Catalogue Number: 55Q-4U8Y
- Author: Thom Elliot,James Elliot
- Format: Hardback
- Publisher: HarperCollins Publishers
- Published: 23 May 2013
- ISBN: 9780007504305
Incredible pizzas and authentic Italian recipes from street-foodie brothers who have taken London by storm. Pizza Pilgrims is the brainchild of James and Thom Elliot who decided to give up their 'proper' jobs to follow a dream. Excited by the burgeoning street food movement in London, they decided to travel 4,000km around Italy in their Ape three-wheeler van, meeting food producers, top chefs and passionate local cooks, to uncover the best-kept secrets of pizza making and bring them home. Armed with their Italian foodie knowledge, they set up shop (or van) in Berwick Street market in Soho selling incredible takeaway pizzas at a reasonable price. Since then they've garnered five-star reviews for their food, opened a pop-up restaurant, which was an instant sell-out and fed a host of hungry festival goers throughout the summer. This book shows how to make the best pizzas ever - from the simple but revered Neapolitan margherita to saltimbocca (pizza sandwiches) and pizza nduja (pizza topped with a spicy pork sausage). Pizza Pilgrims focuses on the key ingredients and techniques that will make your pizza stand out from the crowd as well as showcasing other cherished Italian recipes from the brothers; Pepperonata on bruschetta, Tuscan chicken with green olives, the cheese farmer's wife's Caciofiore ravioli, vanilla ice cream three ways and many, many more. James and Thom's enthusiasm for Italian food is addictive and this is a cookbook to inspire and to have fun with.
The Pizza Pilgrims is the new street-food venture from Thom and James Elliott, bringing true Italian pizza back to London. The brothers serve authentic Neapolitan pizzas from the back of a traditional oven installed in their iconic, three-wheeled Piaggio Ape van. In order to learn the secrets of great pizza, and also to collect their beloved van from the southernmost tip of Italy, they set off on a culinary road trip. Driving at a top speed of 40 mph they travelled the length of the country, eating all the way and covering over 2,500 miles back to London. This has allowed them to meet some of the great characters and chefs that make Italian food what it is today, and see exactly what is required of them in their quest to become Masters of The Dough!