A Tutta Pizza! A Food Event Involving Everything Pizza at The Hollywood Palladium on MAY 13 – Food & Beverage Magazine

A Tutta Pizza! A Food Event Involving Everything Pizza at The Hollywood Palladium on MAY 13

…A TUTTA PIZZA! 

Presented by Los Angeles Times Food Bowl and Di Stefano Cheese
Join us on May 13th at The Palladium to celebrate nothing else but everything Pizza!

In December, the art of pizza-making — specifically Neapolitan pizza — made international headlines, when the United Nations Educational, Scientific and Cultural Organization (UNESCO) recognized the Art of Neapolitan Pizzaiolo as an Intangible Cultural Heritage of Humanity with inscription 12.com 11.b.17 No. 00722.

To celebrate this recognition, LA, Grow!, an annual community event that focuses on healthy eating and urban agriculture, and L.A. Times Food Bowl are bringing pizza makers from all over the world to the Hollywood Palladium for the pizza fest …A Tutta Pizza! (Pizza full steam ahead!).

This event will showcase over 20 food vendors between pizzerias, restaurants, and pizza trucks, alongside with photo booth, sponsorship booths in the venues parking lot, lobby, and ballroom. During the course of the day, there will be cooking workshops, cooking demos, panel discussions, and a DJ spinning music. Appearances of many special guests including top pizza chefs Enzo Coccia, Nancy Silverton, Zach Pollack, Tony Gemignani, Daniele Uditi, L.A. Times restaurant critic Jonathan Gold and Times Deputy Food Editor Jenn Harris, and producer and host Phil Rosenthal (Somebody Feed Phil, Netflix).

Cooking workshops The Authentic Italian Table Series are curated by the Italy- America Chamber of Commerce West.  The Authentic Italian Table highlights the art of Neapolitan pizza as well as the values of the Italian food culture. As part of the greater Extraordinary Italian Taste campaign – a promotional and educational project conceived by the Italian Ministry of Economic Development, in collaboration with Assocamerestero – this event points the spotlight on “the queen of the Italian table”!

12:00 PM – VIP Doors

1:00 PM – GA Doors

1:15 PM – Workshop Session: A’ PIZZA! A PIZZA LAB with Enzo Coccia

2:15 PM – Food Talk: “Pizza: How Italy’s most loved dish brings community around the world” with Nancy Silverton, Daniele Uditi, Zach Pollack, Phil Rosenthal. Moderated by Jonathan Gold

3:15 PM – Workshop Session: The Art of Simplicity: a cooking lab on authentic Italian flavors

4:00 PM – Food Talk: “The Craft of Making Pizza” with Mimmo Di Stefano, Enzo Coccia, Tony Gemignani. Moderated by Jenn Harris

5:00 PM – Workshop Session: Flour and egg: The magic of Pasta!

6:30 PM – End of Event

 

WHERE: The Hollywood Palladium 6215 Sunset Blvd, Los Angeles, CA 90028

All ages, full bar and food. Tickets start at $40. Tickets available at: http://www.atuttapizzafest.com/

 

Early Bird Tickets: $10 OFF any ticket price, available only Saturday March 31 10 AM – Friday April 6th 10 PM

$40 General Admission

Entry to the event at 3 PM, 5 delicious pizza slices, GA standing room access to panel discussions, entertainment & more!

$80 VIP Admission

This ticket includes: entry to the event at 2PM, unlimited delicious pizza slices, VIP seating access to panel discussions, complimentary prosecco taste by Veneto Hills taste upon entry*, VIP lounge access, VIP gift bag, entertainment & more!

$125 Workshop + VIP Admission

Access to one Authentic Italian Table Workshop Session of your choice**, entry to the event at 2PM, unlimited delicious pizza slices, VIP seating access to panel discussions, complimentary prosecco taste by Veneto Hills taste upon entry*, VIP lounge access, VIP gift bag, entertainment & more!

