The Pizza Show: Rome

[Music] hello you know it's late but they do go supernova you say after Kino de americanos in estas he knows my name your pizza is delicious thank you for having us Redondo it fits our show [Music] I'm enrolled in my opinion the most exciting place to pizza in Italy I always thought of Italian pizza as the iconic Neapolitan style wood-fired with the inflated crust a little wet in the center but as soon as I came to Rome they totally opened my eyes When in Rome for pizza you have to try the two styles they're known for pizza Italia which is rectangular and sold by weight and Pizza Romana tone de round like a Neapolitan but much thinner and crispier the important thing about pizza here in Rome is that they've have to be super thin and crispy I'm gonna spend some time with Italia legend Gabriella bunchy Pizza innovator stefano Caligari Wow never seen that high-end chefs getting into the pizza game Wow and as always eat a ton of pizza with some special characters first I'm heading to Roche only one of the most legendary bakeries in Rome [Music] this place is incredible I think will surely may be my favorite place on earth from the breads to the pastries to the pizza and all look so good this fourth generation family business is run by baking legend Pierluigi this bakery has been founded in 1824 what my uncle my grand uncle did would keep doing that I'm meeting up with Pierre Luigi's head Baker Cesare he came here to Roche only four years ago from Canada he's gonna give me a tour of the bakery and show me how to make some of that pizza so what made you come out here to work here I was the only supposed to do a two-week internship here four years later like for real and now here during the day I run the bakery okay but I started off in the pizzeria that's what I really came for was for the pizza if you want I'm gonna load up the mixer and we'll do a pizza dough I love that the pizza do we make is super simple like it's nothing complicated this is 250 grams of unbleached sea salt because this you have all your bacterias and enzymes that always help with the rice so for this amount of flour like the amount of yeast I'll put just be like this match oh my god the last ingredient that we use in our pizza dough which a lot of places don't use as mill the sugars from the milk will give a more golden color and this will help break down the yeast you don't see these mixes in mistakes this looks like two hands you have the double arms that make it seem like you're doing it by hand all right doing that you strengthen your dole and you incorporate much more air it makes the biggest difference the thing is is that I'll be doing this while I'm in there I'll know one when I have to put the water when I hear it slapping against the bowl right this is very rare for me to be here right now just Dani you know I mean cuz you're here you're answering the phone you're arguing with someone let it down in the store okay you gotta use all your senses here to get the job done I don't even have words to explain like how crazy it is depends at one side so is this is this the main pizza room is this where all the pizzas made this is where we do all the pizza and then at night time they bake here okay what is the history of of Pierluigi basically your mentor he comes from a family of like 70 generations of bakers Wow like when they started here it was it was for real a mom-and-pop type place right but if you G as he grew up he started learning and he made it something else you know what I mean so he came from Bacon family but he really became obsessed with Roman style baking and obsessed is not even the word it's almost an illness that's all of us huh this is what I came here for is for this pizza Bianca so this is it this is ready to go I'll just make sure that it's not sticking to the board it is red of all I've never seen this process Wow bunches all up huh this is probably the most important part cuz this is when you'll find out if you're gonna put it in even or not talk about technique this takes a real master so this will go in touch the back uh-huh Wow Wow Wow you just have to do it a thousand like a thousand times and then maybe you get it so people are clear this pizza does not go into the oven as big as it looks this pizza goes in as a bunch and then when it's in there the pizza maker stretches it out as it brings the the peel out incredible technique takes a master to do it cannot do this on your first try so this is the pizza Bianca I just brushed olive oil on it which is what we do when we take it out but if you smell it it smells almost fries oh yeah I mean the one thing that is this I kind of make them me laughs it's like you know after just coming from Napoli the way they treat the pizza god forbid I touched the pizza in one way wrong you know everyone started flipping out you know over here it's like you guys just think the beats out of club didn't have put one on top of the other one by some olive oil on top and it's like so