May 30, 2018 |

Expo Spotlight: Frank Pinello to headline PPNE

By Bill Oakley


Frank Pinello, owner, Best Pizza, Brooklyn, NY, The Pizza Show, new york pizza

Frank Pinello, owner of Best Pizza in Brooklyn, NY and host of “The Pizza Show” will give the opening keynote address at Pizza & Pasta Northeast on October 3 in Atlantic City.

 

“Best Pizza” owner and star of “The Pizza Show” Frank Pinello Is Coming to Pizza & Pasta Northeast

I’ve got some exciting news to share with you regarding our opening Wednesday keynote address at Pizza & Pasta Northeast, which will be held October 3-4, 2018 at the Atlantic City Convention Center.

Bill Oakley
Group Show Director

Many have heard the call, but only Frank Pinello, host of the Viceland’s The Pizza Show and owner of Best Pizza in Williamsburg, NY, has been chosen to travel the world documenting the pizza culture in search of the best pie. When Frank Pinello opened Best Pizza eight years ago, he wanted to provide his neighborhood with a grab-and-go pizzeria where they could drop in, snag a slice and a brew and be on their way in less than three minutes. For Frank, a pizzeria has always been about a place you walk in and grab a slice of pizza. That’s key in New York!

Frank follows old-world traditions from Napoli, though he’s always looking to experiment with new ideas and techniques for his dough, and he’s committed to using fresh local ingredients whenever possible in order to put out the best product at an inexpensive price. Frank grew up in Bensonhurst, Brooklyn and Long Island, New York. Growing up Frank learned the secrets of cooking from his Sicilian grandmother in her basement kitchen. These formative years influenced his decision to attend the Culinary Institute of America at Hyde Park to turn his passion for pizza into a career. After graduating, Frank’s journey continued while making pizza at Giacomo’s and Roberta’s. In 2016, Frank teamed with Matt DiGesu to open Pizzeria LaRosa, a full bar/sit-down restaurant.

What makes his pizza so special is his signature dough recipe using non-traditional flours. He offers what every pizza aficionado wants — that 00 flour pizza dough, cooked in a wood-fired pizza oven, with an acidic tomato sauce and homemade mozzarella. They currently make about four batches of dough each day, which produces approximately 200 pies a day. Their routine is to start the 24-hour fermentation process in the middle of the day, so they are always a day ahead.

Frank is currently a hot commodity across the globe and has worked on projects in Hong Kong, the UK, Canada and the Middle East.

From starting the oven fire to making dough, Frank will give you insight into the inner workings of his slice joint. He’ll talk shop and uncover a few of his secrets during this Pizza & Pasta Northeast kick-off session.

For more information or to register, please visit our Web site at PizzaAndPastaExpo.com or call (800) 489-8324.

Register NOW using promo code EBR4 and Save $10!

 

Kind regards,

Bill Oakley

Show Director

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