The workshop is subject to capacity, admittance is first to come first serve Must be 21+

SPECIAL GUEST:

Jonathan Gold – Restaurant Critic, Los Angeles Time
Jonathan Gold is the restaurant critic for the Los Angeles Times. He won the Pulitzer Prize in criticism in 2007 and was a finalist again in 2011. A Los Angeles native, he began writing the Counter Intelligence column for the L.A. Weekly in 1986, wrote about death metal and gangsta rap for Rolling Stone and Spin among other places, and is delighted that he has managed to forge a career out of the professional eating of tacos.

Jenn Harris – Deputy Food Editor, Los Angeles Times
Jenn Harris is deputy editor of the Los Angeles Times Food section, former host of the “Forkin’ Amazing” food radio show on TradioV.com, and a happy hour enthusiast on the never-ending quest for her next big bite and stiff cocktail. She’s also written for The Times’ Image, Travel and Calendar sections. You can catch her slurping boat noodles in Thai town, at a strip mall restaurant trying to pronounce bagoong in her head, or downing an order of fried chicken the size of her crush on Anthony Bourdain. But before you write her off as the worst eater ever, you should see her massage some kale.

Nancy Silverton – Chef and Owner
(Mozza, Chi Spacca)
Nancy Silverton is the co-owner of Osteria Mozza and Pizzeria Mozza in Los Angeles, Newport Beach, and Singapore, as well as Mozza2Go and chi SPACCA in Los Angeles. Silverton also founded the world-renowned La Brea Bakery as well as Campanile Restaurant, an institution that Angelenos cherished for decades.

Silverton has worked with some of the nation’s most notable and influential chefs including Jonathan Waxman at Michael’s Restaurant and Wolfgang Puck at Spago. She has served as a mentor to numerous others who have gone on to become award-winning chefs and restaurant owners themselves. Early in her career, Nancy was named Food and Wine Magazine’s “Best New Chef.” In 2014, she received the highest honor given by the James Beard Foundation for “Outstanding Chef.” That year, she was listed as one of the Most Innovative Women in Food and Drink by both Fortune and Food and Wine Magazines. Silverton is the author of eight cookbooks including Desserts (1986), Breads from the La Brea Bakery (1996), Pastries from the La Brea Bakery (2000), Nancy Silverton’s Sandwich Book (2005), Twist of the Wrist (2007) and the Mozza Cookbook (2011).In 2017, Nancy was profiled on Netflix’s documentary series “Chef’s Table.”

Nancy is a supporter of the Garden School Foundation in Los Angeles, and is active in fundraising for numerous charities including Alex’s Lemonade Stand Foundation in Philadelphia, New York, Los Angeles, and Chicago.

Tony Gemignani – Chef and Owner
(Tony’s Pizza Napoletana)
Tony Gemignani has had a passion for the pizza industry since 1991. His humble beginnings began at his brother’s acclaimed Pyzano’s Pizzeria in Castro Valley. Fresh out of high school, Tony took on the task of a pizza thrower and soon began entertaining the restaurant crowds with his wily tricks. A few years later, he entered into his first pizza throwing competition in Las Vegas and quickly became the top pizza thrower in the world.

Since his days at his brother’s pizzeria, Gemignani has received a number of accolades for his impressive pizza making and throwing skills. He is president of the World Pizza Champions; the first and only Triple Crown winner for baking at the International Pizza Championships in Lecce, Italy; and, his most prestigious title to date, the 2007 World Champion Pizza Maker at the World Pizza Cup in Naples, Italy, where he was the first American and non-Neapolitan victor.

Mimmo Bruno – Founder of Di Stefano Cheese
Cheesemaker Mimmo Bruno, raised in Puglia Italy, was the first artisan in the United States to recreate Burrata, a cream-filled fresh mozzarella. Today, he handcrafts the Italian delicacy at his family-owned plant, Di Stefano Cheese in Pomona, California.

Bruno got his start at a local factory in Italy when he was 11 years old, scrubbing the cheese vat and washing floors. Whenever he got the chance, he hovered around the veteran cheese makers, watching and listening, and soon learned the trade. At 12 years old, he made his first vat of fresh mozzarella. Soon he was earning 2,000 lire a week, equivalent to $1.  The neighborhood cheese plant eventually became his after school destination, full-time summer job and “my home away from home.” After his military duty in the Italian army, Bruno set out for the United States and started making cheese in California.  Soon after, he founded Di Stefano Cheese Company which he named after his father and after his oldest son, Stefano.

