Chef Pasquale Cozzolino, proud of his Neapolitan origins, he is today executive chef of the residence of the mayor of New York Bill De Blasio!
Beating the competition, chef Cozzolino is not just a pizza chef, but a lover of the Neapolitan and Italian culinary tradition. Our standard bearer in New York loves and offers the best of Mediterranean diet, and he does so lightly, brandishing a large “Brigante” tattooed all over his arm. Chef Pasquale Cozzolino is a piece of us.
At the court of New York Mayor De Blasio
Chef Cozzolino made a splash in the USA in the kitchen of one of the trendiest restaurants in the big Apple, in a place that makes one think so much of Italy. Therefore, not only pizza, in New York, at the Ribalta, but great quality of products for all the dishes it offers its customers. Cozzolino has rediscovered for its customers recipes from about 200 years ago, full of stories and traditions. He wanted to remain faithful to the recipes, proposing an Italian identity, especially from the south. Among the fans of Cozzolino's cuisine there are VIPs like him U2, and so was Pino Daniele.
It was in 2011, however, that the Neapolitan chef decided to bite the "Big Apple"; since then his dishes have made inroads among many famous palates of the world of sport and cinema. It is interesting to see how Italian Americans often ask for Margherita pizza, while Americans prefer more unusual pizzas.
De Blasio the aubergines and the Napoli club
Chef Cozzolino, beating the competition, has won over the mayor of New York, who seems to have flat confidence in him. Blasio looks into the kitchen, Cozzolino offers a nice pasta for everyone and that's it! After overcoming the competition of about sixty candidates, serving up spaghetti and various delicacies, he is now number one. It seems that the Italian-American mayor loves eggplant Parmesan so much, that he eats them two or three times a week!
Good blood does not lie and even in the language, De Blasio loves to brush up on his origins. The Mayor of New York would also be a supporter of the Club Naples based in Cozzolino's restaurant, as well as actor Josh Charles. Our chef has been interviewed all over the world for his delicacies, especially thanks to his innovative Pizza Diet, or the Pizza Diet.
Unstoppable Chef Pasquale Cozzolino
Cozzolino was a student of Esposito, great-grandson of the inventor of pizza Margherita, and has cooked for the greats of international music. Chef Cozzolino's stoves are the only ones in the United States to import Agerola mozzarella. Only from him you eat a particular pizza, TSG, made with San Marzano tomatoes, Sicilian extra virgin olive oil. The "mozzarella" is also fantastic for Americans. All that is used for the pizzas, apart from the vegetables which are local, are ingredients imported from Italy. Chef Cozzolino uses only five elements: water, flour, salt and raising agents. The fifth fundamental is time.
The hydration linked to leavening and cooking times is decisive; therefore, international chef, vice president of a sports club in his restaurant, successful entrepreneur, cooking teacher, and even media phenomenon! Cozzolino holds courses that are divided into two types: for professional and amateur pizza chefs.
According to chef Pasquale Cozzolino, Americans see us as the people of luxury, commerce and successful catering. The new emigrants are driven by a great desire for revenge and professional success because they want to demonstrate their talent and make it concrete in projects.
Cozzolino was honored in "World Pizza Championship of Las Vegas ", even if only a few years ago Neapolitan pizza was also included in the event. After all, Neapolitan pizza is a candidate to become UNESCO heritage, legitimate request and, it was important to sign the petition.
