Legends of Pizza Videos Archives

Albert Grande and Jeff Varasano at Pizza Expo

Albert Grande and Jeff Varasano at Pizza Expo

Jeff Varasano, is a master pizza maker as well as a Legendary Pizzaiolo.

His exploits have been reported in a variety of print media, broadcast media and of course the Internet.

As a matter of fact you can read about his exploits in the New York Times article, here: A New York Expatriate’s Magnificent Obsession: Pizza

As stated in the article, Jeff was on a quest to recreate pizza in his home oven as good as he had at Pizzerias in New York. He devised a trick to be able to manipulate his oven to get to extreme temperatures. He had a realization on how to accomplish this. As was reported in the Times:

“That epiphany,” … “allowed Mr. Varasano to finally produce a pizza as good as he would get in New York. He took a photo of that pie and posted an account, with mad-scientist specificity, of his six years of experiments with flours, mixing techniques, yeast cultures, canned tomatoes, cheeses and oven temperatures.

I was able to sit down with Jeff at Pizza Expo in Las Vegas and asked him to explain how he got started with creating pizza and his new direction in pizza.

Jeff was elaborated on his process and gives lots of great tips on how to create spectacular pizza. Of note is the fact that Jeff has now opened an extremely successful pizzeria in the Atlanta area named aptly: Varasano’s Pizzeria.

He was able to take the idea of pizza and perfect it for his own tastes. He researched first hand some of the best pizzerias in the country. He was able to discover the common elements which take pizza from being simply good pizza to great pizza. Jeff does not promote the changing of your oven settings unless you know what you are doing. He gives some very practical tips. And he explains he destroyed numerous ovens in the process, including shattering the glass on the front of a number of ovens.

 

You can listen (or download if you wish,) a complete audio of the interview with Jeff Varasano below:

 

You can experience, Jeff’s vision of pizza, here:

Varasano’s Pizzeria
2171 Peachtree Rd NE,
Atlanta, GA 30309

(404) 352-8216

Jeff’s pizza adventures are now limited to a commercial pizza oven in his own pizzeria. He also states that he has now franchised the entire process making his restaurant concept available to the would be pizzeria owner. The restrictions are very strict and you must adhere to the franchise agreement. you can out more about franchising a Varasano’s Pizzeria, here.

 

 

For more info, search here:

If you are interested in the Pizza Business, we recommended the following resources:

How to Open a Financially Successful Pizza & Sub Restaurant

And this book from our friend Michael Sheppard:

Growing Pizza: How to Plant the Seeds to a Successful Pizzeria

Antimo Caputo, The Philosophy of Pizza

Antimo Caputo comes from a long line of  pizza flour makers. Antimo Caputo Pizzeria Flour is used by the finest pizza makers in the world.

He supports the concept that making pizza is truly an art form.

“Pizza is not just a plate”” he explains, rather “pizza is a expression of cultural philosophy. The pizza maker is an artist….The pizzaiolo is an ambassador of pizza.”

Pizza is a story as well he suggests. Antimo wants to share the joy of making pizza with the rest of the world.

Caputo

 

In the following interview Antimo discusses  his love of pizza and why he brought the most amazing pizzaioli in the world to Pizza Expo….

 

 


For a long time the only way to purchase Caputo flour was through a food distributor. Now you can get it by clicking on the link: Antimo Caputo Pizzeria Flour, 55 Pound

 

Tony Gemignani Interview at Pizza Expo

Tony Gemignani at Pizza Expo

Tony Gemignani at Pizza Expo

 

Tony's Pizza Napoletana

Tony’s Pizza Napoletana

Tony Gemignani, always has something going on. I got a chance to chat with him recently.
We talked all about pizza….

Tony discusses his latest concept for pizza called Capo’s.  This is a Chicago styled pizzaeria based on the prohibition era.
They specialize in deep dish Chicago pizza and have a whiskey bar as well as many different Chicago style Italian dishes.Tony explains when you look at the pizza industry, Chicago is making a new wave.