Phil Rosenthal – Creator and Host,
Somebody Feed Phil
Phil Rosenthal is the creator and host of Somebody Feed Phil, a new unscripted documentary series coming to Netflix January 12, 2017, which combines his love of food and travel with his unique brand of humor. Rosenthal was born in Queens, New York and moved with his parents and brother to New City, New York in Rockland County, where he was raised.

Rosenthal’s early writing credits include the series Down the Shore and Coach. In 1995, Rosenthal created the hit CBS comedy, Everybody Loves Raymond, which premiered in 1996. He was the Showrunner/Executive Producer for all nine years of the show’s very successful run, which ended in 2005. During its original run, Everybody Loves Raymond was nominated for over 70 Emmy awards, and won 15 awards, including two for Best Comedy Series in 2003 and 2005.

Rosenthal’s first travel food series, I’ll Have What Phil’s Having, premiered on PBS in fall 2015 and received two Taste Awards as well as the winner of the 2016 James Beard Award for Best Television Program, on Location.

Enzo Coccia – Chef and Owner (Pizzaria La Notizia)
Born in 1962 and a contagious passion that began when, still a child, Enzo Coccia used to help his father, Antonio, in the family pizzeria in Naples. Grown up in the working-class district of Duchesca, he soon realized that the profession of pizzaiolo was what he wanted to do in his life. After a few years, he decided to take on a first challenge opening the doors of his pizzeria, or better pizzAria, as in the old way, La Notizia.

It all began in 1994 with a movie, by Orson Welles, Citizen Kane, that inspired him: Charles Foster Kane said that “if the headline is big enough, it make the news big enough”, in the same way, if the pizza is big, La Notizia quickly becomes important. Tenacious defender of quality and one of the guideline editors, Enzo Coccia fought in the certification process for giving to the Neapolitan “queen” the Traditional Specialty Guaranteed status, officially recognized by the European Union in 2009. The Neapolitan Association of Pizza Makers, of which he was a founding member, do not linger on saying that pizza, as a working-class product, doesn’t have to be so complicated to avoid a lack of identity. La Notizia has been the first pizzeria to be recommended by the influential Michelin Guide and fork awarded since the opening.

Zach Pollack – Chef and Owner Alimento,
Cosa Buona
A Los Angeles native, Pollack’s culinary curiosity began in Florence, Italy while studying abroad to pursue a degree in architecture. After working and eating in Italy’s twenty regions, Pollack partnered with chef Steve Samson in 2011 to open Sotto. In 2014, he struck out on his own to open Alimento, which received wide critical acclaim from the Los Angeles Times to GQ and Bon Appétit. In addition, Zach was nominated as a semifinalist for the James Beard Foundation’s “Rising Star Chef of the Year” award in 2015. Most recently, Zach debuted his second project Cosa Buona in May 2017, which pays homage to the neighborhood pizzeria and showcases Italian-American fare.

Daniele Uditi – Chef (Pizzana)
Daniele Uditi is the master pizzaiolo and chef at Pizzana, a Neo-Neaopolitan pizzeria from Candace and Charles Nelson and partner Chris O’Donnell in Los Angeles’ Brentwood neighborhood. Originally from Naples, Italy, Daniele Uditi was raised in a culinary family — his mother was a chef, his aunt a bread-maker and his grandfather a pastry chef. He began his career in the industry at the age of 12, cleaning the pizza ovens at L’Antica Pizzeria da Michele in Naples by day and going to school at night. After developing a strong expertise working with bread and pizza dough, Daniele honed his culinary skills under the guidance of chef Rosanna Marziale at the Michelin-starred Le Colonne restaurant in Campania.

In 2000, Daniele traveled to the United States to work as a consulting chef for various Italian restaurants in the Los Angeles area. What was meant to be a six-month stint turned into a permanent move, as he fell in love with the bounty of produce that California has to offer, and the woman who would become his wife, Jaqueline.  At Pizzana, Daniele shares his fresh interpretation of a Naples classic with a new audience. His seasonal menu finds inspiration from the local Los Angeles markets, as well as the traditions of his native Italy.

 

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