SALE-A-BRATE– Celebrate 12 years of Eataly with up to 50% off hundreds of high-quality products in store and online. EXPLORE SALE.

Identita' Golose: Seminar with Lello Ravagnan & Franco Pepe

Identita' Golose: Seminar with Lello Ravagnan & Franco Pepe

Events - Cooking classes
  • 10/1/2018
  • 1:00 PM - 2:30 PM
  • NYC Flatiron
$150.00
Gift bag
This is a gift

Fill in the following form with buyer and recipient information

Please insert buyer first name
Please insert buyer last name
Please insert a valid email
Please insert recipient last name
Please insert recipient last name
Please insert a valid email
Please insert a valid phone number

Message

Sorry, it’s not possible to buy products, events and/or Gift Cards within the same order. Please proceed with separated purchases.

  • Description
  • Location
  • Menu
  • Teacher

Nord e Sud Italia: The Eternal Magic of Italian Pizza

The acclaimed International Chefs Forum, Identità Golose, returns to Eataly New York for its ninth U.S. edition this fall. Identità Golose brings together 7 of the most notable chefs and most celebrated culinary personalities for a 3-day convention. Five intimate seminars will invite a handful of epicureans to experience the work of these all-star chefs firsthand and to be exposed to the latest techniques and trends that define today’s culinary world. 

“The Human Factor” will be a prominent, overarching theme throughout the week’s events. In an era dominated by intense economic and political tension, and by such a widespread use of communication on social networks that too often leads to losing touch with people, nourishing human relationships, at work as well as at home and in one’s free time, becomes more and more precious and revolutionary. No technology will ever be able to replace a real relationship between people. Of course, finding time to speak and discuss is becoming more and more difficult. We easily escape reality and hide into the virtual, but when you do catch someone else’s attention, it’s incredible.

Everything will begin with Lello Ravagnan and Franco Pepe. The former, in Venice-Mestre, leavening is a constant matter of research. For the latter, from Caserta, thanks to his pizzas and to Pepe in Grani has placed the small town of Caiazzo on the map of the world.They are the perfect people to speak of Nord e Sud Italia: The Eternal Magic of Italian Pizza. Indeed it is good to point out we’re speaking of Italian pizza, as pizza is a global masterpiece and there’s more than one interpretation. As they work their magic, you will enjoy each dish — prepared and plated before your eyes! — served with complementary wine pairings.

Reserve quickly, as limited seats are available!

Check-in for your reserved seminar at the La Scuola host stand, located just inside the 23rd St. store entrance. Please bring a copy of your email confirmation. Seating is first-come, first-served, and all guests planning on consuming alcohol must be able to produce government-issued identification to prove they are 21 or over. Due to the nature of this event, we will not be able to accommodate allergies or dietary restrictions. 

 

Scuola Grande

200 Fifth Avenue

New York City NY 10010

212.539.0205

lascuola@eataly.com

Menu:

Franco Pepe
Grana, Pepe e Fantasia: 12 months seasoned Grana Padano DOP Fondue, Smoked Scamorza, Pasteurized Egg Yolk, Smoked Bacon, Pecorino Romano on the Crust, 24 months Seasoned Grana Padano DOP Chips, Pepper, Lime Zest

Lello Ravagnan
To be determined

Wines: to be determined

​Due to the nature of the event, we are unable to make menu substitutions to accommodate allergies or dietary restrictions.

Franco Pepe - Lello Ravagnan

Franco Pepe: Today, while pizza chefs are becoming the new stars, with nothing to envy to the most famous chefs, Franco Pepe claims for himself the role of craftsman and baker. A craftsman oriented towards innovation, continuous study, experimentation of doughs and bakings, of course, but, at the same time, tied to tradition, of Campania and of his family. All his teachers - apart from Piergiorgio Giorilli, a great name in Italian baking – are family, starting from his grandfather, Ciccio, who in the Thirties, when he was a bailiff in a local farm, used to come back home with some wheat to be milled to feed his family: on the way back from the war in Libya, he opened a bakery where he sold bread and popular food.

