Pasqualino Barbasso, 38, began his career working in his family’s pizzeria in a small town in Sicily, Italy, where he still works to this day when not travelling. Crowned world champion pizza acrobat in 2001 and 2002, the talented pizzaiolo now regularly travels the globe entertaining crowds with his theatrical, dough-spinning stunts and offering masterclasses in creating the very best Italian pizza.
Find out how this influential piece of kneaded dough has made it big around the world.
OCTOBER is National Pizza Month in the US. But it could well be any other time of the year – more than 90 per cent of Americans chomp down on the baked pie at least once a month.
FOCACCIA is what the Italians snazzed up to create today’s worldwide favourite. Plain, round fatbread? Yawn. Toss in tomatoes, cheese, sausages? Voila, hit!
12,194 is the weight in kilograms of the world’s largest pizza. This whopper, with a mind-boggling diameter of 37.4m, was baked at Norwood Hypermarket in Norwood, South Africa on 8 Dec 1990.
PITA means bread in Greek and could be the origin for word ‘pizza’, whose uncertain etymology has contenders ranging from pinso (Latin for ‘to beat or pound’) to peptos (Greek for ‘cooked’).
FROG LEGS take our pick for the weirdest pizza topping – ever. Eco restaurant in London likes them though, dishing out six to eight limbs in a creation called The Hopper.
This article first appeared in RWS Invites magazine (June 2013 issue). Check out Chef Pasqualino’s acrobatic pizza skills here.
CREATE, SAVOUR AND BEHOLD CHEF PASQUALINO’S PIZZAS
CREATE: Pizzas with the Master
Date:
Adults on Fridays (31 May, 7 & 14 Jun)
Children on Saturdays and Sundays (1, 2, 8, 9, 15 & 16 Jun)
Time: 3pm – 5pm
Price :
Adult: $38++ (RWS Invites members $30++)
Child: $25++ (RWS Invites members $20++)
Call 6577 6688 or dining@rwsentosa.com
SAVOUR: Chef Pasqualino’s Set Menu
Date: 31 May till 16 Jun 2013
Time: Lunch (12pm – 3pm), Dinner (6.30pm – 10.30pm)
Price: $58++ (RWS Invites members $48++)
Venue: Palio
Reservation is advised. Call 6577 6688 or dining@rwsentosa.com
BEHOLD: The master in action
Chef Pasqualino will spin dough at Palio in ways you’d never imagine possible daily (except Tuesdays) during lunch (12pm – 3pm) and dinner (6.30pm – 10.30pm).
