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Tambayan ng mga Chicx at Tsonx => Body Talks => Foods, Gourmet & Drinks => Topic started by: bohica on April 18, 2014, 03:16:27 PM
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(CNN) -- Australian pizza is now officially the best in the world.
(http://i2.cdn.turner.com/cnn/dam/assets/140415085919-gradi-pizza-chef-story-top.png)
Well, sort of.
Judges at last weekend's Campionato Mondiale Della Pizza (Pizza World Championship) held in Parma, Italy, awarded the world's top margherita pizza title to Australian chef Johnny Di Francesco, owner of the 400 Gradi restaurant in Brunswick, a Melbourne suburb.
Di Francesco, 36, beat more than 600 competitors from 35 countries to take home the Specialita Traditionale Garantita pizza prize in the annual competition.
The win and subsequent publicity has made the small restaurant he owns in his hometown an overnight sensation.
"It's been an amazing reaction," Di Francesco tells CNN. "Honestly, I just went to Naples to do what I love. I didn't think it was going to make such a stir."
"A lot of people think it is easy to produce a margherita but it is one of the hardest (pizzas) to produce," Di Francesco told Australian website Good Food.
"With a lot of other pizzas it's easy to mask the flavor with toppings so you don't really get the flavor out of the dough. With a margherita there is no hiding anything that isn't right."
Competition rules are strict on what ingredients can top the dough on the margherita: only peeled tomatoes, certain types of mozzarella, garlic, olive oil, salt and fresh basil leaves are used.
(http://i2.cdn.turner.com/cnn/dam/assets/140415090149-gradi-pizza-story-body.png)
Pizza the traditional way
Di Francesco, who says he's been making pizza since was 12 years old and studied pizza-making at the highly regarded Associazione Verace Pizza Napoletana in Naples, Italy, calls himself a traditionalist when it comes to making pizza.
"It's an honor to be part of what (Verace Pizza Napoletana) does, striving to preserve a traditional way of making pizza the way they've done it in Naples for hundreds of years."
Although he's claimed the world title, Di Francesco has no plans to raise the A$20.50 ($19.30) price on the margherita pizza made daily at 400 Gradi.
"No, not at all," he says with a laugh.
Italian chefs weren't entirely shut out of the winner's circle at the competition.
As reported by Good Food, Italian chef Julius Scialpi took home the "classic pizza" prize for a pizza made with mozzarella, eggplant, nostrana, breadcrumbs and anchovies with burrata.
400 Gradi, 99 Lygon St., Brunswick East, Victoria, Australia; +61 (0)3 9380 2320; daily, midday-11 p.m.
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Hindi ko alam kung ako lang pero hindi pumapasa sa taste buds ko ang pizza sa italy. Kumain kami sa dalawang resto near rome para makita ang pagkakaiba pero halos pareho lang. walang kwenta.
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Hindi daw magpapatalo ang pinagmamalaki ng Calamba, Laguna.
(http://farm8.staticflickr.com/7006/6774750711_19bb0136e7_o.jpg)
(http://farm8.staticflickr.com/7018/6774752087_b8675db477.jpg)
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;D mas gusto ko pa rin ang pizza ng pinas compare sa ibang bansa maybe nasanay ako sa lasang pinoy
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;D mas gusto ko pa rin ang pizza ng pinas compare sa ibang bansa maybe nasanay ako sa lasang pinoy
Manang, gawa ka ng pizza with saluyot. Gagawa ako ng pizza with laing.
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So it is world's best margherita pizza which is meatless, just your basic crust with tomatoes and cheese. Kinda bland to many pizza lovers.
Matagal na kong hindi nakakakain ng Shakey's and I still remember how good it was.
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I was at Shakey's 2 weeks ago. I grabbed a Manager's Choice. Surprisingly, it tastes the same as I remembered it years ago when they still have a branch in Baclaran.