That's where everything starts: the passion, mastery and great experience of Franco, inherited, together with his brothers Antonio and Massimiliano, from his grandfather and his father, Stefano. Based on the gestures of the latter, observed thousands and thousands of times – taking no notes, nor writing down formulas or recipes, not even using a scale - Franco has started to make his own pizza, which continues do be literally taylor made: no ready made blends of flours, no kneading machine. The dough is created day by day, changing flours, leaven times, quantity of yeast (a mixture of mother yeast and barm, to guarantee the necessary elasticity to work and manually stretch the Neapolitan pizza) in order to have a product as possibly constant, despite the changing variables intervening, such as the humidity and outside temperature.

The handmade dough is not a quirk, to Franco it is fundamental: only the sensitivity – with reference to touch, to the sensual experience – of the pizza maker can tell when one has obtained the ideal dough, when there are still humid areas asking for flour, when it's ready to be stretched and doesn't want to be touched any more, or the dough becomes stiff. «You can't impose a unique, mechanical technique, you have to “listen” to what the dough suggests, after all it's like a baby», he says. In other words, his pizza is almost primeval, created virtually without electricity – from the hands to the wood shavings in the oven – and truly delicious. Even with his condiments, there are no Pindaric flights, just territory – the one North of Caserta – and lots of tradition, from the mastunicola (the primeval pizza made with cheese, basil and pepper) to the calzone filled with prickly lettuce, leaving always enough space to the dough, the true protagonist of the pizza. And then there's lots of research, to improve constantly, and translate the tastes inherited from his family Dna and from his land into a knowledge to be transmitted also to the others, whether they'd be colleagues, clients or young apprentices.

Lello Ravagnan: Lello Ravagnan, in his Grigoris, in Mestre’s inland side of Venice, continues to state his never banal opinion on leavened products and the like. He uses the muscular flour produced by Molino Quaglia near Padua, with a monolithic name: Petra. Leavening is a matter of constant research, a never reached destination for this Ulysses with a peel in hand. The ingredients include plenty of Slow Foodpresidia, from “A” - the Alice masculina da magghia anchovies from Catania - to “S” - Red Sausage from Castelpoto.

At Identità Naturali 2014 the pizzaiolo from Mestre had the task of making a niche subject such as supernatural cuisine more “mainstream”, by means of the most pop element there could be, a sandwich. And in doing so, he chose the trendiest, most metropolitan, inexorable sandwich of all: a burger. Lello gave his mini-mini take, with a burger made with chickpea and lentil four. His dream, however, is a ke-veg-burger.

Description

Nord e Sud Italia: The Eternal Magic of Italian Pizza

The acclaimed International Chefs Forum, Identità Golose, returns to Eataly New York for its ninth U.S. edition this fall. Identità Golose brings together 7 of the most notable chefs and most celebrated culinary personalities for a 3-day convention. Five intimate seminars will invite a handful of epicureans to experience the work of these all-star chefs firsthand and to be exposed to the latest techniques and trends that define today’s culinary world. 

“The Human Factor” will be a prominent, overarching theme throughout the week’s events. In an era dominated by intense economic and political tension, and by such a widespread use of communication on social networks that too often leads to losing touch with people, nourishing human relationships, at work as well as at home and in one’s free time, becomes more and more precious and revolutionary. No technology will ever be able to replace a real relationship between people. Of course, finding time to speak and discuss is becoming more and more difficult. We easily escape reality and hide into the virtual, but when you do catch someone else’s attention, it’s incredible.

Everything will begin with Lello Ravagnan and Franco Pepe. The former, in Venice-Mestre, leavening is a constant matter of research. For the latter, from Caserta, thanks to his pizzas and to Pepe in Grani has placed the small town of Caiazzo on the map of the world.They are the perfect people to speak of Nord e Sud Italia: The Eternal Magic of Italian Pizza. Indeed it is good to point out we’re speaking of Italian pizza, as pizza is a global masterpiece and there’s more than one interpretation. As they work their magic, you will enjoy each dish — prepared and plated before your eyes! — served with complementary wine pairings.

Reserve quickly, as limited seats are available!

