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.

How to Prepare a Focaccia The Perfect Recipe

How to Prepare a Perfect Focaccia: The Recipe

Exquisite like few other baked goods, perhaps because of its simplicity due to the few ingredients with which it is made, focaccia has far exceeded the boundaries of our country, and be able to find it anywhere in the world. Delicious if stuffed with meats and cheeses, and often also used in place of bread. The scent of freshly baked focaccia, and its fragrance, make this unique product.

focaccia recipe
Cake

Prepare a cake in the oven in your home is very simple and I will teach you to do it in no time.

With the dosage regimen in our recipe focaccia, you will get 3 pizzas diameter 28-30 cm, by stuffing or to use as bread.

Focaccia recipe Ingredients:

Flour type "O" 550 grams

Water 330 ml not cold(20 degrees around)

2 tablespoons olive oil

13 grams of salt

1 spoonful of sugar

3 grams of yeast

Preparation:

Dissolve yeast in water, add flour, oil and sugar and started to knead. Once blended the ingredients, add the salt. When the dough will be compact and elastic (are sufficient 5 minutes) dividetelo in 3 balls, cover them well and let rest (rising) until it has doubled in volume, take about an hour.

Roll out the balls with a rolling pin or your fingertips to give the size of the container.

focaccia recipe
The focaccia

Leave to rest for other 30 minutes, then seasoned with olive oil, salt and rosemary. The cake is delicious even with the addition of finely chopped onion, with garlic and many other ingredients.

Bake in an oven pre-heated to 200 degrees for 15 minutes or until the surface will be completely golden.

focaccia recipe
The focaccia

My favorite? Surely with mortadella, but to that of my family doctor could be a problem for my poor coronary. It 's true that good things ... evil .fanno, or make you fat or are illegal.

And to you as like focaccia? What ingredients uses? Leave a comment on this page.

If you are interested in, his wikipedia You can explore this topic

pizza rustica

The Best Way to Prepare the Pizza Rustica in 30 Minutes: The recipe

The pizza rustica

Following the instructions of Our Recipe succeed you also to prepare pizza rustica in minutes. Excellent as an aperitif or to entertain your guests over a glass of wine. Can be eaten the next day.

Rustica Pizza
Pizza rustica

If you are going to prepare a drink for your guests or a snack for snack, This is a recipe for you. From insider, the way I see the pizza rustica perfectly reflects the definition of "rustic" of our Italian vocabulary. Unfortunately on the net, even in very established sites, pizza rustica is associated with the recipes that they have nothing of rustic. A pizza rustica, besides its precisely rustic, not finished, not studied in detail,  should be also composed of rustic ingredients. You can not call something rustic pizza made with puff pastry instead of pizza dough, and that has as ingredients ricotta and spinach, all this has nothing to rustic, should instead be called "cake delicate" or something like that.

The Best Way to Prepare the Pizza Rustica in 30 Minutes: The recipe

pizza rustica

The pizza rustica

If we want to talk of pizza rustica, the word pizza already tells us that must be done the dough for pizza, rustic and ingredients for the filling ingredients must be absolutely aromatic and spicy. What are? Let me give you just a few examples: The meats, sausage, strong cheeses, anchovies, olive, ham, Tuna, pickles,  I hope I was clear enough.

The pizza rustica need not necessarily be round in shape, if you are holding a container baked rectangular, you can use very well what.

pizza rustica
The pizza rustica

Once we understand the concept of pizza rustica, we come to the preparation.

For the preparation of a rustic pizza that can be cooked in the oven with an aluminum container that found in all supermarkets diameter 28 the 30 cm, you will need the doses of the dough for pizza that you find in detail illustrated in my article, you will get the right dose to prepare 1 pizza rustica.

After the phase of the dough, dividetelo in 2 balls, cover with a cloth and let rest (rising) for one hour or until its volume will not be doubled.

At this point, you will need the rolling pin, that tool which is usually used to hit your husband (or wife), roll out the 2 leavened balls forming 2 discs from size slightly greater than the diameter of your container aluminum.

