ANGELA: We prepare a special pinsa, the name is Ottavo Colle.

Right now, we use the special flour, this is a rice flour.

SETH: I can see these bubbles trying desperately to escape.

ANGELA: Yes.

FABRIZIO: It's one difference from the other type of pizza, it's oval the pinsa.

SETH: Needs to be oval.

FABRIZIO: Always.

SETH: All right.

ANGELA: Now, I put like this, and this is ready for the topping.

SETH: The bubbles are everywhere.

ANGELA: Exactly.

Now, we use a little just oil.

Potato.

SETH: And these are three different types of potatoes, obviously.

ANGELA: Yes, exactly.

Because the taste is different, the consistency is different.

Salt.

We finish off with a little oil.

FABRIZIO: Olive oil from Italy.

ANGELA: Everything is from Italy.

SETH: Of course.

ANGELA: Of course.

Black pepper.

And the best part of the pinsa, this is Lardo di Colonnata.

SETH: This is cured, so you can eat this?

ANGELA: Just try it.

You can do it.

SETH: All right.

ANGELA: There we go.

Oh my God.

Yes.

It's the best part.

SETH: Oh my goodness.

Is that just going to melt right on top of the pie?

ANGELA: Yes.

This is so perfect, because we can give it to the potato, the special flavor.

There we go, we are ready for the oven.

ANGELA: After Fabrizio cook the pizza two or three minutes, SETH: Talk about artistry, this pie is just gorgeous with all these colors.

ANGELA: Thank you.

FABRIZIO: Thank you so much.

SETH: But I can't help but noticing though, it's not sliced.

ANGELA: No.

FABRIZIO: No.

SETH: How does this work?

ANGELA: So, work with fork and knife.

SETH: Here at La Casina, you do the slicing.

ANGELA: Always.

SETH: And why is that?

ANGELA: In Rome, we eat pinsa with always fork and knife.

SETH: If it's the Roman way, I am willing to try it.

All right, I am a pinsa convert.

ANGELA: Oh, perfect.

SETH: That is absolutely delicious.

ANGELA: Thank you.

SETH: And you know what?

I love how much structure it has.

It has that nice kind of crackery crust on the bottom, but it's such a light, airy bite, like you promised.

It's almost like a great baguette.

ANGELA: Yeah.

SETH: All right, I'm going to pass this over to you guys, so you guys can dig in.

ANGELA: Oh, thank you.

SETH: Please.

Thank you.

And I need to try some more of these potatoes.

Oh, so you don't even pick yours up to eat, you actually eat with a knife and fork as well.

ANGELA: Yeah.

SETH: I thought it was just for slicing.

I didn't even realize I wasn't even doing this the proper Roman way.

ANGELA: No, no, we can eat in both.

SETH: Okay.

FABRIZIO: Yes, yes, for sure.

SETH: You won't look down on customers who pick it up to eat it like an American slice of pizza?

ANGELA: Yes.

Yes, yes, they can do it.

SETH: And this is a Margherita pie?

ANGELA: Yes.

SETH: Oh, that's beautiful.

So what goes on the Margherita?

ANGELA: It's a classic tomato, and... FABRIZIO: From Italy.

ANGELA: Everything is from Italy.

SETH: Of course.

Has to be.

FABRIZIO: And mozzarella Fior... ANGELA: And a fresh mozzarella Fior di Latte.

SETH: I'll do a little comparison test.

This time, I'll eat it with my knife and fork.

All right.

Wow, that sauce has a nice little tang to it as well.

FABRIZIO: What is your favorite in this case?

SETH: Well, the Margherita is delicious, but this Ottavo Colle, I'm not going to find these flavors anywhere else.

I'd say it would have to be a trip to Italy, but this is your recipe, so I know I'm only going to find it here.

ANGELA: Exactly.

You need to come back here.

FABRIZIO: The concept is innovation in tradition.

Angela made the innovation, and us together... ANGELA: Keep the tradition.

FABRIZIO: Keep the tradition.