everyone's in a rush yeah no one's got time for like fancy but yeah let's go put it out I got a bite I gotta go I got like to do and now it's time to try some of Roche all these famous pizza my mouth is watering this is your standard Roman breakfast right here this is it here included I love it maybe I need to move to Rome so basically what we got here is the most classic of the classics of any Roman bakery pizza Bianca with mortadella and the other classic is the pizza dosa just with the raw tomato sauce and nothing else so light and flaky there's nothing better Rizzoli is obviously known for Pete's Italia but in the past few years Pier Luigi has been working with the other famous pizza style in Rome tone de Wow totally Wow the round thin and crispy distant cousin to the Neapolitan pizza Emma a new Roman pizzeria is just down the street Pierluigi created a dough recipe and brought me over for a nice little pizza lunch you see this what is supposed to happen with ramen pizza if you keep like this it stays a since that transient [Music] so good I think this is the better pizza to fill the quality of the ingredients because there the dog is so light that gives you the chance to feel everything you put on top right right there's nothing masking it there's nothing covering it up [Music] all over Italy right now the pizzeria are getting better with the service or with the wine list and my idea is be honest make your own pizza make with great ingredients behind the sphere of customer make the money to pay your employees to have a good life right but don't think that you save life you're a pizza maker I'm a bread baker Yeah right relax yes that's a great philosophy to me sue see you thank you so much the pizza scene in rome wasn't always as refined as it is today 15 years ago Giancarlo Casas realized that Pizza could be treated the same way as a dish at any other good restaurant with a focus on quality he loves pizza and he also loves cats the cat the Pizza ratio here is on point obviously you're a cat lover how did this become the name of your place Romilly bloody story Ducati a chasm one do you feel an avocado juice oh no grand you're my channel fantasy my story diggity drag Kui claw favela delegate amin jonah Radhika what everyone tells us is that you helped rejuvenate pizza here in Rome Milan Oceano antonova quando new album Alberto Lagoon Co Nutella pizza era different ingredient IDO I know SCA economic non-super da Vasudha mental Iguala da Aaron opinion disposable kilobits a developer fort saga sorry bajo la nostra most Sabine Chen tostada well la de port Arielle equalities surah visa so we salumi formaggi sub - Tegan gradient quail Assad Elmo D / Kui Adama Budo success abbastanza Ravi door okay here they come Wow so how would you consider your style with pizza like a mix from Roman Napolitan nineteen avoidant and Roman to me the looks of it is very much like a Napoli style pizza what would make it ten percent Roman a little bit of crunch that remained okay wow this was incredible Wow they are so good oh this is a very particular pizza Wow Vicky this attend burger sonic duo cheetah Mary Nadine L oreal paper on Chino there's so much flavor it's a balance between the sweet and the spicy really really good so how have you seen the landscape of Pizza change here in Rome Bella give lol metamorphose a solamente multimedia Ryoji Ikeda ban on shareable what I wanted you've obviously influenced some of the biggest and most important uh pizzerias in the in the world right now at the pizza that you've done it's unbelievable [Music] so I'm standing outside a spunk or when a Stefano Caligari is pizzerias in Rome he's known for trapizzino is pizza sandwiches that are kind of all over the world now he's known for a cacio e pepe pizza here at spunk oh it's made with ice cubes on top of the doll I'm super excited to go inside and see the process how many restaurants do you operate now now Roma three pitch ideas okay then cappuccino is something like a dozen around the world when did you start like what's your background in cooking just by my own but just for fun but I working to our Baker know making bread just selling and to make something like that then I studied a lot in able so we're friends because neighbors is the partier right you know right so you just have to learn from there right and then you find your way because of Calgary's deep understanding of classic Italian cuisine he's able to build on that tradition and create something new one of his most innovative creations is as cacio e pepe pizza a play on the classic Roman pasta dish which is composed of a few simple ingredients black pepper pecorino and pasta I've had it on a plate but never on a pizza it's going to flat the door okay and put some ice cubes and then I take and they cook in there what are you trying to achieve with the ice cubes on the doll Reina is because I need them wet surface of the pizza like when you're eating margarita and if with your knife you get rid of the tomato yeah