(http://photos1.blogger.com/blogger/7575/3986/1600/Shakeysign1.jpg)
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Manang, gawa ka ng pizza with saluyot. Gagawa ako ng pizza with laing.
cge manong B gawa tau ng pizza :brucelee1: :brucelee1: :peace:
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Not in Italy... But obviously ' un Italiano vero'
'Di Francesco' is an italian surname.
Hmnn... Didnt read the whole article though... Will check it later.
Sent from Schy's Coffeecup....
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Hindi ko alam kung ako lang pero hindi pumapasa sa taste buds ko ang pizza sa italy. Kumain kami sa dalawang resto near rome para makita ang pagkakaiba pero halos pareho lang. walang kwenta.
....totoo yan. Very thin crust pizza too burnt at the sides.. After 3 mins... The pizza looks like dead gumamela hahaha! Sa totoo lang mas masarap pa pizza sa mga small pizza stores sa pinas... Yung fluffy.. American made pizza ...
Dunno what happend to that so called 'Italian pizza' everything's just publicity.
Parang mafia lang.
Sent from Schy's Coffeecup....
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miss na miss ko na ang greenwich!!!
wag lang yung hawaiian - ewww. kakainin ko any topping wag lang yung pinya.
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One of the tasty local pizza I've tried are the panizza's at Uncle Cheffy's. The square shape elicits memories of Magoo's pizza.
(http://1.bp.blogspot.com/-wmkOGKZP_hQ/T20oJ_OE-VI/AAAAAAAAAcI/gjT8uUWz7-Q/s1600/SAM_0738.JPG)
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:-\hmmm... sarap talaga ng pizza... lalo sa Italy, fresh tomatoes ang gamit... swabe... but i prefer the local one kapag wala sa \italy, yung gawa ng Yellow Cab, magaling ang concepts nila and matindi ang research nila, perfection is the name of their game...
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well for me italian pizza pa din ang the best... simple and fresh ingredients...
i hope someday matikman ko ang sinasabi nilang australian pizza na yan..
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brooklyn pizza...... new york classic or four cheese pizza... pwede rin pepperoni and mushroom...
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Australian Pizza? Seriously? hmm gotta taste & know about its comparisons.
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Hindi daw magpapatalo ang pinagmamalaki ng Calamba, Laguna.
(http://farm8.staticflickr.com/7006/6774750711_19bb0136e7_o.jpg)
(http://farm8.staticflickr.com/7018/6774752087_b8675db477.jpg)
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San sa calamba to bro? Was it really good?
As for Pizzas we have available here locally this is just my opinion. The Pizza Hut we have here seems to be slipping, they aren't as good as they used too. Perhaps it's with the branch, pero more than once I've experienced na very doughy and chewy ang bread. The mozzarella sticks was particularly atrocious, puro breading.
I've always hated Shakey's pizza, never cared for it. I love their mojos and chickens though. Their spaghetti was very disappointing, halos walang laman na meat. Taste like it came straight out of a can.
CPK was okay. Kinda overrated. I would prefer Sbarro even if Sbarro is considered a fast food joint. CPK was also pretty pricey. To be fair the ambience, the lighting and the seating was great. I just didn't see what the fuzz was all about. Mozzarella sticks was also a joke.
Italianis is kind of over rated. To be fair, I like their appetizer na bread dipped in olive oil and balsamic vinegar. I could eat those all day.
Yellow cab.. Ugh.
Anyway the margherita is my favorite kind of pizza, fairly easy to make. Make sure you use fresh mozzarella and basil, extra virgin olive oil and give time for the dough to rise properly.
Edit: To add, Amici and Mama Lou's seems promising. I would also like to try Papa Johns, pero malayo from where I'm located. Well darn.
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anything that is thin and crisp will do for me... I like my pizza to be simple and cheesy...
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I've tasted all the pizzas from big pizza chains sa pinas... even thought shakeys thin crust mgrs choice was the best
.. till i ate santinos... @ 25 pesos per slice, I was shocked at the taste... it's not even thin crust (naumay kasi ako sa dough ng pizza hut)... but the taste is truly delicious. It's an underrated pizza.
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