Tony’s got a new book coming out next year. He’s opening two new restaurants, one in California and one in Las Vegas.
Both restaurants will be opening at the end of the year. He’s also doing something pizza related for Hollywood.

Yeah you heard that right, Hollywood!

This guys got a lot on his plate! How does he have time for all of these projects.  How does he do it, I just had to know.

“I barely sleep, I just love it”, he stated sheepishly. “I always thought the independent operator could make a statement in this industry, and we are…”

I wanted to know if he still keeps making pizza. I mean how does he have time for all of his projects and still be a hands-on pizza operator.

“When you come to Tony’s (Tony’s Pizza Napoleletana) you’ll see me behind the line. There are a few things we introduced to Tony’s. I think I said a few years ago Detroit was going to make a big impact. I brought that to the Tony’s menu, Detroit style, about a year and a half ago. That style is one of the hottest styles on the Expo floor.A few years ago it didn’t exist.
Last year a guy won best pizza in the world. Now everyone is talking Detroit.So we’ve introduced a couple of styles: St. Louis and Detroit. Places that most people don’t think existwhen it comes to pizza, but, if you do it right, it can be pretty awesome.
So we launched that about a year and a half ago.

That’s been a big part of the program at Tony’s because we have every style.
It’s crazy to go to Tony’s now and get 11 styles of pizza…”

Tony Gemignani

Tony’s Back

Here’s a video interview. I recorded of Tony at Pizza Expo. Tony was very honest and forthcoming in his responses.

Tony was a super star at Expo. Everyone wanted to speak with him. I was very appreciative that he was able to

spend some time with me….

 

 

Tony’s Pizza Napoletana
1570 Stockton St
San Francisco, CA 94133
(415) 835-9888

No Reservations. No Exceptions.

The philosophy at Tony’s:

A small pizzeria in Naples, Italy is the inspiration behind Tony Gemignani’s story for Tony’s Pizza Napoletana. A fulfillment in his ever growing passion for pizza drew him to self content when he first tried an authentic Neapolitan pizza. Since then he was determined to learn this art of pizza making and one day open a restaurant like no other.

 

Tony Gemignani and Albert Grande          of Pizza Therapy

Tony Gemignani and Albert Grande of Pizza Therapy

 

 

You can listen to Tony’s Interview (and download it if you wish) below:


Tony’s book Pizza: More than 60 Recipes for Delicious Homemade Pizza is available right here…


Joe Fugere has an unusual story. He knew he wanted to get into the food business, but he did not know which one. “Hmmm” he thought, “what are the most popular foods?”

He reasoned the two most popular dishes in america were burgers and pizza. He did not want to sell hamburgers, so he chose pizza. And pizza lovers everywhere are glad he decided to take that fork in the road.

Coming from an Italian family he always had the passion for Italian food. His Italain grandmother explained to him that to really experience food he needed to immerse himself in the food of her homeland.

Joe did his homework and fortunately for us he chose pizza. He decided to go to Naples and study with the master pizzailo. He learned the craft well and started to make incredible pizza. He chose t learn to make pizza from the Associzione Verace Pizza Napoletana. This group of pizza professionals adhere to very strict rules of pizza preparation and pizza making. Everything must be to exact standards. There is no room for deviation from the very strict rules. Joe learned his craft well.

Associzione Verace Pizza Napoletana

Tutta Bella Logo

Tutta Bella Logo

His pizzeria Tutta Bella has been an incredible success.

Listen to Joe as he expplains the secret to his success.

Here is a review of Tutta Bella from Pizza Therapy:

 

We had an awesome pie in a place we’ve been hearing about, Tutta Bella. It’s right around the corner from Walter’s place, which I’ve got for the summer.Wood fired, the read-out said 759 degrees F. They use double zero “OO” flour.

The crust is light as a feather and quickly attains a fluffy crispness in no time. Hand shaped, of course, and beautifully burned, the dough is mouthwatering when fire roasted and married with fresh juicy spices and toppings. All the toppings we had were fresh and tasty. 

