All the articles 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.

Actuality

Pizza against Sandwich

20 June 2015 silviocicchi Leave a comment

Pizza sandwich against Mc Donald
After transmission Report dedicated to the pizza that has angered millions of Italians, Also giant McDonald has turned against the pizza, but this time Italians have risen by responding with clear messages in the network against the multinational company that has dared to challenge our culinary culture.
It seems endless controversy that revolves around the giant McDonald, They were affected all the charges of Italian pizza makers, in a television commercial the global giant has ridiculed the symbol of Italian cuisine, ie pizza, to promote the Happy meal. In tale video, a child sitting at the table of an Italian pizzeria pizza rejects in favor in favor of the sandwich.
Immediately on youtube appeared response Neapolitan pizza showing a boy……I invite you to see the two videos and leave your comments on this page.
The controversy came up in parliament, where the Movement 5 stars, by Luigi Di Maio presented exposed AGCOM to obscure the advertisement and ask to be excluded as an official sponsor of expo 2015.
link everyday occurrence

Actuality

Pizzeria Commercial Activity Trend

18 June 2015 silviocicchi 2 comments

The term “pizzeria” It is used to indicate several different types of business where the pizza is prepared.
Pizzeria / restaurant, Pizzeria to the cut or takeaway, pizza delivery at home, big fast food chains.
There are other places where it can be consumed pizza: the Rosticcerie, bakeries,. the gastronomy, hypermarkets.
Pizzeria Commercial Activity Trend: The pizzeria / restaurant
The term pizzeria, It is indicated a particular type of restaurant, which serves mainly pizza, trousers, buns and various fried. In the pizzerias you can find other types of food as at any restaurant, guests are served at the table and choose from a menu.
In addition to these local chef is a pizza maker in charge of the oven and the baking of pizzas.
Pizzerias offer the pizza always round up to the plate, so you can decide how much, except in some local, where you can choose between different sizes (small-medium-large). Some pizzerias offer the service of take away, and special containers are used cardboard with which the customer carries the pizza at home.
Some traditional pizzerias, besides the pizza dish, They offer pizza booklet, a small pizza folded in wallet, wrapped with paper food, to be consumed in road.

Pizzeria Commercial Activity Trend: The pizza slices and takeaway

Much like a diner, this type of pizzeria has a counter suitable for sale, where the pizza maker exposes different kinds of pizza whole or in slices, consumable on site or takeaway. In these cases, the customer, It has the possibility to decide both the type of pizza to buy that quantity, the price can vary depending on the weight or size of the piece of pizza.
In these local, It is often associated with the sale of beverages and food packaged. Often you can find tables and benches where you can have products purchased, but always in self-service.

Pizzeria Commercial Activity Trend: Pizzerias home

Widespread in big cities, this type of exercise provides for the sale of pizzas delivered to residence. To advertise these activities spread flyers with their menu and prices in the surrounding areas. On account of the pizzas it is often added some € for the costs of delivery. Deliveries are made by the various portapizza circulating on mopeds which are installed special bins that keep the pizzas warm thermos.

Pizzeria Commercial Activity Trend: Large chains of Fast Food

There are large fast food chains that offer the chance to eat pizza with a lot of speed and ease, which is typical of these local. In Italy the fast food chain most famous pizza is called “Spizzico“, while the United States is one of the largest chains Pizza Hut.

Recipes, dessert pizza recipes

All Hawaiian Pineapple Pizza Recipe

17 June 2015 silviocicchi 1 comment

Pizza all’ananas. The pizza is definitely one of the most popular dishes in the world, presented in many ways with a wide variety of ingredients, from the simple focaccia or daisy use of original ingredients, to make so many different pizzas and pizza to pineapple is just one of them. The pizza pineapple and ham is also commonly called by the name “Hawaiian”. It could easily be classified as a dessert pizza, or inserted in the category of pizzas savory. Its main ingredients that make it up, I am the ham and pineapple, they mix well giving this pizza a bit’ and a bit of sweet aftertaste’ salty at the same time. This pizza is usually prepared by the classical basis of a daisy with the addition of pineapple pieces and cooked ham quality.

All Hawaiian Pineapple Pizza Recipe

The preparation of this pizza is very simple and is one of the few pizzas that do best when cooked in the oven at home, sugars pineapple remaining longer in the cooking in the oven at home, caramellano, giving the pizza a gorgeous color.
The dough is classic homemade pizza, you can find it described in this our previous article.
Once prepared the dough, dividetelo in 4 balls, cover with a clean cloth and let rise for about an hour, until its volume will not be doubled.
After the rising phase, helping you with your fingertips (or a rolling pin) roll the balls to form 4 discs of dough the diameter of about 30 cm.

