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.
The oil flavored with basil is one of the ingredients used in the pizza parlors and kitchens around the world. There are several ways to prepare this delicious flavored oil, a faster version raw obtained by blending a few leaves of basil with the olive oil, and version “flavored oil”mostly used on pizza.
Flavored with Basil Oil
To prepare’Oil flavored with basil
10 inflorescences of basil and 10 leaves
1 liter of extra virgin olive oil.
Oil preparation flavored with basil
Pick the flowers early in the morning and the basil leaves, wash and dry well.
Arrange everything in a glass jar, cover with extra virgin olive oil, close the jar and leave to rest in a cool, dark room for 3 weeks.
consume within 3 months.
Flavored with Basil Oil
Tips:
Freshly baked your pizzas, add a little oil with basil before serving them to your customers.
If you want to know more about Basil, consultation wikipedia
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Tigelle scones are round-shaped typical Emilian Apennines between Bologna and Modena area. usually filled are served cold cuts and cheeses from the classic pesto mountaineer Modenese.
The Tigelle Recipe and Preparation
Depending on the area where we are, They can also be called by different names. In Modena often calls crescentine or growing a small fried flat bread stuffed, while in Bologna they are tigelle calls, name derived from the tool used for the preparation of these delicious muffins, the tigelliera.
The Tigelle Recipe and Preparation
To avoid any doubt or misunderstanding, ordered tigelle, and I am sure that your restaurant or pizzeria will understand what you are ordering.
Pesto Montanaro Modenese
Before preparing our tigelle I would like to refresh your memory on how to quickly prepare the Pesto Modenese.
The mountaineer pesto is a condiment that is made from used raw pork lard and herbs with which are filled tigelle and other local delicacies such as crescentine borlenghi.
Obtained by finely chopping the raw lard, garlic and rosemary until you have a spreadable cream-looking dense, this cream is spread in tigella still warm and it finishes with a generous sprinkling of grated Parmesan Local. In some locations this typical pesto can also be called by the name of “cunza”.
The Tigelle Recipe and Preparation
The Tigelle Recipe and Preparation
Preparation of tigelle.
The recipe of tigelle provides for the use of milk and lard so that even remain soft in the days after preparation.
To prepare 24 tigelle:
500 grams of flour
200 grams of cold water no
100 grams of milk
25 grams of lard(Replaceable with extra virgin olive oil)
few grams of yeast
10 grams of salt
The Tigelle Recipe and Preparation
The Tigelle Recipe and Preparation
Preparation:
Dissolve yeast in water and knead all the ingredients in a container to obtain a homogeneous and elastic dough similar to that of the pizza.
Let rise for 1 now, When doubled in volume roll it out until a dough by half a centimeter thick. With the edge of a glass formed of dough disks with a diameter of 10 centimeters and let rise for another 30 minutes. This operation is very important and it will depend on the softness of your tigelle.
The Tigelle Recipe and Preparation
Heat the tigelliera on the fire and cook the pasta discs 3 minutes on each side until the surface will be perfectly golden.
Serve while still hot tigelle your guests together all'affettato salami, soft cheese spreads and the previously prepared pesto Modena. Tigelle are delicious even if stuffed with cherry tomatoes, grilled vegetables, jam or chocolate spread.
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Hot peppers and ranking of hotness…. To tell you the truth I would have preferred to call this post with a completely different title, I liked it better “Why we eat the chili?” but as usual the choice fell on the keywords that are searched most often on Big G that is the most used in the world famous search engine.
The Peppers and The Rank Of Spiciness
The Peppers and The Rank Of Spiciness
Just a few weeks ago, opening the search page I could not help but notice the new “doodle” Google dedicated to Wilbur Scoville (1865) who is the inventor of the scale still used today for measuring the degree of spiciness of chilies. Wilbur Scoville was born in the US 151 Years ago, He worked in a pharmaceutical company to the production of a new type of balm, when he had the brilliant idea to run a test on the spiciness of chilies. The named test “test organolettico di Scoville” It provided for the dilution of the extract of hot pepper in a water-based and sugar solution. Assisted by a group of tasters,It was diluted with further addition of sugar until it was not considered totally devoid of hotness. Just by using the necessary dilutions and the amount of capsaicin contained in different types of hot peppers, Scoville was able to classify the spiciness.
Carolina Reaper
The Peppers and The Rank Of Spiciness
According Scoville a sweet pepper contains capsaicin, therefore has a zero value, Figure instead at the highest level with the pure capsaicin 16 millions.
To date the highest degree of the scale is occupied by “Carolina Reaper” from the South Carolina got in the greenhouse from a cross between different chilies, with a value of 2 million Scoville. This chili is definitely not edible, the only contact with the skin leaving visible burns.
Other peppers of the right common to give you an idea of the values of this hotness scale do not come to 100.000.
