Name: マンチーズ ブルックリンで話題のピザ屋 (マンチーズ ブルックリンで話題のピザ屋 - Munchies: Best Pizza)
Uploaded: 2015-11-10T21:59:59.000Z
Duration: 13 min 27 s

Grandma, who taught you how to make a pizza?

[フランクの祖母] [故郷のマンマに教わった]

[PASQUALINA PINELLO, FRANK'S GRANDMA] I learned in Italy. My mother used to make it.

[玉ねぎやアンチョビを きれいに下ごしらえしてー]

I grab the onions, the bread crumbs, the anchovies.

[そして 生地を伸ばして 作るのよ]

And then I spread the dough. And that's how I make a pizza.

[店長 フランク・ピネロ] 最高の店よ

[FRANK PINELLO, CHEF/OWNER, BEST PIZZA] Oh yeah, you like the Best Pizza!

[ブルックリン 〝ベストピザ〟]

My name is Frank Pinello and my place is Best Pizza.

Best Pizza's pretty much just a by-the-slice pizzeria,

ピザと飲み物を 買って 出られる

very much a New York-style place where you can walk in

100年物の窯を使えば 20インチも ４分で焼ける

grab a slice of pizza, grab something to drink,

and be out the door in five minutes if that's what you want.

これから作るのは うちのスペシャルだ

Lucky enough to have a 100 year old wood fire oven,

作り始めた頃はルッコラなど のせることも考えたがー

so we cook the big 20 inch pies in about 4 minutes.

リコッタチーズが 引き立つようー

I'm just gonna go ahead and make you a white pizza.

あめ色に炒めた玉ねぎを 生地にのせ 長時間焼くんだ

It's like one of our signature pies over here.

When we first started making it we were playing around with like some

ナポリからの移民は ニューヨークに来るとー

arugula and stuff like that on it, and then we decided that

the white pie is about the ricotta cheese, so

みんな新鮮な食材にこだわり いい腕を持ってた

let's not, let's not do anything too crazy.

それが 息子の代になると みんな こう考え始めた

Let's let the ricotta cheese kinda be the star of the show.

〝質を落として材料費を抑えれば もっと儲かるな〟とね

And we do these caramelized onion that we let sit, you know,

on the raw dough and let caramelize for a long time, it's that sweetness

食材も なるべく いいものを使う

ピザは世界で愛されてるが ブルックリンのは格別だ

and when all those Southern Italian immigrants started coming over to New York,

ブルックリンの中でも うちの ベンソンハ－スト地区が一番さ

everybody started opening up all these small pizzerias, and

kept a lot of those values of using really fresh ingredients,

店のピザ宅配員 飲み友だから 誘った

and, you know, as time went on, their sons took it over,

ピザ宅配員とは 長年 接してきたがー

or they sold the pizzerias, and I think people started

realizing, oh, you know, we could just use shitty pepperoni, and

shitty mozzarella cheese and make a whole lot more money, you know.

Started realizing, man, this pizza isn't as good as it used to be.

しかも 驚くことに ピストバイクに乗って行くんだ

So when we finally got in here it was important to me

集中豪雨が来た時は ずぶぬれで配達する

to try to preserve some of those old techniques and those ideas.

of using the best stuff that you possibly can

ビルが合羽をもらったと 聞いた時は 安心した

I know a lot of people love pizza across the world.

ベンソンハ－スト地区は シチリア人街だから いいピザ屋が

You know what I mean? Across the country, but

中でもJ&Vピザは NYスタイルの人気店さ

I'm not so sure that anyone has done it better than Brooklyn.

Like Napoli, like anywhere. Pizza and Brooklyn go hand-in-hand.

I thought it would only be right to bring you to Bensonhurst, of course.

ここでピザとアイスを 買って 午後を過ごした

[BILL MEIER, DELIVERY MAN, BEST PIZZA] My partner in crime is Bill.

Bill's a delivery guy here, but we spend a lot of time together

out at the bars, so I figured I'd bring Bill along as well.

下はサクサク 中はフワフワ 上にチーズのトッピング

３つのバランスが 絶妙なのがー

and the second I met Bill I knew it was a match made in heaven.

To me that's mind blowing. This guy rides a fixed gear bike

and sometimes it'll be like, torrential downpour,

But he gets the job done man, always gets the job done.

Think it was Brandon's, from Roberta's... to get you a cape.

小銭がある時や 祖母が料理を作らない時はー

I told him I would totally rock the cape.

For me, homebase for pizza, 18th Avenue in Bensonhurst

old Sicilian neighborhood, and they got some great pizzerias.

J & V Pizza is a great by-the-slice pizzeria

that's on the corner of 64th Street and 18th Avenue.

The square slice at J & V is what they're known for.

As a kid I used to always go there, and you know, scrape up some change

grab a square slice from J & V, an Italian Ice,

[店長 アンジェロ・ネール] 完璧を追求しー

A proper square Sicilian slice is a nice thick fluffy slice.

小麦粉の配合で あの色と味 歯応えを実現した

最後は ヴィッラバーテで締める

It's pretty crunchy on the bottom, nice and fluffy in the middle,

The cheese is really good. You can tell like this is one of those places

that just kept the quality up over the years, you know what I mean?

ここのエスプレッソ 後味が最高なんだ

You can look around and see how many pizza boxes they have.

シェフの見習い時代 ここでカノーリを買ってー

And you can tell that these guys are doing really good business

上司にあげてた みんな絶賛してたよ

and they're a staple in the neighborhood, so.

And that was always sort of a toss up, like,

if we had a couple bucks in our pocket, or my grandmother maybe

didn't feel like cooking and wanted to order some pizzas, it was always like

〝マンチーズ〟って番組の 撮影！

alright, where are we going, J & V or DaVinci's?

10歳からブルックリンから 引っ越したが 週末はー

字幕リスト動画再生

マンチーズブルックリンで話題のピザ屋 (マンチーズブルックリンで話題のピザ屋 - Munchies: Best Pizza)

pizza

nice

cheese

bread

マンチーズ ブルックリンで話題のピザ屋 (マンチーズ ブルックリンで話題のピザ屋 - Munchies: Best Pizza)

pizza

nice

cheese

bread

マンチーズブルックリンで話題のピザ屋 (マンチーズブルックリンで話題のピザ屋 - Munchies: Best Pizza)