Author Topic: great video interview with guglielmo vuolo  (Read 1065 times)

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Offline andreguidon

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great video interview with guglielmo vuolo
« on: February 22, 2013, 08:12:02 PM »
[youtube]http://www.youtube.com/watch?v=qPTR-XlDLVU[/youtube]

its in Italian...
« Last Edit: March 13, 2013, 10:09:14 AM by Steve »
"Simplicity is the ultimate sophistication." Leonardo da Vinci


Offline fornographer

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Re: great video interview with guglielmo vuolo
« Reply #1 on: February 23, 2013, 06:15:33 AM »
http://www.youtube.com/watch?v=qPTR-XlDLVU&feature=player_embedded

its in Italian...


:( I can't understand Italian.  What's the most relevant thing said?

Offline JConk007

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Re: great video interview with guglielmo vuolo
« Reply #2 on: February 23, 2013, 10:54:08 AM »
 ^^^ perfect for this new guy ! I wish i understand . no lack of sauce thats for sure  love the squash blossom
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Offline andreguidon

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Re: great video interview with guglielmo vuolo
« Reply #3 on: February 23, 2013, 01:59:11 PM »
allot of subjects, from difference in Flour's, types of pizza (fried-baked) then talked about some neapolitan pizzaiolos, and some history about the Vuolo Family, i have spent 10 days here in Brasil with Maestro Vuolo and wen i was in Naples last year i went to his pizzeria...

[youtube]http://www.youtube.com/watch?v=Sq0TxshmoPU[/youtube]
« Last Edit: March 13, 2013, 10:08:47 AM by Steve »
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline Mangia Pizza

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Re: great video interview with guglielmo vuolo
« Reply #4 on: February 23, 2013, 07:09:28 PM »
Cliff notes:


Mixes flours like two kinds of Caputo, but also uses Quaglia and 5 stagioni......

Raise dough for at least 10 hrs.  Makes the dough in the morning for the night and the night for the next day......

Mostly uses cake yeast.

Both Valoriani and Ferrara are good ovens and he can't really tell the difference between the 2.....

To dress a pizza follow this sequence: the tomato, then the cheese, basil, fior di latte, oil.....

Likes Ciro Salvo as a pizzaiolo, not so much Sorbillo......




Paolo

Offline Mangia Pizza

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Re: great video interview with guglielmo vuolo
« Reply #5 on: February 23, 2013, 07:20:00 PM »
allot of subjects, from difference in Flour's, types of pizza (fried-baked) then talked about some neapolitan pizzaiolos, and some history about the Vuolo Family, i have spent 10 days here in Brasil with Maestro Vuolo and wen i was in Naples last year i went to his pizzeria... http://www.youtube.com/watch?v=Sq0TxshmoPU


Nice video, although not too much leopardization on the pizzas..... is it because their dough doesn't go thru long fermentation perionds?
Paolo


 

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