All Hawaiian Pineapple Pizza Recipe

Toss with tomato, mozzarella, pineapple cut into small pieces, ham cubes, Finally, add a drizzle of extra virgin olive oil, a pinch of salt and a few leaves of fresh basil.
Bake in your oven preheated to 200/250 degrees and bake for the Hawaiian 15 minutes, until edge is golden to perfection.
Serve warm combined with a light white wine.
You knew this recipe? Come prepari la pizza ananas a casa tua? Give your recipe in the comments on this page.
His Hawaiian pizza wikipedia
All Hawaiian Pineapple Pizza Recipe

Advice, Ingredients

Kamut flour and Pizza

15 June 2015 silviocicchi

Article updated on 4/10/2022

The kamut flour derived from wheat Eastern, also known as red wheat or khorasan. This type of cereal belongs to the grass family durum wheat.

Native of “fertile crescent” located between Egypt and Mesopotamia, It is characterized by a stem which can reach the 180 inches tall, her his cariosside, that is, the grain is naked and is longer than any other type of wheat. The kamut is very suitable for organic farming as it grows very well without the use of pesticides or fertilizers, therefore it is currently the most organically cultivated species in the world.

Kamut flour and Pizza

Utilization:
Kamut flour is widely used as a valid alternative to durum wheat, for pasta and flours for food use and its grains are used as ingredients for soups, soups and salads.
Like all cereals, kamut does not have a high amount of gluten, so it is easily digested even by people who suffer from mild eating disorder, however it can not be taken by people with celiac disease.

The pizza with flour Kamut

The pizza made with the flour of this cereal, it is one of the most popular and appreciated dishes, the paste that is obtained, It turns out to be tasty and soft as traditional pizza, but it is much more digestible.
For the dough with flour kamut followed our previous post “dough for homemade pizza“.
After the mixing phase, dividetelo in 4 balls and let stand one hour for rising.
After an hour, spianate the balls to form 4 discs of dough by the diameter of 30 centimeters.

Dress them to your taste and bake in your oven preheated to 200/250 degrees for 15 minutes, until the edge will prove to be perfectly golden.

If you want to know more about kamut, you can consult wikipedia.

Recipes

Focaccia Italian Classic Recipe

14 June 2015 silviocicchi 2 comments

La Focaccia Italian Recipe Classic is considered one of the most delicious baked goods on the market and one of the most sold. There is no oven in Italy that has among its products for sale focaccia. Very often it used by families as a replacement of the same bread. E’ exquisite if stuffed with meats and cheeses, but it is much appreciated in the simple version with salt and rosemary.
In the past we have often published many posts concerning different types of focaccia that are produced in our country and now all over the world.

Focaccia Italian Classic Recipe

Focaccia Italiana Ricetta Classica — Focaccia stuffed with salami

Here is a list of the best cakes:
Focaccia with apples
Chichì stuffing
Focaccia Mediterranean
Focaccia with onions
Focaccia with cherry tomatoes
Focaccia
Focaccia Pugliese
Focaccia with Nutella
Focaccia with bacon and onions
Focaccia caprese
Potato focaccia
The preparation of the focaccia, It is one of the simplest things to do, flour, water, sale, extra virgin olive oil and a bit of yeast.

Focaccia Italian Classic Recipe

Ingredients for the dough: 350 grams of flour, 1 teaspoon of salt, 2 tablespoons extra virgin olive oil, 210 Ml of water and a bit of yeast. Few ingredients, but good(flour and oil quality)
The dressing: Olive oil, coarse salt and rosemary.

**Each type of flour absorbs water in varying quantities. Always check the right consistency of the dough.

The preparation: Mix the ingredients and let rise for about an hour.
After the rising phase, roll out the dough in a greased baking sheet with oil.

Focaccia Italian Classic Recipe — Preparation of focaccia

Let stand for another 30 minutes, practiced dimples with the pads of your fingers, seasoned with olive oil, salt and rosemary and bake in preheated oven at 200 degrees for 15/20 minutes, until the surface will be perfectly golden.
Serve hot, warm or cold. Fantastic breakfast, at lunch, a merenda o a cena, but there is nothing better than an aperitif with a cake accompanied by a glass of white wine.
Which is your favorite cake? post your recipe in the comments on this page.
The focaccia on wikipedia.

preparation, Recipes, Street Food

Porridge Chickpeas Recipe Simple and Tasty

12 June 2015 silviocicchi Leave a comment

The chickpea flour is a pie very low which is prepared with chickpea flour, water, salt and extra virgin olive oil. Ligurian dish, but also it is known to pisa, leghorn, in nice and across the piedmont. It can be combined with other ingredients such as onions, anchovies, sausage and finally sprinkle with black pepper.
It is cooked in a wood stove or to home, and the cooking takes on a vibrant golden color. Some food companies will distribute a version precooked packaged only to be heated in the oven.

