Giuseppe Palmisano, the creative mind behind Pizza Stella in Milan, took center stage at his Masterclass Slice of Nice, sharing his expertise on New York-style pizza with an eager crowd. As he introduced his vision of pizza, he reflected on how bringing this iconic American style to Milan was a personal dream come true. „It’s a dream I’ve been working toward,” Palmisano said. „To be here and share this pizza experience with others who love the craft as much as I do is truly special.”
Just three months ago, Palmisano launched Pizza Stella in Milan, a pizzeria dedicated to reimagining the New York-style pizza slice. „The New York slice is fast, crispy, and easy to eat, and we brought it to Milan with a twist,” Palmisano explained. “We serve it in the traditional paper plates, but we’ve elevated the flavor with top-quality Italian ingredients.”
During the Masterclass, Palmisano demonstrated the essence of this style, showing how the New York slice’s distinctive characteristics, like its thin, crispy crust and generous toppings, can be created using local Italian ingredients. He prepared a variety of slices, including a creamy spinach and provolone pizza, a fiery „Arrabbiata” with chili and parmesan, and a pepperoni-inspired creation using Italian salami rather than the typical American pepperoni.
The inspiration for the New York slice stems from Palmisano’s own experiences growing up in Bari, where he developed a love for crispy, focaccia-style pizzas. „I’ve always loved a crispy pizza,” he said. „When I first had a slice of New York pizza, I knew it was something I wanted to bring back home to Milan.” His focus on achieving the perfect crunch was a major theme of the masterclass, with Palmisano showing the audience how to balance the dough’s texture and the richness of the toppings.
What makes Palmisano’s approach so special is the marriage of New York tradition with Italian quality. “The New York slice is street food, but we wanted to elevate it without losing its essence,” he said. „It’s all about respecting the origins of pizza while making it relevant for today’s tastes.” The session also explored how Italian ingredients, such as provolone, ricotta, and fresh mozzarella, can create a distinctly Italian twist on a classic American favorite.
As the masterclass came to an end, Palmisano shared his excitement for the future of Pizza Stella. „This pizza style is just the beginning,” he said. „We’re always looking at how we can evolve, while staying true to the flavors we love.” He encouraged the audience to visit Pizza Stella on Via Cadore 48 to experience his New York-style creations in person, adding, „Pizza isn’t just food; it’s an experience, one that brings people together.”
