Photo Credit: D. Arpaia
Hello everyone! I am writing to you from Naples Italy where I am learning the art of pizza making with third generation master pizza maker Enzo Coccia. In a couple of months I am opening Donatella Pizzeria in New York City. I sent two chefs over to Italy to stage for 3 months, and I decided to join them for several weeks.
Wow, I never expected it to be so difficult (both physically and how difficult it is to pick up the technique). It looks so easy, and then you try what looks like the most simple movement and it takes weeks to just barely get it down. It has been an amazing experience nonetheless—one that I will cherish.
I surprised my dad with a ticket to Naples and asked him to join me for a while on my trip. My father was born in the city of Naples, so for him the town is filled with memories of his childhood. We stayed at the legendary Grand Hotel Vesuvio on Via Partenope. I practiced pizza making during the day and we ate out every night. With all my new skills, I’m very much looking forward to the opening!
WATCH: Grilled Vegetable and Sausage Pizza