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Daniele Cason - The Pizza Bar on 38th (Tokyo)
Manage episode 385579949 series 2585427
Контент предоставлен Steve Dolinsky. Весь контент подкастов, включая эпизоды, графику и описания подкастов, загружается и предоставляется непосредственно компанией Steve Dolinsky или ее партнером по платформе подкастов. Если вы считаете, что кто-то использует вашу работу, защищенную авторским правом, без вашего разрешения, вы можете выполнить процедуру, описанную здесь https://ru.player.fm/legal.
Daniele Cason has been the Executive Chef at The Mandarin Oriental in Tokyo for more than a decade. As a Rome native, he wanted to bring pizza to the restaurant, and did so in the form of a small L-shaped bar with just a few seats called The Pizza Bar on 38th. He recently began offering only an omakase (tasting) experience for guests, requiring a two to three month advance reservation. His pizzas are simply sublime.
--- Support this podcast: https://podcasters.spotify.com/pod/show/pizzacity/support144 эпизодов
Поделиться
Manage episode 385579949 series 2585427
Контент предоставлен Steve Dolinsky. Весь контент подкастов, включая эпизоды, графику и описания подкастов, загружается и предоставляется непосредственно компанией Steve Dolinsky или ее партнером по платформе подкастов. Если вы считаете, что кто-то использует вашу работу, защищенную авторским правом, без вашего разрешения, вы можете выполнить процедуру, описанную здесь https://ru.player.fm/legal.
Daniele Cason has been the Executive Chef at The Mandarin Oriental in Tokyo for more than a decade. As a Rome native, he wanted to bring pizza to the restaurant, and did so in the form of a small L-shaped bar with just a few seats called The Pizza Bar on 38th. He recently began offering only an omakase (tasting) experience for guests, requiring a two to three month advance reservation. His pizzas are simply sublime.
--- Support this podcast: https://podcasters.spotify.com/pod/show/pizzacity/support144 эпизодов
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Похожие на Pizza City with Steve Dolinsky
Jay Rayner hosts a culinary panel show packed full of tasty titbits that might change the way we think about food, cooking and eating. An expert panel answers audience questions.
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