@@ale189251 yes of course! The main difference is how the dough is treated post fermentation. Neo pizza places would never roll out the dough with a rolling pin. Or even touch the crust truly.
Everything about this place is like family! The pizza looks great ! The people working together without any problem is the best I wish we had this over in Philly seems like everyone lost care of how they cook for others over here …
4:49 I am mexican and I am amazed that you use pumpkin flower "flor de calabaza", because is a very used mexican ingredient for example in the quesadillas. I realized that Italian cousine uses some ingredients of ancient mexican gastronomy, for example tomato, actually the word "tomato" derives of tomatl in nahuatl the ancient language of Aztecs that means "fat of water".
Actually Tomatl used by Aztecs was the fruit of Tomatillo. That what nowadays is called Tomato was originally the Aztec Xi-tomatl. Spanish misinterpreted names and in the end Aztecs were forced to call orginal Tomatl as Tomatillo because of that. 🤔 Yes, in the Italian cuisine we do love zucchini and its flowers. From Central and South America Italy inherited Potatoes, Zucchini, Tomatoes, Peppers, Hot Chili Peppers (very apprecciated in the South and mainly in Calabria region of Italy), and Beans (there were "beans with the eye" variety in Europe before America was discovered), and Turkey birds as new kind of meat... 😁 Zucchini flowers usually don't go on pizza because they dry and burn. But these are Roman pizza makers, not Neapolitan ones, and in Rome they use on top of pizza, zucchini flowers too... Romans are Pizza barbarians... 🤣🤣🤣
What i really like about this person's vids is that theres minimal talking and just shows you whats going on around. It just makes me feel like im there in the actual place.
Customer asks "Do you guys use Fresh tomato sauce?" Staff brings them to back "Half the staff picking tomatoes in hidden farm cutting & making sauce" That's the vibe I get when I look @ these pizzas.
@@antoninomagliano8290 La pizza napoletana si stende col mattarello??? quindi fanno lievitare la pasta per 48 ore per poi fargli uscire l`aria alla fine?? ma dove l`hai letto??
Impressionante! Un ambiente lavorativo di soli uomini:efficienza ,velocità, silenzio....no chiacchiericcio i spettegolezzi....aaa che nostalgia (Sarcastico eh...)
I personally have more admiration for street cooks or large open restaurants like this than gourmet chefs. Street cooks are there to serve the whole public at large. Gourmet chefs are for a very few, and the food will leave them the same way. Fond memories and connections with people are far more important than riches.
they're different specialists, one focus on the cost, time, and nutrition efficiency of daily life, the other specializes in the innovation and the perfection of the moment.
Sono pizzaiolo da 12 anni e lavorato in italia e all estero!! Vederli lavorare è uno spettacolo e vedere stese 25/30 pizze sul bancone è una goduria! Unica pecca è che potrebbero lavorare con un po di pulizia e ordine in piu!! La pizza non è solo quella napoletana, e mettetevelo in testa!!! W la pizza sempre e grandi lavoratori!!
sicuramente hai ragione!!! ma nn so se sei mai stato in questa pizzeria a Roma, io sono cresciuto a Trastevere e vado ai marmi da quando sono piccolo, la mole di lavoro e di clientela è imbarazzante, credo che sia un pò impossibile rispettare tutto alla perfezione con quei ritmi forsennati!!
Sono un amante della pizza e conosco abbastanza bene tutte le pizzerie più storiche di Roma. In particolare questa, avendo un mio stretto parente lavorato lì tantissimi anni fa. Il forno a legna di questa pizzeria (e la relativa scritta) risalgono a quasi 100 anni fa, quando l'annosa questione pizza napoletana vs pizza romana neanche esisteva e l'espressione "pizza napoletana" (a Roma e anche in altre regioni italiane) si utilizzava (ma in realtà ancora si utilizza) come sinonimo comune di "pizza tonda".
Non sono napoletano, ma quella non è pizza, senza cornicione, mozzarella di bassa qualità, farina dappertutto...sicuramente la fermentazione avverrà dentro lo stomaco una volta mangiata
This is the famous pizzeria panattoni, better known as the "tavoli di marmo" ( marble tables) or the obitorio ( for the tables in marble as in the old morgue ( sala incisoria) of the S.Spirito hospital near the Vatican. It is at the beginning of viale trastevere and a well know meeting place for us Romans! I have been going there for over 50 years.....
