KACHEN #28 (Autumn 2021) English Edition
Welcome to KACHEN, Luxembourg's premium food and lifestyle magazine. Here you can have a first look at the magazine. You can order the magazine on our online shop (www.luxetastestyle.com/shop) KACHEN is also available in newspaper shops.
Welcome to KACHEN, Luxembourg's premium food and lifestyle magazine.
Here you can have a first look at the magazine.
You can order the magazine on our online shop (www.luxetastestyle.com/shop)
KACHEN is also available in newspaper shops.
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EXPAT INTERVIEW<br />
FRANCESCO<br />
MICILLO<br />
AN ITALIAN<br />
IN LUXEMBOURG<br />
Francesco Micillo was born<br />
in Naples, the southern Italian<br />
city where artisans have been<br />
cooking up the ultimate fast<br />
food for hundreds of years:<br />
PIZZA.<br />
Francesco Micillo<br />
Ramunas Astrauskas<br />
RECIPE<br />
PHOTOS<br />
“Most of Neapolitan fathers there want their sons to be<br />
one of two things: soccer players for SSC Napoli or pizza<br />
chefs, called pizzaioli, or in the local dialect, pizzaiuoli,”<br />
says Francesco Micillo, who grew up in restaurant kitchens,<br />
watching his family sharing the same passion for<br />
pizza. “Making pizza dough is like working with something<br />
alive. Your execution must be meticulous because<br />
if you let the quality slip, you are cheating on your family<br />
tradition, which is like cheating on your wife.”<br />
Naples, as Francesco describes it, is a wonderful city,<br />
but also a very “difficult city” where you have to face and<br />
overcome many obstacles to make a successful career. For<br />
this reason, at the age of 19, he decided to put the pizzaiolo<br />
life aside and start his studies in engineering. “I was studying<br />
12 hours a day, fascinated by the workings of physics<br />
and chemistry – so much so that I also started to learn<br />
how to integrate those fundamental concepts into my<br />
pizza dough preparations and overall cooking. I distinctly<br />
remember how, when I was living in Paris, my friends<br />
from university regularly came to visit and eagerly waited<br />
in lines outside my apartment door to try out some of my<br />
latest pizza dough experiments.”<br />
Today in Luxembourg, Francesco works as an engineer<br />
during the day and transforms into a “Pizzaiuolo” at<br />
night. Under the name of FranzPizzaLux, he gives in-person<br />
cooking classes at his culinary studio. His courses<br />
range from the art of fermentation to an array of pizza and<br />
focaccia styles as well as bread recipes. Last year he also<br />
opened the first ghost kitchen pizzeria in Luxembourg<br />
City, where people can pick up his fluffy Neapolitan<br />
pizzas “at the door.” “People always ask me: how can you<br />
handle 3 jobs and still be so lively? Well as my dad likes to<br />
say: choose a job you love, and you will never have to work<br />
a day in your life.”<br />
Cooking studio:<br />
FranzPizzaLux - 146 Avenue de la Liberté, L-4602 Differdange<br />
facebook.com/FranzPizzaLux<br />
Ghost Kitchen:<br />
Cloud Factory - 268 Rue de Neudorf, L-2222 Luxembourg<br />
cloudfactory.lu<br />
110<br />
<strong>KACHEN</strong> No.28 | AUTUMN 21
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