SHOW.
>> Brandon: CONGRATULATIONS TO
ONE AND ALL!
COURSE.
AND TODAY HOW ABOUT A LITTLE
ITALIAN FOOD, JUST LIKE GRANDMA
USED TO MAKE.
BUT IN A MODERN SETTING.
>> Tati: MICHELLE OLIVER TAKES
US TO FERNDALE TO DINE AT POPS
FOR SOME ITALIAN.
♪♪
>> Reporter: WITH FRESHLY MADE
NEAPOLITAN PIZZAS AND HOPE-MADE
HERITAGE.
>> HE LOVED HIS GRANDPARENTS TO
EMGRATED FROM ITALY.
FOOD.
HIS GRANDPARENTS ARE NAN A &
P - NAN A & OPU.
AND THAT'S HOW THE RESTAURANT
WAS NAMED.
>> IT'S A WINE CONCEPT AND WE
WANTED WINE TO HIT YOU IN THE
FACE AS YOU WALK IN.
WE HAVE THE WINE PRESERVATION
SYSTEM WHICH GIVES US THE
ABILITY TO POUR IT BY THE GLASS
AND THE WINE WILL NEVER GO BAD.
ITALIA
ITALIAN PIAZZA.
>> WE'RE CERTIFIED IN THE TRUE
ART OF MAKING NEAPOLITAN PIZZA
AND FOLLOW ALL THE RULES AND
REGULATIONS, MAKING IT THE WAY
IT WAS FIRST CREATED BACK IN
ITALY.
IT'S ALL HANDMADE PASTA.
STYLE.
MARGARITA PIZZA.
>> FIRST UP, TAKING OUR DOUGH
AND STRETCH IT OUT.
>> Reporter: THIS DOUGH IS MADE
WITH DOUBLE ZERO KAPUTO FLOUR IN
THE NEAPOLITAN WAY.
>> YOU WANT TO SPIN IT FROM BACK
TO FORTH, KIND OF.
>> Reporter: ALL RIGHT.
LET ME WATCH YOU AND LEARN.
>> SO DO LIKE THAT.
STRETCH IT LIKE THAT.
>> Reporter: NOW COMES THE
SAUCE, WHICH IS MADE WITH SAN
MARZANO TOMATOES.
>> IT HAS A SWEETER TASTE.
>> SWEET, A LITTL ACIDIC.
AVOID THE CENTER OF THE PIZZA
BECAUSE IT WON'T BE CRISPY
THERE.
>> OH, THE DRIPPY PIZZA.
AND THEN INTO THE OVEN IT GOES.
>> IT GETS UP TO AROUND 1,000
SECONDS.
>> Reporter: THAT'S QUICK.
>> WE'LL QUICK.
>> Reporter: YOU CAN SEE THE
LITTLE EDGES.
>> YOU GET THE BUBBLES FROM
FERMENTING THE DOUGH.
WE FERMENT THE DOUGH FOR THREE
DAYS.
>> Reporter: THEY BRING THE
PIZZA TO THE TOP OF THE OVEN TO
FINISH IT UP AND THEN IT'S READY
TO SERVE.
>> WE DON'T HAVE A LOT OF
COMPLICATED SAUCES.
WE FIND THE RIGHT INGREDIENTS
AND FIND THE BEST OF ITS KIND
DELICIOUS.
>> THIS IS A PERFECT THIN CRUST!
TALKING ABOUT THE 900 DEGREE
OVEN WITH CHEF JUSTIN JOHNSON
FROM POP'S FOR ITALIAN.
THANK FOR COMING IN TODAY.
SEASON HERE.
>> THE FIRST DISH IS ONE OF OUR
PASTA DISHES.
IT'S REALLY SIMPLE WITH ROASTED
TOMATOES, ONIONS, GRILLED
ASPARAGUS, AND IT'S TOSSED IN A
PESTO CREAM SAUCE, VERY, VERY
FANTASTIC!
>> Tat AMAZING!
>> OUR OCTOPUS DISH WITH
POTATOES AND PANCETTA AND
STOPPED WITH YOU A ROUXING LA
AND SHAVED RADIS SALAD.
OF OCTOPUS THERE.
>> AND THIS IS A FUN SALAD ON
THE MENU, WITH A HONEY GOAT
CHEESE ON THE BOTTOM, GRILLED
VEGETABLES, CANDIED PISTACHIOS,
AND WE HAVE DIFFERENT SPICY
GREENS, BABY GREENS, BABY ROOT
DETROIT.
AND THEY'RE DOING REALLY, REALLY
COOL THINGS THERE.
>> Brandon: AND WHAT ABOUT THE
PASTA?
WHEN YOU MAKE 'EM, IT MAKES SUCH
A DIFFERENT.
>> OUR PASTAS ARE FRESH MADE
EVERY SINGLE DAY.
WE HAVE A GUY WHO HANGS OUT IN
THE BACK OF THE KITCHEN AND
MAKES PASTA ALL DAY.
THIS IS OUR GUGITINI.
RADELLE.
AND IN THE BACK, I HAVE
FETTUCCINE WHICH EVERYONE PRETTY
MUCH KNOWS.
PASTA.
FLOUR.
>> IT'S HIGH QUALITY FLOUR, THE
GOLD STANDARD, PRETTY MUCH ALL
OVER THE WORLD.
IT'S USED IN JAPAN, CANADA, THE
U.S., ANYWHERE YOU CAN THINK OF.
THIS IS THE REAL DEAL RIGHT HERE
USED EVERYWHERE.
JUST PAST WOODWARD.
>> Tati: WE'RE GIVING AWAY FIVE
$50 GIFT CARDS.
TO ENTER, GO TO OUR "LIVE IN THE
D" FACEBOOK PAGE.
CLICKONDETROIT.COM.