Put the first disc in the mold and add all the ingredients that you have chosen for the filling, Cover with the second disc of dough and crushed edges or roll them, do not forget to drill holes on the "lid" top with a fork or with the tip of a knife to achieve a rustic, and to avoid that during the cooking is swollen (effect calzone)

Add salt and rosemary and bake at 180 degrees in the oven which you have previously brought to room temperature.

After 15 minutes check for doneness and if your pizza rustica can be perfectly golden sfornarla.

Pizza rustica
Recipe for pizza rustica

Preparation time 15 minutes + a time of rising + 15 minutes of cooking.

And you, which uses ingredients to prepare pizza rustica? Leave it in the comments at the bottom of this page in your recipe.

Bruschetta and crostini Recipes

Bruschetta and crostini Recipes

All you need to know about bruschetta and crostini

Bruschetta is one of the simplest dishes of Italian cuisine, One of the most traditional antipasti, in the menu of all the restaurants and pizzerias in the world. Often you order a bruschetta while waiting for our order.

Bruschetta and crostini Recipes
Tomato bruschetta

Bruschetta and crostini Recipes

The bruschetta is a slice of bread topped abbruscata with extra virgin olive oil, garlic and salt. Has ancient origins, was prepared abbruscando simple slices of bread on the coals of the fire, with the addition of ingredients such as poor oil, garlic and a few slices of tomato for the lucky. In Tuscany is still called fett'unta and strictly served no additional topping, but the origins of this word are from the Roman, which is precisely known by the name of bruschetta that comes from the word from the Roman dialect "bruscare" The perfect season to enjoy a bruschetta is autumn, during the pressing of the olives, to discover all the flavors and aromas of the new oil.

Bruschetta and crostini Recipes
Crouton

Today the bruschetta has eclipsed the borders of Italy, and is strongly known throughout the world as the slice of bread with oil, garlic, salt and with various toppings, from meat to fish, from seasonal vegetables to cheese.

And the crouton? What are the differences? The word crouton actually has been added to our menu only recently, the same product is called by some bruschetta and other crouton, although the definition crouton is most commonly used to describe a slice of bread with mozzarella or cheese in the oven, above with the most varied ingredients.

Bruschetta and crostini Recipes
Bruschetta and crostini

While in Italian bruschetta and crostini have the same meaning, in the English language is understood as the crouton "Pizza Bread", slice of bread topped with melted cheese, tomato and other various ingredients, toasted in the oven.

pizzabread1

The bruschetta or crostini is often combined with pizza, so we decided to dedicate a section on our website dedicated to recipes for bruschetta and crostini.

Post your special recipe of bruschetta, write it in the comments section of this page.

What says the encyclopedia Wikipedia bruschetta?

Pizza dough

Dough for homemade pizza

Dough for homemade pizza

Make homemade pizza is very simple if you have available the right recipe for pizza dough.

This is the recipe for preparing the dough for homemade pizza, the same as that in use for over a pizzeria 30 age, the same that I have passed the grandmother, the same ingredients are used today in all courses of pizza chef to prepare the dough for pizza. In short, there is a different recipe. On the net you often read nonsense, someone adds milk, even I read about someone who adds beer, some housewife uses carbonated water, but if you want to dine this evening with a pizza and not with a tart or a pizza bread, here is the list of ingredients:

Dough for homemade pizza

Recipe homemade pizza
Ingredients Note
Flour 500 grams DO NOT use flour with baking powder already mixed in, or mixtures of meals. If you want to eat your pizza tonight for dinner, used a normal flour type "0", if it is produced from some local mill even better.
Water 250 grams Your tap water is not cold, around 20 degrees.
Extra virgin olive oil 1-2 spoons It is not of fundamental importance, but a few tablespoons of oil will improve the gluten of your pizza.
Sale 5-10 grams (1-2 teaspoons) Shortly sale, and never in direct contact with the yeast. To avoid making mistakes, add it to your mixture near the end.
Fresh yeast 2-3 grams It's not a typo, fresh yeast 2 the 3 grams. Considers that a cube of yeast bought at the supermarket weighs 25 grams, BUY therefore only a few crumbs. The granular yeast is fine but being dehydrated ferments, leavening take longer tempo.Non absolutely use the baking powder in sachets with or without vanillin..

