’s from a “pizza hat”.

He would store the pizzas in a hat on top of his head and then he would walk around to local markets shouting: “Abeets, abeets”.

With the money he saved he puurchased a push cart. He then again saved all of his money and purchased the bakery where he once worked.

Listen as Gary explains the whole story of how Frank Pepe started in the pizza business:

[youtube]http://www.youtube.com/watch?v=v1uTybDzp6Q[/youtube]

If you are interested in the Pizza Business, you may want to check out this pizza business resource, The Pizza Business Papers.

pizza everywhere,

albert grande
Pizza Therapy

The World Pizza Champions Are Legends of Pizza

World Pizza Champions

The World Pizza Champions are a team no like no other.

They are dedicated pizza professionals who are a mission to spread the word about pizza. They are dedicated. The are talented. And they are all about making fun while they make pizza.

They all come from differnet backgrounds and experiences. They each have their own individual strnegths. But together as a team they maky synergy happen.

That is the strength of the team is greater than each individual part. You gotta love America’s Pizza Team.

They are:

  • Tony Gemignani & Ken Bryant of Pyzano’s Pizzeria in Castro Valley, CA;
  • Michael Shepherd of Michael Angelo’s Pizza in Kenton & Rushsylvania, Ohio;
  •  Joe Carlucci of NY ;
  • Siler Chapman of Donato’s Pizzeria in SC and
  • Sean Brauser of Romeo’s Pizza in Medina, OH.

You can learn all about the latest of the World Pizza Champions at their website.

Each member has earned the highest awards in several different categories in the pizza industry, Food Network, and Tony Gemignani & Joe Carlucci are inducted into the Guiness Book of World Records.

They are considered by many pizza operators worldwide as professionals and pioneers.

Each member is a pizzaiolo in his own right. Each member owns a pizzeria, where they have honed their craft, reaching pizza perfection.

Make sure you check them out to see if they will be on tour in a city near you.

each member of the team is a true Legend of Pizza.

pizza on Earth,
to the Pizza Champions,

albert

P.S. You can grab a copy of Tony G.’s new book all about The World Pizza Chamions right here:

Una Pizza Napoletana Closes, for Now

Anthony Mangieri of Una Pizza, Napoletana.

 

 

 

 

 

 

Famed Pizzaiolo Anthony Mangeri on right.

The pizza world is in a state of shock: Una Pizza Napoletana has closed. There has been much speculation as to why.

Famed pizzaiolo and Legend of Pizza, Anthony Mangieri, recently explained at his website:

“UNA PIZZA NAPOLETANA

Thank you to everyone who has supported us over all these years.

I’ve closed Una Pizza Napoletana in Manhattan and am taking some time off.

After some time away, I’ll decide where Una Pizza Napoletana will re-open.

Stay tuned friends.

Anthony Mangieri”

Adam Kuban od Slice  asked Mangieri directly.  Here is his response:

“I’ve been working making bread and pizza, first in Jersey, then in New York City, since 1993, and though I loved doing both things in both places, I am going to take a little break,” Mangieri said. “I’m scared and excited all at the same time. I know a lot of people think I’m crazy and stupid for doing this now. But it kind of makes sense for me at this moment.”

You can read a review of Una Pizza Napoletana at the Pizza Therapy Pizza Blog.

The New York Times reported the closing, calling Una Pizza, the most meticulous pizzeria in New York. Here is the story.

[youtube]http://www.youtube.com/watch?v=29eaBRsnn3g&eurl=http%3A%2F%2Fvideo%2Egoogle%2Ecom%2Fvideosearch%3Fhl%3Den%26q%3DUna%2520Pizza%2520Napoletana%26um%3D1%26ie%3DUTF%2D8%26sa%3DN%26tab%3Dwv&feature=player_embedded[/youtube]

Thanks so much, Anthony. We all wish you luck in your next pizza adventure.

albert grande
Pizza Therapy