Porridge Chickpeas Recipe Simple and Tasty

This recipe is for 6 people. 15 minutes of preparation, 8 hours of rest, and 30 minutes cooking.
Ingredients: 250 grams of chickpea flour, 700 ml of water, a pinch of salt and pepper, 70 ml of extra virgin olive oil.

Porridge Chickpeas Recipe Simple and Tasty

Place the chickpea flour in a bowl and slowly add the water, stirring with a whisk to remove any lumps. You will get a liquid, velvety, Stirring the mixture, You will form a foam that will have to remove with a strainer perforated. Let stand for 8 hours at room temperature, stirring and foaming the compound. After 4 hours add the extra virgin olive oil, stirring with whisk.
After 8 hours recommended, the batter is ready to be cooked. Complete this by adding salt and pepper.

Porridge Chickpeas Recipe Simple and Tasty

Cooking. Grease a pan with low sides by oil and pour the batter.
Bake the pan in a preheated oven at 200/220 degrees for 30 minutes until the surface is golden and crispy.
Remove from oven and let cool before serving.
Cut into squares or diamond shapes porridge and serve with cheese, vegetables and salami, but it is also delicious natural, a snack or as an aperitif.
The chickpea flour is a food suitable for any diet, including the vegan, suitable for those who are lactose intoillerante and for those suffering from celiac disease, also suitable for subjects with metabolic diseases.
The average portion of chickpea flour is 300 grams which is equivalent to 290 Kcal.
How to prepare your home the chickpea flour? Give your recipe in the comments on this page.
Read more on the chickpea flour, you can consult wikipedia.

Advice, Ingredients

Spelt flour the Super Cereal

10 June 2015 silviocicchi 1 comment

Spelt flour is obtained by grinding grain of Triticum spelta(farro more), triticum dicoccum(farro medium similar to wheat) o triticum monococcum(einkorn). E’ a cereal very durable, He can grow on poor soils, also in a harsh climate, where durum wheat can not grow.

Spelt flour in history

Spelt is the oldest varieties of cereal cultivated and consumed by humans since the Neolithic times. Still it is used in the production of pasta and bread. The spelled bread is similar to white, but with a much more intense aroma. The diet based on products derived from barley is very suitable for those who do not digest well bread or pasta made from durum wheat flour or, but spelled flour is not absolutely indicated for celiac subjects.

Spelled flour nutritional analysis

Spelt has a reduced caloric intake, only 335 kcal per 100 grams of product.
Rich in protein, 15,1 grams / 100 grams of flour, B vitamins, Methionine, cysteine, lecithin, taurine and other phospholipids.
Spelt flour
After threshing, the grain of farro maintains a sort of peel that remains attached to the seed, free nutritional properties. For this reason, following the threshing the grain of spelled can not be directly processed into flour without that occurs before the passage of decortication. This explains why the cost of spelled flour is significantly higher compared to wheat flour also of 3 the 4 times.
In the market there are two types of barley: the hulled and pearled. Hulled type that is subjected to the process of decortication mentioned earlier, It retains pericapo, part of it very rich in fiber, pearl barley in the pericapo the grain is removed. Facing a possible choice, Hulled barley is preferable just because richer in fiber. The pearl barley is still very used because it cooks in less time and the flour produced from it is more clear and less rich in fiber.

Spelled flour: uses

The spelled flour is widely used for the production of sweets, bread and pasta. Baked goods made with spelled flour, are preferable to those of wheat, since they are more aromatic and even more good. Due to the high fiber content, Products made with this flour regularize the intestinal transit, producing a mild laxative effect. The fibers are made of cellulose, lignin, hemicellulose and other properties nutritional void, the fact remains, that the fibers are very important for the body. In fact, our stomach, the fibers of spelled flour swell, and that is why we also have properties satiating.
Leave your comment on this page
Spelt out wikipedia

Recipes, dessert pizza recipes

Apple Pie with Pizza Dough

9 June 2015 silviocicchi

The Apple pie with dough for pizza is very good and tasty. Halfway between sweet and savory cake made with this dough that we usually use to make pizza, It is also commonly called “apple cake”.
The apple cake, in this recipe it is made with the classic dough for homemade pizza, apples thinly sliced, two tablespoons of brown sugar to form a dough somewhere between sweet and salty. Focaccia with apples can be enriched with many other ingredients and seasoned to your liking. E’ delicious with strawberries, peaches, berries, with jam or with delicious Nutella. I have prepared for the snack, but it is also delicious served at breakfast.

