All posts by silviocicchi

SILVIO CICCHI:Male Age:54 A restaurant-trained Executive Pizza Chef, he is the author of upcoming book of pizza recepy: “PIZZA e FANTASIA“, you can download it for free registering on this site. He currently resides in Spinetoli (ITALY) with his cats and dogs. Specialized in Business start up – Pizza dove – Pizza courses – Art of pizza.
Diet Which Pizza To Choose

Diet Which Pizza To Choose

Diet Which Pizza To Choose. Pizza is loved by everyone and frankly said it is very difficult to give it up. When you are a diet and you decide to go to a pizzeria, the choice of which pizza to order is always difficult.

Let's try to remedy this doubt that assails us every time we set foot in a restaurant, let's find out which pizza is best to order.

Diet Which Pizza To Choose
Diet Which Pizza To Choose

Diet Which Pizza To Choose

Let's start with the calories contained in a daisy. Approximately 280 calories for each 100 grams of dough. Considering that the ball of dough for a pizza weighs on average from 250 to 300 grams, we will have approx 800 calories for each margherita pizza.

Tips For Those On A Diet

The best thing to do when possible is to choose another type of dough when this is possible, maybe a wholemeal dough would greatly reduce the calories consumed.

Another useful solution could be to order a pizza with vegetables. The light version with vegetables contains between 600 and 700 calorie.

Choose a pizza without mozzarella.

A valid suggestion can come from a sensible choice, that of ordering a pizza without mozzarella.

For those who do not want to give up the healthy principles of the diet, all that remains is to order the Pizza marinara. Tomato, garlic, fresh basil and a drizzle of extra virgin olive oil. Less than 600 calorie. You just can't do better than this, unless…

La Pizza Super Light

How about a nice focaccia? A fragrant focaccia with a little rocket and Parmesan cheese, or simply a focaccia with raw ham. We're talking less of 500 calorie.

On our site entirely dedicated to pizza, in the video recipes there are hundreds of pizza and focaccia recipes to be considered truly light. Below all the links to access it.

Useful links

Our school of pizza makers and practical courses

The calendar of upcoming courses

300 pizza recipes

Our "Online Pizza Chef Course"

My latest book to download

See you soon

Silvio Cicchi

 

 

Conservare L'Olio Extra Vergine di Oliva

Storing Extra Virgin Olive Oil

Storing Extra Virgin Olive Oil. Food storage in the kitchen is very important. When it is well done it is possible to preserve the taste and flavor of our dishes.

Extra virgin olive oil it is very important in the preparation of all dishes in the kitchen, therefore it is very important how it is stored so that it does not lose flavor, taste and aroma.

Storing Extra Virgin Olive Oil

This type of oil is absolutely natural, it is extracted with methods of pressing the olives without any addition of chemicals, it distinguishes itself from other oils for its flavor and aroma.

A good extra virgin olive oil must be fruity, if you bring your nose closer you should perceive olive odors, grass rubbed on the hands, almonds, artichokes, tomatoes, variable depending on the production area.

Store Extra Virgin Olive Oil
Storing Extra Virgin Olive Oil

Other prevailing tastes

Bitter and spicy, these flavors are perceived by tasting it and can vary depending on the phenolic component of the oil, antioxidants. They are the same antioxidants that protect our body from cardiovascular disease.

I recommend, be careful, because if the extra virgin olive oil is not perfectly preserved it would lose all its qualities.

Let's keep it right

Never store it in clear bottles, it is essential to protect it from direct sunlight, always use darkened bottles. Never use plastic bottles, it would reduce its duration.

Stainless steel containers are the best. Store it in a cool and dry place at a temperature of 15 degrees around.

Other precautions

Always plug your oil. The Parfums, aromatic substances are volatile, therefore they would be lost if you leave your container uncapped.

Last but not least is to always check the deadline.

Conclusions

In our school of pizza makers, olive oil is an integral part of our program. We always talk about it during our professional courses to become pizza chefs that we carry out regularly every week of the year. If you are interested in our practical courses, there all information at this link.

