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Napa, CA – The Culinary Institute of America’s latest documentary series explores one of the world’s most beloved foods: pizza. presents a fascinating journey to the birthplace of pizza in southern Italy to discover the kitchens of pizza superstars: the master pizzaioli, men and women, who aim for nothing less than perfection. The documentary is available online at: .

On this tantalizing journey you’ll learn the difference between Roman pizza and the Neapolitan type. You’ll see shopkeepers selling long sheets of pizza by weight and hear the back story of pizza fritta, at one time the most popular type in Naples. You’ll also hear from two influential pizza authorities in New York—one a veteran, the other a newcomer—who have cult followings of their own.

A Passion for Pizza, filmed on location in Naples, Rome, and New York City, follows pizza experts, some of them third-generation pizzaioli, who believe that great pizza can be a transcendent experience. They may differ in their methods, but they share an obsession, a single-minded focus on each element of the dish from the flour to the water to the type of wood in the oven.

The series takes you on a tour of the world’s best pizza flour mill at Caputo; to Masardona, a Naples establishment specializing in pizza fritta; and inside Rome’s famous Fucina pizzeria, where chef-owner Edoardo Papa shows you perfected Roman-style thin and crisp pizza. A Passion for Pizza delves deep into this captivating, delicious world. Videos in this documentary series include:

Rich Products Corporation sponsored the series, and Rich’s manager of culinary learning and development, Jack Brach, was grateful for the experience. “Being part of the A Passion for Pizza video production trip gave me a new understanding and appreciation for the passion and attention to detail that is exhibited everyday by the top pizzaiolos and bakers in Italy,” he said. “From the selection of the wheat and milling of the flour, and the formulation of doughs, to the selection of the freshest ingredients, and the care taken in the preparation of every pizza, no detail is too small to overlook.”

The video series was produced as part of the CIA Digital Media’s Baking and Pastry Excellence program. The CIA’s Digital Media team has won two James Beard Awards for Best Webcast. View the module at .

Photo Captions and Hi-Res Images:

Top Photo: Naples offers a noticeably different style of pizza, with a thicker rim and a texture floppy enough to fold. Giulietta pizzeria in Rome makes everybody happy by offering both styles. (Photo credit: John Barkley)

Photo 2: La Notizia is Chef Enzo Coccia’s popular pizzeria in Naples. Like many of his colleagues, Chef Coccia believes in a long, slow fermentation for the dough and uncompromising quality in the toppings. (Photo credit: John Barkley)

Photo 3: Roman-style pizza is thin, crisp, and easy to consume on the go. (Photo credit: John Barkley)

Photo 4: Chef Franco Pepe uses his training in haute cuisine to elevate the pizza at his restaurant, Pepe in Grani in Italy’s province of Caserta. (Photo credit: John Barkley)

Photo 5: Roscioli is an institution in Rome. A fourth-generation family-run business that serves pizza by weight, Roscioli is beloved for its pizza bianca, pizza rosa, or pizza margherita. (Photo credit: John Barkley)

Photo 6: In Naples, the familiar baked pie with the raised rim has a beloved competitor: the tasty pizza fritta. La Masardona has specialized in pizza fritta since 1945. (Photo credit: John Barkley)

Media Contact:

Claudia Ramer
Digital Media Manager
707-967-2509
Claudia.Ramer@culinary.edu

About The Culinary Institute of America:

Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.

About Rich Products

Rich’s is a family-owned food company built around the belief that inspiration can transform a business. We’re invested in your long-term success, helping you win today—and plan for tomorrow. Our commitment to developing foodservice solutions shines through in the quality, versatility, value, safety and convenience in our ever-evolving catalog of product offerings. Operating in over 100 countries, our customers trust us to supply the finest toppings and icings, pizza and flatbreads, cookies and cakes, breads and rolls, sweet goods, BBQ, meatballs, appetizers and snacks, as well as gluten-free and plant-based products. Beyond our innovative products, a partnership with Rich’s provides a solution-based approach—fueled by our industry-unique culinary team of CIA-trained chefs, and the insight and experience that comes with 75 years of success. Rich’s®—Infinite Possibilities. One Family. For more information, visit .

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