On the Wednesday morning following PizzaTuesday Naples, my insider’s tour of the pizza heartland, the group met with the great Franco Pepe on the sunny rooftop of Pepe in Grani, his pizzeria in the town of Caiazzo.
Recalling the prior night’s tasting of 10 exceptional Pepe pizzas I put the third-generation pizzaiolo on the spot:
How, I asked, does your pizza compare to that of your father and grandfather?
Pepe smiled uneasily, took a breath, then delivered the response heard in the video above. READ MORE >>
As creator of BurgerMonday I’ve staged some pretty outrageous burgers, from the UmamiBurger MNO Burger, topped with Port-braised short ribs, truffle cheese, foie gras and truffles, to the Disco Bistro Original Disco Burger, layered with smoked dry-aged short rib, marrow and trotter sauce, Cheddar, pickled onions and bone broth.
Much as I look forward to showcasing still more obscene burgers piled with wild things I do fear we may be losing our way. In the race to out-top one another burger chefs and their fans risk forgetting two burger basics:
– A burger is only as good as its beef patty.
– Get the meat part right and the burger can stand on its own, with little embellishment.
To help put the meat of the matter back in focus I urge home cooks, restaurant chefs and burger dudes everywhere to take the @BurgerMonday #RealBurgerChallenge:
Create a great burger with 1 bun, 1 patty, 1 sauce and 1 topping. READ MORE >>
Naples shared its love of pizza and dry pasta with the world many years ago but something got lost in translation. Rather than eat pasta al dente and pizza soft, in the Neapolitan way, foreigners learned to do the opposite.
Non-Italians at last discovered the pleasures of al dente pasta in the late 20th Century. But only recently have hardcore devotees in the pizza diaspora acquired a soft spot for pizza with a light, pliable crust.