Paprika does not reach even to 900
What we usually consider powerful…The Jalapeno can vary from 3000 to 10.000 and the Cayenne is around 50.000 unit.
The very common and widespread chili Calabrese breed commonly used in Italy for our spaghetti aglio olio and peperoncino or for our pizzas, than just the 15.000 unit.
Today to measure the degree of spiciness of chilies using a different method, a chemical process called liquid chromatography, that allows us to discover the amount of alkaloids such as capsaicin that are contained in different types of hot peppers, It may seem strange, but the modern result is still very similar compared to the Scoville scale.
The Peppers and The Rank Of Spiciness
The Peppers and The Rank Of Spiciness
We finally got to the part that I find most interesting:
Why we eat spicy food?
If you ask someone the feeling that evidence in eating chilli, many will answer that is perfectly comparable to a real pain. The answer is really correct, as spicy food ingested causes to our taste buds a real pain simulation, irritation and burns. In simple words, the nerves send an alarm signal to warn us that our palate stà burning. So because it taste test in eating chili?
For the famous psychologist Paul Rozin the answer is simple and is the same one that also explains why we do the activities they not seem senseless as the bail or jump off a bridge tied to a rubber band.
Men love it enjoy situations in which the body launches warning signs and know that in reality everything is ok.
In professional courses for pizza that we offer habitually in our school of pizza, the chili on pizza and chili combined with the street food is an integral part of the program. If you want to know more visit our page School of pizza.
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Pizza Amatriciana The Original Recipe. If you love the bucatini Amatriciana, I recommend you prepare and enjoy the recipe for our pizza all'Amatriciana or if you prefer you can just call Matriciana.
Pizza Amatriciana The Original Recipe
amateur, city from which this delicious recipe is fortunately a few tens of kilometers from the place where I live and is often the destination of my culinary pilgrimages.
We want to mention the bitter diatribes you feel constantly on TV and read on the internet about the original recipe? It would be appropriate to first clarify once and for all if there is the onion or not!!
Pizza Amatriciana The Original Recipe
Pizza Amatriciana The Original Recipe
Dear friends and readers, hear Aunt Lina resident in Amatrice for generations Amatriciana was invented by the old shepherds and in other times, where he did not have everything, but only a few ingredients and then the only thing certain about this ancient recipe: THE PILLOW, TOMATO and PECORINO of Amatrice. The Amatriciana is a popular dish, It belongs to the people, no books and not the chefs to television broadcasts. To confirm everything there is the fact that if you ask 100 People of amateur as is made to the original recipe, each of them will answer with a different recipe. Wisely Aunt Lina adds: Silvio Caro, with this crisis, we can not afford to lose any customers, you want it with the onion? I'll make with the onion, the want without? I'll make no. You never heard wiser words of these, I saw the lean times like these restaurateurs.
Pizza Amatriciana The Original Recipe
Personally I prefer it without onion, but strictly with the pillow, not to be confused with the bacon into cubes that you find in supermarkets.
Pizza Amatriciana The Original Recipe
Clarified once and for all this doubt, we continue with our recipe for pizza all'Amatriciana.
When you finish kneading, cut the dough into balls 230/250 grams. This phase is called Staglio.
We put the balls in a container with a lid and leave to rest for leavening.
After the rising phase, stendiamo the mixture to form our discs of dough to prepare the pizzas.
Pizza Amatriciana The Original Recipe
Pizza Amatriciana The Original Recipe
Seasoning:
Add the tomato, the bacon into slices and bake until the board will prove to be golden at the right point. I do not want to add the cooking time because it would be different for each type of oven used for cooking.
just ready, sforniamo our pizzas and add a generous layer of grated pecorino.
The Amatriciana pizza is ready and so tasty!!!
As you can see I did not use mozzarella and I did not use onion, but remember that the pizza is your, you'll have to eat you so roll those who want to add mozzarella, onion or any other ingredient.
Pizza Amatriciana The Original Recipe
If you do not know Amatrice, I advise you to go there as soon as possible to enjoy the originals “bucatini Amatriciana”. Click here to learn about Amatrice.
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Pizza dough to Black Charcoal. The latest trend launched by many pizzerias and bakeries is the black pizza, which it seems to be much appreciated by customers and many curious people who ask to taste.
Pizza dough to Black Charcoal
I have to be definitely a predecessor of fashions with regard to black pizza. Do you think that at the beginning of my career as a pizza maker, about 40 years ago already I am doing this type of pizza. Alas I was using the wrong technique. My pizzas were black because often forgot in the oven and in addition to the black color also had a nice choreographic effect, They were surrounded by a toxic cloud of black smoke.
