Доброго времени суток. Этого мастера надо в ветрину поместить вместе со столом и пусть рекламирует , отбоя от туристов не будет. Великолепно, низкий поклон мастеру.
I have been fortunate enough to have had pizza made fresh on the Amalfi Coast. The pizzeria was a hole-in-the-wall and had, maybe, 5 tables. But, mam oh man! That pizza was absolute perfection in my mouth. Yes! Have Italian food in Italy. You won't regret it!
My wife’s sister lives in Italy and her cousin she took us to a pizzeria and if never tried a pizza in Italy it’s the Italian version of pizza and it’s very good. We got a sampler platter and some were stuffed pizza pockets and we eat great 😊
Looks so good. I worked in a Pizza Place in Manitoba Canada, and everything was portioned. I like the way you know approximately how much to put on. No weigh scales!
I watch this with awe as a young 16 yr old in Italy. Now many decades later, I also awe as a cook at the professionalism and consistency of their pizzas. It’s exceptionally hard to produce this consistency every day. It’s really culinary art in taken to that next level. Bellisimo!
Nice to watch In India we hardly have the test of traditional test of Italian pizza Concept with egg, brinjal, pumpkin flower is so amazing We can't even think ❤🎉🎉
En Buenos Aires cuya inmigración ha sido de millones de italianos también se come la mejor pizza del mundo, comemos nunca menos de una por cabeza a la semana, salutte
as a Roman, I can tell you that you judge a good pizza a few hours later, usually when in bed: if you're thirsty and you feel you're still digesting, the pizza wasn't good. A good pizza is prepared with 'strong' flours, i.e. high in protein content, that require at least 12hrs to leave properly (exceptionally strong flours need up to 72hrs). Weak flours need much less to grow (so you can work the dough to make a pizza) but the enzymes (which make the dough grow) won't have had enough time to decompose the starch and gluten, so you're belly will have to do it instead...
A friend of mine Biagio, who also comes from Rome, says that the dough should not ripen for longer than 6 to a maximum of 12 hours. If you let it ripen longer, it will become less crispy. He owns one of the most popular pizzarias in the Karlsruhe district. I think if someone told him 72 hours like a Neapolitana or a Barese, he would have a heart attack and gesticulate wildly with his hands. 🤣
Porque amasan a mano se notara la diferencia ? Que laburo ¡¡ESta es una pizza a la piedra sin tantas vueltas, ni alta hidratacion ni larga fermentación amasado directo y al horno bravo ¡¡¡ muy buena..
👍👏👏👏Solo una curiosità. Perché non ottimizzare i tempi con una impastatrice. Lavorare in una situazione così scomoda, soprattutto, più igienico. Grazie
Complimenti a tutti i lavoratori impegnati in questo esercizio di splendida arte della ristorazione romana. Video migliore di pubblicità per il locale credo non ce ne fosse, fa venir voglia di andare da Remo, e alla prima occasione andrò sicuramente. Bravi tutti!!! 🙂🙂🙂
Eccezionali, non sapevo che si usasse così tanto olio di oliva nell'impasto. Tutti perfetti ma chi inforna è da oscar. Con un colpo secco riesce a salvaguardare il condimento. Adoro la pizza, la mangerei ogni giorno.
@@Brondi6000 Non sono un pizzaiolo quindi non giudico ma - oggettivamente - mi sembra un tantinello esagerato. Poi magari si prepara proprio così, non saprei.
Maravilloso trabajo en equipo... Y esas pizzas deben saber a gloria. Lo que no me cuadra es que salen todas quemadas por los bordes, no sé si eso forma parte de la tradición o si fue que el hornero no estaba de buenas ese día.
Hoooo finalmente na pizza come se deve .. no i gommoni da piscina che girano su RUclips... bassa croccante e condita fino al bordo . Per me la pizza napoletana è immangiabile . QUESTA È PIZZA
Браво Мастерам знающим свое дело и умеющим быстро и вкусно накормить любителей пиццы !
Доброго времени суток. Этого мастера надо в ветрину поместить вместе со столом и пусть рекламирует , отбоя от туристов не будет. Великолепно, низкий поклон мастеру.
Вы серьёзно ? Такие заведения не нуждаются в реклам)))
OMG. What a MACHINE😮!!! I'm so proud to be 1/2 Italian. You all are truly ARTISTS. Wish I could visit your city and experience the magic in person.
