In this interview, Rolando Beramendi discusses high quality olive oil and American consumers and diners. Rolando Beramendi is the founder of the Italian food importer Manicaretti. His products, cooking classes, and culinary expertise have been praised by Ina Garten, Alice Waters, Mario Batali, Thomas Keller, and Nancy Silverton. He splits his time between New York, San Francisco, and Florence. This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council. Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

In this interview, Paul Bartolotta talks about the importance of olive oil bringing history and tradition to Italian cooking, prioritizing good oils in your restaurant, and showcasing a range of olive oils in your menu. Paul Bartolotta is co-founder and owner of The Bartolotta Restaurants, and is based out of Milwaukee, WI. Four-time nominated and two-time James Beard award-winning Chef Paul Bartolotta has worked in kitchens all over the world – from Italy to Paris to New York to Las Vegas – for more than 30 years. This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council. Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

In this interview, Chef Mehmet Gürs discusses the role of olive oil in Turkish cuisine.  Mehmet Gürs is the chef and owner of 10 successful restaurants in Istanbul, Turkey, including the unique Mikla. He was credited by many as being the one “kicking off the contemporary restaurant scene in Istanbul” when he returned from the U.S. to start his first restaurant in 1996. His company, the Istanbul Food & Beverage Group, is at the forefront of the culinary world in Turkey. He is most known for his recent introduction of the visionary “New Anatolian Kitchen.” In this new approach, traditional and true “noble” products are treated with the utmost respect while being transformed with a blend of new and ancient techniques. Years of extensive research and a dedicated creative process together with a team of chefs, a full-time anthropologist, villagers, mothers, and grandfathers have resulted in an extensive network and a deep knowledge of the traditional habits, products, and techniques of the area. The result has been a successful cooperation between the keepers of the land and the chefs in the city.  This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council. Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen 

In this interview, Rafi Taherian discusses including extra virgin olive oil in hospitality cooking, and maximizing its value within a challenging budget.  Rafi Taherian ’95 is associate vice president for Yale Hospitality. Rafi believes that campus dining operations can be a testing ground for positive and pragmatic change. He has forged collaborative partnerships within Yale University and in the food industry that have created a benchmark reputation in dining services for one of the most prominent institutions of higher learning. Since 2008, he has guided the continued development of Yale Hospitality’s sustainability initiatives and robust culinary concepts by merging principles of a healthy, plant-based Mediterranean diet with an operational approach that promotes regionally-based and sustainable food systems. Yale Hospitality serves more than 15,000 meals per day with a staff of 840. Rafi’s organization is comprised of three operational divisions with shared business and administrative support and an annual budget of $55 million. Before joining Yale, Rafi was the executive director of dining at Stanford University. Prior, he held various management positions in the hospitality industry. As an undergraduate, he studied architecture at Università Iuav di Venezia in Italy and later earned a hospitality degree at The Culinary Institute of America in Hyde Park, NY. Rafi has received numerous awards for his vision and leadership, including the Food Service Director of the Year award in 2013, the Illuminating Excellence and Leadership award from Premier (one of the industry’s largest procurement organizations) in 2014, and Yale University’s Seton Elm-Ivy Award in 2016. That year, Rafi was also awarded both the Silver and the Gold Plate Awards by the International Foodservice Manufacturers Association (IFMA). (New Haven, CT) – master bio doc July 2018. This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council. Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen 

In this interview, Naama and Assaf discuss using olive oil to elevate dishes by creating great flavor profiles, as well as the role of olive oil in Middle Eastern and Israeli cuisine. Naama Tamir was born and raised in the city of Rehovot in Israel, and moved to New York in 2000 after her mandatory Israeli Defense Force service. Naama studied philosophy and psychology at Hunter College while moonlighting in the hospitality industry. In 2011, along with her brother-partner Assaf Tamir, they opened Lighthouse, a socially and environmentally progressive restaurant. In August 2016 they opened their second location, Lighthouse Outpost. Naama is a producer for the Umami Food and Art Festival, chair of sustainability practices and green initiatives for BaBar, and contributor to the No Free Lunch sustainability platform. Naama also consults for the Fair Kitchens Initiative, and contributes to the James Beard Foundation Impact Program. This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council. Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen   