For those who do not have the time to come personally to our school to attend a practical course, I remember that here on our site there is a fantastic "Online Pizzaiolo Course" that you can follow from the comfort of your home. You will find all the information here.

You have already downloaded my latest book? It is called NOT ONLY PIZZA. A fantastic recipe book with more than 150 illustrations. You'll find all the information here.

Here you will find over 300 pizza recipes.

If you still have them 5 free minutes, visit my youtube channel.

 

See you soon

Silvio Cicchi

 

Store Garlic Properly

Store Garlic Properly. Food storage is very important, both cooked and raw. Poor food storage would lead to compromising proper storage.

L’Garlic it is used a lot in our kitchens, both raw on bruschetta and cooked together with food. It offers many benefits to our body, perfect for treating colds, influences and brings many other benefits.

Store Garlic Properly

This bulb has a very strong flavor, it takes very little to give the right aroma to dishes, many remove them halfway through cooking, because it often leaves a strong breath.

If after buying it we want to keep it in our kitchen in a perfect way, we will simply have to follow a few small tricks.

Store Garlic Properly
Store Garlic Properly

Let's see how it should be stored

Conservation is by no means a difficult process. Let's start from the beginning, that is, at the time of purchase. Make sure the bulb is hard, does not have any cloves that are already mushy and above all no shoots.

Once we get home we find the right place for storage. The perfect temperature is 10/12 degrees, this means that in winter we can comfortably leave it outside the balcony, perhaps in a paper bag that absorbs moisture, since humidity is the biggest enemy of these bulbs.

Away from the sunlight, to prevent the bulb from deteriorating.

Methods of preserving garlic.

With the arrival of the hot season, preserving garlic becomes more difficult, the heat is responsible for germination.

The only remedy to remedy this problem is the usual trick: Buy them a little at a time.

The fridge

Garlic should only be kept in the fridge once you have opened it. It is advisable to store it in a container to prevent the strong odor from spreading inside the refrigerator and contaminating other foods.

If you are among those who immediately separate the cloves from the bulb, know that in the refrigerator they last a maximum of one week.

Conclusions

Garlic is also widely used in pizzerias. If you are a pizza lover, sign up for one of our professional practical courses that we organize weekly in our pizza school. You will find all the information about ours courses at this link.

If you unfortunately do not have the time or resources to attend a practical course here at the school, I remind you that here on our site a fantastic "Online Pizza Chef Course" is available for everyone. You download it on your PC or mobile phone and follow it from the comfort of your home while sitting on the sofa. All the information During pizza online at this link.

You have already downloaded my latest recipe book which is called: NOT ONLY PIZZA? Do it immediately. You can find it here.

See you soon

Silvio Cicchi

 

 

The Pizza a Portfolio

The Pizza a Portfolio

The Pizza a Portfolio. I bet there isn't a person in the world who doesn't know pizza. It is truly appreciated everywhere. Few ingredients, simple, make it a truly unique dish.

Today we will talk about a type of pizza that gives us the opportunity to be eaten anywhere, without the need to sit at the table, taking away precious time.

The Pizza a Portfolio

We are talking about pizza a wallet, a fantastic and very tasty Street food. Protein and low fat carbohydrates, the ideal meal for those who are always in a hurry.

It comes from Naples and it could not be otherwise. We have news of this type of pizza since the middle of the last century.

How it is prepared

It is a smaller size pizza than the classic measure, once taken out of the oven it is folded in four, hence it takes the name of "Portfolio" and is served on a sheet of food paper, just to be eaten while walking.

You can buy it in all the pizzerias that do Street food and take away, right on display on the counter together with other delicacies such as supplì and croquettes, or the classic pasta omelettes.

Easy to hold in one hand and usually comes in a couple of flavors, the most common: Margherita and Marinara. Their price is very low, they are bought for 1 the 2 euros at most.

The Pizza a Portfolio
The Pizza a Portfolio

Conclusions

Even the wallet pizza is one of the things that we learn to prepare in the professional practical courses that we carry out weekly in our pizza school. If you would like more information about our courses, click here.

The Pizza a Portfolio
The Pizza a Portfolio

For the less fortunate who do not have the time or resources to come here to our pizza school, I remember that here on our site you can find a fantastic "Corso Di Pizzaiolo Online". You'll find all the information on course online at this link.

The Pizza a Portfolio
The Pizza a Portfolio

You have already downloaded my latest recipe book which is called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. You will find it at this link.

If you still have a few minutes left, visit my youtube channel, you'll find hundreds of video recipes for pizza.

See you soon

Silvio Cicchi

 

How To Keep Perfect Lemons Always

How To Keep Perfect Lemons Always

How To Keep Perfect Lemons Always. After buying the lemons we are left with a great doubt. Where to store them? In the fridge? Leave them out of the fridge on the fruit basket? Or freeze them?

What to do to keep them always hard and juicy? Today we will see together how to keep these fantastic for a long time citrus fruits.

How To Keep Perfect Lemons Always.

By far the best solution would seem to be to keep them indoors at room temperature. I recommend, away from heat and if possible also away from sunlight. Simply put them in a basket, not on top of each other and they will remain perfect for a long time. Only after ten days will they begin to discolour or you may notice some mold formation, if they have not been perfectly preserved.

The fridge: Unfortunately, the refrigerator is not the ideal place for keeping lemons, they will soon become dehydrated. Only vacuum packed would they keep well in the fridge, or in a basin with water to prevent them from becoming dry. I suggest changing the water every two or three days.

How To Keep Perfect Lemons Always
How To Keep Perfect Lemons Always

Other methods of conservation

The freezer: Unfortunately if frozen, once thawed, the lemons become mushy. A friend of mine squeezes them and turns them into lemon juice cubes. One solution could be to cut them into wedges, put them in the freezer on a sheet of parchment paper, and, once frozen you can put them in food bags.

The best solution, as always, is to buy a few at a time.

Conclusion

In pizzeria lemons are used a lot, and speaking of pizzeria, I wanted to take advantage of the fact that we entered the pizzeria discourse, if you are a pizza lover, if you want to improve yourself with the preparation of pizza at home or in your business, you just have to sign up for one of our professional practical courses to become a professional pizza chef, and maybe look for work all over the world. You will find all the information about ours practical courses here.

For the less fortunate who do not have the time or resources to come to our pizza school, I remember that here on our site there is a fantastic "Online Pizzaiolo Course" available for everyone that you can download on your PC and follow comfortably seated from the sofa of your home. You will find all the information on online pizza chef course at this link.

You have already downloaded my latest recipe book? Is called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. You can find it here.

Don't miss a visit to my Youtube channel with hundreds of video pizza recipes.

 

See you soon

Silvio Cicchi

 

What To Do With Leftover Pesto

What To Do With Leftover Pesto

What To Do With Leftover Pesto. In a previous post we explained how to prepare the fantastic pesto. Every time we use it, it happens that a little is left over. If you are among those who throw it away because they don't know what to do with it, this article is made especially for you.

The best known recipe is certainly linguine al pesto. Excellent, delicious, but there are many other ways to reuse our pesto. If you have pesto left over during the preparation of your dishes, absolutely do not throw it away. I suggest some ways to reuse it.

What To Do With Leftover Pesto

Focaccia with pesto: I certainly didn't discover pesto on pizza. It has always existed. It is suitable both for dressing a margherita and simply for flavoring a simple focaccia. Seeing is believing.

Minestrone with pesto: Tell the truth, you had not thought of this solution!! Before serving your minestrone at the table, add a spoonful of pesto.

What To Do With Leftover Pesto
What To Do With Leftover Pesto

Other tips for not wasting leftover pesto

Onions and pesto omelette: An absolute delight. Brown the onions, then add the eggs and roll the omelette, taking care to turn it when it is time. Before serving at the table, add a spoonful of pesto, taking care to spread it all over the surface of the omelette.

Piadine with cheese and pesto: An exquisite solution! Heat the piadina, add a soft cheese, spreadable. Finally, season everything with a spoonful of pesto before serving it at the table.

Other valuable tips

Meat in a pan with pesto: The next time you prepare the slices of meat in a pan, or why not chicken or turkey, season with a spoonful of pesto. Your guests will thank you.

Bruschetta with pesto: Let's finish with today's tips. The next time you prepare bruschetta, serve some with pesto.

Conclusion

Do not forget that the pesto is left over, it can always be frozen for reuse next time. If you think my tips are useful, keep visiting my site.

You would like to become an expert pizza chef? Sign up for one of my "Professional practical courses" at my pizza school. If you want more information, follow this link.

If you don't have the resources to come here to our pizza school, I remind you that here on our site there is a "Fantastic Online Pizza Maker Course" that you can follow from the comfort of your home sofa. All information about the online course at this link.

I remind you that it is already possible to download my latest book which is called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. You'll find it here.

See you soon

Silvio Cicchi

 

 

 

Come Sbucciare Velocemente L'Aglio Senza Sporcarsi

How to Peel Garlic Quickly Without Getting Dirty

How to Peel Garlic Quickly Without Getting Dirty. It is widely used in cooking around the world. Its therapeutic properties are well known: Improves bad breath, excellent for those suffering from insomnia, known to be a natural antibiotic. I'll stop here but if you want to know more, click this link.

It was once even used against vampires. Who does not like garlic bruschetta with a pinch of salt and extra virgin olive oil. So far so good, were it not for the fact that once peeled garlic leaves a persistent unpleasant odor on our hands.

How to Peel Garlic Quickly Without Getting Dirty

So what to do? There are many ways to overcome this problem, I want to suggest one that is certainly the simplest and fastest.

Take a glass container with a metal cap. Place a head of garlic in the container and close it tightly. Shake the jar vigorously until the bulb opens and the wedges fall apart. By continuing to shake vigorously you will notice the garlic cloves due to the rubbing, they will remain peeled.

How To Peel Garlic Quickly Without Getting Dirty
How to Peel Garlic Quickly Without Getting Dirty

It always works

If you don't have the classic glass container with a metal lid, any container with a lid where you can put the head of garlic, even plastic will do. You will get the same result.

We will finally have solved the problem of hands that stink of garlic.

Conclusions

If you want to know other simple tricks and solutions adopted by chefs, keep visiting my site.

Garlic is widely used in pizzerias, this is one of the tricks we learn during our professional practical courses that we hold in our pizza school. If you are interested in our courses and would like more information, follow this link.

If you have not already done, it is already possible to download my latest book which is called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. You can find it at this link.

You would like to know more than 300 pizza recipes? Be found here.

Follow my youtube channel for the best video pizza recipes explained step by step, from the writing, to the ingredients, to cooking.

 

See you soon

Silvio Cicchi

 

How To Make Yeast At Home

How To Make Yeast At Home

How To Make Yeast At Home. Every time I decide to make bread or pizza at home, I realize that I don't have any yeast available. Who knows how many times it has happened to you too.

Today we will see how to prepare yeast at home to always have it available and in large quantities.

How To Make Yeast At Home

We will prepare it as that gentleman did many years ago, who has not heard of the multiplication of bread and fish?

Let's prepare the ingredients: For the success of this "Miracle" we will need:

25 grams of water

25 grams of fresh yeast (8 grams of the dry one)

50 grams of flour zero.

How To Make Yeast At Home
How To Make Yeast At Home

The Preparation Of The Yeast

Heat the water with a saucepan a 28/30 degrees, not more, because it would kill the yeast. Once heated, dissolve the yeast cube in it and stir until it has dissolved completely.

At this point, add the water and yeast a little at a time i 50 grams of flour by kneading it with your hands or a spatula.

What to do now

After forming a ball with the mixture obtained, place it in a plastic container with an airtight cap and place it in the refrigerator to 3 days.

After i 3 days resume the dough, take it out of the container and make a sausage. Cut it into many pieces from 12 about grams and place them in freezer.

Ready and Always Available Yeast

Your cubes from 12 grams will be "Pure Yeast" that you can use whenever you need it.

To stay up to date on our recipes, follow my website. To consult the 300 video pizza recipes prepared by the students of our pizza school visit my youtube channel

 
Conclusions

If you want more information about our school of pizza chefs and our professional practical courses to become a pizza chef, follow this link.

