Author Topic: Video on Don Antonio (Read 4057 times)

Jackie Tran · « **Reply #20 on:** April 11, 2012, 08:37:55 PM »

Pizza Vera, interesting you mention that. It's not just chef's, it's people in general. I see the very same thing right here on this very forum.

Trianon · « **Reply #21 on:** April 11, 2012, 08:57:51 PM »

Quote from: PizzaVera on April 11, 2012, 08:16:24 PM

I saw an interview with with guilio from Forcella, and he clearly stated and I quote, when he was asked a question about his favorite pizza joints in the city.
" my favorite place is Keste, which is owned by my good friend, he is probably the only one doing real napolatan pizza, I also like Paulie Gee but he is not doing real napolatan pizza, but he is making nice pizza"

hahhaahahahaha, ohhhhhh chefs, I grew up with them all my life and these guys can never say a good thing about someone elses food, unless it's their friends.

You maybe grew up with chefs, I grew up with pizza-makers ... they are the worst !!!
They all think to be number one, and none can even think about competing with them ... Come on !!!
As someone already stated the just make pizza ... instead they think to be Michelangelo painting the Sistine Chapel ...
Let me tell you, the reason these pie-makers come to America and act like that is also our fault ... blog, websites, newspapers, magazine, TV ... these guys they come here and they feel to be celebrities ...
In Italy none knows who these guys are.
You go to your local pizzeria, you order, you eat, you pay and you leave ... who knows and who cares about Giulio, Antonio or Michele ... give me my pizza and goodbye ...

David Deas · « **Reply #22 on:** April 11, 2012, 09:41:04 PM »

Anthony Mangeiri might be the worst, most arrogant pizza maker of them all. Roberto is generally a nice guy. So is Bianco.

TXCraig1 · « **Reply #23 on:** April 12, 2012, 12:30:44 AM »

Quote from: Trianon on April 11, 2012, 08:57:51 PM

... instead they think to be Michelangelo painting the Sistine Chapel ...

Hardly. Michelangelo was not a boastful or prideful man. He only signed one of his pieces - the Pietà - and regretted that for the rest of his life.

Trianon · « **Reply #24 on:** April 12, 2012, 10:00:10 AM »

Quote from: TXCraig1 on April 12, 2012, 12:30:44 AM

Hardly. Michelangelo was not a boastful or prideful man. He only signed one of his pieces - the Pietà - and regretted that for the rest of his life.

Even better, If Michelangelo was not a prideful man with all the masterpieces he made, who the hell these guys think they are for some water and flour with tomatoes on top

I'm not sure, you understand italian.
But if you did, you would catch the arrogance and the sense of superiority that comes out of that guy mouths when it says "Vera, Veeeeerrrrraaaaa" ...

TXCraig1 · « **Reply #25 on:** April 12, 2012, 10:24:00 AM »

Yes, if you personally equate your pizzamaking with Michelangelo painting, you're wrong before you ever get started.

TXCraig1 · « **Reply #26 on:** April 12, 2012, 10:27:07 AM »

I'm not saying anyone is doing that - just pointing out the irony of doing so if they did.

Jackie Tran · « **Reply #27 on:** April 12, 2012, 11:06:56 AM »

This is what I was tryng to say in this thread...

http://www.pizzamaking.com/forum/index.php/topic,18303.msg180434.html#msg180434

It's crazy that people would even elevate pizzamakers to this status. No doubt these guys make a great product, but how is that any different than the hundreds of thousands of great cooks out there?

bakeshack · « **Reply #28 on:** April 12, 2012, 01:02:45 PM »

Quote from: Jackie Tran on April 12, 2012, 11:06:56 AM

This is what I was tryng to say in this thread...

http://www.pizzamaking.com/forum/index.php/topic,18303.msg180434.html#msg180434

It's crazy that people would even elevate pizzamakers to this status. No doubt these guys make a great product, but how is that any different than the hundreds of thousands of great cooks out there?

I think people here in America especially the media give them too much credit - even more than the Neapolitans although I don't blame them for coming here and acting like rock stars.

thezaman · « **Reply #29 on:** April 12, 2012, 01:39:13 PM »

think about how important food has become to so many people. foodies, publicists,and bloggers really drive the industry. today a restaurant can be recognized world wide and it is all because of the internet. do you all realize that the opinions of this membership is important to restaurants as well as manufacturers of pizza related goods.think about how many people know the name of caputo flour because of pm.com, or have tried a particular pizzeria because it was reviewed here.
that best part of that video is when Don Antonio talks about family and the sincere reaction Roberto has to the comment.say what you want but these guys take a lot of pride in what they do. the pizza may not be always perfect ,but i am sure that is their goal.

Jackie Tran · « **Reply #30 on:** April 12, 2012, 01:59:26 PM »

Very well said Larry. Nothing wrong with taking pride in one's work either.

