What To Expect
Imagine learning to cook Pizza in one of the greatest Neopolitan kitchens in Rome. The nautical decor of hand painted oleo-graphics on the walls, high-ceiling grotto of fishing nets, crustaceans, and a miniature three-masted schooner complete the experience of feeling you have traveled to the south of Italy if only for a few hours.
Since 1870 in Naples, 3 generations of the the Rossi family have perfected the art of cooking and hospitality. They have developed a long tradition of quality and freshness of ingredients,
imaginative cooking, a love of food and a generosity of spiri where traditional methods are still honored
Introduction to the Master "Pizzaiolo" FOLLOWED BY the story of the pizza, The social influences of pizza and its 100 year old history. We then move on to an explanation of the differences between various types of ovens, their construction, characteristics and how they are used to make Pizza.
The chef will discuss the importance of the various qualities of flour and their origins, traditions and flavors associated with different regions.
Demonstration of the preparation of the dough and why the best pizza is not the most 'acrobatic' to participants rolling their own pizza.
Cooking and tasting of the pizzas prepared by the class participants followed by a brief discussion on various drinks to accompany a pizza.
Meals and drinks unless specified
Tips and gratuities
Optional activity costs
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1 hour and 30 minutes