In this interview, Ana Sortun discusses the versatility of olive oil, how she approaches olive oil as an ingredient, and the role of olive oil in Spanish cuisine.  Ana Sortun is the executive chef and co-owner of Oleana Restaurant and Sofra Bakery and Café, in Cambridge, MA. She is also the co-owner of Sarma Restaurant in Somerville, MA, which is modeled after a Turkish meyhane or meze restaurant. Ana, a native of Seattle, graduated from La Varenne École de Cuisine de Paris in 1989 and opened her restaurant, Oleana, in 2001, immediately drawing rave reviews from the New York Times. She was named Best Chef: Northeast by the James Beard Foundation in 2005 for bringing Middle Eastern flavors into the mainstream through her passion for Turkish cooking, spices, and her husband’s (Chris Kurth of Siena Farms) fresh, organic vegetables. A 2015, 2016, 2017, 2019, and, most recently, a 2020 James Beard “Outstanding Chef” semi-finalist, among her many accomplishments, solidifies her as a leader in the industry.  She is the author of two cookbooks—Spice: Flavors of the Eastern Mediterranean (William Morrow, 2006), and Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery (with Maura Kilpatrick, Ten Speed Press, 2016).  This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council. Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen 

This baked sweet potato stuffed with goat cheese, roasted red Grapes from California, walnuts and thyme is vegetarian comfort food. Your guests will love the combination of creamy, whipped goat cheese, sweet-tart roasted red grapes, and savory walnuts. This video was produced by The Culinary Institute of America as an industry service for Grapes from California. Get the Baked Sweet Potato recipe here!

These Grilled Chicken & Green Grape Skewers are served with a vibrant green grape chimichurri sauce. Adding Grapes from California to the skewers provides a juicy taste and texture to complement the spiced chicken. Chimichurri is an herbaceous sauce that originated in Argentina, and is now beloved the world over. Grapes are a fabulous carrier for these flavors and add body to the chimichurri. This video was produced by The Culinary Institute of America for Grapes from California Get the Chimichurri Chicken recipe here!

For a refreshing margarita with a twist try this Spicy Green Grape Margarita! To make this drink, Chef Toni Sakaguchi from The Culinary Institute of America blends frozen green Grapes from California and jalapeños. She then rims the margarita glass with chili-lime seasoning and adds a garnish of frozen green grapes, a lime wedge and a slice of jalapeño. It’s fruity sweet, tart, spicy, and refreshing and sure to be a hit on your bar menu! This video was produced by The Culinary Institute of America for Grapes from California. Get the Spicy Green Grape Margarita recipe here!

Here’s a fun new take on peanut butter and jelly: Peanut Butter Toast with Maple-Pepper Bacon and Caramelized Red Grapes! Roasting Grapes from California caramelizes their natural sugars, intensifies their flavor, and makes them almost jam-like. Adults and kids alike will enjoy this fun, sophisticated take on PB&J—perfect for breakfast or brunch service! This video was produced by The Culinary Institute of America as an industry service for Grapes from California. Get the Peanut Butter Toast recipe here!

This upgraded oatmeal bowl is topped with crunchy, seedy granola, maple-roasted red grapes, and fresh green grapes for a pleasing burst of flavor and texture. This dish is packed with fiber, whole grains, and antioxidants. The Maple-Roasted Grapes from California add sweetness, depth of flavor, and color to our dish, while the green add bright flavor accents. Your guests will love this comforting, delicious, and beautiful breakfast bowl. This video was produced by The Culinary Institute of America as an industry service for Grapes from California. Get the Oatmeal with Granola recipe here!

This dish is delicious as it is beautiful. The savory and nutty black and white tahini sauces are served topped with the creamy braised eggplant, sweet peppers, and earthy black garlic. This light but comforting dish can be served as a delicious vegan entree. Get the recipe here!   This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

This plant-based Sweet Potato Tagine with Chermoula is inspired by the flavors of Morocco. Served with spiced apricot couscous, this tagine is bursting with the flavors of cinnamon, cloves, orange peel, and extra virgin olive oil. The plate is finished with a drizzle of a chermoula vinaigrette and topped with fried walnuts. Spicy and savory, sweet and flavorful, this is a fabulous vegetarian dish that can be served as an individual or shared entrée. Get the Tagine recipe here! Get the Chermoula Vinaigrette recipe here! This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.  

