Matt Goulding shares his experience of attending a pizza making course in Naples, emphasizing the importance of precision in dough shaping and using authentic ingredients like Caputo flour and San Marzano tomatoes.
Leah Koenig introduces the flavors of Roman Jewish cuisine, highlighting dishes such as fried artichokes, matriciana sauce, and creamy pizzas, and delving into the historical and cultural significance of Roman Jewish culinary traditions.
Matt Goulding explores the secrets of Neapolitan pizza making, discussing the importance of using traditional techniques, authentic ingredients, and achieving the unique characteristics of thin crust, soupy center, and blistered crust.
Deep dives
Learning the Art of Pizza Making in Naples
Matt Goulding embarks on a quest to become a professional pizza maker in Naples, Italy. He attends a pizza making course taught by the AVPN, an official pizza association in Naples. Goulding learns the importance of precision in pizza making, including shaping the dough to specific measurements and using the right ingredients, such as Caputo flour and San Marzano tomatoes. After weeks of intense training, he faces a nerve-wracking final exam, making pizzas in front of a panel of experienced pizza makers.
Exploring the Flavors of Roman Jewish Cuisine
Food writer Matt Goulding delves into the unique flavors of Roman Jewish cuisine. He shares how this ancient community has contributed to the culinary landscape of Rome, including dishes like artichokes cooked with Jewish-style frying techniques, matriciana sauce made with high-quality whole peeled tomatoes, and creamy and fragrant pizzas that adhere to the guidelines set by the AVPN. Goulding also discusses the historical and cultural significance of Roman Jewish cuisine, highlighting the blending of ingredients from different traditions.
The Challenges and Rewards of Making Pizza in Naples
Matt Goulding shares his personal experience of taking a pizza making course in Naples, Italy. He details the challenges he faced in shaping the dough and adhering to strict guidelines set by the AVPN, the official pizza association in Naples. Goulding also highlights the importance of using high-quality ingredients, including Caputo flour, and the traditional techniques employed in Neapolitan pizza making. Despite the intense training and nerve-wracking final exam, he reflects on the rewarding experience of learning from seasoned pizza makers and the satisfaction of creating his own pizzas with a perfect balance of flavors.
The Secrets of Traditional Italian Pizza Making
Matt Goulding dives into the secrets of Italian pizza making, particularly in Naples. He explores the significance of using authentic ingredients like Caputo flour and San Marzano tomatoes, as well as the emphasis on precision in shaping the dough and adhering to specific guidelines set by the AVPN. Goulding also highlights the unique characteristics of Neapolitan pizza, such as its thin crust, soupy center, and blistered crust, created through high-heat baking. He shares his personal journey of pursuing pizza making and the valuable lessons he learned along the way.
A Journey Through Italian Cuisine
Matt Goulding embarks on a culinary journey through Italy, exploring various aspects of Italian cuisine. He shares his experiences of attending a pizza making course in Naples, delving into the flavors of Roman Jewish cuisine, and discovering the secrets of traditional Italian pizza making. Goulding discusses the importance of using high-quality ingredients, adhering to specific techniques, and immersing oneself in the rich culinary traditions of Italy. Through his experiences, he seeks to understand and appreciate the diverse and nuanced flavors that define Italian cuisine.
This week, we’re exploring Italy’s best recipes and stories. Leah Koenig brings us inside the Roman Jewish kitchen for fried artichokes as crisp as potato chips, a cherry pie that has a secret and the beef stew that made her break vegetarianism. Plus, Katie Parla gives us a tour of Italian island cuisine, Matt Goulding infiltrates the secret society that reigns over Neapolitan pizza, Viola Buitoni reveals a surprising use for balsamic vinegar, and we make Rome’s “dirty” pasta, Rigatoni alla Zozzona.
We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips
