Category archives: Ingredients

Pizza Gourmet Esploriamo le Nuove Frontiere dell'Alta Cucina con Silvio Cicchi

Gourmet Pizza Let's explore the new frontiers of haute cuisine with Silvio Cicchi

Gourmet Pizza Let's explore the new frontiers of haute cuisine with Silvio Cicchi

Dear lovers of pizza and good food, welcome to our blog! Today we will immerse ourselves in the magical world of gourmet pizza, exploring the new frontiers of haute cuisine. We are excited to share with you our journey through the secrets of preparation, of cooking and the sublime art of pizza, led by the expert pizza chef Silvio Cicchi.

Discovering the New Frontiers of Gourmet Pizza

Pizza has always been a beloved dish all over the world, but now it is going through a culinary revolution. It's no longer just about the classic margherita pizza or the Quattro Stagioni; we are talking about gourmet pizza, a culinary art that blends tradition and innovation in every bite.

The key to this evolution is the mastery in preparing the dough. Silvio Cicchi, renowned pizza chef and mentor, guides us through the importance of selecting the right ingredients and mixing them carefully to create a perfect base. His pizza school has become a point of reference for those who want to learn the secrets behind the creation of unique and irresistible dough.

The Heart of Gourmet Pizza: The Perfect Cooking

The magic of gourmet pizza doesn't stop at the preparation of the dough; cooking plays a fundamental role in transforming a simple pizza into a gastronomic masterpiece. Silvio Cicchi reveals the tricks of the trade to obtain perfect cooking, from choosing the ideal oven to the magical temperatures that lead to the desired crunchiness.

His hands-on pizza cooking lessons not only teach basic techniques, but they also explore innovative variations, like cooking on lava stone or in the wood-fired oven. This is the point where art meets science, and every aspiring pizza chef can hone their skills under the expert guidance of Silvio Cicchi.

Sign up for our Pizza Maker Courses: Your Journey Toward Excellence

For those who wish to completely immerse themselves in the world of gourmet pizza, there is no better way to do it than to sign up to ours courses pizzaiolo. In our school pizza, Silvio Cicchi shares not only his experience, but also his passion for the art of creating extraordinary pizzas.

The courses cover every aspect of preparing gourmet pizzas, from the choice of ingredients to the final presentation. Each participant will have the opportunity to put into practice the lessons learned and receive personalized feedback from the teacher himself. Subscribe to ours courses pizzaiolo and turn your passion for pizza into next-level culinary expertise.

Conclusions: Gourmet Pizza is an Experience to Savor

In conclusion, gourmet pizza represents an exciting evolution of the Italian culinary tradition. Thanks to the skills and passion of pizza chefs like Silvio Cicchi, we can explore new frontiers of haute cuisine through a dish loved all over the world.

We are excited to continue this journey with you, sharing recipes, culinary tricks and stories that make gourmet pizza an experience to be enjoyed. Join us in our love for pizza and discover the world of haute cuisine through the magic of perfect dough and impeccable cooking.

Ciao

Silvio Cicchi

Visit and subscribe to my youtube channel

 

 

Exploring alternative flours for a healthier and lighter pizza

Exploring alternative flours for a healthier and lighter pizza

Hello to all, pizza lovers and aspiring pizza makers! Today I want to tell you about my experience in exploring the wonderful world of alternative flours to make our pizza even healthier and lighter. I've always loved savoring a delicious slice of pizza, but I realized that I could make this traditional dish healthier without sacrificing taste. It was a journey of culinary discovery that led me to enroll in pizza courses at Silvio Cicchi's pizza school, where I learned to create unique pizzas using different flours.

It all started with a passion for pizza that pushed me to explore new culinary avenues. I often frequented the neighborhood pizzeria, where I could enjoy traditional pizzas, tasty but quite caloric. My curiosity led me to wonder if there was a way to make pizza lighter and healthier, without compromising the flavour.

So, I started doing some research and discovered the vast universe of alternative flours. I never expected that there was so much variety and potential in the world of flours other than wheat flour. My adventure had just begun, and decided to try some of these flours in my kitchen.

The first alternative flour I tried was spelled. I had heard about the nutritional properties of spelled and wanted to see how it would behave as a base for my pizza. I mixed it carefully, letting it rise lovingly, and the result was a thin, crunchy base with a slightly rustic, nutty flavor. The pizza was delicious, and encouraged me to continue my exploration.

Subsequently, I tried buckwheat flour, which has a distinctive flavor and slightly thicker texture than farro. I experimented with different combinations of ingredients, and I found that this flour went beautifully with ingredients like grilled zucchini, goat cheese and fresh cherry tomatoes. It was a very unique and tasty pizza!

Determined to go further, I came across the flour of ceci. This gluten-free flour has added an earthy note to my pizzas, making them particularly tasty. One of my favorite chickpea flour creations was the “Pizza Mediterranean”. Based on chickpea flour, I added lemon hummus, olive, Red onion, it passes. The result was an explosion of Mediterranean flavors that made my mouth water.

But the real revelation was brown rice flour. This light and delicate flour created a light, crunchy base that lent itself perfectly to a variety of ingredients. I created one “Pizza Primavera” with this flour, covered in fresh mozzarella, cherry tomatoes, asparagus, peas and a splash of olive oil. It was an ode to freshness and lightness!

After exploring these alternative flours, I decided to deepen my knowledge and I enrolled in pizza courses at Silvio Cicchi's pizza school. Here I met other pizza enthusiasts and had the opportunity to learn from the skills of an experienced master pizza maker.

The Silvio Cicchi's pizza school it was a welcoming and inspiring place, and Silvio himself was a passionate and patient teacher. During the courses, we explored different alternative flours and learned the best techniques to work with them. Silvio encouraged us to experiment and be daring with ingredients, always with an eye to health and taste.

Thanks to the courses, I honed my pizza making skills and discovered more alternative flours, such as chestnut flour and lentil flour. Chestnut flour has a sweet and nutritious taste, perfect for creating fall pizzas with pumpkin, bacon and gorgonzola. Lentil flour, instead, gave birth to a soft base with a slightly nutty aftertaste, ideal for one “Vegan Pizza” con hummus, grilled vegetables and avocado.

My adventure in the world of alternative flours for a healthier and lighter pizza continues today. Silvio Cicchi's pizza school gave me the skills and confidence to explore new combinations of flours and ingredients, creating unique and tasty pizzas.

If you too want to discover new ways to make your pizza healthier and lighter, I encourage you to enroll in the pizza maker courses that we organize in our pizza school Silvio Cicchi. You will discover a world of flavors and possibilities that will surprise you!

Have fun on your culinary adventure and bon appétit!

Sign up for our pizza maker courses that we organize in our Silvio Cicchi pizza school!

Ciao

Visit my youtube channel, you will find beyond 300 Video recipes of pizza

 

 

how to cook mushrooms for pizza

How to Cook Mushrooms for Pizza

How to Cook Mushrooms for Pizza. Mushrooms are a very popular ingredient for pizza, both for their taste and for their nutritional value.

However, cooking mushrooms so they're perfectly pizza-ready can take a while’ Practice. Here are some tips for cooking mushrooms for pizza in order to obtain the maximum result.

Fast and just enough

First of all, choosing the right mushrooms is very important. If you want mushrooms to be the star of your pizza, then you should choose porcini mushrooms or button mushrooms.

Both have an intense flavor and are very tasty, which makes them perfect for pizza. If instead you want the mushrooms to be just an accompanying ingredient, then you can also choose other types of mushrooms, like mushrooms shitake or mushrooms oyster.

How to Cook Mushrooms for Pizza

Once you have chosen the mushrooms, it is important to clean them thoroughly. To do this, just use a damp cloth or a soft bristle brush to remove any traces of earth or other residues. It is not necessary to wash the mushrooms under water, as they may absorb it and become soggy.

Once cleaned, mushrooms should be cut into thin slices. If you use the porcini mushrooms i Champignon mushrooms, it is advisable to remove the stem, since it may be a bit’ stand. In addition to, it is important to cut the mushrooms into thin slices so that they cook evenly on the pizza.

Mushrooms in the pan

Once cut, the mushrooms are put in a pan with a little’ of olive oil and a clove of minced garlic. It is important to cook them on medium heat, mixing them often, until they become tender and golden.

At this point, they can be added spices to taste, like thyme or rosemary, to give a little’ of extra flavor to the mushrooms.

Notes on conservation

Once cooked, i funghi they should be left to cool slightly before being added to the pizza. It is important that they are not too hot otherwise they could make the mozzarella melt too quickly.

Once the pizza is ready to be baked, just add the mushrooms on top of the sauce and mozzarella, and then bake as usual.

Greetings

Mushrooms are part of the professional program of our "Professional Pizzaiolo Course" You will find all the information here.

If you have not already done, subscribe to my youtube channel, You will 300 Video recipes of pizza.

 

Ciao

Silvio Cicchi

 

We know the Calabrian Nduja

We know the Calabrian Nduja

Nduja is a spreadable sausage. Spicy lovers love it the Nduja. Pork sausage combined with Calabrian pepper. The pepper acts as a preservative.

Produced in the Vibo Valentia area. The original recipe called for two kilos of meat and one of chili peppers.

Nduja in the kitchen

Delicious on pizza, spread on bread, seasoning for pasta, fried, risottos, soups.

We know the Calabrian Nduja

During the professional courses that we do in our own School pizzaioli, we use a lot the Nduja. Everyone seems to like spicy. If you would like more information about our workshops, follow this link.

Greetings

Appointment in a few days for more news on pizza.

Ciao

Silvio Cicchi

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Grow Spinach on the Balcony

Grow Spinach on the Balcony

Grow Spinach on the Balcony. This wondrous plant contains carotenoids, LUTEIN, vitamin C to strengthen our immune system, vegetable iron e folic acid which is useful in stimulating the production of Red blood cells.

Spinaches, vegetables a broad leaf they are very tasty, having no land on which to cultivate them, I cultivate them in pot.

The super vegetable spinach

Get a rectangular pot with natural soil, Sowing goes from March to November. Make holes with your finger a couple of centimeters deep and sow the spinach.

Cover the holes with more soil and water. In a few weeks, fantastic plants will sprout and grow luxuriant day after day.

Grow Spinach on the Balcony

Collect leaves without damaging the central shoot from where the new leaflets will arise. Plants will do very well in cold temperatures, but they need to luce.

Spinach is used a lot in pizzeria, spinach pizza is in great demand. About pizza, I remind you that in ours School pizzaioli we organize professional courses to become real professional pizza chefs. More information about our courses are available here.

Greetings

You can find other recipes with spinach in my recipe collection called: Non Solo Pizza. Available for download at this link.

See you soon

Silvio Cicchi

Follow my You tube channel, It contains 300 Video recipes of pizza.

 

 

What are the best vegetables to eat

What are the best vegetables to eat

What are the best vegetables to eat. It has long been known that vegetables are very good for our health, very rich in fiber, vitamins and minerals. Someone vegetables they are better than others, let's find out what they are

Garlic: More than confirmed by medicine, garlic reduces the level of triglycerides and sugars in our blood.

Which vegetables do you prefer

Carrots: When we say carrots we immediately think of the high beta-carotene content, they are very rich in vitamins.

Peas: They are very rich in fiber, they contain saponin and are a real cure-all for our digestive system.

What are the best vegetables to eat

Asparagus: It is said that those who eat asparagus every day never get old. They are rich in antioxidants.

Kale: Rich in vitamins A., C, K, kale reduces blood pressure and bad cholesterol.

The super vegetables

Spinach: This vegetable reduces hypertension and therefore is a panacea in preventing cardiovascular disease.

Broccoli: They contain sulforaphane, useful for preventing tumor development. Those who eat it often can reduce the risk of chronic diseases.

Tonight I'm preparing the vegetables

Ginger: There is no better remedy in nature for lowering blood sugar and relieving inflammation.

Beets: Swiss chard is good for our cardiovascular system, excellent for reducing the sugar levels in our blood.

Conclusions

These are just some of the fantastic vegetables that you can prepare for dinner tonight. One last recommendation, follow the seasons.

Vegetables in the pizzeria they are used a lot to season our pizzas. About pizza, if you like, subscribe to one of ours practical courses that we organize weekly in ours school pizza. You will find all the information here.

Subscribe to my canale you tube, you will find available further 300 Video recipes of pizza.

See you soon

Silvio Cicchi

 

Potato Salad First Second Course and Side Dish

Potato Salad First Second Course and Side Dish

Potato Salad First Second Course and Side Dish. Just so dear friends, it's just like the title says. Our potato salad as well as being famous all over the world for its simplicity, it is also highly appreciated for its taste.

Each country has its own version with the addition of different ingredients, it could be described with a simple word, dish "jolly”Since it can be used comfortably as first course, come second dish, or simply like contour.

The Super salad

Today I will limit myself to providing you with one of the most famous recipes ever, the preparation is simple, but with a unique flavor.

After boiled potatoes cut them into slices, wait for them to cool and season with one salsa prepared by blending anchovies, Taggiasca olives, a hard-boiled egg yolk and chives.

Potato Salad First Second Course and Side Dish

It might seem like a simple dish to present, but it is an absolute delight. In pizzeria you often meet, since many pizzerias always have blanched potatoes available ready to be added as topping on pizza.

A vegetarian pizza with the addition of potatoes it becomes a super pizza. Potatoes boiled remaining a few minutes in the oven on the pizza form one crust that becomes crisp.

Potatoes in the Pizzeria

In our School Pizza our students pizzaioli during their training they use potatoes a lot. About pizza: If you are real pizza lovers I suggest you subscribe to one of mine Professional practical courses to become pizza chefs. You will find all the information here.

Other very useful tips on how to use potatoes in a pizzeria can be found on my latest collection of recipes called: Non Solo Pizza which is already available for the download at this link.

Greetings

Did you know that here on my site you can find more 300 video recipes of pizza? Many of them are prepared using potatoes as an ingredient. Sign up to my You Tube channel.

Ciao

Silvio Cicchi

Mushrooms Let's Know Them Better1

Let's get to know the mushrooms better

Let's get to know the mushrooms better. I mushrooms these strangers, rich in Phosphorus, potassium and minerals, they are very useful for our immune and cardiovascular systems.

Let's start by saying that they do not belong to the plant family and are certainly not animals, but nutritionally they could be compared to vegetables and should be consumed just as such.

How many types of mushrooms are there

To name a few: porcini, cockerels, mushroom, prataioli, tacks, pioppini perhaps they are the most famous. They are harvested in spring and autumn.

If you are an expert gatherer, I recommend that you take long walks and collect them, otherwise be very careful because there are species poisonous. For the less experienced ... buy them at the supermarket.

Go for mushrooms

In commerce it is easy to find too dried mushrooms. Mushrooms are anti-inflammatory, antioxidants, rich in fiber and vitamins, contain potassium and copper.

Calorie: They vary from species to species, on average 100 grams of mushrooms are equivalent to approx 30 kcal.

How to use them

With our mushrooms you can make many recipes, in pizzeria they are used trifolati and they are an absolute delight for the palate.

Other common recipes are the pappardelle with mushrooms, the famous ones tagliatelle with porcini mushrooms, the mushroom risotto, and some main courses of meat, like the escalopes with mushrooms.

Mushrooms in our school

In our School Pizza Italian we prepare i mushrooms to use as a topping for pizza. If you are interested in ours professional courses to become a pizza maker access all information here.

Follow my youtube channel for tons of mushroom pizza recipes.

 

Ciao

Silvio Cicchi

 

Freeze The Mozzarella

Freeze The Mozzarella

Freeze The Mozzarella. The best way to enjoy a good mozzarella is certainly to consume it at room temperature (not cold). But what to do if you have bought more than you should by mistake?

It is possible to freeze it? Better to freeze it than to see it end up in the garbage can. And if you really have to freeze it, here are some practical tips.

Freeze The Mozzarella

As in all things, also on mozzarella there are several schools of thought, freezing it is not difficult at all, less water will be present, the more thawing will bring the mozzarella back to its original organoleptic properties.

A very valid advice will be to freeze the mozzarella not in a single block, but already divided into portions, in this way you will be able to defrost only what is necessary.

What Types of Mozzarella to Freeze

As you have certainly guessed, the problem in freezing mozzarella is the water contained in it. So not all mozzarella will give the same result.