Tarator is a Middle Eastern sauce that is delicious with meats, vegetables, and seafood — or just on its own dipped with pita! Recipes differ from country to country. In Lebanon and Syria, tarator refers to a sauce that contains tahini, while Turkish tarator refers to a walnut sauce.  In this recipe, we are preparing a Turkish-inspired Tarator recipe — a creamy, sharp dip made with walnuts, garlic, lemon, vegetables and day-old bread (or breadcrumbs). It is served with wedges of smoky charred cabbage, toasted nuts, pomegranate arils, and a drizzle of tart pomegranate molasses and extra virgin olive oil. Get the Charred Cabbage with Tarator recipe here! This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

This healthy Mediterranean Falafel Bowl is packed with produce, and is a fun way to serve falafel. Chef Rebecca Peizer from the Culinary Institute of America shows us her Israeli mom’s recipe for making falafel. First, she soaks chickpeas overnight, then places the chickpeas, onions, parsley, cilantro and spices in a food processor. The falafel balls are fried in Extra Virgin Olive Oil and served with romaine lettuce, orzo salad, Kalamata olives, pistachios, pomegranate arils, cucumber, tomatoes, pita, and a drizzle of tahini sauce. This Mediterranean Falafel Bowl is a very hearty and filling entrée salad that’s packed with protein and produce! Get the Mediterranean Falafel Bowl recipe here! Get the tahini sauce recipe here! This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

Socca is a gluten-free flatbread beloved as a traditional street food from Nice, France. Made with chickpea flour and olive oil, socca is a cross between a rustic flatbread and a pancake, with a crispy exterior and soft interior. In this recipe, the chickpea socca is served with a smoky eggplant tapenade and wilted spinach. This rustic street food makes a delicious plant-forward shared appetizer. Get the Chickpea Socca recipe here! This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

This fresh, light Shaved Fennel, Artichoke Salad with Garrotxa Cheese is bursting with flavor. Garrotxa cheese is a traditional Catalan goat cheese. Tossed with lemon juice and an extra virgin olive oil with an intense green fruitiness, this unique salad is a wonderful addition to any menu. Get the Shaved Fennel, Artichoke Salad recipe here! This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

Salmorejo is the lesser-known Andalusian cousin of gazpacho— it’s thicker, smoother, creamier, and super simple to make! This purée of tomatoes, bread, garlic, and vinegar is garnished with sliced egg, crispy fried chorizo (with a little of the rendered fat), a drizzle of olive oil, a dust of black pepper, and some grilled bread. Perfect for a hot summer night, this refreshing tomato bread soup will have your guests feeling like they’re in southern Spain.  Get the Salmorejo recipe here! This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.    

This Paella Mixta is a fun, shareable, one-pan meal that will wow your guests when it arrives at the table. This classic Spanish dish includes chorizo, pork, chicken, mussels, clams, artichokes and peas. Serve the paella in the same paella pan it was cooked in, garnished with lemon juice, lemon wedges, chopped parsley and a drizzle of extra virgin olive oil. Get the Paella Mixta recipe here! This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

Your guests will be transported to the South of France with this healthy and delicious plant-forward dish: Provençal Tartine with Ratatouille and Goat Cheese. A drizzle of ripe fruity olive oil to finish this dish enhances the flavors of the vegetables. This dish is really the essence of summer! Get the Provencal Tartine recipe here! This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

Ful medames, also called mudammas or simply fūl, is a delicious stew of braised fava beans made with olive oil, spices, garlic, onion, and lemon juice. The dish is traditionally enjoyed for breakfast in Egypt and many other Middle Eastern countries.  Matbucha is a sauce popular around the Eastern Mediterranean and Middle East, made with red peppers, tomatoes, and aromatics cooked in olive oil. Matbucha can be served at room temperature or warm as part of mezze. Put Ful medames and matbucha together and you get a match made in heaven! Topped with shallots, parsley, a lemon wedge, a drizzle of extra virgin olive oil, and grilled lavash, and you have a fabulous plant-forward breakfast, main course, or shared appetizer that will spice up your menu. Get the Ful Medames recipe here! Get the Matchuba recipe here! This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

Jammir Gray, executive chef at Compline Restaurant and Wine Shop, in Napa, CA, shows us how she makes Merguez Lamb Roll with Date Chutney. While Chef Jammir enjoys highlighting locally produced foods like lamb on her menu, she wants her dishes to showcase authentic world flavors. Merguez is a North African sausage traditionally made with lamb. In this recipe, she wraps spiced American Lamb patties in pastry dough for an elevated twist on an English meat pie. Served with a sweet and savory date chutney, this dish was a fan favorite on her restaurant menu. This video was produced by The Culinary Institute of America as an industry service to the American Lamb Board. Get the Merguez American Lamb Roll recipe here!

