At the Pizza University booth during the Pizza Summit 2024, attendees got an exclusive look at Catupiry, Brazil’s legendary cheese brand, as they introduced their newest products to the American market!
Led by Catupiry’s expert team and Maestro Leo Spizzirri, this exciting demo showcased how their creamy, high-quality cheeses can elevate pizzas to the next level. From traditional Brazilian flavors to innovative new applications, this session was a must-see for pizzaiolos and cheese lovers alike!
Watch the highlights and get inspired to bring authentic Brazilian cheese to your menu!
Led by Catupiry’s expert team and Maestro Leo Spizzirri, this exciting demo showcased how their creamy, high-quality cheeses can elevate pizzas to the next level. From traditional Brazilian flavors to innovative new applications, this session was a must-see for pizzaiolos and cheese lovers alike!
Watch the highlights and get inspired to bring authentic Brazilian cheese to your menu!
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NewsTranscript
00:00This is the soft cheese, and the soft cheese is called catupiry, and catupiry is an Indian
00:06language that means excellence, and that's the product, it's an excellent product.
00:10And it can go for pizza topping for several dishes, desserts, savory dishes, a thousand
00:16combinations of that.
00:18This is an ingredient that I started using probably about a year and a half ago.
00:24When I started using it, I had no clue what it was, and I started talking about this,
00:29and I know it's going to be wrong, but this is what I thought then.
00:33I tasted it, and I says, this is like, this is like mascarpone, and they said, what do
00:44you mean?
00:45For the Italian, sure it's like a mascarpone, but these are from Brazil, and it's not that.
00:53What I want you to think of mascarpone in the texture, the rest of it is completely
00:58different.
00:59Now, the other misconception that I had was that if it looks like this, the way I use
01:04mascarpone, it must only be for dessert.
01:07That's right.
01:08Which is again, incorrect.
01:10You're wrong again.
01:11I was wrong again, but as I continued to play with this ingredient, I started to understand
01:21how much broader the spectrum was, and the thing that blows me away is that it melts,
01:29it blends in with other cheeses.
01:32You can put it on top of what I'm going to make the first pizza, which they call this
01:37in the risotto, the mozzarella pizza.
01:39Yeah, the mozzarella pizza.
01:41Mozzarella pizza, but I'm going to make it as an Italian, guided by Brazilian, from Brazil,
01:49right?
01:50Yeah.
01:51I'm from Brazil.
01:52Of course.
01:53First thing we're going to do, I've got some dough I want to stretch.
01:55I'm going to get a little bit of flour, and we're going to start working with some dough.
02:01Now, this dough could be anything.
02:05The dough that I happen to be working with right now is a Neapolitan dough, flour, water,
02:12salt, yeast, stop.
02:14Double zero flour, caputo, somewhere was a bag of blue, I don't know where it disappeared.
02:20They put it, okay, okay, as long as we know where it's at.
02:25Made with the caputo flour, the only difference is that this dough was refrigerated, and now
02:32it's two days old.
02:35This dough loves to work with a lot of heat, because it's partially Neapolitan.
02:43I'm dusting this with a little bit of semolina, semolina remacinata, I want to make room so
02:54you guys can see.
02:55Now, I'm going to make a simple pizza, simple pizza because it's just a cheese pizza, the
03:03way we would see a cheese pizza, but in these past couple days, if you're watching any of
03:10the competitions that they're doing here on this stage, one of the main categories
03:15was the cheese pizza, which they had a cup for cheese pizza because probably the hardest
03:23pizza to make is the most simple, a cheese pizza.
03:27Just like an Italian pizza, the margarita is actually a very simple pizza, but it's
03:33the most complicated because it needs to be executed perfectly because there's nowhere
03:38to hide.
03:39The reason I love this pizza to show first, Luis, is because it shows off this ingredient
03:46as the star.
03:47Now, if you've never seen this, we're going to start out with tomato sauce.
03:53The tomato sauce that I'm using is Italian tomatoes from Ciao, Ciao tomatoes, which you've
03:58seen those over the past couple days, we're using the Authentica, so a ground tomato.
04:04I didn't put anything in this tomato sauce.
04:08This tomato sauce is crushed tomatoes and sea salt, again, because I don't want to mask
04:17any of my ingredients.
04:19When you taste this pizza, you're going to understand why.
04:22Now, you say, wow, we need a maestro pizzaiolo to make a cheese pizza for us.
04:29I guess you're right, until you try this, and this is the moment of truth.
04:35When I tried this ingredient for the first time a year and a half ago, what I discovered,
04:41okay, I'm using shredded mozzarella.
04:43This mozzarella is Grande.
04:45This is Grande East Coast blend, which is whole milk and part skin.
04:52Now, the other mistake that I made was I put this on, this cattupiri, I put this on like
05:03I was making a dessert, because what does this bag look like?
