Pizza Today - April 2022 - 10

CONVERSATION
BIAGIO
CEPOLLARO
Via Roma
Camp Springs, Maryland
Concept:
We wanted to cook authentic
Italian comfort food following
regional recipes and also
serving the most revolutionary
pizza (pinsa) in a simple yet
inviting, charming and including
environment.
Pizza & Dough:
Pinsa is a new high hydration and
long fermentation dough that
uses a special mix of flours: soy,
wheat and rice. The result is a
light, airy and easy to digest pizza
that is becoming a new favorite
on the market.
(Left) Managing Partner Biagio Cepollaro and Chef Partner Tonino Topolino
Why pinsa and what really separates pinsa
from other pizza styles?
Pinsa because we wanted to work with
something fairly new in an over-saturated pizza
market (Neapolitan, NY style, etc.). The big
difference is the lightness of the dough paired
with crispness on the bottom and softness on the
top.
How did you and Topolino learn about pinsa
and how to make it?
I first learned about pinsa in 2018 at the Vegas
Pizza Expo. Being from Napoli I thought I knew
what pizza meant. Boy was I wrong! I immediately
fell in love with pinsa and start thinking about
it day and night like a 15 years old dealing with
his first crush! Then in 2020 when I had the
opportunity to open Via Roma, Topolino came
along and told me we had to sell pinsa. Say no
more I told him!
How long did it take you to develop your
pinsa?
About six months, during the pandemic and
also during the first months of Via Roma in 2021.
But I can tell you that Topolino improves his
technique every single day. He never rests. He
never takes a day off. Pinsa is all he thinks about!
Soon you will see his product in a lot more places.
He is the real force behind this amazing pizza.
10 / PIZZATODAY.COM / APRIL 2022
Tell us more about your kid's cooking class.
What's involved and what are some of the
logistics of a class for kids?
It all started with my eight-year-old daughter,
Giordana (Gigi). She wanted to cook pinsa since I
told her about Via Roma. Then she met Topolino
and start practicing with him every time she
could. Then Topolino and she told me about this
idea of cooking classes for kids where the teacher
was Gigi and I jumped on it! We are at our third
class coming up where Gigi will teach more kids
how to stretch the dough, how to properly put
toppings on it, while Topolino will cook those pinsa
for the young chefs. Every kid has a great time,
and the parents too!
The interior is stunning. What were you trying
to accomplish with the look and vibe of the
restaurant?
A minimal look with neutral colors and simple
design interrupted by a big splash of color
'O Struscio', the amazing mural made by an
amazing artist. Grazia Montalto, who being from
Napoli like us, immediately understood what we
were looking for, a relaxing ambiance that makes
everyone feel comfortable - no matter if you are
wearing flip flops or your best outfit for a date.
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Pizza Today - April 2022

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