You can listen or download the interview with Joe Fugere of Tutta Bella below:

Discover incredible pizza…

 Tutta Bella
4411 Stone Way N, Seattle, WA 98103
(206) 633-3800

 

Don’t forget to search for: Find the Best Daily Deal in Your Neighborhood by Clicking HERE


John Arena gives his take on what makes pizza so special.

Pizza explains John is a collaborative food. He says that professional pizza makers are actually astounded that there so much discussion about pizza.

When you go to a pizzeria you go go with the idea that the pizza maker will make your vision of what is a perfect pizza.

In that sense making pizza is really a collaborative process.

You figure it out with your friends and the  people you are with. You then communicate that with the pizzaiolo and he tries to recreate what you this is the perfect pizza.

John brings out the idea and asks: is pizza really authentic Italian origin?

There is no disagreement that pizza is made with a dough and crust. John says that dough goes back to the ancient Egyptians. He reveals that beer and pizza are related. Beer is a liquid form of pizza dough.

Was it perhaps the Greeks who started making flat bread? The bread came from Egypt and was perfected by Greek bakers.

The tomato, however did come from the new world. Brought by the Spaniards to the Neapolitan area. And of course tomato was at thought to be at first poisonous.  Somehow the tomato made it onto pizza.

The water buffalo was brought over by the Crusaders. They were the ones who added buffalo mozzarella. The spice cam from India: the basil.

John quotes Jonathan Goldsmith who has a poem in his pizzeria, Spacca Napoli. The gist of the poem is that dough, mozzarella, tomatoes and basil do not make the pizza. There is a  missing ingredient in the pizza: the heart of the pizza maker!

Find out more about John at   The Slice of the City.

Antimo Caputo and Albert Grande

Antimo Caputo and Albert Grande

I had the honor of meeting Antimo Caputo at the International Pizza Expo, in Las Vegas.
As soon as we started to talk I knew I had to interview him. The company brought a number of master pizzailo from Italy. For the 3 days of the Pizza Expo, these master pizza makers made pizza after pizza. Each pizza was lovingly crafted by hand and made with Caputo Flour. This comapny was so serious about making amazing pizza they brought over a special Caputo oven.

His family has been in the flour business for several generations. Antimo explained that his pizza is known all over the world due to the fact they are specialists. Caputpo is used by the best pizzerias in the world due to the quality of the flour. He stated that Caputo only uses the best Italian and European wheat. This gives a very good taste to the pizza. Pizza can be very simple but with great ingredients and great flour, you get great pizza.

Antimo contends “the secret is in the philosophy, the secret is in the simplicity.” That is the real secret to incredible pizza flour.

Antimo was adamant that the wheat used and the grinding method is what made Caputo so special. There is a slow grinding process that does not damage the protein in the wheat. The best whaet possible is what continues to make the flour so special.”

You can purchase Antimo Caputo Pizzeria Flour, 55 Pound, by clicking on the link.

 

You can listen to this interview (or download it if you wish) click below:

Antimo Caputo Interview by Legends of Pizza

 

Discover Antimo Caputo “00″ Chefs Flour 1 Kilo (2.2lb) Bags Pack of 4

For more reviews of Caputo Flour Click HERE, Pizza Therapy Reviews Caputo Flour.

Domenico Crolla, Master Pizzaiolo

Domenico Crolla is an amazing pizzaiolo. He has even made pizza for the pope!
In this video my friend Domenico shows the result of making pizza tributes.

The process is a long and arduous one.

He uses no computer generated image producing program and does all of this free hand.

Here are some of Domenico’s accomplishments:

Italian Chef Wars 2007, Las Vegas

International Pizza Challenge 2007, Las Vegas

UK Pizza Designer 2006, 2008, 2009

UK Gold Award for best Pizzeria UK 2008, 2009, 2010 & 2012

UK Gold Award best Italian Restaurant UK 2007,2008

Head Judge at PizzaExpo, Las Vegas 2008,2009, 2010, 2011

UK judge at Italy’s Campionato Mondiale della Pizza 2008, 2009, 2010, 2011

Chef to Pope Benedict XV1 during his visit to Glasgow in 2010

‘Birra Moretti’ Champion Pizza Chef 2010

World’s most expensive pizza record holder with Pizza Royale 007

Recipient of the 2011 ‘Italian Cuisine Worldwide Awards’.