you find a white dough wet that's what I'm looking for ice without any flavor I see so I thought just water can give me this you know see it almost you say there's a sauce on top but it's just the water how have you created such a large Empire here in Rome and around the world we just because I like the things I do I enjoy you see that is some water and this is pecorino cheese with already some black pepper then also because I give you normal stuff but indifferent it's something that is grandmother gave away it's new but it's like nostalgic in the same way yes when you eat I want that you find the crunchiness of the bottom the creamy in the middle and the sendee on the top black pepper on the table so you can add because I love the kashyap today one is black very hot but I can serve like that otherwise everybody but Wow you see what I mean mm-hmm you really get that pecorino very good very different than anything I've ever tried really interesting your friend it's so gosh your paper thank you this is something new cooking pizza with ice cubes on top and never seen that before if I'm in a relationship I love my granita I'm at Pizza Ari I'm in Rome aka at all you'll have it can I please have a slice of the potatoes that looks delicious thank you this is Gabriella bone cheese pizza dreamland you can't talk about pizza in Rome without talking about bone shoe and his name came up a lot Ponte is like Chama me she does improv at all ooh yeah Eugenio agent Jose Santa Girardi bullshi llamo he also here soon agree shoo-ee PD Gabrielle we need to do a debrief bunchy he has a chef background he took all of these great toppings stuff like the induye spreadable salami potatoes and put them on pizza when he did it people went crazy and you could tell by the lines outside from what I've heard Ponte is a larger-than-life character and I can't believe that I'm gonna get the chance to spend some time with him his world's famous pizzeria and to be honest I'm kind of nervous oh yeah we're all the magic happens back here my booty boat won't she boys yes my boat you boys learn a lot from him huh is this my friend okay this this nobody the Bangladeshi national anthem Robert walk baccara these guys have a lot of fun in this kitchen that's the show I mean it's so many different pizzas going on right now I don't know which way to look no one the pizzeria in the world has toppings like this yeah steak on that one this is simply C so at the Roman Petrie's it's not only about the pizza it's about the fried goods as well in Rome they're called sue please are very very popular here this is Houston no no rice okay no free rice just his spaghetti oh it's very very good I mean his brain works in a different way than most pizza man this is innovation right here mmm-hmm do you want a sweet to me pizza [Music] this is your woman enter Wow this is Dalia this is very important for the Roman style wow that's good yeah okay yeah very nice [Music] Calabria mozzarella cheese it is almost like an american-style sausage apples oregano and then forever [Music] [Music] like how did this all happen HS / k / q / / equal casa la casa de diverse render a knob below Quelaag stamina district endo L'Aquila da ville' panic de la vita è la ferrari atlanta Contadina don t don t far cristo estado neo in will get you know she bought some fisherman to not rally bounties approach to food has changed the pizza landscape in Rome he's a real pizza Idol and I'm even getting the chance to ride off into the sunset with him right in his smart car [Music] traditionally the world of the chef and the pizzaiolo had been very separate but people like bunching up learning the lines this new approach has inspired the next generation of chefs to look at pizza in a new light Gabriela was actually the one who inspired me to apply these kind of laws of it to this picture here because Gabriela was born as a cook he put on the pizza whatever you whatever cook would put right and so I was inspired by that that's why Julieta was born amazing christina Powerman is a michelin-starred chef who recently opened Julieta a pizzeria that does both Neapolitan and Roman style pizzas christina spent 16 years in the States as a lawyer a graphic designer and then finally a cook she returned to Rome to cook professionally in 2004 this pizza is beautiful it's like by far one of the most thought-out and elevated looking pizzas and I've seen in Rome that's awesome what's on it so basically what I did is that I did a flavor profile that's really Tanya zucchini in two different shapes so you have like a cooling you spray a little bit of color to red avicii which is anchovy juice basically fermented Italian fish sauce exactly and then you have ensure these have been marinated and then the Potala cob which is right well and then we have the zucchini I have been deep-fried so you have the crunchiness of the zucchini amazing thank you I thought I was gonna eat alone you don't let anybody you don't love it thank you this restaurant is