** Each type of flour absorbs water in varying quantities. Always check the proper consistency of the mix.

If there are clear these concepts, we move to phase 2: The Dough.

Dough for homemade pizza
Pizza dough

Pour into a bowl water, the crumbs of yeast and oil, add flour and sporcatevi hands. After the ingredients are blended, add the salt.

Dough for homemade pizza
Pizza dough

In 5 minutes your dough should be ready.

Dividetelo in 4 balls, cover with a cloth and let stand for one hour.

Recipe homemade pizza
Pizza dough em home

In the meantime you can prepare the ingredients for your fillings.

After the time necessary for leavening, grease with a little oil 4 round containers for bakery, also those of aluminum that commonly found in all supermarkets are fine (diameter 28-30 cm). Appoggiateci above the balls and press with your fingertips from the center outward. This can make it at home with a rolling pin if you find it easier.

Pizza dough
Dough

Season to taste and bake in the oven pre-heated to 200 degrees for 15 minutes or until the edge will be completely golden. Do not open the oven door to check the doneness of pizzas earlier than pleasant 10 minutes, you will have a total heat loss, with the result of eating a pizza elastic and rubbery.

Nothing could be simpler, Bon Appetite.

What says wikipedia on traditional pizza toppings

Pizza 4 Cheese Recipe

Pizza 4 Cheese Recipe

Pizza 4 Cheese Recipe "The scents of white"

Hot, tasty and soft, pizza have 4 cheese topped with the classic mix of sweet and spicy cheese, delicate taste, all white, a delicacy for all palates.

Pizza 4 Cheese Recipe
Pizza 4 cheeses

One of the many variants of the Neapolitan pizza, much more popular in north Italy, where tradition for cheese is much stronger than in the south of the peninsula.

Which cheeses are used for pizza 4 cheeses?

Pizza 4 Cheese Recipe

From what I have noticed in my travels along the peninsula, this pizza is not made with a standard recipe, each region shows the types of cheese with different. The only inevitable cheese is definitely gorgonzola sweet or spicy. In much of the north is served with the inevitable Parmigiano cheese or parmesan shavings, in central Italy is served with a sprinkling of pecorino, which with its spicy aftertaste form a perfect marriage with gorgonzola. In the southern regions, there's pizza 4 ricotta cheese that has among its ingredients.

For all those who are going to prepare it for the first time at home, I could recommend the use of Mozzarella, Fontina, gorgonzola sweet and spicy provolone. The combination of these 4 cheeses offers a taste really nice. The possible addition of parmesan cheese flakes after cooking is the completion of this union of flavors also also takes the presentation.

Preparation

To prepare the, you can easily follow the steps in this article.

After the phase of the dough, let stand for rising to the product 2 hours or until it has doubled in volume. If you have no experience on rising, I suggest you consult our previous article on rising.

After the rising phase, flattened balls.

Season the disks of pizza with a layer of mozzarella cheese and add the mixture of diced.

Preheat the oven to 200 degrees and bake for 15 minutes or until the edge of the pizza will prove to be completely gilded.

Serve hot and enjoy your meal.

Pizza 4 Cheese Recipe
Recipe pizza 4 cheeses

Are you interested in traditional pizza toppings? consultation wikipedia

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Work Tool pizzaiolo:What are

Work Tool pizzaiolo:What are

Work Tool pizzaiolo:What are

The tools a pizza every day brings with it at work, are not very bulky, than many senior jobs, see the plumber, forced to turn with a van, the pizza maker could put them all in a briefcase.

Work Tool pizzaiolo:What are

Work Tool pizzaiolo:What are
The tool case

The most cumbersome that each pizzaiolo brings with it at work, is definitely the technical knowledge concerning the raw materials, the various ingredients that are needed to make a dough quality, the processes of food processing, knowing how to juggle with the different types of oven and manage the right cooking pizza.

In addition to technical knowledge, the cook needs some indispensable tools to prepare, bake and bake the pizza.

