Biagio Cepollaro's guest appearances

Biagio Cepollaro

The Not Old - Better Show

OwlTail

Pinsa Pizza - The Next Big Thing in Pizza - Biagio Ceppollaro and Chef Tony Smithsonian Associates - Not Old Better Show Interview Series Welcome to  The Not Old Better Show, Smithsonian Associates Interview Series on radio and  podcast.  I’m Paul Vogelzang and today’s show is a lot of fun, at least for me, and hopefully for all of you, even in absentia.  Apogolies for being cryptic here, but we’re talking about pizza today, and I get to sample some, going to Washington DC’s newest pizza hot spot, Via Roma, for what is being called by patrons and reviewers the ‘best pizza on the planet.’ There are many kinds of pizza to try in the D.C. area: Neapolitan, New York slices, Detroit-style squares, and more. But have you tried pinsa? It’s a Roman-style pizza made with dough that blends rice, soy, and wheat. It proofs up to 72 hours and contains 90 percent water, making it lighter than traditional pizza. Pinsa comes from Latin “pinsere” meaning “push the dough by hands,” and while the variety is still pretty much unknown both in Italy and in the United States, it is starting to catch on with fans. I mentioned Via Roma, which is now the first “pinseria” in Maryland. Our guests today are Via Roma partner and operator Biagio Cepollaro and chef partner Tonino Topolino, also known as ‘Chef Tony,’ both hail proudly from Naples and their shared passion for pizza has culminated in a restaurant that reflects the ambiance, colors, and vibrancy of the beautiful thoroughfare Via Roma in their hometown. In addition to pinsa, the restaurant’s menu features homemade pasta and other Italian staples like arancini, meatballs, and tiramisu. Join me and Biagio Cepollaro and Chef Tony, Tonino Topolino for a three-course interview today featuring the next big thing in pizza. Between courses, uh, I mean our interview, we’ll hear about the origins of pinsa and why the partners brought it to the area, as well as how each dish is prepared and how you might replicate it at home. Lunch includes an appetizer, pinsa, and dessert; uh, again, apologies, I mean the interview will be very desert like, and you’ll enjoy it as much as me! Please join me in welcoming to  The Not Old Better Show, Smithsonian Associates Interview Series on radio and  podcast, Smithsonian Associates, Biagio Cepollaro and Chef Tony, Tonino Topolino.  My thanks to Smithsonian Associates, Biagio Cepollaro and Chef Tony, Tonino Topolino.    And, you can find Chef Tony and Biagio Cepollaro at  Smithsonian Associates coming soon, with more details available at our website and  Smithsonian Associates. My thanks to the Smithsonian team for all they do to support the show.  My thanks to you, my wonderful audience here on The Not Old Better Show on radio and podcast.  Please be safe, be well, and let’s let’s enjoy pizza, especially pinsa : The next BIG thing in pizza, so we can talk about Better.  The Not Old Better Show on radio and podcast.  Thanks, everybody and we’ll see each other next week right here at notold-better.com  https://smithsonianassociates.org/ticketing/tickets/pinsa?utm_source=RAad&amp;utm_content=FEauto&amp;utm_campaign=featevent

