Pizza Today - August 2017 - 48

the road to pizza & pasta / COMPILED BY BRUCE ALLAR

FREE for All Registered Attendees - Learn From the Experts

Top Chefs and Pizza Makers
On Two Demonstration Stages
Pizza Demonstrations

Tuesday, October 17
Roberto Caporuscio
Kesté Pizza & Vino
Italian native Roberto Caporuscio trained in
Naples under Antonio Starita and brought
Neapolitan-style pizza making to New York with
Kesté Pizza & Vino in 2009 and Don Antonio
by Starita in 2012. He'll demonstrate classic
Neapolitan pizza making techniques.
Doug Ferriman
Crazy Dough's Pizza
The co-founder of four-store Crazy Dough's in
Boston, Doug Ferriman is an International Pizza
Challenge champion and master of creative pies
served by the slice. He'll show you how he tests
new flavors and explain best methods for putting
them profitably on the menu.

Pasta Demonstrations

Steve Carcarey
Collegeville Italian Bakery
Co-owner of an Italian bakery, deli, marketplace
and pizzeria Napoletana in Collegeville, Pa.,
Steve Carcarey is a certified pizzaioli who offers
breakfast pizzas all day long. He'll explain how
to dress up eggs and cheese with some other
unexpected ingredients to attract new business.
Dan Richer
Razza Pizza Artiganale
Famed for his Italian cooking and artisan pizzas
in Jersey City, Dan Richer will go through the
steps involved in building your own starter and
making a customized crust with 100 percent
natural dough fermentation.
John Arena, Metro Pizza
And Nino Coniglio, Williamsburg Pizza
Two champion pizza makers - John Arena from
Las Vegas and Nino Coniglio from Brooklyn -
team up to demonstrate the dough, sauce and
topping combinations that characterize pizzas
true to the American tradition. Naturally, they'll
add a few twists.
Wednesday, October 18
Giulio Adriani
Antimo Caputo/Orlando Foods
Ever-innovative Giulio Adriani has introduced
pizzas with flash-fried dough and operated a
kosher pizzeria. Now he's experimenting with
healthier crusts for gluten-free and whole-grain

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pizzas. He'll show you a Neapolitan-trained approach to making a tasty gluten-free pie.
Frank Pinello
Best Pizza
The owner of Best Pizza
in Brooklyn and host of
the Pizza Show series on
Vice's Munchies channel,
Frank Pinello specializes in pies by the slice.
He'll demonstrate top-sellers and explain how
to bake, keep fresh and showcase them for
maximum sales.
Anthony Allen and Mike Keon
OTTO Pizza
With six locations in Maine and another six
in Massachusetts, co-founders Anthony Allen
and Mike Keon are regionally famous for pies
showcasing mashed potatoes, butternut squash
and other unusual ingredients. They'll share
their creative process and inspire you to push
your own pizza boundaries.
Matt Tedeschi and Tory Profaci
Grande Cheese Co.
Experienced cheese makers Tory Profaci and
Matt Tedeschi demonstrate the art of making
fresh-curd mozzarella for pizza - and pasta or
Caprese salad. They'll explain its properties as
an ingredient on any menu upgrade.

Lasagna Bolognese Our Way
Angie Rito and Scott Tacinelli
Quality Italian Steakhouse, New York

Gluten-Free Pastas
Giulio Adriani
Antimo Caputo/Orlando Foods

The Regional Pastas of Italy
Lorenzo Boni
Executive Chef, Barilla

Adding Ancient Grains
Into Fresh Pasta
Antimo DiMeo
Ardé Osteria, Wayne, Pa.

Making Pasta Fast-Casual
Hari Cameron
grandpa (MAC), Rehoboth Beach, Del.

Gnocchi
Hari Cameron
grandpa (MAC), Rehoboth Beach, Del.

OCTOBER 17-18, 2017 / ATLANTIC CITY CONVENTION CENTER
4 8 / P I Z Z AT O D AY. C O M / A U G U S T 2 0 1 7
http://www.PIZZATODAY.COM
Pizza Today - August 2017

Table of Contents for the Digital Edition of Pizza Today - August 2017
