Interview with award-winning pizza-maker, Giuseppe Errichiello

Interview with award-winning pizza-maker, Giuseppe Errichiello

2024-11-06

Today we take you to meet award-winning pizzaiolo, Giuseppe Errichiello, who hails from Naples, Italy. His pizzas will be on offer at a hotel in Taipei until the end of December, as well as delicious handmade gnocchi made with his grandmother’s recipe. Our very own Stephany Yang spoke to Errichiello about his 30 years in the pizza business and his dream of opening up a restaurant in Taiwan.

Errichiello flattens the dough, adds toppings and puts them into the oven to bake. Errichiello Is an Italian award-winning pizzaiolo with 30 years of experience making pizza. He credits his success to lots of practice and selecting high quality ingredients from Italy. He says his pizzas have broken away from traditional Neapolitan-style pizza, and have their own unique style and taste.

Giuseppe Errichiello
Pizzaiolo
In order to highlight the flavor of the toppings, for some pizzas I will only apply sauce on the crust and then put fresh toppings on it after baking. My handmade gnocchi recipe originated from my grandma. Different from the gnocchi made with potatoes, my handmade dough is made from high-gluten flour and water, without using potatoes. It has a firm and chewy texture. It’s served with giant red shrimp tartar sauce and caviar. The combination of comfort and luxury contrasts nicely and makes it interesting for gourmets.

Errichiello was born and raised in Afragola in the Naples metropolitan area, where he developed a passion for making pizzas. He moved to Japan in 2006 and opened three restraunts. He is visiting Taiwan to collaborate with a hotel till the end of December.

Giuseppe Errichiello
Pizzaiolo
I am having a great time in Taiwan. I dream of having my own restaurant in Taiwan soon.

Errichiello hopes to open his own restaurant in Taiwan in the future and introduce his unique pizzas to more people around the world.

For more Taiwan news, tune in:
Sun to Fri at 9:30 pm on Channel 152
Tue to Sat at 1 am on Channel 53

披薩名廚Giuseppe Errichiello 客座台北飯店至年底

2024-11-06

今天帶您認識披薩名廚Giuseppe Errichiello，出生於義大利阿夫拉戈拉市的Giuseppe Errichiello應邀來台，客座台北一間飯店至十二月底，提供包括按照祖母食譜製作的美味手工麵疙瘩等美味料理。Giuseppe Errichiello希望，未來在台灣能有一間自己的餐廳。

壓平麵團，加入配料，然後放入烤箱。獲獎無數的名廚Giuseppe Errichiello，出生於義大利，製作比薩經驗累積已超過30年。他將自己的成功歸功於不斷練習，以及使用來自義大利的優質食材。Giuseppe Errichiello說，自己製作的披薩跳脫了傳統的拿坡里風格，有著專屬的獨特風格和口味。

[[披薩大師 Giuseppe Errichiello]]
"為了凸顯餡料的風味，有些Pizza是先只在餅皮抹上醬料，烘烤後再鋪上新鮮餡料。手工麵疙瘩，做法源自於阿嬤，與加馬鈴薯做的Gnocchi不同，手工麵疙瘩的麵糰，混合高筋麵粉和水，沒有用到馬鈴薯，口感Q彈帶有韌性、緊實且富有嚼勁，搭配胭脂蝦塔塔醬與魚子醬一起上桌，庶民美食配奢華食材，強烈的反差對比，吃起來非常有趣"

Giuseppe Errichiello在拿坡里的阿夫拉戈拉市出生長大，對製作披薩有著濃厚的興趣。2006年，他移居日本，開了3家披薩店。現在則是與台灣一間飯店合作至12月31日。

[[披薩大師 Giuseppe Errichiello]]
"我在台灣過得很開心，我夢想很快就能在台灣擁有自己的餐廳"

Giuseppe Errichiello希望未來能在台灣開間自己的餐廳，將他獨特的披薩推向全世界。

更多新聞內容，請鎖定：
民視台灣台（152頻道）週日至週五晚上9:30
民視新聞台（53頻道）週二至週六凌晨1:00

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