PIZZA PIENA
This pizzagaina I made is a recipe handed down from my father-in-law Vincent Parziale his family and cousins owned Parziale's bakery in the North End. He knows a great deal about baking and he definatelyknows how to make pizzagaina. In my professional opinion, it is the best I ever tasted. Just to elaborate further, I made 80 pizza pienas for an event at Northeastern University recently, using his recipe and all of them were gone that day! I have never seen anything like in my entire career. I received so many compliments and positive feedback! I recall the Area Chef from Chartwells, coming by giving me a great bear hug, Then his eyes welled up and he tearfully said that "he had not had a pizzagana like this, since his grandmother was alive" and he went on to say "brought back such wonderful memories of his childhood and his Italian heritage"!
I could never, ever part with this recipe, it means so much to me and my family. However, if anyone is interested in purchasing a pie from me please feel free to go to my site. http://www.bostonfooddesign.com and for a limited time I am offering the price of one whole pie for $50.00 (this does not include tax or shipping charges) Anyone who is familar with Pizza Piena Pie will tell you that is cheap!. I am only providing this offer for a short time to introduce myself and my creations to you.
This pie will come frozen and it will need to be refrigerated.
Stay tuned and please come back to my blog. I plan to unveil another food item that I created and it is so unbeleivable!
I displayed a slice to show the density of this pie. Filled with imported cheeses and mascarpone, ricotta to name a few. Also, Italian cold cuts, Pancetta, Soprasetta, Capicola and others Italian meats. The texture is creamy and the flavor of the cheeses, meats and herbs like finley cut cilantro and basil, produces a smooth rich nutty earthy flavor that is not salty but rich and unique!
