Napoli on the Road by Michele Pascarella, Signed Copy
Recipes for seasonally inspired, Neapolitan-style pizza from 'THE WORLD'S BEST PIZZA MAKER'.
BREAKING NEWS! āForget Naples. The worldās best pizza is made in Chiswick.ā ā The Timesā Worldsā best pizza chef is based in London, according to the āMichelin Guide for Italian Foodāā ā Daily Mail
Michele Pascarella, founder of 'Napoli on the Road', was named the best pizza maker on the planet at the Ferrarelle World 50 Top Pizza Europa Awards 2023 and best pizzeria in the UK and in Europe in 2024.
Michele is a āpioneer of contemporary pizza makingā and his win is a testament to how he pushes the boundaries of pizza-making innovation: āItās not just about crafting the perfect dough or finding the finest ingredients; itās about the artistry and passion that goes into every sliceā¦ā so says the pizza visionary. Originally from Naples, Michele started his business driving around in a three-wheel Ape Piaggio truck complete with a wood-fired oven, making pizzas at markets across London.Ā Now, 8 years later, at his two hugely popular restaurants Michele changes his menu almost entirely every three months, to make use of seasonal ingredients, respect the course of nature and work with local suppliers. The book offers 65 delicious recipes for pizza, organised by season, as well as Neapolitan-style street food and he shares stories of his early life growing up in Southern Italy ā the people, landscapes and experiences that shaped his creative genius and made him into the stand-out pizzaiola he is today.
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Napoli on the Road by Michele Pascarella, Signed Copy
Napoli on the Road by Michele Pascarella, Signed Copy
Recipes for seasonally inspired, Neapolitan-style pizza from 'THE WORLD'S BEST PIZZA MAKER'.
BREAKING NEWS! āForget Naples. The worldās best pizza is made in Chiswick.ā ā The Timesā Worldsā best pizza chef is based in London, according to the āMichelin Guide for Italian Foodāā ā Daily Mail
Michele Pascarella, founder of 'Napoli on the Road', was named the best pizza maker on the planet at the Ferrarelle World 50 Top Pizza Europa Awards 2023 and best pizzeria in the UK and in Europe in 2024.
Michele is a āpioneer of contemporary pizza makingā and his win is a testament to how he pushes the boundaries of pizza-making innovation: āItās not just about crafting the perfect dough or finding the finest ingredients; itās about the artistry and passion that goes into every sliceā¦ā so says the pizza visionary. Originally from Naples, Michele started his business driving around in a three-wheel Ape Piaggio truck complete with a wood-fired oven, making pizzas at markets across London.Ā Now, 8 years later, at his two hugely popular restaurants Michele changes his menu almost entirely every three months, to make use of seasonal ingredients, respect the course of nature and work with local suppliers. The book offers 65 delicious recipes for pizza, organised by season, as well as Neapolitan-style street food and he shares stories of his early life growing up in Southern Italy ā the people, landscapes and experiences that shaped his creative genius and made him into the stand-out pizzaiola he is today.
Product Information
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Shipping & Returns
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Description
Recipes for seasonally inspired, Neapolitan-style pizza from 'THE WORLD'S BEST PIZZA MAKER'.
BREAKING NEWS! āForget Naples. The worldās best pizza is made in Chiswick.ā ā The Timesā Worldsā best pizza chef is based in London, according to the āMichelin Guide for Italian Foodāā ā Daily Mail
Michele Pascarella, founder of 'Napoli on the Road', was named the best pizza maker on the planet at the Ferrarelle World 50 Top Pizza Europa Awards 2023 and best pizzeria in the UK and in Europe in 2024.
Michele is a āpioneer of contemporary pizza makingā and his win is a testament to how he pushes the boundaries of pizza-making innovation: āItās not just about crafting the perfect dough or finding the finest ingredients; itās about the artistry and passion that goes into every sliceā¦ā so says the pizza visionary. Originally from Naples, Michele started his business driving around in a three-wheel Ape Piaggio truck complete with a wood-fired oven, making pizzas at markets across London.Ā Now, 8 years later, at his two hugely popular restaurants Michele changes his menu almost entirely every three months, to make use of seasonal ingredients, respect the course of nature and work with local suppliers. The book offers 65 delicious recipes for pizza, organised by season, as well as Neapolitan-style street food and he shares stories of his early life growing up in Southern Italy ā the people, landscapes and experiences that shaped his creative genius and made him into the stand-out pizzaiola he is today.
