Sharing Your Passion for Homemade Pizza, Bread and Pasta
Prompted by my cousin booking her Disney vacation today, Via Napoli popped into my head and I had to let her know that she has to go there. If you’re going to Disney World, then so do you! Via Napoli is a fairly new restaurant that opened in the Italian section of Epcot. Traditional wood-fired [...]
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Antimo Caputo 00 “Extra” (Some people refer to as the “Extra Blue” or “Extra Blu”, but please don’t confuse this with the Pizzeria flour which is known as the “Blue”. The “Extra” flour comes in bag which is a lighter blue color. Caputo “Extra” is a flour produced with a low extraction rate, which means [...]
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Molino Caputo, the mill in Naples that produces all of the Caputo flours, has been around for three generations according to Antimo Caputo: “…for all the artisans who make a high quality product to promote the concept of the idea of a pizza napoletana and the neapolitan product in the market in the US… There [...]
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Our friend Joe sent an email with the subject “Hey Pizza Guys…is this BS?“. Included was a link from U.S.News & World Report. Of course, it’s BS. Most of these lists are BS. This one is particularly useless. You really don’t need to look further than #4 on the list, “Osaka and Hiroshima, Japan”. Sometimes [...]
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While talking about our cheesy government this morning, Instapundit (Glenn Reynolds) brought up his dislike of the trend of putting too much cheese on pizza, saying “If I wanted cheese toast, I’d order cheese toast.” He quotes somebody else suggesting that, “You can get by with ordinary cheese; you can give people that pillow-soft puffed-up [...]
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We get this question with some regularity, and there seems to be some conflicting information. We inquired with Molino Caputo, in Naples, and they told us that the Chef’s flour in the red 1 kilo (2.2 lb) bags is the same flour as the Rinforzato (translated: “Reinforced”), which comes in the red 55 lb bags. [...]
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Dessert after Easter Sunday dinner was always special for us because of the Italian specialties that we only had at Easter time. But some traditions fade as the years, and our older relatives that had more knowledge of the old world, pass on. For the younger generations, holidays become more American over time, and sometimes [...]
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Here is a terrific video showing how A16 in San Francisco makes their Neapolitan pizza: It’s just after 8am and now I just want to skip breakfast and go get some lunch. The only thing that’s stopping me, the trip from CT to CA. I could go to Pepe’s or Sally’s I guess. That’s only [...]
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The police motto is “Protect and Serve”, and that’s just these organizations are doing with pizza. There are actually two organizations that are promoting the authenticity of Naples-style pizza: Associazione Verace Pizza Napoletana and Associazione Pizzaiuoli Napoletani. The head of the US chapter of Associazione Pizzaiuoli Napoletani recently opened up Kesté pizzeria in NYC: The [...]
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