Work Tool pizzaiolo:What are
The wood oven

The oven: It 'better to work with a wood stove, but you are able to produce excellent pizzas with a gas or electric oven. The oven should be placed beside and not behind the pizza maker to avoid having to turn constantly to check the degree of cooking of pizzas.

Work Tool pizzaiolo:What are
The stand of the oven

Easel: To work with the wood stove, is essential to the stand. This useful tool, helps to keep the wood raised so that the flame has greater oxygen, burn better, but especially that produces less smoke.

Spiral Mixer: Used in all laboratories pizzerias, bakeries and pastry shops, Questa type of mixer fully meets the requirements of HACCP. Has a cylinder / steel tub which rotates on its axis in which are introduced the ingredients for the dough.

Work Tool pizzaiolo:What are
Workbench

The workbench also commonly called drying which must be strictly marble, place at a height of about 90 earth cm, on it will be placed the disks of dough that will be then topped and baked.

Refrigerated counter: Required by regulations hygienic, the refrigerated counter composed of stainless steel trays easily washable, where they are stored at a temperature of +3 degrees all the ingredients for the preparation of the pizza.

Shovel pizza to bake: Before the recent health hygiene regulations this tool was made of wood, now has been improved and replaced by aluminum.

Lino: The palino round is the instrument by which the pizza turns the pizza in the oven to give even cooking and with it bakes pizzas. Usually has holes of varying diameter on its surface to allow the eventual flour still attached to the base of the pizza to fall before being impiattata.

Spatula: Stainless steel or plastic, this tool is indispensable to collect the balls already leavened in appropriate containers then to be able to pave.

Drawers for leavening: According to current regulations, drawers for leavening must be plastic food and no more wood.

In addition to these important things that we have listed, There are other small tools that are used by the pizza maker: Stainless steel cruet, the pizza cutter,Breadboard, and the brush for the cleaning of the oven.

Work Tool pizzaiolo:What are
Equipment pizzaiolo

Been acrobatic pizza makers? Have a look at wikipedia

10 perfect ways pizza seasoning

10 perfect ways pizza seasoning

10 perfect ways of season pizza

After a long period in which the pizza has been regarded as a simple alternative to lunch or dinner, lately is back in fashion and those who choose to eat pizza, he does it because he knows what to eat, view of the quality of the few ingredients that make up the dough and the filling. However, there are topping that are "marriages" tastes of well-managed.

Here is a list dei10 perfect ways of season pizza.

10 perfect ways pizza seasoning
Pizza margherita

Daisy. San Marzano tomatoes, extra virgin olive oil, mozzarella, basil are the simple ingredients that make this pizza the queen of pizzas

10 perfect ways pizza seasoning
Pizza Napoletana

Neapolitan. Tomato, mozzarella,anchovies, capers and fresh basil. The Neapolitan pizza, between the classic pizzas is definitely one of the most popular. Palatable, fantastic to be enjoyed with a glass of wine.

10 perfect ways pizza seasoning
Pizza boscaiola

Boscaiola.Presente in all menus of pizzerias Peninsula, the boscaiola enhances the combination of mushrooms and flavor of cured ham

10 perfect ways pizza seasoning
Pizza 4 cheeses

4 Cheese. Over a white base covered by a thin layer of mozzarella, A mixture of cheese with gorgonzola to act as a master, make this pizza a first choice among the customers of the pizzerias of our country, the addition of tomato is on request, Combined with the spicy salami or onion, make this pizza to become a sensory delight

10 perfect ways pizza seasoning

Pizza marinara

Marinara. As Daisy requires very few exceptional raw materials in order to impress. This type of pizza is topped with tomato quality generously put in cooking along with garlic cut into wedges and a round of extra virgin olive oil. Freshly baked, you add a handful of fresh oregano and the inevitable Fresh basil. A marinara done well is the business card of a good Pizzaiolo.8

10 perfect ways pizza seasoning
Pizza with cheese and bacon

Cheese and Speck. The pizza Provola and bacon pizza is considered one for the cold season, but I can assure you that is in great demand throughout the year, provolone and bacon covering the white base, give off all the scents of smoking is just out of the oven. Speck should strictly put raw on hot pizza before being servita.9

10 perfect ways pizza seasoning
Pizza with potatoes and sausage

Potatoes and Sausage. Pizza with potatoes and sausage sourced bell, is now proposed throughout Italia.Il Rosemary,fresh sausage and potatoes just blanched, Covering the white base before being baked. An absolute delight.