Jammir Gray, executive chef at Compline Restaurant and Wine Shop, in Napa, CA, was inspired to make this dish by her Southern roots. Chef uses frenched racks of American-raised lamb, known for their beautiful, large, and tender ribeyes, for maximum flavor and impressive presentation. This video was produced by The Culinary Institute of America as an industry service to the American Lamb Board. Get the Sorghum-Glazed American Lamb Chop recipe here!  

This Pomegranate-Glazed Lamb Shank with Creamed Kale and Garlic Confit Potatoes is a comforting fall dish. Slow cooking turns American Lamb hind shanks into the most tender, succulent, fall-off-the-bone meat, while also creating a luxurious sauce. Jammir Gray, executive chef at Compline Restaurant and Wine Shop, in Napa, CA, loves pairing lamb with tart and fruity pomegranate in this dish. This video was produced by The Culinary Institute of America as an industry service to the American Lamb Board.  Get the Pomegranate Glazed American Lamb Shank recipe here! 

Jammir Gray, executive chef at Compline Restaurant and Wine Shop, in Napa, CA, prepares Smoked Leg of American Lamb with Toum, extra virgin olive oil flatbread, and herb fennel salad. This dish can be prepared using bone-in or boneless lamb leg, but in this case, chef uses a short cut: American Lamb bone-in leg. Toum is a Lebanese garlic sauce with an aioli-like texture that provides a creamy counterpart to the smoky lamb. This video was produced by The Culinary Institute of America as an industry service to the American Lamb Board. Get the Smoked Leg of American Lamb recipe here!

This Lamb Paprikash with hand-cut pappardelle pasta uses locally raised boneless lamb shoulder – one of the most economical and succulent cuts of American Lamb, and well-suited for use in  stews and braised dishes. Jammir Gray, executive chef at Compline Restaurant and Wine Shop, in Napa, CA, shows us how she prepares this popular Hungarian dish. This video was produced by The Culinary Institute of America as an industry service to the American Lamb Board. Get the American Lamb Paprikash recipe here!

Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food? Pork steaks are trending on menus across America. Chefs are discovering these tasty and versatile cuts from the shoulder of the hog, which cook up perfectly in the pan or on the grill. Chef Barbara Alexander from The Culinary Institute of America shows us how to make an easy recipe for Vinegar-dipped Pork Steaks with Beer-Cheese, Charred Red Onions, and Biscuits. Get the Recipe and watch a video with closed captioning here!: https://www.ciaprochef.com/americanbbq/porksteak/

Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food? Spice up your BBQ with these sticky and sweet Korean spare ribs. Chef Barbara Alexander from The Culinary Institute of America sprinkles the ribs with crispy garlic, peanuts, and scallions, and serves them with Korean slaw and steamed rice. Get the Recipe and watch a video with closed captioning here!: https://www.ciaprochef.com/americanbbq/koreanstickyribs/

Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food? Many chefs avoid roasting and barbecuing pork loins because they’re lean and easy to overcook. Traditional brining and larding techniques maximize marbling, tenderness, and moisture, delivering a great flavor experience. Charlie Torgerson from Charlie T’s Foods shows us how Hatfield Premium Reserve Pork Loins are 30% more tender and succulent than regular pork loins. Get Recipes and watch the full series with closed captioning at: https://www.ciaprochef.com/americanbbq/

Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food? Most BBQ aficionados know that smoke adds flavor, but did you know that too much smoke, or the wrong kind of smoke, can ruin the flavor of your BBQ? And while most sausages and meats like a little smoke, every chef needs to know when enough smoke is enough, and what types of woods are best. In this video, Chef Charlie Torgerson from Charlie T’s Foods walks us through the art of smoking sausage. Get the Recipe and watch a video with closed captioning here!: https://www.ciaprochef.com/americanbbq/