05:09A piping bag.
05:11Again, I was wrong.
05:13Yes, this is a piping bag, but there's a reason why they package it like this, because in
05:19this packaging, if you have a restaurant, you just watched a Detroit demonstration with
05:24my friend Jamie that said he refills this piping bag eight to 10 times a night with
05:30ricotta, right?
05:31With this, you have this on the line, you finish it, you get the next one, cut it, and
05:35keep going.
05:36You don't have to stop.
05:38This is one of the things I love about this.
05:40The other thing that I love is the Brazilian way of using this ingredient.
05:46What do you think, am I right or am I wrong?
05:54You're right.
05:57No more dollops, because I want this to be very gooey.
06:04It'll melt in with the rest of the mozzarella.
06:11We've done this a couple of times, huh?
06:12Yeah, you're learning.
06:14We love it.
06:15Okay, now, I'm going to go into the oven.
06:20Give it a stretch.
06:26My oven right now, this electric oven, is set to about 600 degrees on the top, because
06:31it's an electric oven, I have two zones, top and bottom, 600 on top, 550 on the bottom.
06:42Go in the oven.
06:43Bye-bye.
06:44Bye.
06:45Too soon.
06:46Now, after I found the original catupiry, they says, Leo, we have some other things
06:58that you've never seen before.
07:01Yeah.
07:03They showed me the one with the leeks.
07:05The leeks.
07:06They showed me the one with the trout.
07:08Four cheese.
07:09Four cheese.
07:10And what was the other one?
07:11The one with the dried tomato.
07:12And the sun-dried tomato.
07:13Then, they come to this show with this cheddar, which, when you see what I'm going to do with
07:21this one, you'll understand why I got excited, because I did a pizza yesterday, and everybody
07:26was, I barely got to have a pizza.
07:28Okay, now.
07:29And just to let you know, this is the first time we bring here to the U.S.
07:37We just got these two weeks ago.
07:39So, two of the products that you're about to see, the first time they entered here into
07:43the country, Luis is from here in Florida.
07:47They have distribution all over from the Midwest to the East Coast, and now they're starting
07:53to go West.
07:54West, yes.
07:55Which, you can get West, right?
07:58So it's all over the country.
07:59So we're not finding an ingredient that cannot be found.
08:02It's all over the place.
08:03Yes, that's right.
08:04Before I make the next pizza, how do people find out more about Cattupiri?
08:10Where can we send them?
08:11Well, you can send through us, your official distributor.
08:15If you have my card over here, I work with Panebras USA.
08:19If you follow us on Instagram, it's at Panebras USA, okay?
08:26And I got my business card over there, if you want.
08:29We got three warehouses here in Florida, one in Atlanta, and three in Vernon.
08:35And we can distribute all over the place, beautiful, through us.
08:40So we have cards over here, he's going to be able to show you his information.
08:44Are you guys on social media?
08:45Yes.
08:46And what's the social media?
08:47I say, at Panebras USA.
08:48Panebras?
08:49How do you spell this?
08:50P-A-N-E-B-R-U-S-A.
08:51USA.
08:52Yes.
08:53Nice, beautiful.
08:54Okay.
08:55Yes.
08:56This pizza's in the oven, it's baking, and if you peek through the window, you'll see
08:57that all that cheese is now melting with everything else.
08:58Cattupiri is made of cow milk, natural fermentation, no additive, no whatsoever.
08:59So it's natural fermentation, so there is no component that additional to the ...
09:00Now, Luis, when you try this, and when you're about to try this now, how do you feel?
09:01I feel good.
09:02I'm happy.
09:03I'm happy.
09:04I'm happy.
09:05I'm happy.
09:06I'm happy.
09:07I'm happy.
09:08I'm happy.
09:09I'm happy.
09:10I'm happy.
09:11I'm happy.
09:12I'm happy.
09:13I'm happy.
09:14I'm happy.
09:15I'm happy.
09:16I'm happy.
09:17I'm happy.
09:18I'm happy.
09:19I'm happy.
09:20Now, Luis, when you try this, and when you're about to try this now, the cattupiri original
09:27has almost like a sweetness to it.
09:29Sweetness, a buttery, buttery flavor.
09:32A buttery is the perfect way to say it.
09:34A buttery flavor, it's one of the kind.
09:36You were so happy when you mentioned that it's mascarpone, or it's ... Yes, it's totally
09:42different.
09:43Totally different.
09:44You never see any kind of cheese like that.
09:47It's very popular in Brazil, if you go in Brazil and say hey I want a pizza with catupiry,
09:53everybody knows how to do that.
09:55So and one of the famous places is chicken with catupiry, it's shredded chicken with
10:03catupiry.
10:04Yes.
10:05Like almost like American people make like a chicken salad but you mix it with a...
10:08That's right.