Pinsa Pizza - The Next Big Thing in Pizza - Biagio Ceppollaro and Chef Tony Smithsonian Associates - Not Old Better Show Interview Series Welcome to <a href="https://smithsonianassociates.org/ticketing/tickets/pinsa?utm_source=RAad&amp;utm_content=FEauto&amp;utm_campaign=featevent" rel="nofollow" target="_blank"> The Not Old Better Show, Smithsonian Associates Interview Series</a> on <a href="https://notold-better.com" rel="nofollow" target="_blank">radio</a> and <a href="https://podcasts.apple.com/us/podcast/the-not-old-better-show/id1085682174" rel="nofollow" target="_blank"> podcast</a>.  I’m Paul Vogelzang and today’s show is a lot of fun, at least for me, and hopefully for all of you, even in absentia.  Apogolies for being cryptic here, but we’re talking about pizza today, and I get to sample some, going to Washington DC’s newest pizza hot spot, Via Roma, for what is being called by patrons and reviewers the ‘best pizza on the planet.’ There are many kinds of pizza to try in the D.C. area: Neapolitan, New York slices, Detroit-style squares, and more. But have you tried pinsa? It’s a Roman-style pizza made with dough that blends rice, soy, and wheat. It proofs up to 72 hours and contains 90 percent water, making it lighter than traditional pizza. Pinsa comes from Latin “pinsere” meaning “push the dough by hands,” and while the variety is still pretty much unknown both in Italy and in the United States, it is starting to catch on with fans. I mentioned Via Roma, which is now the first “pinseria” in Maryland. Our guests today are Via Roma partner and operator Biagio Cepollaro and chef partner Tonino Topolino, also known as ‘Chef Tony,’ both hail proudly from Naples and their shared passion for pizza has culminated in a restaurant that reflects the ambiance, colors, and vibrancy of the beautiful thoroughfare Via Roma in their hometown. In addition to pinsa, the restaurant’s menu features homemade pasta and other Italian staples like arancini, meatballs, and tiramisu. Join me and Biagio Cepollaro and Chef Tony, Tonino Topolino for a three-course interview today featuring the next big thing in pizza. Between courses, uh, I mean our interview, we’ll hear about the origins of pinsa and why the partners brought it to the area, as well as how each dish is prepared and how you might replicate it at home. Lunch includes an appetizer, pinsa, and dessert; uh, again, apologies, I mean the interview will be very desert like, and you’ll enjoy it as much as me! Please join me in welcoming to <a href="https://smithsonianassociates.org/ticketing/tickets/pinsa?utm_source=RAad&amp;utm_content=FEauto&amp;utm_campaign=featevent" rel="nofollow" target="_blank"> The Not Old Better Show, Smithsonian Associates Interview Series</a> on <a href="https://notold-better.com" rel="nofollow" target="_blank">radio</a> and <a href="https://podcasts.apple.com/us/podcast/the-not-old-better-show/id1085682174" rel="nofollow" target="_blank"> podcast</a>, Smithsonian Associates, Biagio Cepollaro and Chef Tony, Tonino Topolino.  My thanks to Smithsonian Associates, Biagio Cepollaro and Chef Tony, Tonino Topolino.    And, you can find Chef Tony and Biagio Cepollaro at <a href="https://smithsonianassociates.org/ticketing/tickets/pinsa?utm_source=RAad&amp;utm_content=FEauto&amp;utm_campaign=featevent" rel="nofollow" target="_blank"> Smithsonian Associates</a> coming soon, with more details available at our <a href="https://notold-better.com" rel="nofollow" target="_blank">website</a> and <a href="https://smithsonianassociates.org/ticketing/tickets/pinsa?utm_source=RAad&amp;utm_content=FEauto&amp;utm_campaign=featevent" rel="nofollow" target="_blank"> Smithsonian Associates</a>. My thanks to the Smithsonian team for all they do to support the show.  My thanks to you, my wonderful audience here on The Not Old Better Show on radio and podcast.  Please be safe, be well, and let’s let’s enjoy pizza, especially pinsa : The next BIG thing in pizza, so we can talk about Better.  The Not Old Better Show on radio and podcast.  Thanks, everybody and we’ll see each other next week right here at <a href="http://notold-better.com" rel="nofollow" target="_blank">notold-better.com</a> <a href="https://smithsonianassociates.org/ticketing/tickets/pinsa?utm_source=RAad&amp;utm_content=FEauto&amp;utm_campaign=featevent" rel="nofollow" target="_blank"> https://smithsonianassociates.org/ticketing/tickets/pinsa?utm_source=RAad&amp;utm_content=FEauto&amp;utm_campaign=featevent</a>