Here you will find the calendar of the next courses scheduled in our pizza school.

If you haven't already, it is already possible to download my latest book which is called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. All information here.

See you soon

Silvio Cicchi

 

Cosa Fare Se L'Impasto Non Lievita

What To Do If The Dough Does Not Yeast

What To Do If The Dough Does Not Yeast. It is certainly not the first time this has happened, on the contrary, one of the frequently asked questions I am asked is: Because my dough does not rise.

It is clear that we have made some mistakes. The causes can be manifold, let's see how to solve the problem of the dough that does not rise together.

What To Do If The Dough Does Not Yeast

Pizzas, savory pies, focaccia and sweets have leavening in common. Let's see what to do when the dough does not rise.

Flour. Each type of flour has different rising times, The "wholemeal" flours rise very little, very slowly and sometimes they don't rise at all. Never use dough made exclusively with wholemeal flours, always mix them with weaker zero-type flours.

What To Do If The Dough Does Not Yeast
What To Do If The Dough Does Not Yeast

What to do if the dough does not rise

The salt: Salt is one of the fundamental ingredients for the preparation of a good dough. In addition to taste, it provides our dough with the right elasticity. Too much salt kills the yeast, this explains why salt should never be mixed with yeast but must always be added at the end of the dough.

The yeast: it is the basis of everything, always check the quantity and expiry date, especially if you are using fresh brewer's yeast which is a product that spoils easily.

Let's see the possible other causes

The temperature: Water directly affects leavening, always uses at room temperature. If it is irremediably cold it would block your leavening, if it is too hot it will kill the yeast bacteria. Always keep your dough away from drafts, cover it with a dry cloth.

The dexterity: You have used too much flour and the dough is too hard? This is also one of the common causes that prevent our dough from rising.

So what to do

If you have followed all my advice and the dough still does not rise, you can use the old grandmother's method: put it in your home oven turned off but with the light on, also add a saucepan of boiling water and close the door. After half an hour, check if it is rising.

Se neanche questo suggerimento funziona…ahimè vi siete dimenticati di aggiungere il lievito 🙂 quindi prendete un bicchiere di acqua tiepida scioglieteci dentro la dose di lievito suggerita dalla vostra ricetta, once melted, add it to the dough that does not rise. If the dough becomes too soft, add a small amount of flour and place it again to rise.

Conclusion

These things often happen to you? Sign up for one of our professional practical courses that we run weekly in our school. For more information about our courses click here.

Alternatively, for those who do not have the time or resources to come to our school, I suggest a fantastic "Pizzaiolo Online Course”Available here on our site. You can download it comfortably on your PC or mobile phone and follow it from the sofa at home during your free time. You'll find it here.

Before leaving I remember it is already possible to download my latest book is called: NOT ONLY PIZZA that you find at this link.

See you soon

Silvio Cicchi

 


USB PIZZA

2000 years ago there were fast food restaurants

2000 years ago there were fast food restaurants

2000 years ago there were fast food restaurants. A Pompei a fast food restaurant of 2000 years ago called "Thermopolium" precisely that served hot food.

It was discovered during excavations a short time ago. The picture shows the counter with round containers where hot food was served

2000 years ago there were fast food restaurants
2000 years ago there were fast food restaurants

2000 years ago there were fast food restaurants

You can see the magnificent paintings of the time. Remains of dishes that were served were found: Geese, goats and pigs.

Pompeii was destroyed 2000 years ago from the eruption of the Vesuvius volcano. Much of the city is still buried under lava and pumice stone.

It is undoubtedly one of the Italian tourist attractions. If you haven't been there yet, do it asap.

Conclusion

I end this short piece of news by reminding you of some of the useful links that you can find here on my site:

Our pizza school and its professional practical courses.

The calendar of upcoming courses in programming.

The fantastic "Online Pizza Chef Course".

Download my latest book which is called: NOT ONLY PIZZA. You'll find it here.

See you soon

Silvio Cicchi

 


USB PIZZA