10:09Beautiful.
10:10Yeah.
10:11I'm going to make another pizza, we're going to put some tomato sauce on this one but I'm
10:16going to use the cheddar, lots of cheddar, lots of cheddar and then I got these beautiful
10:22roasted peppers and onions that we have, we did earlier, I'm going to use some of those.
10:28It smells amazing, beautiful.
10:35Let me check my pizza, oh what a beautiful, keep baking, looks good.
10:45Okay next one, let's start with tomato sauce again, no?
10:49Yeah.
10:50Okay.
10:51Now this one, like I said, I loved this yesterday and hopefully I can make it the same way because
11:00the one yesterday was awesome and now that everybody's watching me, I want to make sure
11:05that I don't look bad, huh?
11:08Okay.
11:09Pressure's on.
11:10Pressure is on.
11:13Let's put a little mozzarella, looks good so far, yeah.
11:27He's like it's not my cheese, I don't care about the rest of it.
11:33Okay next, let me put a glove, you'll see why, yeah.
11:41And then I'm going to show you the thing I think that made this the best yesterday.
11:46In here, I've got roasted peppers that I did with the Marathoni gas oven across the way.
11:53I'm going to put some of these roasted peppers and some of these fire roasted onions, look
11:59how beautiful.
12:03Now next thing, this I think is the other piece that people went crazy.
12:13We've got a little bit of applewood smoked bacon over here.
12:19You guys getting where I'm going with this now?
12:21You see why everyone went nuts?
12:23The smell is amazing.
12:25Watch this, look at the colors.
12:27This is another beautiful thing about when we cook like this, when we work like this,
12:31good products, you eat with your eyes first.
12:34You don't even know what this tastes like yet and you're already like oh wow, this looks
12:38wonderful right?
12:41Then brand new in the country, first time that anybody is seeing this, look, how do
12:48you say this?
12:49Requena?
12:50Requezon.
12:51Requezon.
12:52What does that mean?
12:53Oh, it's a kind of cheese.
12:54Cheddar.
12:55Cheddar.
12:56Brazilian kind of.
12:57Yeah Brazilian kind of.
13:01So it's not the regular yellow cheddar we have in America, it's a special cheddar.
13:04It's a special cheddar.
13:06Okay.
13:07Hey, it's no joke, just like in Italy we have the DOP stamp, look, they got the Brazilian
13:12stamp.
13:13Real, from Brazil.
13:15Beautiful.
13:16Again.
13:17Let's do this one like I did yesterday.
13:22Don't be shy, don't be shy.
13:23Oh my God.
13:24Watch.
13:25Watch what we're going to do.
13:26Watch.
13:27Watch.
13:28Do you see the color of this pizza?
13:42Look at this.
13:48You're learning fast, Leo.
13:54Attaboy.
13:55Attaboy, Leo.
13:57Beautiful.
14:04Look at this, how much easier.
14:07And then when you're done, you can push it from the side.
14:10This does not go in the line, this goes in a cup next to the line, so it's always available
14:15to grab and use.
14:17Yeah.
14:18The magic of television.
14:22pizza comes out the other one's got to go in
14:29oh my god and if you take a look it doesn't burn it does not burn look at
14:35how beautiful and white it's take yeah
14:39beautiful pizza i'm going to say right now beautiful pizza oh thank you understand okay yeah
14:59okay you bake let's talk about my little cheese pizza
15:03this is not cheese pizza this is catupiry anytime we make a pizza like this this is
15:13forever going to be called the catupiry pizza when i make it original historic beautiful cheese pizza
15:21inspired by brazil i'm going to cut like this you guys cut in brazil they cut triangles or the
15:27squares triangle right triangle yeah in chicago we're only ones that cut triangles no we only
15:33cut squares you cut squares you know why because in chicago we don't cut corners
15:41all right all right when you see it cut okay and when you see the piece comes off
15:50imagine your customer or imagine you're eating this at home all of a sudden look at how perfect
15:58the angle is and the perfect amount of the catupiry if you want luis i'll let you serve
16:04this oh yeah sure my beautiful assistant luis ladies and gentlemen please give her a nice round
16:09of applause please beautiful there we go
16:15okay i love this and i will say like this this is the only time i've ever seen these little cardboard
16:23sliced holders this is amazing they bring these to every show that we do with them yeah
16:30genius this is gonna be the most killer cheese pizza you've ever eaten literally
16:35waiting to have this i'm excited for you to eat it the end during the time that we've been together
16:44luis carlos luis carla and i and our relationship with pizza university
16:52they finally said okay now you understand how to use this as a savory ingredient
16:59now go ahead and make dessert but another thing
17:06we're going to show you how to make the dessert with catupiry the brazilian way
17:10and what i'm going to show you is the cheesecake yeah they call this the cheesecake
17:18okay and i'm going to show you why this one is going to be over the moon
17:24okay now
17:28no i want to do something what i want to do something special
17:34surprise me yeah i want to do something special uh-oh here comes the trouble i want to do something
17:41special i don't want to make a regular dessert pizza that looks like a regular pizza i want to
