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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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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
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:
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
I’ve said this before about Stefan Ambrosch is the next super star of pizza. He is incredible.
He is a dedicated pizzaiolo. He creates his pizzas to perfection. His pizzas are awesome. These are memorable pizzas. The kinds of pizzas you can’t get out of your head.
The kind of pizzas you dream about. Incredible pizza. And makng these high quality pizzas is no accident.
Stefan has studies his craft. He makes his pizzas in a wood fired oven. Stefan’s pizzas are some of the best pizzas I have eaten.
In the following interview Stafan explains why he uses wood to make his pizza.
If you get a chance, visit apizzo. They are located in Pawcatuck, Connecticut. Here is their website: apizzo
Here is a great wood fired pizza oven resource:
pizza forever, albert grande Pizza Therapy
If you like pizza, you can learn make your own pizza at home.
This video will show you easy step by step instructions how to make pizza dough from scratch.
Making pizza is not hard at all. you start with basci ingredients: flour, salt, yeast and water. That’s it.
I use a little olive oil in my dough as well as some sugar. You can easily omit the sugar and olive oil. as a matter of fact the last several times I have made dough I completely omitted the sugar.
The dough came out fine.
Whan you make dough, you turn simple ingredients into something incredible.
When you make pizza, you make magic. Learn to make pizza and make magic in your kitchen.
Here is the video:
For more pizza tips and tricks, get a free copy of my pizza dough recipe and other pizza recipes.
Go to: Pizza Therapy, and Claim My Free Pizza Recipe.
You can also learn to create your own amazing pizza. Check out Pizza Therapy
albert grande
The oldest pizzeria in the Untied States continues
The tradition started by Gennaro Lombardi.
Excellent pizza created by master pizzioli.
The coal fired oven is a key ingredient to this amazing pizza. Thin crust Neapolitan pizza cooked to perfection.
Lombardi’s does not disappoint. The pizza is excellent.
From The History of Pizza from Pizza Therapy:
“The first American pizzeria was opened in New York in 1905 by Gennaro Lombardi. This restaurant ( Lombardi’s) is still in operation today. The pizza is baked in a coal burning oven with the same recipe Gennaro Lombardi brought from Naples in 1897.”
For more pizza adventures, get some Caputo flour:
The Legends of Pizza Volume 3 is a series of interviews done with master pizzaiolo, Evelyn Sloman. These interviews contain a wealth of knowledge, pizza history and pizza passion.
Evelyn learned to make pizza while growing up in New York. The Tontonno’s and Lombardi’s operated legendary Pizzerias in New York and Evelyn was able to learn from these masters.
You will discover Evelyn’s insights and secrets about pizza including:
Thank you so much Evelyn for this incredible knowledge.
This episode of Legends of Pizza, Volume 3, is brought to you by the Pizza Therapy Pizza Book.
Make pizza Be Happy,
albert
Listen Below: Just Press the Play Button
These interviews were conducted a while ago. I had started to edit them and was ready to release Legends of Pizza Volume 3.
I was very excited about all of the knowledge that Evelyn brought to the world of pizza.
Then disaster struck: my hard drive crashed, leaving me with nothing but digital dust of an incredible conversation with Evelyn Sloman.
Recently after spending hundreds of dollars, I was able to recover most of the files from my hard drive. Luckily, I could save parts of the original mp3′s of the Evelyn Sloman interview
I was able to piece together parts of the interview and hope to release the rest of Legends of Pizza Volume 3.
