THE secret to making a perfect dish has been revealed by the world’s best pizza chef – and pineapple is forbidden.
Michele Pascarella, who is originally from Caserta near Naples, moved to the UK when he was just 19 and has since become renowned for his authentic Italian food.
Michele was also ranked the best pizza chef in Europe by 50TopPizza[/caption]
He runs the famously delicious Napoli on the Road, in Chiswick, west London, and was named the best pizza maker in the world by Michelin guide for pizzas.
Michele was also ranked the best pizza chef in Europe by 50TopPizza.
However, the humble chef believes there is “no perfection” in making pizza – but you can get close by “being flexible”.
He told FEMAIL: “Because ours is artisan job and you must be ready to accept changes in temperatures, flours and techniques everyday to keep the quality at the top, improve your choices and evolve.
‘If you are passionate about your work then you can get close to perfection. It’s all about consistency.”
The award-winning Italian chef said he lives by his favourite motivational quote: “Tomorrow my pizza must be better than today”.
Michele compared the art of cooking the perfect dish to being in love, more “about the experience and emotions” rather than the final product.
“Enjoy the process and share your love for pizza with others,” he added.
And, if cooking is not your strong suit, don’t panic – mistakes will help you along the way.
Michele explained anyone can achieve more “mastery” by learning from their failed pizza creations.
HOW TO EAT THE PERFECT PIZZA
Making a perfect pizza is only half the battle, according to Michele, who also pointed out the wrong ways to eat one.
He thinks “overloading with too many toppings” can destroy the doughy base of a good pizza and make it difficult to hold.
This relates to the chef’s second point, “using a knife and fork” instead of your hands is a huge no.
And, what you drink alongside the pizza is important, Michele added: “Not pairing it with suitable beverage – missing out on a complete dining experience.”
Finally, he said “adding chilli oil everywhere” is a big mistake.
This pizza chef attributes his prestigious awards to cooking with love and passion – but also using seasonal ingredients.
There are several benefits, according to Michele, such as lower price, fresher taste, and exciting menu changes.
Napoli on the Road is actually the first pizzeria in the UK to only incorporate seasonal products.
“We change our menu almost entirely, every three months, to respect the course of nature, as is strongly believe using seasonal products not only benefits the restaurant’s bottom line but also adds to the overall dining experience, attracting more customers and fostering a sustainable and community-oriented approach to the culinary business,” Michele explained.
He added that because the products are harvested at their natural time, there’s more “freshness and flavour” which leads to “better taste and quality”.
It also boosts local farms and cuts costs on shipping from long distances.
“Seasonal ingredients are generally abundant and this reduces the cost,” Michele continued.
The menu changes also keep customers excited and wondering what they will try next.
He explained the fun is creating the perfect balance of flavours.
And, his most important piece of advice: “Obviously don’t add pineapple to any pizza.”
Michele stressed that you don’t have to travel to Italy to enjoy the best pizzas.
“In 2023 many talented chefs and restaurants outside of Italy take great pride in offering high-quality Italian dishes and pizza,” he said.
“This international appreciation has led to a diverse range of flavours and styles that cater to different tastes, making Italian food a beloved culinary choice worldwide.”
Michele explained the fun is creating the perfect balance of flavours[/caption]
The chef explained anyone can achieve more ‘mastery’ by learning from their failed pizza creations[/caption]
Napoli on the Road is the first pizzeria in the UK to only incorporate seasonal products[/caption]