Pizza Love
Weldon Owen, Incorporated (Verlag)
979-8-88674-351-7 (ISBN)
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Prepare to do pizza differently with Pizza Love. Guided by Maestro Pizzaiolo Leo Spizzirri, this cookbook is a master class for crafting authentic, homemade Italian pizza, focusing on key fundamentals and vibrant, delicious flavors. Maestro Leo has endless knowledge on the history and future of pizza. Through comprehensive tips and instructions that seamlessly blend authenticity, method, and accessibility on every page, learn the traditional ingredients and techniques needed to make your favorite pizzas and find new, bold flavors. Learn a variety of ways to enjoy this dynamic dish, from traditional Italian classics like Pizza Alla Diavola to sacred New York, Chicago, and Detroit staples. Whether you revel in your new pizza skills to make a fresh pizza for yourself, your friends, or your family--it’s all Pizza Love.
“You simply won’t be able to buy a pizza from any of these guys that can beat what you can now make at home with this book. Period.” -Leo Spizzirri, Author and Maestro Pizzaiolo
WRITTEN WITH AUTHENTIC EXPERTISE: Spizzirri was trained by Headmaster Graziano Bertuzzo in the art and craft of authentic Italian pizza at the most prestigious pizza academy, Scuola Italiana Pizzaioli in Caorle, Italy. He is certified in all styles of Italian pizza and holds the title of an official Maestro Istruttore, one of only 100 worldwide
FOR ALL SKILL & EQUIPMENT LEVELS: Lists clear ingredients and thorough instructions to form a deep understanding of pizza, which is helpful to both novice and seasoned pizza makers. These flexible recipes are also adaptable to any oven or even your stovetop. From pans to pizza stones, this cookbook shares methods to prepare a delicious and consistent result with whatever equipment you have
WIDE VARIETY OF STYLES & FLAVORS: This book offers a comprehensive coverage of pizza styles. The best of both worlds, combining authentic Italian techniques with beloved American regional classics
Leo Spizzirri was trained by Headmaster Graziano Bertuzzo in the art and craft of making authentic Italian pizza at the Scuola Italiana Pizzaioli in Caorle, Italy. He studied under Graziano in Italy for nearly 15 years, during which he was certified in all styles of Italian pizza, as a Master (corso di alta formazione). In 2017, Leo entered the master instructor program and became an official Maestro Istruttore, one of only 100 worldwide. Although Leo is a Chicago native, he views Italy as his second home and he has spent years there studying, competing, and elevating his craft. For more than 25 years, Leo has built a reputation as a chef, master pizzaiolo, and instructor. He has been involved with local Chicago pizza operations like Giordano’s Famous Stuffed Pizza and Francesca’s Restaurant Group, as well as Labriola Baking Company and Bakery Cafe. Leo also launched his new restaurant Pizzeria Moderna in Austin, Texas, in early 2024.
| Erscheint lt. Verlag | 14.5.2026 |
|---|---|
| Sprache | englisch |
| Maße | 203 x 254 mm |
| Gewicht | 637 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher |
| ISBN-13 | 979-8-88674-351-7 / 9798886743517 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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