It happens rarely as they have to work fast and there are lots of con of that one late moment that becomes a huge issue later. So Sometime you should just let go and enjoy with what you have, because at the end you alteast have something instead of nothing.✌️
Hola. Cordinacion, acoplamiento y todo lo necesario para ser un gran y exelente equipo caballeros. Exito felicidad y abundancia para TODOS EN El TODO. GRACIAS
Soy italiano....y te digo algo..ante de escribir informate..ese tipo de pizza se llama "estilo romano" que significa..?te lo digo..es una masa con baja hidratacion sique no se puede estender con la tecnica de lo "schiaffo" como la "napoletana"..por eso se utiliza el rodillo..pero se puede usar las tecnica de las palmadas...la masa siendo mas compacta es mas dura de estender..mientra que en la clasica "napoletana" es mas hidratada y facil de estender con las mano..la pizza romana es mas mucho mas crocante..mientra que la napoletana es mucho mas mucho delicada y soave.chao
@@madglottismad6485 si no soy yo quien lo dice y marea a la gente eh, me alegra que escribas esto pues me encanta el mundo de la pizza y varios italianos me dejaron muy mal un par de veces por hacer una pizza igual a la del video. Un ejemplo claro de lo que te digo es el pizzero mas famosos del RU-vid en España. Pino prestanizi. Un saludo, viva Italia y sobretodo las pizzas
@@manuelvazquez4236 al fin el mundo de la pizza es muy variado hay mucho estilo..en italia hay persona que no son abierto a otro estilo de pizzas ;no le ponga caso.saludos gracias
..this type of pizza is not Neapolitan pizza, as seen written on the window, but the classic Tuscan pizza, low, dry and crispy.I know it well because I am of Neapolitan origin but grew up and still lives in Tuscany!!🤗🍕🍕🍕
Demora não por causa do tamanho, mas porque tem muito recheio, e ao invés que assar em 90 segundos leva 20 minutos. também no Brasil ninguém se importa com a massa, que é a verdadeira parte principal da pizza. È só pão com um monte de coisas por cima, tipo bolo...
@@angieeus i'm American but grew up in Rome, i guaranteed you pizza in the US, whatever style, has nothing to do with real italian pizza, so delicious! Hello from Los Angeles!
I'm Italian and I'm sorry to say that I don't like pizzerias like that. The staff work without passion because they have to do everything quickly, like in a fast-food, pizzaioli and waiters without smile, it looks like the assembly line of a factory. No thanks.
Amazing teamwork, also a huge props to the prep guys..Romana style pizza should be respected as neapolitana or cannoto or typical american pizza..the taste and the aroma shows quality,the digestibility and energy afterwards..these ones looks very tasty, although i didnt liked the part where guy was throwing too much flour on the sticky parts of a table before baking.. nice job!
You saw that oil was topped before baking ? Imagine the pill and drama you have when going to take the pizza from the surface this is a professional move by Pizzaiolo and you can understand his level from how is using this pill
Pizzeria i marmi a Roma trastevere chiamata anche “obitorio” 😂 per i tavoli di marmo ....pizza romana stesa a mattarello che scrocchia .... buona 😜 assolutamente da assaggiare anche i loro suppli e fiori di zucca in pastella .
@@adenfilms1739 your Naples video already had my "like" on it. :) That's how we make it where I work, at Cart-Driver. Let me know if you're ever headed to Denver! :)
Nice video. Any chance you can film the pizza dough making process and recipe? And what kind of tomato sauce do they use (do they cook the sauce, add salt, olive oil, basil, etc.?). Thanks again!
We love you Italy, but not if you beat us in football. We love your Gourvement, finally some country is fighting back on the EU. Greetings from Denmark.
@@lotto5742 The Euro project wasnt that good for all countries, economy and tradition has more tight relation than most liberalists thought. The dream of a new Empire (EU) is doomed to fail.
@I like Potatoes Yes, we have a big difference between north and south Europe. Thank God for that difference. We in the North Europe can not, should not decide what is right and what is wrong for other countries but our own country, how ever the south can not keep claiming wealth from north - it goes both ways. The dream for being the same in all of Europe has failed, the liberalist claim for universalism does not work.
@I like Potatoes How about we let the EU and the dreams about Empire fall, and go back to EFTA. I dont want any empiralists decide the laws in my country. I embrace any kind of fight against the EU. The liberal and socialists dream of universality can be find in Startrek and on the history of failed experiments.
