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The Culinary Institute of America — Arts
The Culinary Institute of America

Explore endless menu possibilities with video podcasts from the chefs at The Culinary Institute of America. Recipes and techniques online at www.ciaprochef.com

Latest Episodes:

Pizza as an Art Form at Pepe in Grani in Campania Jul 29, 2022

Show notes

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/

Trapizzini: Rome’s Trendy Pizza Sandwiches Jul 28, 2022

Show notes

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/

Roman-Style Pizza versus Neapolitan-Style Pizza at Giulietta Pizzeria Jul 27, 2022

Show notes

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/

Perfect Pizza at Fucina’s in Rome Jul 26, 2022

Show notes

In Fucina, pizza is accorded restaurant-caliber treatment. Chef-Owner Edoardo Papa alters his toppings to reflect the seasons, and he is as choosy about ingredients as any three-star chef. But this acclaimed pizzaiolo would say his real talent is knowing when the dough has proofed enough and is ready to stretch. He calls that the “maturation moment,” and if he misses it, the pizza won’t be a peak experience.

Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/BPE/

Roscioli’s Famous Roman-Style Pizza Jul 25, 2022

Show notes

Let’s check out a favorite pizza shop in Rome where pizza alla palla is a daily ritual for many. This style fits right in with the fast pace of life in the country’s capital, and although pizza alla palla may be fast food, it is produced with great attention to detail. Roscioli is an institution in Rome. A fourth-generation family-run business that serves pizza by weight, Roscioli is beloved for its pizza bianca, pizza rosa, or pizza margherita. We talk to Cesare Agostini about Roman-style pizza: thin like a cracker, and always served hot.

Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/BPE/

A Passion for Pizza Jul 24, 2022

Show notes

Flour, water, yeast, and time—that’s how every pizza begins. Yet for such a simple dish, pizza stirs up passions. Thin and supple…or thick and crisp? Loaded with cheese…or lightly topped? Everybody has an opinion about what makes a good slice and a favorite place to find it. But great pizza? That’s more elusive.

A Passion for Pizza is a video series from The Culinary Institute of America, filmed on location in Naples, Rome and New York City. We follow pizza experts, some of them third- generation pizzaioli, who believe that great pizza can be a transcendent experience. They may differ in their methods, but they share an obsession, a single-minded focus on each element of the dish from the flour to the water to the type of wood in the oven.

Get Recipes and watch the full series with closed captioning at:
http://www.ciaprochef.com/BPE/

Mayfield Hotel & Resort’s Korean Barbecue and Butchery Demonstration Jul 23, 2022

Show notes

Jia Choi, professor of Korean food studies and C.E.O. of Ongo Food Communications and O’ngo Food Tours, takes us to see a butchery and Korean barbecue demonstration at Korea’s Mayfield Hotel.

Get recipes and watch the full series here!

Korean Barbecue at Seoul’s Majang Meat Market Jul 22, 2022

Show notes

Jia Choi, professor of Korean food studies and C.E.O. of Ongo Food Communications and O’ngo Food Tours, takes us to sample Korea’s finest beef at Majang Meat Market. She grills the beef on a table top pine charcoal grill, and eats her grilled meat wrapped in lettuce and topped with garlic, green onion, sesame oil and pickles.

Get recipes and watch the full series here!

Korea’s Barugongyang Buddhist Temple Restaurant with Monk-Chef Dae-Ahn Sunim Jul 21, 2022

Show notes

Next we visit the Barugongyang Buddhist Temple, where monk-chef Dae-Ahn Sunim shows us traditional Korean temple cuisine at a lotus-themed lunch. Dae-Ahn shows us some dishes from her strictly vegetarian menu, including a bamboo shoot salad, a steamed potato dumplings, green tea tofu, wild burdock with a pine nut sauce.

Get recipes and watch the full series here!

Gochujang: Korean Red Chili Paste Jul 20, 2022

Show notes

Kimchi Master Chef Lee Ha Yeon shows us how to make classic Korean red chili paste. She uses ground dried red pepper, fermented dry soybean powder, cooked sticky rice, malt, dark soy sauce, sea salt. The best chili pastes are aged for 5 years. This chili paste is used in bibimbap, meat marinades, and many other Korean recipes.

Get recipes and watch the full series here!

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