On July 13th, Famoso Neapolitan Pizzeria on Commercial Drive hosted an evening with world-renowned Neapolitan pizza chef Roberto Caporuscio. On his first visit to Vancouver, Roberto presented unique Neapolitan pizza creations from his wildly popular Kesté Pizza & Vino and Don Antonio by Starita Pizzeria in New York City.
The fantastic evening included a demonstration by Roberto of the making and history of Neapolitan pizza, plus a 3-course meal of tasty appetizers and delicious pizzas, all paired with a variety of Italian wines.
To start, Piccolo Morso (small bite) shrimp appetizers were served with Canella Prosecco Superiore DOCG (Veneto) wine.
Next came DOCG Prosciutto Wrapped Mozzarella Balls – fior-di-latte wrapped with prosciutto, baked in Campania tomato sauce, fresh basil, and pecorino romano. This dish’s bright flavors paired nicely with a glass of Villa Matilde Aglianico IGT (Campania) wine.
During the presentation, we learned that Roberto Caporuscio used to be a mozzarella cheese maker in Naples, and then went on to learn the celebrated art of making Neapolitan pizza from Antonio Starita – an icon in the Neapolitan pizza industry.
Roberto has passed down his knowledge and expertise to the chef of Famoso Neapolitan Pizzeria. Famoso imports their flour and tomatoes directly from Italy because they stress their success is from having quality ingredients along with talented pizza makers.
The dough is simply made from flour, water, very little yeast and requires 8-10 hours to rise. Adding just a touch of yeast makes the dough softer and more airy. After the dough has risen, it is then spread gently with fingers to shape it into the desired circumference.
The pizza bakes in a 900 degree oven for 90 seconds resulting in a light and airy crust.
Pizza del Papa “Pope’s Pizza” with colors of Vatican City, topped with butternut squash crema, baby zucchini, red and yellow peppers, smoked mozzarella, basil, and extra virgin olive oil.
To end a wonderful evening, Affogato with a shot of espresso on top of a scoop of vanilla bean, nutella, or salted caramel gelato was served for dessert.