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Chef Vitangelo Recchia: A Master Pizzaiolo’s Guide to Roman-Style Pizza (Part 1) | United States Pizza Team
By Vitangelo Recchia Roman pizza didn’t begin with a trend. It began with a stone, a fire and a flatbread. If you want to understand what it truly is, you need to understand where it came from before you can understand where it’s going. I know this because I lived it. In 2006, I studied abroad and lived in Trastevere, Rome—one of the oldest, most authentic neighborhoods in the Eternal City. The vendors, the bakeries, the smell of olive oil and s…
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Chef Vitangelo Recchia: A Master Pizzaiolo’s Guide to Roman-Style Pizza (Part 1) | United States Pizza Team
By Vitangelo Recchia Roman pizza didn’t begin with a trend. It began with a stone, a fire and a flatbread. If you want to understand what it truly is, you need to understand where it came from before you can understand where it’s going. I know this because I lived it. In 2006, I studied abroad and lived in Trastevere, Rome—one of the oldest, most authentic neighborhoods in the Eternal City. The vendors, the bakeries, the smell of olive oil and s…
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