Char Siu Bao, also known as Chinese BBQ Pork Buns, are a dim sum favorite and great addition to any small bites menu. Sweet, smoky and seasoned with the flavors of the Far East, this recipe for Chinese BBQ Pork Buns is easy to make and sure to please. Chef Barbara Alexander from The Culinary Institute of America shows us how to make a char siu marinade and then how to BBQ tender and flavor-packed pork belly. She serves the char siu pork belly in steamed buns with sesame-celery salad, garnished with green onion curls, hoisin, and chopped peanuts. Get Recipes and watch the full series with closed captioning at: https://www.ciaprochef.com/americanbbq/

Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food? This slow cooked pork belly recipe gets its amazing flavor from maple and ginger. The pork belly is sliced and paired with sweet potato waffle and maple cream. Chef Barbara Alexander from The Culinary Institute of America shows us how to brine the pork belly in ginger beer, and add even more flavor with a rub, glaze, and spritz.  Get Recipes and watch the full series with closed captioning at: https://www.ciaprochef.com/americanbbq/

Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food? To savor the Southern flavors of Louisiana BBQ, try this Chicory-rubbed Pork Shoulder with Bourbon BBQ Sauce. Chef Barbara Alexander from The Culinary Institute of America shows us how to BBQ the pork shoulder for perfectly tender and succulent results. The shoulder is delicious sliced, chopped, or pulled. Get Recipes and watch the full series with closed captioning at: https://www.ciaprochef.com/americanbbq/

Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food? Pomegranate molasses, red wine, and balsamic vinegar impart these barbecued loin back ribs with subtle, sophisticated flavors. Chef Charlie Torgerson from Charlie T’s Foods shows us how to make this Mediterranean-inspired glaze, then BBQ the ribs until they’re perfectly tender.  Get the Recipe and watch a video with closed captioning here!: https://www.ciaprochef.com/americanbbq/pomegranateribs/

Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food? Smoky, sweet, and just a little spicy—your guests will love these St. Louis Style Spareribs with Sweet and Spicy BBQ Rub and Root Beer Sauce. Chef Charlie Torgerson from Charlie T’s Foods will show you how to trim the ribs. He then makes a sweet and spicy rub and root beer barbecue sauce, and shows us how to set up a two-zone BBQ for perfectly done ribs. Get Recipes and watch the full series with closed captioning at: https://www.ciaprochef.com/americanbbq/

Stuck at home and looking for some cooking inspiration? Watch the CIA's new series of videos all about BBQ! What better time to learn about cooking low and slow comfort food? From family cookouts to world championship BBQ competitions, pork ribs are king of the grill. It takes skill and practice to master their cooking. In this video, we take a look at pork rib cuts and a few of the recommended BBQ techniques. The pork rib cut known as “loin back” or “baby back” ribs are cut from the top of the hog’s rib cage, nearest the spine, positioned just below the loin muscle. Spare ribs are cut from lower on the hog, nearer to the belly. Get Recipes and watch the full series with closed captioning at: https://www.ciaprochef.com/americanbbq/

Inspired by the street food hawkers of Singapore, Chef Scott Samuel from The Culinary Institute of America shows us how to make a Southeast Asian-flavored slaw with smoked ham, cilantro, shredded cabbage, black sesame seeds, and tangy mango. Get Recipes and watch the full series with closed captioning at: https://www.ciaprochef.com/ham

The big, bold flavors in this ramen bowl are hearty enough for any Shogun warrior. We’re upgrading the pork cutlet in this traditional Japanese soup with sweet and smoky sliced ham. Chef Scott Samuel from The Culinary Institute of America fills the ramen bowl with noodles, shiitake mushrooms, a soft-boiled egg, and baby spinach, topping it off with spicy pork broth and savory sliced ham.   Get Recipes and watch the full series with closed captioning at: https://www.ciaprochef.com/ham

What’s better than chicken fried steak? Chicken fried ham, of course! Chef Scott Samuel from The Culinary Institute of America shows us how to make a delicious Chicken Fried Ham with Mashed Potatoes and Ham Gravy. He plates the chicken fried ham with a side of mashed potatoes, broccoli raab, and ham gravy on top. Get Recipes and watch the full series with closed captioning at: https://www.ciaprochef.com/ham