Apple Pie with Pizza Dough

For ingredients and doses, see our previous post: Pizza dough.

Apple Pie with Pizza Dough

Let the mixture stand until doubled in volume, about an hour.

Peel the apples and cut into cubes or prefer disc.

Arrange the apples on the entire surface of the pizza, brush with melted butter and add brown sugar sprinkled on the surface.
Let it sit for another hour.
Bake in an oven pre-heated to 200 degrees for 20 minutes until the board will be perfectly golden. The scent of apples surrounds you and you will understand that the cake of apples ready.
You never prepared the Apple Pie with Pizza Dough? Leave your comment or your recipe in the comments.
If you want to learn more about apples, consultation wikipedia.

Follow recipes Silvio Cicchi on social networks Facebook, Twitter, Instagram, Pinterest e Linkedin.

Advice, preparation

Tools To Make Pizza House

6 June 2015 silviocicchi 1 comment

In recent years, home baking has taken hold in many Italian families. The homemade pizza is now available to everyone. Unlike some years ago, when it was more difficult to find good ingredients to make a good pizza at home, today you can find on the shelves of supermarkets any product, so with some simple trick we can cook at home a good pizza as that of pizzerias.

Tools To Make Pizza House

To facilitate the task of preparation of the pizza, mix seasonings and cooking, here's a list of stuff that everyone should have at home.
Baking sheet blue steel 30 x 40 cm, E’ the classic pan used to cook all the pizza for pizza, and these are the standard sizes of the furnaces of home.

Refractory stone for direct cooking of bread and pizza in the oven. It is preheated in the oven and ensures even cooking and perfect.

Wooden shovel to bake pizzas, made with a suitable timber and smooth to make the operation of bake the pizzas much simpler.

Thermometer probe. This very useful tool in the kitchen is used to measure the temperature of the dough for a careful control in the management of the dough in the refrigerator at home.

Pliers to churn out trays of pizza. Allow us to ease handling trays of pizza in the oven.

Boxes of rising pizza. Measures 60 x 40 cm, white, indispensable at home and in the pizzeria when we prepare the dough and leave it to leaven.

Chopping wood for pizza and the wheel to cut into wedges your pizzas.

Monopizza oven for cooking perfect as that of the pizzeria.

Last but not least important, are the raw materials. Always use quality flour, fresh yeast, a good tomato sauce and mozzarella pizza.
I have a feeling, however, to be able to give advice: in life and at work are essential equipment sacrifices and willingness; but they must be accompanied by passion. Leave your comment on this page.
If you want to learn more about the equipment pizzeria consults wikipedia.

Tools To Make Pizza House

Advice, Yeast, preparation

Yeast and How to Keep it how to prepare

5 June 2015 silviocicchi 2 comments

The sourdough or if you prefer to call it sourdough or if you follow the trend will call definitely sourdough, It is very simple to make at home and very satisfactory results.
It is often used for dough with long proofing, 24-48 hours, dough to be kept in the refrigerator.
If you are one of those who makes the pizza at home once a week and does not have much time to advise you not to take even consider the idea of producing your staff to use yeast to the dough for pizza.
La pizza fatta in casa, indeed, because of the short time we have available is mixed and barely leavened is leveled and fired within a few hours. To get quick results, it is advisable to use the classic yeast.
For anyone in the house often panificano, Firing sweets, croissants, donuts and panettone, It is how to prepare yourself a great sourdough.

Yeast and How to Keep it how to prepare

The dough is alive, therefore it should be treated and go “refreshed weekly with new flour and water.
Ingredients:
200 gr flour 0
100 ml water
1 teaspoon of honey
Procedure:
Mix these ingredients with a spoon until a smooth ball and homogeneous.
Let rise in a bowl covered with a cloth 48 hours
If you spend 48 take hours 200 gr of compound and mixed with:
200 gr flour 0
100 ml water
This second method is called "refreshing" which means food sourdough with new water and new flour. Once completed this second dough you can leave a few hours in a glass jar at room temperature for starts rising and then put it in the fridge.

Yeast and How to Keep it how to prepare

Once you make the dough, every 5/7 days, It is powered according to this proportion: it weighs 200g must be added 200 grams of flour and new 100 ml of new water.
After a few weeks and 4-5 refreshments will finally test your sourdough preparing at home maybe bread or similar. Nothing pizza for the moment, the yeast would not be strong enough to react quickly so sfornereste bad pizza.
Leave your comment about this article.
To explore this topic, you can consult our previous article:”sourdough or yeast dough for pizza”
If you want to know more about different types of yeast, read our post: “Types of yeast”
If you want to know more about yeast, consultation wikipedia