Certified as Italian Cuisine Master Chef (ICMC) ad honorem by Accademia
Barilla, Parma

Winner of the 2011 International ‘Kitchen Clash’ contest

Recipient of Marchio Ospitalita Italian 2012 from the Italian Chambre of
commerce!

Domenico and Todd English

Domenico Crolla and Todd English

Thanks Domenico!

The Pizza Place, Westerly Rhode Island

The Pizza Place, Westerly Rhode Island

Rosario Cacciatore knows pizza. He first started to make pizza while he was the dishwasher at the Recovery Room, in New London. FYI: the Recovery Room makes some of the best pizza in Southeastern Connecticut.

Now, Rosario has opened his own pizzeria in nearby, Westerly, Rhode Island. Known simply as the Pizza Place, he continues to make great pizza.

Now The Pizza place is making the best pizza in Rhode Island.

For me one of the most interesting things he states is about making pizza. He does explain that you need to use only the finest ingredients. You need very fresh high qulaity ingredients.

But then he goes on to explain that unless you have a love for pizza, it just does not turn out right.

Visit the Pizza Place and let us know what you think.

The Pizza Place
43 Broad Street,
Westerly, RI 02891
(401) 348-1803 or Toll Free 1-877-596-7739

Here is something you may find useful, if you are in the Pizza Business or considering the pizza business. Profits in the Pie: Effective Marketing Tactics to Seize YOUR Slice of the $38.1 Billion Pizza Pie

Il Volo: Legends of Italian Music

These three Itlalian boys are simply amazing.

You will be hearing much from them in the future..

Il Volo

Here they are singing O Solo Mio:

A group of Italian teenagers Piero Barone (17), Ignazio Boschetto (16) and Gianluca Ginoble (16) aka Il Volo’s performance of ‘O Sole Mio during the American Idol Top 3 results show.

“O Sole Mio” was written in 1898. In 1950, Tony Martin had a #2 hit with “There’s No Tomorrow” (same melody, different lyrics). In 1960, Elvis Presley had a #1 hit with “It’s Now Or Never” (same melody again, but different lyrics).

Tony Gemignani Interview at the Pizza Expo

Tony Gemignani is truly an amazing pizzaiolo.

In the following interview Tony discusses his newest pizza adventures.

Tony was extremely busy and tired at the Pizza Expo, in Las Vegas. He explains his recent pizza adventures. He has opened a number of very successful pizza restaurants in San Francisco. His latest project is Tony’s Pizzeria Napoletana.

He started with just one wood fired oven. He has now added a coal fired oven and is working on a gluten free concept.

Tony explains his respect for Pepe’s Pizzeria on Wooster Street  in New Haven. He has been a long time fan of New Haven Pizza.

In The Legends of Pizza Volume 2, Tony explained how his love of Italian Food changed his life:

Yeah, you know I grew up in Fremont, California on a farm actually.  My grandpa was a big Italian farmer.  We lived with our grandpa; a typical Italian family.  I never knew I was going to get into pizza.  Food was a big part of our life.

We were on apricot orchards, cherry orchards, and fava beans.  Italians call them horse beans.  I grew up around food all the time especially watching my mom cook.  That was a pretty big part of my life.  I always tell everybody about that.

Like if it had garlic in it, then it had a lot of garlic.  If it was spicy, it was really spicy.  In the taste of the kitchen, your taste really comes from someone usually and that came from my mom.

 

The following interview was done at the Pizza Expo, in Las Vegas:


 

Tony’s Pizza Napoletana
1570 Stockton Street
San Francisco
415-835-9888

You can learn all of Tony’s secrets, here, Pizza: More than 60 Recipes for Delicious Homemade Pizza

pizza on earth,

Albert Grande
The Pizza Promoter
Pizza Therapy shows you The Best Pizza in the World

 

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