Media guests are invited to a press Pizza Masterclass at the Neapolitan restaurant Rossopomodoro in Chelsea. The invitation was all about making pizza, eating pizza and testing out their new fried pizza.
The idea behind the complimentary event was to introduce guests to Rossopomodoro and learn the secrets of Neapolitan pizza giving you a taste of what they offer and have a fun, informal evening with ourselves, the Rosso team and our other guests.
Wednesday 27th January
Thursday 18th February
Thursday 17th March
7pm: Welcome Aperitivo
7.30pm: Pizza Masterclass
8pm: Seated Dinner
If you would like further information on the Pizza Masterclassplease do not hesitate to contact us.
What sets Rossopomodoro apart is that they are truly Neapolitan. The chefs come from Neapolitan pizzaioli families and make Neapolitan dishes using ingredients sourced from the Napoli region so you won’t find a more genuine Neapolitan experience outside Napoli. The head pizzaioli have a minimum of ten years experience in their craft so know exactly what they are doing when it comes to making the perfect Neapolitan pizza.
What is Neapolitan pizza? It’s different because it has a raised border (cornicione) and a soft juicy centre because of the proving and cooking method. Each Rossopomodoro has a huge wood-fired oven that
blasts heat of at least 450 degrees celsius allowing the pizza to cook in less than 90 seconds.
Rossopomodoro’s dough goes through a traditional slow proving process of at least 24 hours, a method that ensures when the dough is cooked it is light and digestible. A soft and juicy centre is why Neapolitans often fold their pizzas while eating it on the go – want us to show you how? Just ask.