Check-in for your reserved seminar at the La Scuola host stand, located just inside the 23rd St. store entrance. Please bring a copy of your email confirmation. Seating is first-come, first-served, and all guests planning on consuming alcohol must be able to produce government-issued identification to prove they are 21 or over. Due to the nature of this event, we will not be able to accommodate allergies or dietary restrictions. 

 

Location

Scuola Grande

200 Fifth Avenue

New York City NY 10010

212.539.0205

lascuola@eataly.com

Menu

Menu:

Franco Pepe
Grana, Pepe e Fantasia: 12 months seasoned Grana Padano DOP Fondue, Smoked Scamorza, Pasteurized Egg Yolk, Smoked Bacon, Pecorino Romano on the Crust, 24 months Seasoned Grana Padano DOP Chips, Pepper, Lime Zest

Lello Ravagnan
To be determined

Wines: to be determined

​Due to the nature of the event, we are unable to make menu substitutions to accommodate allergies or dietary restrictions.

Teacher

Franco Pepe: Today, while pizza chefs are becoming the new stars, with nothing to envy to the most famous chefs, Franco Pepe claims for himself the role of craftsman and baker. A craftsman oriented towards innovation, continuous study, experimentation of doughs and bakings, of course, but, at the same time, tied to tradition, of Campania and of his family. All his teachers - apart from Piergiorgio Giorilli, a great name in Italian baking – are family, starting from his grandfather, Ciccio, who in the Thirties, when he was a bailiff in a local farm, used to come back home with some wheat to be milled to feed his family: on the way back from the war in Libya, he opened a bakery where he sold bread and popular food.

That's where everything starts: the passion, mastery and great experience of Franco, inherited, together with his brothers Antonio and Massimiliano, from his grandfather and his father, Stefano. Based on the gestures of the latter, observed thousands and thousands of times – taking no notes, nor writing down formulas or recipes, not even using a scale - Franco has started to make his own pizza, which continues do be literally taylor made: no ready made blends of flours, no kneading machine. The dough is created day by day, changing flours, leaven times, quantity of yeast (a mixture of mother yeast and barm, to guarantee the necessary elasticity to work and manually stretch the Neapolitan pizza) in order to have a product as possibly constant, despite the changing variables intervening, such as the humidity and outside temperature.

The handmade dough is not a quirk, to Franco it is fundamental: only the sensitivity – with reference to touch, to the sensual experience – of the pizza maker can tell when one has obtained the ideal dough, when there are still humid areas asking for flour, when it's ready to be stretched and doesn't want to be touched any more, or the dough becomes stiff. «You can't impose a unique, mechanical technique, you have to “listen” to what the dough suggests, after all it's like a baby», he says. In other words, his pizza is almost primeval, created virtually without electricity – from the hands to the wood shavings in the oven – and truly delicious. Even with his condiments, there are no Pindaric flights, just territory – the one North of Caserta – and lots of tradition, from the mastunicola (the primeval pizza made with cheese, basil and pepper) to the calzone filled with prickly lettuce, leaving always enough space to the dough, the true protagonist of the pizza. And then there's lots of research, to improve constantly, and translate the tastes inherited from his family Dna and from his land into a knowledge to be transmitted also to the others, whether they'd be colleagues, clients or young apprentices.

Lello Ravagnan: Lello Ravagnan, in his Grigoris, in Mestre’s inland side of Venice, continues to state his never banal opinion on leavened products and the like. He uses the muscular flour produced by Molino Quaglia near Padua, with a monolithic name: Petra. Leavening is a matter of constant research, a never reached destination for this Ulysses with a peel in hand. The ingredients include plenty of Slow Foodpresidia, from “A” - the Alice masculina da magghia anchovies from Catania - to “S” - Red Sausage from Castelpoto.

At Identità Naturali 2014 the pizzaiolo from Mestre had the task of making a niche subject such as supernatural cuisine more “mainstream”, by means of the most pop element there could be, a sandwich. And in doing so, he chose the trendiest, most metropolitan, inexorable sandwich of all: a burger. Lello gave his mini-mini take, with a burger made with chickpea and lentil four. His dream, however, is a ke-veg-burger.