I think I'm starting to understand why Neapolitansare so serious about their pizza and...
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I think I'm starting to understand why Neapolitans
are so serious about their pizza and their way of making it. Pizza lives in the heart
of Neapolitan identity because of the product and the process. The excellence in execution
and quality of ingredients are traditions that have endured across generations. So I have to dig deeper
to find the keepers of this legacy, starting here, Caputo flour, because I'm learning
that in Neapolitan pizza, it's the dough
that makes it taste so money. When done right,
it's somehow both thin and crispy, but airy and moist, which means
the flour has to be just right. And when it comes to flour makers,
Caputo is the GOAT. It's the gold-standard brand
I've used in my own restaurant. And the one you'll find
in almost every pizza you'll eat in Naples. And I'm learning their secrets today
from Mauro Caputo, the fourth generation to lead the company
are so serious about their pizza and their way of making it. Pizza lives in the heart
of Neapolitan identity because of the product and the process. The excellence in execution
and quality of ingredients are traditions that have endured across generations. So I have to dig deeper
to find the keepers of this legacy, starting here, Caputo flour, because I'm learning
that in Neapolitan pizza, it's the dough
that makes it taste so money. When done right,
it's somehow both thin and crispy, but airy and moist, which means
the flour has to be just right. And when it comes to flour makers,
Caputo is the GOAT. It's the gold-standard brand
I've used in my own restaurant. And the one you'll find
in almost every pizza you'll eat in Naples. And I'm learning their secrets today
from Mauro Caputo, the fourth generation to lead the company
Full Transcript
00:00:01.000 --> 00:00:02.376
I think I'm starting to understand
00:00:02.376 --> 00:00:05.045
why Neapolitans
are so serious about their pizza
00:00:05.045 --> 00:00:06.714
and their way of making it.
00:00:06.714 --> 00:00:10.001
Pizza lives in the heart
of Neapolitan identity
00:00:10.001 --> 00:00:12.177
because of the product and the process.
00:00:12.177 --> 00:00:17.099
The excellence in execution
and quality of ingredients are traditions
00:00:17.099 --> 00:00:19.518
that have endured across generations.
00:00:19.977 --> 00:00:23.897
So I have to dig deeper
to find the keepers of this legacy,
00:00:23.897 --> 00:00:26.609
starting here, Caputo flour,
00:00:26.609 --> 00:00:29.862
because I'm learning
that in Neapolitan pizza,
00:00:29.862 --> 00:00:32.448
it's the dough
that makes it taste so money.
00:00:32.448 --> 00:00:36.744
When done right,
it's somehow both thin and crispy,
00:00:36.744 --> 00:00:38.537
but airy and moist,
00:00:38.537 --> 00:00:41.582
which means
the flour has to be just right.
00:00:41.582 --> 00:00:45.544
And when it comes to flour makers,
Caputo is the GOAT.
00:00:45.544 --> 00:00:49.002
It's the gold-standard brand
I've used in my own restaurant.
00:00:49.002 --> 00:00:51.175
And the one you'll find
in almost every pizza
00:00:51.175 --> 00:00:52.635
you'll eat in Naples.
00:00:53.218 --> 00:00:56.093
And I'm learning their secrets today
from Mauro Caputo,
00:00:56.093 --> 00:00:59.224
the fourth generation to lead the company.
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Movie Summary
Follows chef Alisa Reynolds as she explores the stories, people and traditions of different locations, discovering what soul food looks like around the world and bringing her own flavor with her.
