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A Peek Inside Michele Pascarella's Kitchen: The Secrets of a Pizza Maestro

In the bustling culinary scene of London, few names evoke as much reverence as Michele Pascarella. At just 33 years old, he has already been crowned the world’s best pizza chef and has garnered accolades for his pizzerias, Napoli on the Road, located in Richmond and Chiswick. As we delve into Michele’s kitchen, we uncover not just the ingredients he treasures but also the philosophy that drives his exceptional cooking. Join us on a journey through the culinary world of this remarkable chef.

The Culinary Journey of Michele Pascarella

Michele Pascarella’s culinary journey began in Naples, where he discovered his passion for pizza at the tender age of 11. His early years were spent honing his skills and learning the art of pizza making, a craft he has perfected over the years. At 19, Michele moved to the UK, where he started working in various restaurants, including the esteemed Sartori in Soho.

His entrepreneurial spirit led him to establish his first business, selling wood-fired pizzas from a van. This innovative approach not only highlighted his culinary skills but also his understanding of the market. Today, Napoli on the Road stands as a testament to his dedication and mastery of pizza making.

What’s Inside Michele’s Kitchen?

When it comes to crafting the perfect pizza, the ingredients are essential. However, Michele emphasizes that the key to success lies in continuous learning. “I never stop learning. I’m always trying to get better,” he states. This mindset not only fuels his passion but also shapes his culinary expertise.

In Michele’s kitchen, you’ll find a curated selection of ingredients that reflect his Italian roots and culinary philosophy. Here’s a glimpse of what he always keeps stocked:

• High-Quality Tomatoes: Michele swears by San Marzano tomatoes, known for their sweetness and low acidity, perfect for his signature pasta pomodoro.
• Parmesan Rinds: A staple in Italian cooking, these rinds are used to enhance soups and pasta dishes, adding depth and flavor.
• Fresh Bread: Always ready to make quick meals, Michele keeps a variety of breads on hand.
• Quality Olive Oil: Michele believes that good olive oil is non-negotiable. He often splurges on high-quality bottles to elevate his dishes.
• Cheese: Avoiding supermarket mozzarella, Michele sources his cheese from specialty shops, ensuring top-notch flavor and quality.
• Fresh Vegetables: Michele loves incorporating seasonal produce into his meals, often opting for British-grown vegetables.
• Olives and Feta: A fan of Greek salads, he keeps olives and feta cheese readily available for quick, delicious meals.

The Philosophy Behind Michele’s Cooking

For Michele, cooking is more than just about the ingredients; it’s about the experience. During his time at Napoli on the Road, he often encounters questions about unconventional pizza toppings, such as chicken and pineapple. Michele firmly believes in the integrity of traditional pizza. “In Italy, we used to eat lots of chicken, but that was always with a main,” he explains. He advocates for keeping pizza authentic, focusing on quality over trendy combinations.

His approach to cooking is deeply rooted in his Italian heritage. When he prepares meals at home, Michele often opts for simplicity, favoring fresh ingredients that speak for themselves. “Sometimes I don’t get home from work until 9pm, so I’m tired and don’t really want to cook dinner. I just go and buy bread, or get some from my restaurant, and toss it together with some olives and cheese,” he shares.

Dining Out: Michele’s Favorite Spots

Even a world-renowned pizza chef enjoys exploring the culinary landscape beyond his own kitchen. Michele often opts for non-pizzeria restaurants when dining out. “I love Dalla in Hackney, which is an Italian restaurant, and I discovered a new one near Queen’s Park called Ida – it’s very good,” he mentions.

For pizza, he recommends Oi Vita in Stoke Newington, a place run by a friend serving classic Neapolitan pizza with a crispy touch. Michele appreciates the artistry of other chefs and loves to explore different interpretations of Italian cuisine.

A Glimpse into Michele's Cooking Style

Michele’s cooking style is all about using the best ingredients and keeping the preparation straightforward. He has a penchant for garlic powder and chili powder, which he uses to season chicken when he cooks. His love for tomatoes shines through in his favorite dish: pasta pomodoro. This classic Italian recipe combines fresh tomatoes with extra virgin olive oil, garlic, basil, and salt—a true testament to the beauty of simplicity.

Additionally, Michele emphasizes the importance of not wasting food. He makes sure to use every bit of his ingredients, including keeping a box of Parmesan rinds to enhance various dishes. This sustainable approach not only minimizes waste but also enriches his cooking.

Seasonal Delights in Michele’s Kitchen

Being in tune with the seasons is crucial for any chef. Michele takes pride in sourcing seasonal produce, enjoying fresh strawberries and cherries when they are in season. “The veg coming up from British farmers is amazing, sometimes even better than from Italian lands, to be honest,” he notes, showcasing his appreciation for local ingredients.

Conclusion: The Art of Cooking with Passion

Michele Pascarella’s kitchen is a reflection of his culinary journey—rooted in tradition, focused on quality, and driven by a desire to learn and grow. His philosophy emphasizes the importance of ingredients, sustainable practices, and the joy of cooking. As we wrap up our exploration of Michele’s kitchen, it’s evident that his dedication to the craft of pizza making is matched only by his love for sharing authentic Italian cuisine.

What ingredients do you think are essential for crafting the perfect pizza? Share your thoughts and let’s celebrate the love of good food together! #PizzaPerfection #ItalianCuisine #CulinaryJourney

FAQs

What ingredients does Michele Pascarella always keep in his kitchen?

Michele always has high-quality tomatoes, Parmesan rinds, fresh bread, quality olive oil, cheese from specialty shops, fresh vegetables, olives, and feta cheese.

What is Michele's philosophy on pizza toppings?

Michele believes in keeping pizza authentic and does not support unconventional toppings like chicken and pineapple. He focuses on traditional ingredients that honor Italian cuisine.

Where does Michele like to eat in London?

Michele enjoys dining at Italian restaurants like Dalla in Hackney and Ida near Queen’s Park, as well as Oi Vita in Stoke Newington for pizza.

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