Pizza Today - June 2018 - 12

Expo Spotlight
BILL OAKLEY

"BEST PIZZA" OWNER AND STAR OF "THE PIZZA SHOW"
FRANK PINELLO IS COMING TO PIZZA & PASTA NORTHEAST

I

Frank Pinello

've got some exciting news to share
with you regarding our opening
Wednesday keynote address at Pizza &
Pasta Northeast, which will be held
October 3-4, 2018 at the Atlantic City Convention Center.
Many have heard the call, but only Frank
Pinello, host of the Viceland's The Pizza
Show and owner of Best Pizza in Williamsburg, NY, has been chosen to travel the world
documenting the pizza culture in search of
the best pie. When Frank Pinello opened
Best Pizza eight years ago, he wanted to
provide his neighborhood with a grab-andgo pizzeria where they could drop in, snag a
slice and a brew and be on their way in less
than three minutes. For Frank, a pizzeria has
always been about a place you walk in and
grab a slice of pizza. That's key in New York!
Frank follows old-world traditions from
Napoli, though he's always looking to experiment with new ideas and techniques for his
dough, and he's committed to using fresh
local ingredients whenever possible in order
to put out the best product at an inexpensive
price. Frank grew up in Bensonhurst, Brooklyn and Long Island, New York. Growing up
Frank learned the secrets of cooking from
his Sicilian grandmother in her basement
kitchen. These formative years influenced his
decision to attend the Culinary Institute of
America at Hyde Park to turn his passion for
pizza into a career. After graduating, Frank's
journey continued while making pizza at

Giacomo's and Roberta's. In 2016, Frank
teamed with Matt DiGesu to open Pizzeria
LaRosa, a full bar/sit-down restaurant.
What makes his pizza so special is his
signature dough recipe using non-traditional
flours. He offers what every pizza aficionado
wants - that 00 flour pizza dough, cooked
in a wood-fired pizza oven, with an acidic
tomato sauce and homemade mozzarella.
They currently make about four batches of
dough each day, which produces approximately 200 pies a day. Their routine is to start
the 24-hour fermentation process in the
middle of the day, so they are always a day
ahead.
Frank is currently a hot commodity
across the globe and has worked on projects
in Hong Kong, the UK, Canada and the
Middle East.
From starting the oven fire to making
dough, Frank will give you insight into the
inner workings of his slice joint. He'll talk
shop and uncover a few of his secrets during
this Pizza & Pasta Northeast kick-off session.
For more information or to register, please
visit our Web site at PizzaAndPastaExpo.
com or call (800) 489-8324.
Register NOW using promo code EBR4
and Save $10!
Kind regards,
Bill Oakley
Show Director

REGISTRATION IS NOW OPEN! WWW.PIZZAANDPASTAEXPO.COM
OCTOBER 3 - 4, 2018
ATLANTIC CITY
CONVENTION CENTER
1 2 / P I Z Z AT O D AY. C O M / J U N E 2 0 1 8

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Pizza Today - June 2018

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