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

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 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

Jonathan Goldsmith is a true Legend of Pizza.

He has pizza passion. He moved to Italy to learn to create authentic Neapolitan Pizza.

The result is his very famous pizzeria, Spacca Napoli:

According the their website:

The creation of Spacca Napoli ame out of Jon Goldsmith’s profound love for Italy, a cherished place that he, partner Ginny Sykes and daughter Sarah have considered a second home for many years.

One could say the dream was always there, waiting for the right moment to be born.

From Florence to the Gargano to Naples, creating the pizzeria came naturally, bringing together Jon’s passions for cooking and hospitality and melding them with his appreciation of all things Italian. The plan began to take shape on a flight to Italy in July 2004, following a casual suggestion to Jon from a fellow traveller who was from Naples that he ought to open a pizzeria in Chicago. On that trip, Jon began to talk about the pizzeria idea to his many Italian friends in Rodi Garganico (Rodiani).

 He was encouraged to go west for “true” pizza, to Naples — said to be the birthplace of pizza. As that summer drew to a close, Jon was determined to bring the essence of the Italian markets, the street life, and the abundance of Italy right back to Chicago.

Visit Spacca Napoli:

1769 W. Sunnyside, Chicago, IL 60640

• 773.878.2420

Jonathan exclusively uses Caputo:

Antimo Caputo Superfine Farina Flour “00″ 10 count / 2.2 lb

Frank Giovanni helps pizzerias by supplying them with the finast ingredients. Salandino’s has been in the business for over 50 years. They always put their customers first. You can visit them at;

The story of Saladino’s, Inc., is proof that great things can come from personal commitment, unwavering determination and old fashioned family values.

The story begins in Fresno, California, where Don Saladino worked in the meat department of his father’s grocery store. In 1944, Don combined his meat packaging experience with Old World family recipes from Italy’s Calabrese region, and launched Saladino Sausage Company – the business grew quickly and earned a widespread reputation for delicious, high-quality sausage products.

In 1980, Don’s son, Craig, joined his father in the family business. Together, they expanded their product offerings to include specialty sausage and linguica, which they sold to local pizzerias and restaurants. The company’s wide variety of raw and cooked sausage products attracted a loyal following among a growing number of retail and institutional customers.

Visit them, here:
http://saladinos.com/

If you want to purchase pizza supplies for your pizzeria, you need to check out, Saladino’s.
Tell them, Pizza Therapy sent you!

A very important aspect of using the Internet is the use of video. If you are not using video for your website, or your business, you are leaving money on the table.

If you would like a custom video created for your pizzeria, please to go:

The Pizza Promoter.
We can create a website for you. We can make vidoes for you.

Also check out: Hawaii Business Videos

pizza on earth,

Albert Grande
The Pizza Promoter.

When you are with Scott Weiner you are in the presence of a dynamo. A dynamo of pizza history, pizza knowledge, and pizza passion.

The following video gives you a taste of the tour. From the minute the Pizza Tour starts you are in a whirl wind of energy and pure pizza stories.

The beginnning of the video shows Scott’s style as he discusses various pizzas you will be sampling on the tour. The video was recorded  at Lombardi’s in New York. Opened in 1905, Lombardi’s is the true birthplace of pizza in the United States.

The second part of the video is a one  on one interview with Scott as he explains how he got into the pizza tour business.

It was actually quite by accident. He started by taking friends of his on tours of New York. Soon this started to be quite a habit.

Here’s the video:

 Visit Scott’s Pizza Tours, here.

Scott's Pizza Tours

Master pizzaiolo Jonathan Goldsmith takes us on an incredible pizza journey..

Here Jonathan takes on a journey of knowledge that tells us much about Italian pizza as it does about our own passion for Italian food itself.

The video created by Jonathan reveals much about him and his own love of pizza!

Masters at their craft, the pizzaioli at Di Matteo show their skill and love of the art of pizza making.
Made on location in Naples, Italy.

If you are in Chicago, you must pay a visit to
Spacca Napoli
1769 W. Sunnyside,
Chicago, IL 60640
773-878-2420

Visit Spacca Napoli, here.

Roberto Carporuscio, and Jonathan Goldsmith at the Las Vegas Pizza Convention

In this interview with Roberto Caporuscio of Keste Pizzeria and Vino, he reveals his inspiration for making great pizza.

Roberto explains his original inspiration for pizza was his mentor. Now he is inspired by his cusomers.

From the Keste website here is some history of Roberto:

It was…in Napoli, the birthplace of pizza, that Roberto went to study the art and craft of this culinary delight with the most talented masters of the Neapolitan pizza makers. After training with the best, he opened two successful pizzerias in Pittsburgh, followed by A Mano in Ridgewood, NJ . Each endeavor brought critical acclaim from the culinary industry, as well as the rave reviews and articles in books and magazines.

While I discussed pizza with Roberto, he revealed to me his true inspiration for pizza:

My customers are my inspiration…I want to do better every day for them. Every morning when I wake up I want to do a better job for them.

He also talks about his new pizza school. You can learn the art of pizza making from Roberto and his world reknowned staff.

What I was most impressed when I did this interview was how friendly and happy, Roberto was. He allowed his customers to come right up to him while he was making pizza. He answered all of their questions. He took time for them. He shared all of his knowledge about pizza. And he did it with a smile on his face.

Roberto is truly an inspirational pizzaiolo. A great person, making great pizza. What a combination.

You can get more information about Robert’s Pizza School, here. The school will teach you not only how to make pizza but also how to make mozzarella.

Roberto Caporuscio is a true Legend of Pizza . He has passion and belief. He truly cares about his customers and his pizza.

Keste Pizzeria and Vino
271 Bleecker Street
New York, New York 10014

212-243-1500

Another Pizza from Keste:

A simple pizza from Keste

You can watch  Roberto Working Dough, here.

Respectfully submitted,

Albert Grande
The Pizza Promoter

And if you want to get into The Pizza Business, get a copy of the Pizza Business Papers. you can discover all the inside tricks of how to start a pizza business.

Here is another great resource:

Simply an amazing video about one of the most dedicatied pizzaiolo on the planet, Antony Mangieri. He drips pizza passion.

According to Chow, here is a description

An oven built by hand, tile by tile. Four pizzas on the menu, with no fancy-pants toppings. Anthony Mangieri does one thing at Una Pizza Napoletana, and he does it the very best way he can.

 

 

 

 

 

 

 

 

Anthony has now closed Una Pizz Napoletana. He will taking a break, but he will be making pizza soon.

Not soon enough as fas as Im concerned. Everyone who is interested in making pizza would do well to emulate Anthony.

pizza on earth,

albert grande
The Pizza Promoter

Pizza is a universal language. There is no doubt about it.

Let's travel to Naples Italy, the birthplace of modern day pizza Watch and learn as the pizzaiolo make pizza.

Each part of the process is given amore and passion.

You will be astounded by the following video. Sure it is totally in Italian.

And there are no subtitles. But honestly it does not matter. Watch and learn while Legends of Pizza create a masterpiece.

I love this video, and I love pizza.

These are the true Legends.

This is pizza form the heart.

pizza on earth,

albert grande

And if you have not gotten this book yet, you need to really click below to order it.

My friend Peter Reinhart  went on a journey. He called it Ameican Pie: My Search for the perfect pizza.