like a temple to pizza we wanted to have a place that was completely dedicated to Pizza it was very important to us so we would choose like the best ingredients those tomatoes but more than anything else the best its aioli we could repeat aioli experts in their field they know what they're doing they study every day so I respect that and in fact I never ever ever enter into their world the same way though I think that what goes on top of the pizza is a cook's job right even in America you know being a pizzaiolo being a pizza man it was never a celebrated job my father was a you want to make pizza you know but now it's a celebrated job it's a job that's elevated like you said being here in Rome and having a chance to speak to a real chef about this culture is really helping open up my eyes so thank you for inviting me in thank you so much for coming on really appreciate it [Music] I've eaten a lot of pizza and it's time for a drink I'm meeting up which is up in a local DJ by the name of white trash banana for a drink at bars and Calista this place is filled with characters I've been around Rome a little bit but this area that were in seems unique where are we right now now we are in Trastevere for me as a kid it was like our city centre so you're getting out of a drink Smok we were all like graffiti and stuff my friend is like you're gonna tell you a movie star right I know you fix your movies see damn well this is Rome huh the pizzeria that were going to after this Remo is that a funny appearance I never been there we were talking about it yesterday the guy I play with and it's his favorite pizzeria really what good chance you know that was I'm doing on the Remo is a very famous Roman pizzeria but still feels like a local spot this is a no-frills place that serves honest and simple pizza since when is crowded is like traffic control where's the part about your visa Rome was a became a caterer a difference a lot to be searched it's a career but not the same yattawan upon choice a marui turkish are awarded for the Padres in front of Russia's Palace panniers a mega Bishop earn it you know there was a problem I was trying to figure out like why this has such a like a familiar feeling to it but it's almost like a diner in New York just like the lighting you have the owner walking around talking everybody do we go for pizza and we want something like fried yeah like simply I go for Margherita with sounds good I love yo-yo is the pair of glasses on but then when we gave them the order you had to put his other glasses on to check this pizzeria is fun he's got the whistles you've got four watches on you know so much meat so you've been eating you couldn't believe well you don't get fed I'm getting there well yeah yeah with the pizza here it's different than in America it doesn't it doesn't take as much on your body come on this one doesn't sit as heavy you know you live in the dream as a 15 year or so kid exactly right in the middle all right buon appetito this one is road man yeah this is amazing so good it's so so thin and crispy you know are you metal attached to he said every time we drink if it's a drink with us thank you no I don't think it's because he likes us there is less wine for us you know it's funny but it's actually drinking I love that that's his trick every beat Surya needs a good character like that you know I'm really good personality of you this makes it more fun a lot of restaurants here they have like this kind of character inside sometimes it's to cover that the food is not that the best you know my ear is not like that is really no it's real man thank you so much for coming out and spending some time with us thank you I spent my best angle where they drink in a defeat for me can't beat this the pizza is delicious thank you for having us [Music] it'll be tough [Music]

Channel: Munchies

Views: 5,757,169

Rating: 4.9018283 out of 5

Keywords: how to, cooking, Munchies, Munchiestv, food, drinks, eating, chef, restaurant, VICE, chef's night out, matty matheson, action bronson, documentary, interview, culture, world, exclusive, independent, underground, travel, funny, journalism, vice, vice videos, vicevideos, BEST PIZZA, Chicago, MUNCHIES, new haven, New York, PIZZA, frank pinello, bonci, italy, Rome, pizza al tagilo, where to eat pizza in rome, roman style pizza, restaurants in rome, best cheap restaurants in rome, pizza show frank, travel rome

Id: GajbZY0l7oY

Length: 26min 19sec (1579 seconds)

Published: Thu Jan 18 2018

Reddit Comments

[u/wherethelightisnt]

I went to Bonci in Rome. Fucking. Incredible.

[u/C_OSO]

This episode was really interesting! That owner from the last place was a little much though... Makes me so sad I can't go eat tons of pizza in Rome!

[u/Ironicalogical]

I ate pizza for almost every meal when I was in Rome. Because you never know when you're going to get back, and pizza in (most of) Italy is just so many levels above what you can get in the U.S. you just have to go pizza yolo when there.