One of the world’s top pizzaioli is visiting Edinburgh to give a masterclass on how to make the perfect pizza to a lucky invited audience of Italian food lovers and restaurateurs. Giuseppe Pignalosa is flying in from the home of pizza, Naples, to take part in a demonstration which forms a key feature of Scotland’s commitment to Italian Cuisine Week.
The pizzaiolo (Italian for a professional pizza maker who makes pizzas in the traditional Neapolitan style), who has collaborated with a host of Michelin-starred cooks, is famed for using techniques passed down by his father and grandfather but adding to them innovative and experimental twists.
A member of the Slowfood Chef’s Alliance, Giuseppe’s pizzas are made only using local and seasonal products from his region – and a selection of these will be served up to guests at Pizzeria 1926 in Edinburgh’s Dalry Road on Monday evening (November 19).
Giuseppe, who runs two restaurants in the Naples area, said:
“My father opened the first family pizzeria in 1970. I was a daddy’s boy until he decided to send me to Milan aged 15 to gain experience in a pizzeria – from there my life was linked to pizza. My real breakthrough came in 2013 when I started to understand that the area around our restaurants, on the slopes of Mount Vesuvius outside Naples, is a treasure trove of food excellence which perfectly matches our pizzas.”
Rosario Sartore, owner of Pizzeria 1926 whose chefs also come from Naples, said:
“I am happy to be part of this event because I believe that it’s so important for people to experience what true pizza is, which is a million miles from what gets served by places that call themselves pizzerias. That can only happen if it is made by people who come from Naples and who have lived all their life around pizza. We are already bringing a truly authentic taste of Neapolitan pizza to Edinburgh and the visit by Giuseppe can help to really showcase just how amazing a dish pizza can be.”
Italian Cuisine Week, now in its third year, is an initiative started by the Italian government to promote the country’s high-quality cuisine around the world, with the aim of boosting food and wine tourism, particularly to regions little-known outside Italy.
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