10 perfect ways pizza seasoning
Pizza with porcini mushrooms

Porcini Mushrooms. Lovers of this pizza choose it because they know perfectly the quality of this product. With a base covered with a light layer of mozzarella and covered with sliced ​​porcini mushrooms as a topping. No tomato, which with its taste would cover the smell of the delicious mushrooms. Some gourmet loves eating it along with a few slices of ham.

10 perfect ways pizza seasoning
Pizza devilled

Diavola. This type of pizza has variations from region to region. Its main feature is the use of chili paired with salami strong flavor. Strictly on a red base.

10 perfect ways pizza seasoning
The calzone

Calzone. A true classic of the Neapolitan school, a disc of dough folded crescent and stuffed with tomato, mozzarella, mushrooms and ham. The filling encloses a true symphony of flavors and is also appreciated in the fried version.

If you want to learn more about traditional seasonings pizza take a look at wikipedia

Do-the-pizza-with-the-car-of-bread

Do-the-pizza-with-the-car-of-bread

Make pizza with the bread machine

Are now many families who own the bread machine. Contrary to the name by which she was baptized, the bread machine can be used in the kitchen for a multitude of recipes and different preparations ranging from the preparation of the common basic bread to delicious cakes, lazy like me who uses it also to make delicious sauces for pasta, for the preparation of jams, to prepare the polenta, and for those who do not like getting their hands dirty, can use it simply to prepare the mixes, which subsequently can finish cooking in the oven at home.

The advantage of the bread machine, everything is enclosed in a timer, we set it at a certain time, and now that we will be ready freshly baked bread or any other product that we want to achieve. Think of all she, just put all the ingredients in a basket and push a button.

The bread machine is not smart, has a keyboard from which we set a machining program, and then the success or failure of a specific recipe only depend on us. They are all the same, regardless of make and model, programs have already pre-set: normal, rapid, express, integral, Cooking, confectionery, jams, off white.

In this post, see how make pizza with the bread machine.

There is no possibility of making mistakes, because the whole process is done automatically by pushing a simple button, we can only interact on the quality and quantity of ingredients.

Networked unfortunately the basic recipe of pizza is often distorted by housewives unprepared or pseudo chef, that add to the basic recipe ingredients strangest, as milk, honey, beer or even recommend the use of carbonated water to knead,not to mention the amount of yeast used, which varies from a few grams to the whole cube of 25 grams, but if we want to make a pizza, there is only a recipe, classical.

Ingredients to make-the-pizza-with-the-car-of-bread.

Place in the basket of the bread machine in the order in which the ingredients are listed:

Water 280 grams

3 tablespoons extra virgin olive oil

1 tablespoon salt

1 spoonful of sugar

Flour type "O" 500 grams

Brewer's yeast 5 grams

Do-the-pizza-with-the-car-of-bread
Bread machine

Stop ... .I feel sorry for you but there is nothing more to. If mixed with 17:00 your pizza will be ready to fire and consume the 20:00

Do-the-pizza-with-the-car-of-bread
Dough ready to be divided

After the phase of dough in the bread machine, pull out, dividetelo in 4 balls,

Do-the-pizza-with-the-car-of-bread
The balls of dough for pizza

cover with a tea towel and place in a warm place in the house (35 degrees around) to rest. I can advise you if you have no better than let it sit in your home oven with the light on, the heat produced by the small lamp in the oven will give the correct temperature so that the dough yeast.

If you want to learn more about leavening read this article.

All 19:45 pull out the dough from the place you have chosen for him to rest, flattened balls in round containers, taking care to push the dough from the center to the outside (without tearing), if you are not experienced, read This Post.

Do-the-pizza-with-the-car-of-bread
Pizza esplanade ready to fire

Season to taste and place in the oven to bake at home previously pre-heated to 200 degrees for 10 minutes or until the outer edge will prove to be golden.

