“We’ve sold a few of my winning pizzas,” he said. The young champion is proud of his title. “She’s the owner so she’s got to be everywhere,” he said. Rupolo said he and his mom both handle all aspects of the pizzeria, which has a staff of about 10. “I’m going to take over the business soon,” he said. The 19-year-old has been working in the business since he was 10 and intends to continue but with a bigger management role. His father opened the Gusto 30 years ago and his mother, Maria Rupolo, now runs it. Junior Chef Antonio Rupolo to compete againĪntonio Rupolo, our first Canadian Pizza magazine Junior Chef of the Year, is head pizza maker at Gusto Pizzeria in Brampton, Ont. Originally a deep-fried or pan-fried pizza tart.Important! Poke holes or slits in the top.Make sure edges are sealed: try using a roller.Both are thought to have originated in southern Italy. Panzerotti originated as a pizza tart that was deep-fried or pan-fried, Vergalito says, while a calzone is a baked pizza turnover. Calzone” for a little history of the favoured pies, along with some great tips on making and serving them. He was kind enough – and patient enough – to undertake a video shoot to kick off our new website feature, Tips & Techniques. We asked him to explain the differences between the calzone and its cousin, the panzerotti, and to share tips for making these mouth-watering pizzeria mainstays. Vergalito, who competed with and coached the Canadian Pizza Team for several years, has written columns for Canadian Pizza on many topics as “The Pizza Dude.” His pie was 51 feet, two inches long by 2 feet, 5 inches wide weighing 138 kilograms! He then cut up the mammoth calzone and sold the pieces, with proceeds going to the United Way. Catharines, Ont., made a bid in August for the world record for longest calzone. In October 2014, Vergalito, who owns and operates Roberto’s Pizza Passion in St. You could say calzones are a big deal to Roberto Vergalito. Roberto Vergalito explores the intricacies of the calzone and the panzerotti. Canadian Pizza - September-October 2016 Panzerotti Vs.
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