Pizza dough to Black Charcoal
Pizza dough to Black Charcoal
Today to get this delicious product using charcoal, Yes just like this, The activated carbon, that in addition to the color black dough, It is rich in properties: It helps to keep down the cholesterol level and regulates intestinal transit. Activated charcoal in fact holds the gas resulting from the fermentation of food in our stomach, avoiding those swelling and you can also use it for gluten-free pizzas.
Pizza dough to Black Charcoal
With regard to the use of this ingredient, There is a very clear European legislation:
The amount of charcoal that can be used in the dough is minimal, until 10/15 grams of charcoal for each pound of flour, so the much-vaunted benefits of activated carbon are being very minimal or even non-existent, the only real action carried out from the coal is then to act as a colorant of the dough.
Pizza dough to Black Charcoal
Pizza dough to Black Charcoal
European law also prohibits the labels, the menus and on the advertising use to declare any beneficial effect for our body derived from the active charcoal. Do you think that the bread which is added this dye, It can not be labeled as “bread”.
Prepare the dough of black pizza is a very simple operation and can be summed up in a few simple steps.
The activated carbon for the food should be mixed with the flour during dough.
Pizza dough to Black Charcoal
Use our classic recipe of the dough for homemade pizza house described in This our previous post. Add in proportion 10/15 grams of charcoal for each pound of flour to get a black mixture of spectacular beauty.
The flavor is absolutely identical, you will not notice any difference.
One of the pizzas better suited to achieve with the black paste is definitely the caprese pizza. Nothing more beautiful to look at the black base on which are arranged red tomatoes, white mozzarella slices.
Pizza dough to Black Charcoal
Seeing is believing. The black slurry, like so many other delicacies that are part of the class “street food” They are an integral part of the program of our pizza maker courses offered daily at our school in pizza. If you are interested in participating in one of my courses, click here.
If you want to know how it is produced charcoal, I recommend you read this deepening of wikipedia
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How does the olive oil. I will continue to remind you that “the pizza is a simple dish”, then use a few ingredients but good.
How does the olive oil
Given the importance that covers the olive oil as a dressing on pizza dough and pizza, see articles “Oil pizza dough” and “The gluten pizza” you could do like me who buy my supply of extra virgin olive oil directly from a local mill, where you have the absolute certainty of finding an oil produced by exclusively local olives and it's quality.
I paid a visit to a local olive press, l'OLEIFICIO FIOBO, the last time that I had been visiting, was about 40 Years ago.
In 40 years the mill has changed a lot, whereas before there was a woman to defoliate the load of olives molire, Now all the work is done by machine. Where once they worked two powerful men to load the fisoli, Today there is a fully automatic machine that performs manual labor with ease. The only thing that seems to have not changed is the quality of the oil made from olives grown exclusively from the surrounding area.
How does the olive oil
How does the olive oil
As you will see from the video, to the mill work starts early in the morning.
Here come the olives demolish and kicks in the leaf remover.
The oil mill Fiobo to produce its own extra virgin olive oil is still using the old traditional method of cold pressing.
How does the olive oil
The olives are pressed by large granite millstones. This natural process preserves the typical aromas of the olives that come from this region.
The mixture obtained from the milling is spread on the disks called fisoli
The fisoli superimposed one on the other are put in presses for squeezing, phase that takes place very slowly as not to alter the taste of the oil.
How does the olive oil
The oily liquid obtained from the pressing is centrifuged to extract the extra virgin olive oil.
Have you ever tasted a bruschetta with freshly pressed oil? An indescribable feeling of fruity flavors, slightly bitter aftertaste from dark green still slightly turbid. Divine!!
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inseparable companion of all pizza makers, hat is the symbol of pride even if it is mistakenly seen by some as a constraint. What kind of hat you wear at work? The history of the kitchen is very old hat, dating back to 1829.
the pizza chef's hat
As you know (I hope), the skill of a chef does not measure the height of the kitchen wearing hat, High or low that it is often a simple matter of working comfort. It happened a few times to work in restaurants with a low hood, so it was impossible to work with a top hat. In pizzeria it is not recommended to use a high hat because of the pizza maker distinctive work, often having to bend down to pick up the wood to feed the oven, would fail to balance the tall hat, then, over the years were always more pizza makers who have worn the bag or practice bandana. Personally I use the paper bag, super hygienic disposable, Always stretch to perfection and also absorbs sweat. As an alternative to paper is very widely used non-woven fabric.
Sachet Pizzaiolo
The thing however that I consider very important is that whatever form you have chosen, and of any material whether made, do not forget that the kitchen is the color WHITE. In the kitchen, apart from the pants that can be blacks or pinstripes, the jacket and hat must be white. I fully understand that there is dirty easily, but….patience, when soiled, you changed.
