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!
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!
Доброго времени суток. Этого мастера надо в ветрину поместить вместе со столом и пусть рекламирует , отбоя от туристов не будет. Великолепно, низкий поклон мастеру.
saludos desde Mexico- Me gusto ver el ambiente italiano en una pizzeria clasica romana me trasporte viendo todo el proceso hasta la entrega del cliente. felicitaciones.
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 😊
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 ❤🎉🎉
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..
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. 🤣
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
Si organizzati a buttare fuori al piú presto possibile quei dischi di pasta non lievitata con ingredienti messi Alla cazxo di cane e quelle cose escono fuori con tutte sbollature bruciate, un ABBROBRIO Vero e proprio
Dough made using lots of olive oil, not too much salt, very little yeast, and the dough mushed together rather than kneaded like bread. This is how it's done, and how I have always done it at home. So rare to see this method on RUclips. Grazie!
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.
I' m a pizza chef and restaurant owner That isn't impressive, we define it "alla cazxo di cane" (All left to the case) No professionalism is shown, all they care aboutb is to dish out those discs of Dough(proper pizza is something else) with badly scattered toppings as fast as posible And wheel in the cash into the till😢 Not even if you pay me I would eat that thing🥵😱🤢🤮
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.
Ottime anche le melanzane alla parmigiana, assaggiate più volte e sono buonissime. Adoro il signore che serve tra i tavoli con indosso la maglietta della Lazio, fortissimo e molto simpatico
Dispiace dirlo ma questo e' un lavoraccio,tempo ed energia che potrebbero essere investiti diversamente e in modo molto piu' profiquo.La quantita'd'olio usata e' veramente incredibile, mai visto usare tutto questo olio nella preparazione
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
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!!! 🙂🙂🙂
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You cannot underestimate the difficulty of so many workers in such a small space, and they are all coordinated. Brilliant!
Браво Мастерам знающим свое дело и умеющим быстро и вкусно накормить любителей пиццы !
Thanks!
Огромное спасибо за видео и канал об итальянской кухне❤❤❤ В очередной раз убеждаемся, что.... ВСЁ ГЕНИАЛЬНОЕ ПРОСТО 🎉🎉🎉😊
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!
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!
Great team...no words ......everybody working fast .....and jobs going on. Incredible ..!!!!!
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.
Super love this. I wish i was there to taste all of the pizzas! 😊
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
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)))
saludos desde Mexico- Me gusto ver el ambiente italiano en una pizzeria clasica romana me trasporte viendo todo el proceso hasta la entrega del cliente. felicitaciones.
8 pizzas at onetime is a symbol of the pride this amazing pizza maker embeds into his many creations from beginning to end.
Subbed! Love the concept of just camera and the people working. No voiceover or scripted conversatiosn. 10/10!
Da buon milanese vi dico siete dei GRANDI.
La pizza è buona perchè lo si capisce dal video.
Un saluto, Rick
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 😊
Tremendo trabajo de brazos de ese señor, mis respetos y felicitaciones por tan lindo resultado 🎉❤
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!
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.
Great team work. I will sure have a dinner there if I go to Rome.
its the best video capturing the whole prep and service
That pizza looks amazing. Great video.
Excellent I love your report !!! Thanks for sharing
Traditional best food! It looks really delicious
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
❤🎉🎉
Never seen a better run business, beautiful people !!! Thanks
Great to see a different style other than Neapolitan all the time, this is more my kind of pizza
I was there last year on holiday in Rome, my favorite pizza is this! Remo is the best
Yes 🙌
Se ve exquisito, pensé que las flores de calabaza solo se comían aquí en México, quedé con mucho antojo de una pizza 🍕
Oh my gosh - they are wonderful! Thanks
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..
I am very proud of making pizza like you,
You are an incredibly hard worker...👍
Complimenti x il video grandissimo e lodevole il pizzaiolo con grazia e maestria ha impastato la sue pizze altro che impastatrice
Alessandro you are my new Pizza Mentor Grazie you are The best👏👏👏👏👍👍👍
Devem ser delicioso ,falo do Brasil abraço a toda Roma ❤
Спасибо за вашу работу
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.
Interresting video. Nice to see,
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 !!🤣🤣
Those pizzas look bloody awesome and now I'm hungry again. Thanks folks! 🙄
This is hard work. Bravo!
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
Che bella organizzanione in questa pizzeria complimenti a tutta la squadra
Si organizzati a buttare fuori al piú presto possibile quei dischi di pasta non lievitata con ingredienti messi Alla cazxo di cane e quelle cose escono fuori con tutte sbollature bruciate, un ABBROBRIO Vero e proprio
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
Who needs a Hobart when you got this guy
That's the Kramer DIY! Never thought I'd see the day
Dough made using lots of olive oil, not too much salt, very little yeast, and the dough mushed together rather than kneaded like bread. This is how it's done, and how I have always done it at home. So rare to see this method on RUclips. Grazie!
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.
Brilliant
Just got back
From Rome
Top pizza
Sjete bravi❤❤❤
Maestro otto piatto! A little risky but skillful. Awesome video!
Liked video very much...very informative
stupende le vostre pizze 👏👏👏
This the very best of the best real pizza ❤
Потрясающе. Персонал работает слажено и четко, 10 лет отработала в общепите и знаю что это такое
Amazing video !!
No mixer..no scale... impressive!
I' m a pizza chef and restaurant owner
That isn't impressive, we define it "alla cazxo di cane"
(All left to the case)
No professionalism is shown, all they care aboutb is to dish out those discs of Dough(proper pizza is something else) with badly scattered toppings as fast as posible
And wheel in the cash into the till😢
Not even if you pay me I would eat that thing🥵😱🤢🤮
Fantastico!
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.
Complimenti fantastico. 👍👍👍
Fantastico posto
I've had authentic Italian pizza when I lived in France. Italian food 😋 is the best ever.
Ammazza che forza siete fantastici
Pizza! Thank you!
Very entertaining, well done. I want your dough recipe...
Bella Pizzeria ❤
that's called passion . if you like/love what you do , you'll never have to work a day in your life .
Artisti 💪
Your videos are amazing.
my bucketlist to visit
That's not an easy way to prepare dough, but im sure it worth it. Good job!
This is surreal.
The greatest in the world.
Che Lavoro 😮
Noti piaçe ame si Soni bravi.😊
Тестомес-ремесленик в первые вижу! очень круто!
I can't wait to get there...
stupendi braviiiii🎉
Bellissimo!!!
Ottime anche le melanzane alla parmigiana, assaggiate più volte e sono buonissime. Adoro il signore che serve tra i tavoli con indosso la maglietta della Lazio, fortissimo e molto simpatico
Bravo 👏
Çok güzeldi çok beğendim.
I like how the guy dodges the peel handle.
Absolutely authentic and rustic, is worth the visit when in Roma.
Outstanding gents.🎻
that is freakin insane that he makes that dough by hand on that counter!
My favorite wow !
얇은 피자를 숙성시키니 부풀어져서 진짜 맛있을거 같아요 굿굿
Great job
Bellissimi ❤
I like the look of these pizzas
Looks good 👍
Dispiace dirlo ma questo e' un lavoraccio,tempo ed energia che potrebbero essere investiti diversamente e in modo molto piu' profiquo.La quantita'd'olio usata e' veramente incredibile, mai visto usare tutto questo olio nella preparazione
Looks fantastic I would like to know the if the Liza is crispy or both
fantastic!
WOW !!!
When Pizza Restaurant feels like Rumah nasi padang in indonesia
merci
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
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!!! 🙂🙂🙂