for those who burn to learn

28

Jun 2013

Read All About Jillyanna’s in “Tourist News”!

Posted by / in Press & News /

Jillyanna’s Woodfired Cooking School was featured in the June 27-July 3 Edition of Tourist News. Tourist News  newspapers can be found at all southern Maine chamber of commerce centers, libraries, museums, motels, campgrounds/ RV parks, most restaurants and many retail and convenience stores.

PASSION FOR PIZZA DOUGH RISES TO A NEW LEVEL AT JILLYANNA’S COOKING SCHOOL

By Steve Hrehovcik

Click here to download a PDF of the article »

One of the perks of being a freelance writer is assignments that introduce you to innovative ideas, creative people and picturesque places.

A recent visit to Jillyanna’s Woodfired Cooking School in Kennebunkport proves this point. There, my wife Carol, who knows a thing or three about cooking, and I shared a remarkable experience creating several pizzas from scratch. Tagging along to take photos and to make sure we got the details correct was Tourist News publisher and pizza lover, Judith Hansen.

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12

May 2013

It All Began in Napoli

Posted by / in Class Essentials, Into the Fire Blog /

People often ask me why I traveled all the way to Naples, Italy to study pizza making. Sometimes, because of the tone of their voices, I have felt these inquisitive folks were leaving other, more pointed questions unspoken:
1. Is pizza making so complex that you need to leave the USA to learn the skills?

2. Aren’t there tons of pizza joints and pizza schools in every town in America that do an adequate job?

3. There is a shortage of pizzaiolos in Italy right now. Are you trying to get work in Italy?

 I actually find relevant, pointed questions refreshing–so here are my answers.

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11

May 2013

Enzo & Me

Posted by / in Class Essentials, Into the Fire Blog /

My mentor in Naples, Enzo Coccia, is a  proud man. He is proud to be a fourth generation pizzaiolo, proud that he has two pizzerias with ovens built to exacting standards by the famous forno, Stefano Ferrara, proud that his pizzas  have earned him an international reputation for excellence and authenticity, and proud that his good press has led Americans like me to fly all the way to Naples to be his  student. The only thing he is not proud of is his inability to speak English fluently.

Since I do not speak Italian fluently, we often did not easily understand each other, especially when our lessons first began and this greatly frustrated Enzo. Often, while I would be trying to slap down the soft dough the way he had just modeled Enzo would say to me in his broken English: “This…..(and he would point to my fingernails that were never short enough for him) PROBLEM!” and he would emphasize the word “problem” by saying it very loudly. My dear teacher’s high standards were only matched by his impatience and since it seemed to give him a certain pleasure to release his frustration frequently, I often liked to pretend I didn’t understand him, when in fact, I knew perfectly well what he wanted from me.

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