The Culinary Institute of America’s latest documentary series explores one of the world’s most beloved foods: pizza. A Passion for Pizza presents a fascinating journey to the birthplace of pizza in southern Italy to discover the kitchens of pizza superstars: the master pizzaioli, men and women, who aim for nothing less than perfection.
In this documentary series you’ll learn the difference between Roman pizza and the Neapolitan type. You’ll see shopkeepers selling long sheets of pizza by weight and hear the back story of pizza fritta, at one time the most popular type in Naples. You’ll also hear from two influential pizza authorities in New York—one a veteran, the other a newcomer—who have cult followings of their own.
A Passion for Pizza, filmed on location in Naples, Rome, and New York City, follows pizza experts, some of them third-generation pizzaioli, who believe that great pizza can be a transcendent experience. They may differ in their methods, but they share an obsession, a single-minded focus on each element of the dish from the flour to the water to the type of wood in the oven.
The series takes you on a tour of the world’s best pizza flour mill at Caputo; to Masardona, a Naples establishment specializing in pizza fritta; and inside Rome’s famous Fucina pizzeria, where chef-owner Edoardo Papa shows you perfected Roman-style thin and crisp pizza. A Passion for Pizza delves deep into this captivating, delicious world. Videos in this documentary series include:
- Roscioli’s Famous Roman-Style Pizza
- Roman Style Pizza versus Neapolitan Style Pizza at Giulietta Pizzeria
- The Best Flour in the World for Making Pizza
- Pizza Mastery at Pizzeria Sorbillo
- Neapolitan-style Pizza Perfection at La Notizia
The video series was produced as part of the CIA Digital Media’s Baking and Pastry Excellence program. The CIA’s Digital Media team has won two James Beard Awards for Best Webcast. View the module at: https://www.youtube.com/playlist?list=PLVtTKvDDq_hvWjZ51grrcPioivyMd4Gvk