Wake up your taste buds with this delicious breakfast flatbread featuring diced smoked ham, eggs, potatoes, and cheddar. Chef Scott Samuel prepares this flatbread at The Culinary Institute of America, as a fun shared breakfast or brunch entrée. Get Recipes and watch the full series with closed captioning at: https://www.ciaprochef.com/ham

Chef Scott Samuel of The Culinary Institute of America shows us how to give everyday egg salad extra depth and flavor with the addition of savory smoked ham. He shows us how to make a delicious Egg Salad with Smoked Ham, Fennel, and Stone Ground Mustard Vinaigrette, perfect as an entrée or side. Get Recipes and watch the full series with closed captioning at: https://www.ciaprochef.com/ham

We can’t leave Naples without meeting the famous Gino Sorbillo, a master of both pizza al forno and pizza fritta. Tourists from around the world make pilgrimages to Pizzeria Sorbillo to sample pizza cooked to perfection in 45 seconds. A great pizzeria like Sorbillo requires an expert to manage the oven, a team member just as important as the person who mixes the dough. Gino talks as fast as his pizza cooks, so hold on to your seat as he shares his methods and explains why he chose New York City for his second location. Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/BPE/

From pizza fritta to pizza al forno, baked in an oven so hot the pie cooks in one minute—that’s the objective at La Notizia, Enzo Coccia’s popular Neapolitan pizzeria. Like many of his colleagues, Chef Coccia believes in a long, slow fermentation for the dough and uncompromising quality in the toppings. But as you’ll hear from this third-generation pizzaiolo, great pizza is really not about the recipes. Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/BPE/  

Next, we head to Naples, the heartland of pizza. In this energetic city, the familiar baked pie with the raised rim has a beloved competitor: the tasty pizza fritta, a Neapolitan recipe with a colorful history in the region. For a close-up look, let’s check in at La Masardona, a Naples establishment that has specialized in pizza fritta since 1945. We talk to Enzo Piccirillo at La Masardona about the history of pizza fritta. Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/BPE/

As you’ve heard many times now, great ingredients are a “must” for great pizza. So let’s search for the ideal flour. At Caputo, the last remaining grain mill in Naples, the third-generation owners specialize in blending wheat varieties to create flours with precise characteristics. For a pizzaiolo, obtaining flour with the desired elasticity and strength is critical. You’ll hear later from some pizzaiolos about the efforts they make to get the flour they want. But first let’s take a look inside Caputo’s modern laboratory. Here flour experts try to please pizza professionals, some of the most demanding flour customers in the world. Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/BPE/

Chef Franco Pepe uses his training in haute cuisine to elevate the pizza at his restaurant, Pepe in Grani in Italy’s province of Caserta. No detail is too small for this meticulous chef who believes that making pizza is a sensory experience that’s different every day. A great pizzaiolo must read the dough, feel it, observe it, and adapt. We talk to Chef Pepe at Pepe in Grani. Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/BPE/

Stefano Callegari, a former pizzaiolo, has turned one bright idea into a small chain of fast-food shops with locations in Rome, Florence, and now New York. Working with pizza dough, Chef Callegari has devised a clever new sandwich format that’s ideal for juicy fillings. He calls his sandwiches trapizzini, and they have taken Italy by storm. We talk to this pizza innovator about his now-famous trapizzini and his chain of Trapizzino restaurants. Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/BPE/

When in Rome, you’ll want to eat like the Romans do. Roman-style pizza is thin and crisp, easy to consume on the go. Travel to Naples and you’ll discover a noticeably different style, with a thicker rim and a texture floppy enough to fold. But you don’t have to go to Naples to enjoy it. Giulietta pizzeria in Rome makes everybody happy by offering both styles, prepared in two different pizza ovens by two different teams of cooks, using different doughs. Even the proofing rooms are separate. It’s a pizza smackdown you won’t want to miss. We talk to Chef Cristina Bowerman at Giulietta about the difference between Roman-style pizza versus Neapolitan-style pizza. Get Recipes and watch the full series with closed captioning at: http://www.ciaprochef.com/BPE/