Buffalo mozzarella contains much more water than a mouthful of fiordilatte, not to mention the stracciatella mozzarella which is actually not mozzarella, given its large water content, after defrosting it will lose its texture and flavor.

Mozzarella for pizza

The mozzarella used in pizzerias has a low water content, so it is the one that lends itself best to being frozen.

I really wanted to get to this point, that is to suggest the best method to reuse mozzarella once frozen / thawed, that is to use it to fill a good pizza or succulent baked croutons. You will not notice the difference between fresh and frozen product.

Conclusions

Like all things, buy them a little at a time and always use fresh products. In our school of Italian pizza, we always make these recommendations, you are interested in our practical professional pizza chef courses? Find out more information, Click this link.

Tired of the usual recipes? Get inspired by my latest recipe book, it's called NOT ONLY PIZZA, You find all the information at this link.

Before moving on to greetings I wanted to remind you that for those who do not have the time or resources to come to our school and attend a practical course, a fantastic "Online Pizza Chef Course" is available on our site You will find all the information here.

If you are looking for inspiration on what to do with freshly thawed mozzarella, take a look at my youtube channel, you will find hundreds of video pizza recipes available

 

See you soon

Silvio Cicchi

 

 

The Strength Of Flour Discover The Differences

The Strength Of Flour Discover The Differences

The Strength Of Flour Discover The Differences. As you may have noticed, flours are not all the same, they differ not only by the name of the manufacturer, nor just by the type which is clearly specified on the front of the bag: Type 0, Type 00, Integral etc..

The most important thing that is often not mentioned is the so-called "Strength of Flours" indicated by the symbol W. This symbol is certainly the most important thing to take into consideration when we are faced with the choice of which one to buy, this symbol represents the quantity of proteins contained in it.

The Strength Of Flour Discover The Differences

In a few simple words, the use and the same processing method that we are going to apply depends on this symbol. We can classify the various categories of flours in: Weak, Average, Strong and very strong. This classification makes us understand the water absorption capacity for each type of flour so that the best gluten mesh for each product is created.

The work of proteins

Glutenin and Gliadin are the two main ones protein contained in our flour. Glutenin helps us to make the elastic dough responsible for the gluten mesh. Gliadin helps us to preserve the gluten mesh during drafting, preventing it from being destroyed.

As usual, I'll give you an example regarding pizza: Using flour with a strength greater than w240, perfect for pizza and bakery we will have a dough with an excellent gluten mesh and the gliadin contained in it will ensure that the gluten mesh resists the strong stresses of the drafting.

The strength of the flour

Unfortunately, the symbol W is not indicated in all types of flour, so we just have to read the protein content on the bag.

Flour 00: it is the most used even if it is the weakest flour on the market. Its strength ranges from W90 to W180. Suitable for biscuits, breadsticks and shortcrust pastry that do not want long leavening.

Flour 0: It has an average strength with 10 the 12% protein. His W goes from 180 to 280. With a water absorption equal to 60% about its weight is suitable for medium leavening doughs, perfect for pizza bread, pasta and various bakery products.

Strong Flours

Flour 1: Come on, come on 180 to 300 and a percentage of protein that reaches up to 14, they absorb a lot of water and is suitable for doughs with long leavening and aging in the fridge that can reach up to 4-5 days. Not recommended for quick doughs at home. Perfect for bread, pizza and focaccia but with long maturations.

Flour 2: It is already noticeable from the darker color that it contains a lot of bran, has a strength W that can even reach 350. It absorbs a lot of water and is suitable for long leavening.

Other flours

Wholemeal flour: It has a very high strength and is suitable for long leavening. Wholemeal flour is difficult to rise so I suggest you mix it with a weaker type flour 0 the 00.

The strength of the flour is the basis of the pizza chef's work. During our professional practical courses to become professional pizza chefs, this topic is addressed on the first day of the course. If you are interested in becoming an excellent pizza chef follow this link.

Conclusions

If, on the other hand, you do not have the time or resources to attend the practical course in person, I remind you that here on our site there is a fantastic "Pizzaiolo Online Course" that you can download on your PC or mobile phone and follow from the comfort of your home during your free time. You'll find it here.

If you haven't already, download my latest book of delicious pizzeria recipes, is called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. You'll find it here.

See you soon

Silvio Cicchi