U.S. Pizzaiolos Training Under Italian Master in California

Posted by Adam Kuban, October 3, 2008 at 10:00 AM

NPR had a nice little story this weekend about U.S. pizza champion Tony Gemignani and the pizza school he opened in Manteca, California. Last time I heard about Gemignani and his school, it had yet to open and he was looking to get a variance to install a wood-burning oven. Now he's brought in an Italian master—Graziano Bertuzzo:

"He has the hands of a surgeon," [student Benito] Giordani said. "He takes his hand and puts it on top of yours, and he demonstrates how you push the dough out, how you roll it, how you ball it."

The school has taken in students from as far away as "New York, Chicago and even Oklahoma and Rhode Island."

5 Comments

Tags: Bay Area, California, Northern California, Tony Gemignani

5 Comments:

where do i sign up?

southlake98 at 11:14AM on 10/03/08

my thoughts exactly!

LucaL at 11:34AM on 10/03/08

Save your money. Watch the Chris Bianco segment on the 9/25 episode of Jimmy Kimmel Live.:

http://abc.go.com/latenight/jimmykimmel/index

You won't see CB throwin' no dough in the air. Check him out. It's all about the gravity.

Ciao,

Paulie Gee

pauliegee at 1:15PM on 10/03/08

OT: There's a place called Manteca in California? Man, I'm not interested in the pizza school, I want to live in a place called LARD! Mmmmmmm manteca....

BrianPrestonCampbell at 5:45PM on 10/03/08

And here's another Chris familiar to Homeslices, Chris Parachini of Roberta's:

http://www.how2heroes.com/video_detail.cfm?videoid=170

He strches the dough in the last segment. Again, no pie tosses and he mentions gravity as well. If you wanna toss pies, just buy one of those fake rubber pizza doughs and go to town.

Ciao,

Paulie Gee

pauliegee at 8:47AM on 10/04/08

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