Giulio Adriani is a master pizza maker. He shares his knowledge freely about how to create incredible pizza. He opened his pizza restaurant Forcella in New York, to rave reviews. He featured an unusual version of pizza to New York: the fried pizza. This pizza was such a big hit, he opened two more pizzerias. In addition to his Park Avenue location he now has pizzerias in the Bowery and Williamsburg. He is an incredible pizza talent.
Albert Grande amd Giulio Adriani
I was fortunate to catch Giulio at Pizza Expo. He was at the Caputo Flour
Giulio says “Pizza is the only food you can find all over the world.” And this is true as anyone who travels can attest. He further states that pizza is totally a balanced food. Nutritionally it is very balanced between protein carbohydrates and fat. He also teaches individual classes at Forcella. He loves to share his knowledge about making pizza. You can discover more pizza secrets in the following interview.
” Pizza is a social food…” Giulio explains.
Giulio Adriani and Mark Dym of Marco’s Coal Fired
You can find a review of the Best Flour to make pizza at Pizza Therapy Flour Review and Recommendations.
What an amazing article! I learned so much in such a short amount of time. I work at a San Diego pizza shop and we like to specialize in New York style. I agree that pizza has become something more than simply a food item. Loving your blog. Keep up all the good work!
Hi!
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