Learn to Make Pinsa Romana with Cookbook Author and Italian Food Expert Katie Parla

Pinsa Romana with Katie Parla.

Katie Parla

Katie Parla, a Rome-based food and beverage educator, journalist, and award-winning cookbook author, takes us on to a deep dive into Pinsa dough (one of several Roman styles of flatbreads) and pizza making. Originally from New Jersey, katie not only has an art history degree from Yale but also a master’s degree in Italian Gastronomic Culture from the Università degli Studi di Roma “Tor Vergata”, a sommelier certificate from the Federazione Italiana Sommelier Albergatori Ristoratori, and an archeological speleology certification from the city of Rome.

Eating & Drinking in Rome” (available for KindleNook, and in PDF format), National Geographic’s Walking Rome, Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City,  Flour Lab: An At-Home Guide to Baking with Freshly Milled GrainsAmerican Sfoglino: A Master Class in Homemade Pasta, and Food of the Italian South: Recipes for Classic, Disappearing, and Lost Dishes

In her interactive cooking demonstration, Katie provides amazing tips and lots of history behind her pinsa dough recipe.

The recipe she demonstrated was inspired by the “official” pinsa recipe and adapted for a Breville oven La Pratolina typically is baked in a wood fired oven.

Spezzatino all Uva from Katie Parla’s Foods of the Italian South (Clarkson Potter)

Katie Parla also co-hosts the Gola Podcast about Italian food culture. Her forthcoming cookbook, Food of the Italian Islands, will focus on Sicily and Sardinia and other lesser known Italian islands. She is currently working on an untitled pizza cookbook with Dan Richer of Razza in Jersey City, NJ who will be making a special appearance next Friday with Katie and Scott Wiener, a pizza expert, who runs the famous NY based Scott’s Pizza Tours. She also explores pizza making in Italay as the following You Tube video shows.

Katie focused on the Pinsa Romana from her book, Food of the Italian South (2019 Clarkson Potter) for this event, baking in the Breville Smart Oven Pizzaiolo. Katie is also the author of Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City

One of the dishes featured in Katie’s book Foods of the Italian South

About the Cooking Demonstration

Breville presents exclusive virtual pizza demonstrations + live Q&A with local legend pizza makers and pizza-related renowned cookbook authors from around the world. Join us live or watch later if you can’t make it. Each stop will be guided by Scott Wiener, a pizza expert, who runs the famous NY based Scott’s Pizza Tours and is the founder of Slice Out Hunger.

Every Friday, tune in to meet pizza pros and get an in-depth view into their story and craft. From the New York Slice, Chicago Deep Dish, to the Margherita and so much more, you will learn the tips behind making each of these pies from the comfort of your own home.

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