If you want to know more about the bread and the bread maker consult wikipedia by clicking here

Pass-the-flour-to-sieve

Pass-the-flour-to-sieve

Pass the flour through a sieve

If you are convinced to find in this article the plot of a detective story where the captain talking to his staff says: I want you to sift the area thoroughly until they find the culprits ... .well, you're in the wrong post. Here we talk about simple flour, be it common wheat or durum wheat, and we will see why it is always advisable to go to the flour sieve.

Pass-the-flour-to-sieve
Sieve

Pass the flour through a sieve

Almost all the recipes we find the words: Pass the flour through a sieve. The sieve is an ancient instrument, made of wood with a very dense mesh through which you drop the flour until it becomes a fine powder and almost impalpable to the touch. There hung the old wooden sieve all over the walls of local rustic, pizzerias, and old photos of family memories.

Pass-the-flour-to-sieve
Old sieve

Today, modern version of the sieve is made of plastic or steel.

Why should I upgrade to the flour sieve before use?

Sifting the flour, you start an important chemical process, called oxidation. The operation to divide the flour into small grains allows oxygen to penetrate easily between the particles, the presence of a larger amount of oxygen trapped in the flour, allow greater absorption of water, forming a better gluten network, the leavening process it will benefit and you will notice that the final product will be more but tall and perfectly honeycombed.

This process is very important in the preparation of sweets, come the sponge,plum cake and many others. Indeed in recipes for sweets is always recommended sift together the flour and baking powder. The thing to do is to put on our sieve the amount of flour application together with a packet of baking powder for cakes and pass through a sieve to get the product ventilated.

The operation to sift flour, turns out to be less when used for kneading using an electric mixer, where the action of the blades already in itself carries out the operation to aerate the mixture, but ... if you have ventilated(sifted) the flour previously, you can only improve the yield.

When all of us consume the bread at the table, we feel very pleased to find a light and airy crumb, so ... .prendete the habit of passing the flour through a sieve.

Pass-the-flour-to-sieve

If you want to know more on the sieve click here

The pizza in Germany

The pizza in Germany

The pizza in Germany

Our country is world famous for many reasons, in addition to fashion, Mafia, wine and history (I Rom) one of the things which appears at the top of this special list is definitely the pizza. Italians are the inventors of this product that is now present all over the world. A newspaper quoted economy, estimated that the pizza in the world has an estimated turnover of 60 billion euro a year. But as the pizza is prepared in other countries? Which ingredients are used?

The pizza in Germany
The pizza in other countries

The pizza in Germany

We continue our tour in the world, and after describing pizza in the US and pizza in Brazil, Today we get a little 'more to Italy and see how the pizza is prepared in Germany.

Compared to the US and Brazil, that many thousands of miles away from Italy, and where the pizza is adapted to the habits and customs of the place, In Germany, which is only a few kilometers from our country, I would have expected to find a product similar to Italian, but in the various trips made in this fantastic region that dominates the European economy, I could not help but notice that even here the differences are huge culinary. Except for some Italian pizzeria, that still persists in proposing the daisy and the four seasons, in almost all other local, the pizza is nothing but a neutral base on which are added to taste local ingredients that adapt to the customs and traditions of this fantastic people.

In Germany as in the US, in the big pizza chains, are offered the possibility of a complete customization of this product. In almost all menus Germans invariably include pizza Calabresa with a great local spicy salami, pizza Bolognese, covered with a pseudo meat sauce, Hawaiian pizza, which has among its ingredients pineapple, carbonara with bacon, eggs and cream, but by pizzaiolo, pizza that most impressed me is definitely the "pizza dough", topped with spaghetti (Vermicelli) served with a generous layer of melted cheese as a topping.

From cringe for an Italian, but not at all I might add. Know that it was the first thing I ordered soon as I sat at the table. The customs and traditions of all other peoples must be respected and tasted. Know that even we Italians are masters in adapting traditional dishes foreign, our way. If you are not convinced of anything, there is nothing left to do but call your pizzeria downstairs and ordered the classic pizza margherita.

The pizza in Germany
The pizza in Germany

If you want to learn more about Germany, click here