17:51do something special for my friends
17:58i want to move this because this is going to be the showpiece
18:07that looks amazing you trust me so you don't have to turn the pizza in the electric oven
18:14however in the way that this oven is baking right now because there's nothing else in the oven and
18:21this this oven has been going for hours and hours and hours it's very very hot so i want to make
18:27sure that i'm not burning it and the turn is for the consistency for myself just to make sure that
18:33it's not over browning or overcooking in any spot but generally if this oven was full all night long
18:38baking baking and baking you don't have to touch the pizza now let's go back to making pizza i want
18:45to make a pizza that is part italian part brazilian can i do that yeah sure okay if you ever went to
18:58napoli if you ever went to napoli they make something called sole nel piatto the sun inside
19:09of the plate and i want to turn the brazilian cheesecake dessert with the catupiry into sole
19:19nel piatto so we're going to use a couple of these things okay first thing i'm not going to stretch
19:26this like the other one i'm going to stretch this flat you see what i'm doing here i'm pressing the
19:36edge i'm not slapping like normal because i'm slapping the edge i'm making the edge flat now
19:45now
19:49i'm going to take my cutter like this i'm going to go 12 o'clock six o'clock three o'clock nine o'clock
20:02two o'clock five o'clock seven o'clock eight o'clock nine o'clock
20:11eight ten o'clock ten o'clock this one is ready hold on wait until you see this guy rose of the rooms
20:24look at this pizza
20:28everything came together this is a beautiful crispy pizza i'm going to cut this
20:33this and the last thing we're going to do we're going to put a little beautiful parsley over here
20:45a little bit of parsley is a nice contrast with the peppers and everything and by the way
20:50i marinated the peppers with parsley and garlic and everything else so it blends
20:57this is the crazy pepper pizza with the catupiry cheddar now
21:03luisa is going to serve this one and i'm going to finish my sole nel piatto now this over here
21:11i've got all my points i'm going to take the catupiry like this and i'm going to put a little
21:19little shot look a little hershey kiss
21:27okay each one of these points i'm going to fold here
21:48i can't either you can do it
21:53all i'm doing is i'm taking the two points i made the cross
21:57the cut i'm taking the two points i bring them together and pulling
22:04now if you have a restaurant this could easily be done on the line to order this is not a complicated
22:11thing okay this next ingredient this is the catupiry cream cheese again brand new in america
22:24first time we're using it is here at this show they allowed me to be the first one to use this
22:31yeah you're right okay one time louis said i'm right do you hear guys documenting
22:43this is the secret ingredient so we got the catupiry cream cheese in the middle
22:48this over here is condensed milk yes so now watch this this is where i'm going to say i'm going to
22:57get emotional look oh my god oh my god hey and i want to i want you guys to point out
23:07only a fat kid laughs like that when he gets dessert and stuff like condensed milk in front of
23:13him all right this is not done yet now louis will you help me yeah i want you to stay here
23:23well just like this just like this thank you
23:28i need a little bit of flour
23:31watch
23:47pretty good let's go inside the oven
23:53beautiful we're not done with that yet remember we called cheesecake right okay now i want to say
24:02to you and carla yeah thank you so much for your collaboration with us it means a lot for you guys
24:09to trust opening a market in america and helping you promote this amazing product is an honor for
24:16us to have you with us likewise likewise leo so it's an honor for us to be to be here the second
24:23time second year together at the pizza university we've been through all over the the pizza excellent
24:28las vegas we've been all over the country yeah yeah yeah yeah the last thing that's gonna come out
24:36oh my gosh
24:40louis stay over there okay you're not gonna turn around okay yeah
24:45you'll say when
24:51one more minute okay i'm okay this is amazing i'm excited because this is the first time we
24:56ever did this like this look it's not finished it's not finished yet
25:05now i know you said what that cream cheese looks very exaggerated over here right
25:17no it was not exaggerated it was perfect i'm putting a little bit of raspberry jam
25:26watch what we're gonna do here
25:27raspberry jam you could really use whatever you want if you're a american style we'd probably use
25:32a cherry right what flavor you do with cheesecake with here raspberry is nice these are biscoff
25:40cookies smashed up look look look i'm crying look
25:57angry oh my god and then one more thing one more thing
26:15ladies and gentlemen the first italian brazilian
26:20cheesecake pizza yeah i'm going to show you how we're going to cut this one look
26:25you want regular plates louis for that one
26:42watch now watch now watch now
26:55no this is yeah i think this is gonna do it oh yes
27:05yeah why not wow look at this beautiful pizza big round of applause to chef leo