The Best Italian Pizza Chef Under 35 in 2023! CONFINE - PIZZA E CANTINA | Milano, ITALY
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- เผยแพร่เมื่อ 4 ก.ค. 2024
- 0:00 CONFINE - PIZZA E CANTINA | Milano, ITALY
4:02 Fried pizza
12:46 Interview with the Chef
15:09 A Pizza with beef tartare with white truffles and more tasting menus.
18:34 The chef's story and what makes their pizzas unique
20:13 More pizzas and desserts!
Chef "Franccesco Capece"
In 2023, he won the 'Best Pizza Chef Under 35' award by Food and Wine Italia and 'The Best Pizza Next Award' by The Best Chef Awards.
Opened in April 2023, Confine was born in the minds of Mario Ventura and Francesco Capece (class of 1990) four years earlier. Salernitani, friends from their youth and with a common entrepreneurial vision, they bet on Milan to propose a new way of understanding pizzeria, one that shortens the distance to high-end catering. The goal: to make the pleasure of the table live in the pizzeria, to give value - and make guests perceive it - at every step, to make the kitchen and doughs dialogue, to ensure impeccable service and great drinks.
“We work with a living product that changes through what surrounds us, there is a need for a sensitivity that goes far beyond the standards to return to savor that sense of tradition and conviviality that we all need”
🍕 CONFINE - PIZZA E CANTINA
📍 Location:Piazza Cardinal Massaia, 20123 Milano MI, ITALY
🕐Monday through Friday 7:15 p.m. to midnight
Saturday noon to 3:00 p.m. 7:15 p.m. to midnight
Closed on Sunday
maps.app.goo.gl/Xf5KG5zSnQBqZ...
🌏 confinemilano.it
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Adoro il video, i dettagli, l'atteggiamento, vorrei che avessi trascorso qualche minuto nel ristorante ai tavoli, anche a distanza, osservando la gioia sui volti delle persone mentre ricevono e mangiano questo meraviglioso cibo.
Poi la gente si lamenta dei prezzi di Confine, credo basti vedere questo video per capire quanto tempo e lavoro; inteso anche come numero di addetti, ci voglia per fare questo tipo di pizzeria
Tantissimi complimenti a questi giovani ....pizze bellissime e una pizzeria all'avanguardia. materie prime al top sicuro bravissimi 👏👏👏👏👏
bellissimo video ... grazie!!!!
If Michelangelo had been a pizza chef this would have been it. Art.
A1. Top!🍕
Grazie
Hey guys. Great video. Just a quick question. How many pizzas you guys make on a week and? Cheers
🤩🤩🤩🤩🤩
el savor consistencia y por ultimo la elaboracion del pan pizza importante
❤
more colorfull dough pleaseeee
y no olvidar aceite de oliva por ultimo da el toque
🥰😍🤩😘💖💞💕🌹🌹🌹🌹
I love being ITALIAN.
✝️🇮🇹🇺🇲✝️
Мабуть із-за працюючого генератора нічого не чути😅
uno prueva pizza aqui en Suecia y es como ver 🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮Italia ohhh es pizza
Couldn't stand working for a bloke who can't butt out and encourage and train staff to the standard required.
What's wrong with the guy who bake the pizza??? Why he have to do it like that? Almost jumping🧐
the anorexic it was a turn off. chefs know who they are. food demands it.
nice pizza but my. maestro Vito icopelli are on more hig level the best
If its not a wood oven, its not pizza 😢 no, thanks!
Bellisie complimenti x la doppia cottura alla sasa mart..... e la cura x la rifinitura ma i forno elettrico /gas e c'è paragonare una ferrari solo carrozzeria,senza motore,il completamento al sapore finale lo da il legno bruciato comunque❤❤