GENOA 🇮🇹 50 years of thin pizza in this historic Genoese pizzeria
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- Опубликовано: 26 июл 2023
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📍 Name and address: Pizzeria "La Pizza di Egizio", via Bolzano 2, Genoa, Italy
📖 Menu: www.lapizzadiegizio.com/wp-co...
🌍Google Maps: goo.gl/maps/Uj3icSsecKCPYpx6A
ℹ️ Information:
Today we are in Liguria in the historic Genoese pizzeria "La Pizza di Egizio", the first to introduce thin and crunchy pizza in Genoa.
Egizio is the name of Simone's father, the current owner of this pizzeria, but it was Simone's grandfather in 1973 who started offering something different to the Genoese: this excellent thin-crust pizza.
A success that continues with great experience and family tradition for 50 years, which is why I chose this pizzeria to shoot the video in the Ligurian capital and I thank them again for their availability.
The pizzas are extraordinary, thanks also to the careful selection of artisan raw materials.
A big round of applause to all, it was a pleasure!
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Channel email: massimoromafood@gmail.com
🏅 It is a pleasure to remember that Neapolitan pizza and the Art of its Pizzaioli are "World Heritage".
Pizze stratosferiche,le riprese sono bellissime e naturali,praticamente ce le porgi sul tablet,per me assaggio un po’ di tutto! Complimenti sempre number one!👍🍕😊🍕👏👏🍽️🫶
troppo gentile veramente!! ciao cara grazieeeee
@@Romafood A te!!🙏😄🫶
Do you know the hydration of the dough and the size in gramms of the dough balls. Also at what temperatures and for how long do they bake them?
Great Video, love thin Pizzas.
I'm so sorry, I made this video just thinking about taking a look at the Roman-style flat pizza on that day when I happened to be in Genoa on holiday with my family and I didn't think to ask for the essential information. Sorry again because I usually always ask something. Maybe you can write them an email through the link in the description and they will surely respond because the owner is very kind.
merci pour le partage 👍👍
Merci d'aimer et d'écrire!😄
في كل مرة تثبت انك فنان ومبدع شكرا لك ولهؤلاء العمال أظنها مختلفة في الطهي ولكنها تبدو لذيذة جدا 😆
bonjour et merci d'avoir apprécié
大きなpizza！窯の中も広い！しかも回転😳ハム手切り、種類多い!卵半熟🐥
artistic✨５０年持続素晴らしい👏
この美しいピッツェリアを楽しんでいただけてとてもうれしいです！ 彼らは本当に良いです。 次のビデオまで引き続き接続してください。興味深いものがたくさん登場します。 ピザが大好きです、ビデオを撮影した人からのご挨拶
Excelente Roma Food👌👌Muy bueno ese horno giratorio👏👏. Son muy ricas las pizzas finas (nosotros las denominamos a la piedra). Abrazo mi amigo!!
sí, fue interesante ver este horno rotatorio. Gracias por tus amables palabras, un cálido abrazo para ti también! 😀👋
@@Romafood 🤗
Every one of those pizzas were cooked perfectly and they were so colorful and pretty!
thank you so much for having also appreciated this pizzeria in the Liguria region!
I like it
Thank you so much for appreciating
Io la mangerei anche solo con quei cerchietti di sugo!!! Bona😜😄👏👏🍕🫶
😄👏👏 vero!!
@@Romafood 😜🫶
Si vede che a genova le fanno meno cotte,questione di gusti. Belle colorate pero'🍕🍕
ma infatti! 👏 comunque probabilmente è anche la luce che ha schiarito. Ciao e grazie cara😄👋
A me la pizza piace un più spessa. I gusti sono gusti, ma penso che un Napoletano neanche la guarda.
praticamente è lo stile della pizza romana, a molti piace anche questa bassa, io sono uno di quelli, ma sono gusti giustamente
Ottime pizze..io le avrei lasciate un paio di minuti di piu in forno ..in modo che i bordi diventino scrocchiarelli
ciao e grazie di aver apprezzato. Farò leggere il tuo commento al proprietario perchè di sicuro c'è una motivazione, semmai te lo scrivo per curiosità👌
c'è da dire che in realtà era molto illuminata la scena quindi può darsi che sia proprio quello che ha schiarito l'immagine. Infatti i bordi sono scrocchiarelli👍
I have never seen a pizza where the crust is white like that. i wouldn't eat any of those pizzas. I think that the oven is not hot enough to give them a nice color. maybe they need to add diastatic malt powder and push the heat higher. I once used 00 flour in my home oven at 550F the dough was white like that. Very weird indeed!
nice video regardless.
hello dear friend, what you say is very interesting as are all your comments, however I can say that the edge of these pizzas is crunchy so it is cooked but perhaps this time there was this: it was still daytime with plenty of light and therefore it may be that the edge was very lighted and therefore perhaps a little overexposed, moreover, basically in this pizzeria they do not use to darken the wood-burning oven-style edge very much, to conclude here there is also the double passage of the machine and then of the rolling pin and this too could affect . a warm greeting and thank you
@@Romafood I do photography for a living and your exposure is fine. I guess its the type of oven. If you tasted it and you liked it I am sure it was delicious.
It was the first time I see a pro pizza that looks like a ghost. LOL
keep the videos coming :)
That's what happens when you put 00 flour in an oven under 300 c°. Casper pizza😅
@@marlboroistanbul No. Actually it is not. It's when you add sugar to your dough and the sugar is not eaten fully by the yeast. Also they clearly add a fair amount of oil to their dough as well. That's why it stretches so much. To be honest, I'm a big fan of Neapolitan pizza. But I'm also a fan of Roman pizza as well. I love the whole fermentation process of the Biga used in Roman pizzas, ending in something otherworldly "beasts". There is no "wrong" pizza, as long as you don't call it a Neapolitan pizza or other geographically protected brand. In fact, I just love Italian cuisine from where ever in Italy. We have one "certified from Napoli (Naples)" Neapolitan Pizzaiolo/Pizzeria in Denmark. He lives and works fairly close to me, so that's a treat. I'm Danish, BTW. Much ❤ from Denmark
@@georgepagakis9854 To be honest, I have to agree with you on this one. Have a nice day my friend. Except from the malt powder? ;-)
non sono cotte bene
io non credo, comunque grazie di aver lasciato la tua opinione.👋
Sono cotte . Quando si stendono a macchina e poi vol mattarello il bordo rimane basso e biancastro. Non abbronza
VIDEO STUPENDI
Grazie! 😄👋