JConk007 · « **Reply #31 on:** April 12, 2012, 03:13:07 PM »

Wow this has turned into a pizzamakers thread. Yes very well said indeed Larry ! And we will get it back on topic next week !Doing the best they can at all times. That's what is important. Roberto can't be and should not be at this point in his career spreading dough and spinning pizza. He is responsible for the " restaurant" and of course great pizza I totally respect these guys and their product and I am confident our upcoming trip will prove again how good the real deal really is! we all have off days I had a bake few week back ( was not even drunk Craig!) and it turned out so bad I did not even mention it never mind put up a picture. (*^IT happens) really looking forward to going back and hope Roberto is there he is allways such a pleasure to talk pizza passion with
Back off topic
Ponder this
At Amano the new pizza maker (few months?) has admittedly not had a lot of experience in the pizza world or rest. For that matter, accountant? Any way- he took Roberto's course, and is now the pizzaiolo there at Amano
Do you think if he makes your pizza or Roberto and you did a blindfold test you could tell the difference??
I am just guessing but to a few of us pizza freaks? answer for me is odds are you can.
Or
As Scott said it it the dough that "is" the pizza .?

TXCraig1 · « **Reply #32 on:** April 12, 2012, 04:08:21 PM »

Quote from: JConk007 on April 12, 2012, 03:13:07 PM

we all have off days I had a bake few week back ( was not even drunk Craig!) and it turned out so bad I did not even mention it never mind put up a picture. (*^IT happens)

If I can get to where I can make a good pie when sloshed, semi-sober should be a no-brainer.

You gotta post the bad pics too, or you forget what you did wrong and do it again. At least I would.

Matthew · « **Reply #33 on:** April 12, 2012, 04:11:36 PM »

(quote)"I'm not sure, you understand italian.
But if you did, you would catch the arrogance and the sense of superiority that comes out of that guy mouths when it says "Vera, Veeeeerrrrraaaaa" ..." (quote)

I'm fluent in Italian & I would call it Pride; not arrogance.

PizzaVera · « **Reply #34 on:** April 12, 2012, 08:34:09 PM »

Quote from: Matthew on April 12, 2012, 04:11:36 PM

(quote)"I'm not sure, you understand italian.
But if you did, you would catch the arrogance and the sense of superiority that comes out of that guy mouths when it says "Vera, Veeeeerrrrraaaaa" ..." (quote)

I'm fluent in Italian & I would call it Pride; not arrogance.

hahahah nice.. but I will say it's a bit of both, After all he is not Italian. he is Napolatan

PizzaVera · « **Reply #35 on:** April 12, 2012, 08:38:51 PM »

Quote from: thezaman on April 12, 2012, 01:39:13 PM

think about how important food has become to so many people. foodies, publicists,and bloggers really drive the industry. today a restaurant can be recognized world wide and it is all because of the internet. do you all realize that the opinions of this membership is important to restaurants as well as manufacturers of pizza related goods.think about how many people know the name of caputo flour because of pm.com, or have tried a particular pizzeria because it was reviewed here.
that best part of that video is when Don Antonio talks about family and the sincere reaction Roberto has to the comment.say what you want but these guys take a lot of pride in what they do. the pizza may not be always perfect ,but i am sure that is their goal.

so true. and I think going back to the early 80's with wolfgang puck, the media wanted to know who cooks for the celebrities at the governors ball. who is this amazing chef? once the media took off on that, we saw a whole new birth of the Celebrity chef!
the celebrity status, the money they make, it's crazy.
mario batali I mean here is a great example. he got lucky with Babbo and media wanted a celebrity chef and they fueled him. and now look at him. so many chefs like him are celebrity. The media are always looking for stories, and the media create stars over night.
check out this article.
the best pizzeria in America
http://travel.yahoo.com/ideas/best-pizza-spots-in-the-u-s-.html
guess who didn't make the list?

Trianon · « **Reply #36 on:** April 12, 2012, 09:03:50 PM »

Quote from: Matthew on April 12, 2012, 04:11:36 PM

(quote)"I'm not sure, you understand italian.
But if you did, you would catch the arrogance and the sense of superiority that comes out of that guy mouths when it says "Vera, Veeeeerrrrraaaaa" ..." (quote)

I'm fluent in Italian & I would call it Pride; not arrogance.

I call it arrogance because with those words and that emphasis he does not even respect his own partner and all other pizza makers that have been doing great neapolitan pizza in the USA for years, as if he would be the first one, the chosen one, the child of God sent to NY to show how to make real pizza ... will he be crucified and resurrect 3 day after in Caputo Plant in Napoli?

Matthew · « **Reply #37 on:** April 13, 2012, 06:27:56 AM »

Quote from: Trianon on April 12, 2012, 09:03:50 PM

I call it arrogance because with those words and that emphasis he does not even respect his own partner and all other pizza makers that have been doing great neapolitan pizza in the USA for years, as if he would be the first one, the chosen one, the child of God sent to NY to show how to make real pizza ... will he be crucified and resurrect 3 day after in Caputo Plant in Napoli?

Ok.....you win! By the way, your last statement is beyond ridiculous.
Why is it that every time you post something it's an argument? Here's a thought, how about posting something that's actually helpful. It's clear that you hate Caputo, Startita and the AVPN; dude, get over it and post something of benefit to other members.

Matt

dellavecchia · « **Reply #38 on:** April 13, 2012, 07:07:36 AM »

Quote from: Matthew on April 12, 2012, 04:11:36 PM

I would call it Pride; not arrogance.

+1

John

andreguidon · « **Reply #39 on:** April 13, 2012, 07:20:21 AM »

i have met Starita at a expo here in Brazil, it was a very pleasent conversation, and i never felt any arrogance coming from him, i think Italian, specially Neapolitans are very folkloric about everything (specially food), so for Americans that are more centered and not used to this kind of theatrical talk, sometimes it may look like arrogance.