Why marinara pizza?? This is the questions from many pizzaiuolo give to me when i ask to prepare this pizza… is very easy…
This is not just one of the first pizzas that has been invented but it is also one of the most difficult to prepare according to my opinion,saying that maybe it is the lightest pizza that can exist because it is made with tomato, garlic and oregano so it would also be the most difficult to prepare for the balance of these very few ingredients. Looking at the preparation of this pizza you can understand the experience of pizzaiuolo and the type of pizza that pleases and serves its customers. After having tasted so many pizzas doing the judge for world championships of pizzas I can absolutely say that if a pizzaiuolo knows how to make a good marinara and shows up with this pizza for the participation already I could say: already he feels sure to be a good pizzaiuolo.
However for all the new pizzaiuoli I recommend you to train with this pizza because after you can make a good marinara you can definitely consider the excellent pizzaiuolo. This is the reason why I ask for marinara pizza because I want to understand if you are really good or not. This is a pizza that you can never pack and will always make you naked for your skill..
Buona Pizza!!
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Published by Salvatore Cuomo
Salvatore Cuomo was born in Naples, Italy, in 1972, son of an Italian father and Japanese mother.
Cuomo was first inspired by his father who also was an Italian Chef in Naples. He began at the young age of 11, where he trained himself in the kitchen and traveled frequently between Italy and Japan. He gradually learned how to blend the traditional Italian art of cooking with the Japanese art of perfection.
A few years later he traveled to Japan with his father who opened an Italian restaurant in Chiba in 1984. About those early years Salvatore told the press that it wasn't a good starting experience: "I didn’t like Japan at all, so after one year, I went back to Italy and spent 2–3 years studying at a culinary school. When I was 18, I returned to Japan after my father became terminally ill and I have been here ever since."[3] Cuomo said that Italian Cuisine was just starting to get popular in those days. He and his two brothers decided that in order to succeed in the restaurant business in Japan they would have to understand the Japanese food mentality. They spent a couple of years researching the market before opening a new restaurant in Tokyo with what Cuomo calls "Original Neapolitan pizza."
Since that time, Cuomo has been credited with catapulting Neapolitan pizza to fame in Japan, and today in all Asia with over 100 restaurant.
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Dear Salvatore, has anybody asked you about the recipe? Thanks much, Gerald from Nice, France.