Огромное спасибо за видео и канал об итальянской кухне❤❤❤ В очередной раз убеждаемся, что.... ВСЁ ГЕНИАЛЬНОЕ ПРОСТО 🎉🎉🎉😊
Super love this. I wish i was there to taste all of the pizzas! 😊
8 pizzas at onetime is a symbol of the pride this amazing pizza maker embeds into his many creations from beginning to end.
I have been fortunate enough to have had pizza made fresh on the Amalfi Coast. The pizzeria was a hole-in-the-wall and had, maybe, 5 tables. But, mam oh man! That pizza was absolute perfection in my mouth. Yes! Have Italian food in Italy. You won't regret it!
My wife’s sister lives in Italy and her cousin she took us to a pizzeria and if never tried a pizza in Italy it’s the Italian version of pizza and it’s very good. We got a sampler platter and some were stuffed pizza pockets and we eat great 😊
Looks so good. I worked in a Pizza Place in Manitoba Canada, and everything was portioned. I like the way you know approximately how much to put on. No weigh scales!
Now, that's quality content. You gotta love that oldschool approach.
No, it’s simply the way. 😘
@@StevenMilne-sm4fkAlso some may say simply the best
Subbed! Love the concept of just camera and the people working. No voiceover or scripted conversatiosn. 10/10!
Excellent I love your report !!! Thanks for sharing
Alessandro you are my new Pizza Mentor Grazie you are The best👏👏👏👏👍👍👍
I watch this with awe as a young 16 yr old in Italy. Now many decades later, I also awe as a cook at the professionalism and consistency of their pizzas. It’s exceptionally hard to produce this consistency every day. It’s really culinary art in taken to that next level. Bellisimo!
Nice to watch
In India we hardly have the test of traditional test of Italian pizza
Concept with egg, brinjal, pumpkin flower is so amazing
We can't even think
❤🎉🎉
That pizza looks amazing. Great video.
I was there last year on holiday in Rome, my favorite pizza is this! Remo is the best
Yes 🙌
Tremendo trabajo de brazos de ese señor, mis respetos y felicitaciones por tan lindo resultado 🎉❤
its the best video capturing the whole prep and service
Traditional best food! It looks really delicious
Oh my gosh - they are wonderful! Thanks
En Buenos Aires cuya inmigración ha sido de millones de italianos también se come la mejor pizza del mundo, comemos nunca menos de una por cabeza a la semana, salutte
Interresting video. Nice to see,
You cannot underestimate the difficulty of so many workers in such a small space, and they are all coordinated. Brilliant!
as a Roman, I can tell you that you judge a good pizza a few hours later, usually when in bed: if you're thirsty and you feel you're still digesting, the pizza wasn't good. A good pizza is prepared with 'strong' flours, i.e. high in protein content, that require at least 12hrs to leave properly (exceptionally strong flours need up to 72hrs). Weak flours need much less to grow (so you can work the dough to make a pizza) but the enzymes (which make the dough grow) won't have had enough time to decompose the starch and gluten, so you're belly will have to do it instead...
Oh really
Hear this for the first time
Ahhhhhhhh, interesting.
A friend of mine Biagio, who also comes from Rome, says that the dough should not ripen for longer than 6 to a maximum of 12 hours. If you let it ripen longer, it will become less crispy. He owns one of the most popular pizzarias in the Karlsruhe district. I think if someone told him 72 hours like a Neapolitana or a Barese, he would have a heart attack and gesticulate wildly with his hands. 🤣
I can tell you as a human being that these are only marketing terms 😂😂😂😂
Italians love to talk shit about food, especially pizza, being ‘digestible’ and using ‘digestives’. It’s all a crock of shit.
Never seen a better run business, beautiful people !!! Thanks
Che bella organizzanione in questa pizzeria complimenti a tutta la squadra
Great team work. I will sure have a dinner there if I go to Rome.
Those pizzas look bloody awesome and now I'm hungry again. Thanks folks! 🙄
I am very proud of making pizza like you,
You are an incredibly hard worker...👍
Pizza! Thank you!
Complimenti fantastico. 👍👍👍
Liked video very much...very informative
This the very best of the best real pizza ❤
No mixer..no scale... impressive!
stupende le vostre pizze 👏👏👏
Very well run operation
The help is fabulous I enjoyed the video
The pizza dough is it made same day or is fermented a day or two Thanks
Спасибо за вашу работу
This is hard work. Bravo!
Brilliant
Just got back
From Rome
Top pizza
I was here last night. If it's not the best pizza in Rome, I can't wait to find the place that does it better.
Amazing video !!
