Emanuele Cini Alfonso Di Prisco
Neapolitan pizza
Alfonso Di Prisco, pizza chef of Naples, reveals the secrets of his gastronomic arts to the students of the University of Gastronomic Sciences.
In the interview, Alfonso Di Prisco explains the importance of a long rising for the dough and the choice of high quality and fresh ingredients. Moreover, he tells the transformation of the profession of a pizza chef.
Video table of contents
Interview information
Country: IT
Region: Campania
City: Napoli
District: NA
Altitude: 17m s.l.m.
Alfonso Di Prisco
Date of birth: 07-28-1951
City: San Marzano Sul Sarno (SA)
Profession: Self-employed
Languages: Italiano
Document by: Andrea Casero
Video by: Marion Aguilar Voza, Francesco Anastasi, Antonio Jose Balassone, Daniela Bieder, David Sebastian Boada Mendoza, Carlo Cipolla, Marco Cipolla, Matteo Corso, Valerio Dogliotti, Emanuel Lobeck, Leora Meidan, Eleonora Pozzi, Juan Camilo Quinter Merchan, Lara Rocchietti, Luisa Sala.
Created: 14-03-2011
