Martha Stewart Living Radio: The Radio Blog

Fried Pizza and Summer Rieslings

Posted by

David Rosengarten returned for his last spot of the week today on “Cooking Today” to discuss the “Montanara” craze with celebrated pizzaiolo and chef/owner of Forcella Eatery, Giulio Adriani and to taste some Summer Rieslings with sommelier Paul Grieco.

Back
1 of 10
Pizzaiolo and Chef/Owner of Forcella, Guilio Adriani.

1 Pizzaiolo and Chef/Owner of Forcella, Guilio Adriani.

Award winning food and wine writer, David Rosengarten.

2 Award winning food and wine writer, David Rosengarten.

Guilio Adriani and David Rosengarten

3 Guilio Adriani and David Rosengarten

Sommelier and partner at Hearth Restaurant and Terroir Wine Bars, Paul Grieco.

4 Sommelier and partner at Hearth Restaurant and Terroir Wine Bars, Paul Grieco.

Paul Grieco and David Rosengarten.

5 Paul Grieco and David Rosengarten.

Dr. Loosen Reisling from Mosel, Germany.

6 Dr. Loosen Reisling from Mosel, Germany.

Francois Baur Riesling from Alsace, France.

7 Francois Baur Riesling from Alsace, France.

Dr. Konstantin Frank Riesling from Finger Lakes, New York.

8 Dr. Konstantin Frank Riesling from Finger Lakes, New York.

Hirsch Riesling, Zobing from Kamptal, Germany.

9 Hirsch Riesling, Zobing from Kamptal, Germany.

The four Rieslings that Paul Grieco brought for David Rosengarten to sample.

10 The four Rieslings that Paul Grieco brought for David Rosengarten to sample.

Guilio, as well as his Montanara recipe, is from Naples, Italy. Describing Neapolitan pizza as one that is fluffy and chewy with fresh ingredients, he explained that it is much different than a New York style pizza. A style all its own however, is the Montanara pizza. This pizza is called a "deep-fried" pizza, but it isn't what you would expect when you think of something that is deep-fried. Only the dough is fried very quickly, then it is topped with ingredients and put into a wood-fire oven to finish cooking.  Combining the light, fluffy texture from frying and the crunchiness of a wood-fired pizza creates for a truly unique experience!

Next, in the “What’s on Tap?” segment, David welcomed sommelier and partner at Hearth Restaurant and Terroir Wine Bars, Paul Grieco, to taste some Summer Rieslings. Paul brought four different Rieslings to the studio. David was quick to point out that not all Rieslings are sweet. In fact, they used to be very dry wines. The four Rieslings he brought were a Dr. Loosen from Germany, Francois Baur from Alsace, Zobing which is also from Germany, and a Dr. Konstantin Frank which is from Finger Lakes, New York. Describing himself as the "Riseling Overlord," David truly is the expert on all things Riesling!

If you missed today’s show, you have another chance to catch it tonight at 6 and 10 p.m. ET.

“Cooking Today,” airs live each Monday, Wednesday, and Friday at 3 p.m. ET / 12 p.m. PT, on Sirius XM 110.  Be sure to tune in Monday, June 25 when two-time James Beard Award-winning authors, Karen Page and Andrew Dornenburg, join us to host!

Post a comment

Comments are moderated, and will not appear on this weblog until the author has approved them.