Porque amasan a mano se notara la diferencia ? Que laburo ¡¡ESta es una pizza a la piedra sin tantas vueltas, ni alta hidratacion ni larga fermentación amasado directo y al horno bravo ¡¡¡ muy buena..
Complimenti x il video grandissimo e lodevole il pizzaiolo con grazia e maestria ha impastato la sue pizze altro che impastatrice
Fantastico posto
Who needs a Hobart when you got this guy
Fantastico!
I've had authentic Italian pizza when I lived in France. Italian food 😋 is the best ever.
Bellissimo video !!!! 👏👏👏👏
Your videos are amazing.
Bella Pizzeria ❤
That's the Kramer DIY! Never thought I'd see the day
Maestro otto piatto! A little risky but skillful. Awesome video!
Sjete bravi❤❤❤
Outstanding gents.🎻
👍👏👏👏Solo una curiosità. Perché non ottimizzare i tempi con una impastatrice. Lavorare in una situazione così scomoda, soprattutto, più igienico. Grazie
Complimenti a tutti i lavoratori impegnati in questo esercizio di splendida arte della ristorazione romana. Video migliore di pubblicità per il locale credo non ce ne fosse, fa venir voglia di andare da Remo, e alla prima occasione andrò sicuramente. Bravi tutti!!! 🙂🙂🙂
Da buon milanese vi dico siete dei GRANDI.
La pizza è buona perchè lo si capisce dal video.
Un saluto, Rick
This is surreal.
my bucketlist to visit
Great to see a different style other than Neapolitan all the time, this is more my kind of pizza
I can't wait to get there...
My favorite wow !
stupendi braviiiii🎉
Ammazza che forza siete fantastici
Artisti 💪
Devem ser delicioso ,falo do Brasil abraço a toda Roma ❤
Bravo 👏
Noti piaçe ame si Soni bravi.😊
Ob man den Pizzateig von Hand oder mit der Maschine knetet macht doch vom Geschmack her kein Unterschied das ist einfach nur Show !
Eine Maschine hat niemals das Gefühl für einen perfekten Teig, das Gefühl der Hände machts
Auch Maschinen haben Gefühle !!🤣🤣
Very entertaining, well done. I want your dough recipe...
Bellissimi ❤
was that all olive oil? what was the small bottle?
Bellissimo!!!
fantastic!
that's called passion . if you like/love what you do , you'll never have to work a day in your life .
Che Lavoro 😮
Very good Job 👍👍👍
Great job
Bravissimi ! Grazie ! ❤❤❤
Absolutely authentic and rustic, is worth the visit when in Roma.
That's not an easy way to prepare dough, but im sure it worth it. Good job!
Donde puedo ver las medidas de salsa para cada pizza !!, o publica tiendas especializadas
Eccezionali, non sapevo che si usasse così tanto olio di oliva nell'impasto. Tutti perfetti ma chi inforna è da oscar. Con un colpo secco riesce a salvaguardare il condimento. Adoro la pizza, la mangerei ogni giorno.
Io l’ho mangiata qui la pizza tempo fa quando il giorno dopo sono andato in bagno sia la pipì che la popò erano verdi lo stesso colore dell’olio
@@Brondi6000 Non sono un pizzaiolo quindi non giudico ma - oggettivamente - mi sembra un tantinello esagerato. Poi magari si prepara proprio così, non saprei.
Потрясающе. Персонал работает слажено и четко, 10 лет отработала в общепите и знаю что это такое
Тестомес-ремесленик в первые вижу! очень круто!
I like how the guy dodges the peel handle.
Wow!
Çok güzeldi çok beğendim.
WOW !!!
Maravilloso trabajo en equipo... Y esas pizzas deben saber a gloria.
Lo que no me cuadra es que salen todas quemadas por los bordes, no sé si eso forma parte de la tradición o si fue que el hornero no estaba de buenas ese día.
Very good job guys, Deliciso 😋 👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻
The food in italy is just pure heaven!😁
Hoooo finalmente na pizza come se deve .. no i gommoni da piscina che girano su RUclips... bassa croccante e condita fino al bordo . Per me la pizza napoletana è immangiabile .
QUESTA È PIZZA
Very good 👌
Saluti da terni , bravi ragazzi
Alla prossima
Un abbraccio ❤
Respect family
얇은 피자를 숙성시키니 부풀어져서 진짜 맛있을거 같아요 굿굿
Felicitaciones
Looks fantastic I would like to know the if the Liza is crispy or both