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Neapolitan Pizza Night at Pizzeria 1926 with Giuseppe Pignalosa
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Pizzeria 1926 us at 85 Dalry Road.

November 19-25 of this year saw a Settima Della Cucina Italiana (a week of Italian cuisine) which was dedicated to a celebration of Italian food around the world. 

Embassies, consulates and institutes of culture promoted the country’s culinary heritage through events, conferences and cookery demonstrations. 

In Scotland The Italian Consulate, Institute of Culture and Italian Chamber of Commerce teamed up to organise delicious events in Edinburgh and Glasgow. 

My partner-in-pizzaMrs Bite and I were lucky enough to attend a special night with pizza chef Giuseppe Pignalosa who flew directly from Italy to showcase and cook authentic Neapolitan Pizza at Pizzeria 1926.

Chef Giuseppe comes from a family of 'pizzaioli' (pizza chefs) and he mixes tradition with innovation. Using techniques learned from his father and grandfather he adds a pinch of creativity and experimental twists.
 
As a member of the Slow Food Chef Alliance, Guiseppe’s pizzas are made using only local, seasonal produce.
He appears often in Italy’s best food guides and has collaborated with the Michelin-starred Massimo Bottura founder of world renowned Osteria Francescana.

Neapolitan Pizza is a serious affair and is recognised in the UNESCO list of the intangible cultural heritage of humanity.
At 1926 guests saw Giuseppe create his famous pizza, working the dough and then dressing it with just a splash of tomato sauce, a sprinkle of mozzarella and a basil garnish; so simple and yet one of the most delicious dishes in the world.
 
The Italian Consul General started the evening by baking the first pizza along with Chef Pignalosa. Then Chef Alliance member and patron of Locanda de Gusti and 1926 Pizzeria, Rosario Sartore for once had the pleasure of tasting the pizza rather than cooking it himself. (E. Vanello) 


 

 

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