The secret to the perfect dish has been revealed by the world’s best pizza chef – and pineapple is banned.
Michele Pascarella, originally from Caserta near Naples, moved to the UK when she was 19 and has since become famous for her authentic Italian dishes.
He runs the famous gourmet pizzeria Napoli on the Road, in Chiswick, west London, and was named the world’s best pizza maker by the Michelin Guide pizza magazine.
Michele was also ranked the best pizza chef in Europe by 50TopPizza.
However, the humble chef believes there is no perfection in pizza making – but you can get there by being “flexible”.
I said FEMALE: “Because our work is manual work and you must be willing to accept changes in temperature, flour and technique on a daily basis to keep quality top-notch, improving your choices yourself and develop.
‘If you are passionate about your work then you can get close to perfection. It’s all about consistency.”
The award-winning Italian chef says he lives by his favorite motivational quote: “Tomorrow my pizza must be better than today.”
Michele compares the art of cooking a perfect dish to love, which is “more about the experience and the emotion” than about the final product.
“Enjoy the process and share your love of pizza with others,” he added.
And if cooking isn’t your strong suit, don’t panic – mistakes will help you along the way.
Michele explains that anyone can achieve more “mastery” by learning from their failed pizza creations.
THE PERFECT WAY TO EAT PIZZA
Creating the perfect pizza is only half the battle, according to Michele, who also points out the wrong ways to eat it.
He argues that “overloading with too many toppings” can ruin the doughy base of a good pizza and make it difficult to handle.
This is related to the chef’s second point, “using a knife and fork” instead of your hands is not advisable.
And what you drink with your pizza matters, Michele adds: “Don’t pair it with the right beverage – miss out on the full dining experience.”
Ultimately, he believes that “adding chili oil everywhere” is a big mistake.
THE BEST PRODUCT
This pizza chef credits his prestigious award to cooking with love and passion – but also using seasonal ingredients.
According to Michele, there are several benefits, such as lower prices, fresher flavors and exciting menu changes.
Napoli on the Road is actually the first pizzeria in the UK to incorporate only seasonal products.
“We change the menu almost completely, every three months, to respect the laws of nature, because we strongly believe that using seasonal products is not only profitable for the restaurant but also adds to the overall dining experience, attracts more customers and fosters a sustainable environment.” community-oriented approach to culinary business,” Michele explains.
He added that because the products are harvested at their natural time, there is more “freshness and flavor”, resulting in “better taste and quality”.
It also promotes local farms and cuts down on long-distance transportation costs.
“Seasonal ingredients are generally abundant and this helps keep costs down,” Michele continues.
Changing the menu also makes customers excited and wonder what they will try next.
The fun, he explains, is creating the perfect balance of flavors.
And his most important advice: “Obviously, don’t add pineapple to any pizza.”
Michele emphasizes that you don’t have to go to Italy to enjoy the best pizza.
“In 2023, many talented chefs and restaurants outside of Italy will be proud to offer high-quality Italian dishes and pizzas,” he said.
“This international appreciation has led to a diversity of flavors and styles catering to different palates, making Italian food a favorite culinary choice around the world.”