00:00I am Dario, Dario Sanna, and I work for Rudi's, I'm the academy manager.
00:04Dario works for Rudi's, which is a pizza restaurant and Manchester staple.
00:08It's won loads and loads of awards and so I went there to try and figure out how they make them and what the academy is.
00:15I'm from Sardinia, I used to be a chef, I used to work in the kitchen as a chef de parti,
00:19and then I just arrived in the UK and a friend of mine asked me if I'm helping a pizzeria to help him,
00:25and then I heard about Rudi's that was like one of the best, if not the best, in the city,
00:29so I just was like, I just want to go to the next level.
00:33So I started with Rudi's as a pizzaiolo, I just improved my skills and then I did all the jeunesse.
00:38I started to be sous-chef and then I ran Rudi's Peter Street,
00:42which is one of the busiest places in Rudi's as a head chef.
00:46I've been there for a year and a half as a head chef and then we decided to open the academy.
00:51It's like a safe space where to do it because in the pizzeria we're always very busy.
00:56I used to like do trainings in the restaurant as well but it was like not that easy to do
01:03as like tickets are coming out everywhere, it was a bit chaotic,
01:07so this is a nice and safe space where we can train our pizzaioli.
01:12Considering that it's a safe space for training, I figured it was fairly safe for me to give it a go
01:16and try and make something looking like this using traditional Neapolitan ingredients.
01:21So first job was to flour the surface and lay out the dough,
01:24then stretch it out before loading it up with sauce that had to be made from traditional San Marzano tomatoes.
01:30Basil and parmesan followed before traditional Italian mozzarella went on the pizza
01:35and the pizza went into the oven which can reach temperatures of up to 500 degrees Celsius.
01:40So I gave it a go, floured down the surface and got cracking.
01:44You can see I wasn't quite as adept as Dario was but he told me that I was doing fairly okay.
01:49My shallot upon sauce went a bit too heavy with the cheese apparently so I had to remove some
01:54and then into the oven it went.
01:56So Dario's is on the right, mine's on the left, let me know how it did and follow Manchester World for more.
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