The hat Pizzaiolo Conclusion
Touch, retina, cap, bandana, paper bag, of cotton or non-woven fabric, but it must be white.
the pizza chef's hat
If you want to know more about touqe blanche “the chef's hat” you can consult by clicking on wikipedia this link.
the pizza chef's hat
I hope I did all attracted the ire of those who wear the bandanna to look like a famous singer, with hair sticking out, or those who have bought (even worse) colorful hat matching the lapels of her apron pockets. KITCHEN / PIZZERIA = WHITE!!!!.
If you want to become an expert in making pizza at home for you and your guests, I suggest you subscribe to our professional course of pizza ONLINE. Clicca who.
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5 Good Reasons to Follow one of My Professional Courses of pizza. As clearly described in the title, I propose some valid arguments to convince you to attend the course of pizza at our school. In reality, the reasons seem to be more than 5 and all very valid, but we see the list:
5 Good Reasons to Follow one of My Professional Courses of pizza
I carry out this work by 40 age, I know the pizza and no one better than I can teach you this fantastic craft that gives you the opportunity to work all over the world.
Organize only individual courses. Enough of these pseudo-classes together with other 15 people, alone it is learned faster. The course we do so when are you available.
very little cost, only 450 EUR to 5 days (30 hours of lessons).Possibility of accommodation in a B&B arrangement.
Issue of a certificate valid worldwide.
The courses take place in a laboratory.
The pizza place that our courses, are ready to be introduced to the world of work.
You can contact me personally at number +39 3476244362 and expose me your requests.
Because we are having significant records: The 83% of our students find work immediately.
Because we are a real school, not a pizzeria.
Our courses cover topics such as: Pizza slices, pizza dish, Street food da banco pizzeria, preparing snacks appetizers, Pizza a “wallet”, esplanades, focacceria, trousers, dessert pizza and fried pizza.
Because if you contact me by email or by telephone, I say to everyone immediately.
As you can see, there is more than a good reason to follow one of my professional courses of Pizzaiolo. Get Them!! Contact.
Silvio Cicchi
If you want to know more about our courses: Clicca who
Send us an email and request more information about our courses: Clicca who
Among the aromatic oils often used in cooking but especially in pizzeria is highly valued rosemary oil. Easy to prepare at home and always present on the table pizza. Serve a customer a focaccia and add an extra virgin olive oil flavored with rosemary is the trick used by many pizza makers to improve the taste of their pizzas.
The process for the preparation of oil to the Mediterranean rosemary is simple and quick and will take away only a few tens of minutes.
Preparation Oil Rosemary Mediterranean
Preparation Oil Rosemary Mediterranean
Let's start with choosing the right bottle.
Wash and dry a bottle to use as a display container for our oil with rosemary.
Cut fresh sprigs of rosemary mediterranean long until the end of the container.
Washed with water and dried well the sprigs of rosemary to prevent the onset of mold.
Place rosemary in bottle container.
Fill the bottle with extra virgin olive oil, up to completely cover the rosemary.
tightly capped
Let steep for a place in the dark for at least 3 weeks.
Preparation Oil Rosemary Mediterranean
Preparation Oil Rosemary Mediterranean
As promised by the title, within minutes we have prepared excellent flavored oil. The secret to success is enclosed in a few words: Use of good extra virgin olive oil.
In Pizzeria, Oil Rosemary is widely used as a dressing on pizza or on all types of bruschetta.
In the kitchen It is great when used as a sauce for grilled meats and it is exceptional as a condiment on any salad.
I spent a whole day visiting Oleificio Fiobo you find by clicking here, to observe the fantastic world of the production of extra virgin olive oil. This is the result:
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Features Olive Oil. From green to pale yellow, the fresh taste reminiscent fruit and vegetables, spicy, sweet or bitter, strong or mild, its taste is pretty much determined by several natural and environmental factors.
This diversity of aromas, It makes olive oil perfect for any type of cuisine. The peoples of southern Europe, early adopters, They held the record of the lower rate of cardiovascular disease by practicing the Mediterranean diet.
Features Olive Oil
The oil is distinguished in 3 main categories according to the degree of acidity and its purity:
Features Olive Oil
Extra virgin olive oil
The only vegetable oil obtained at the push, without any manipulation and without chemical additives. EAKD contains vitamins which have antioxidant properties and protective effect on cells. Acidity level below 1%.
Virgin Olive Oil
As the Extra Virgin Olive Oil is not refined and has a degree of acidity equal to approximately 2%
Olive oil
E’ It composed of refined olive oil to which is added virgin olive oil to improve the taste. It has a degree of acidity of the maximum 1,5%.
Sansa oil
E’ Consisting of the pomace(processing residues from which oil is extracted through a chemical process)to which is added extra virgin olive oil in a non-clearly indicated.
Features Olive Oil
Features Olive Oil
E’ Composed primarily of fatty acids momoinsaturi, Polyphenols, vitamina E e betacarotene. The constant use favors a lowering of bad LDL cholesterol and raising the good HDL of helping prevent cardiovascular disease and arteriosclerosis.
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