Category archives: Recipes

The cacciannanze

The cacciannanze

The Cacciannanze

The cacciannanze is a typical focaccia Marche, a region of Italy that gave much to Italian cuisine, I quote only a couple of recipes on all: The stuffed olives or the fantastic fish soup to Sambenedettese. The recipe of cacciannanze has long traditions that bring us back to the times when the bread for the families was done in the wood oven of your own home. The word-hunting annanze dialect Marche could tradurrre: expulsion first, that is, first baked bread. This product was mainly used as a tool to control the temperature of the oven, if the temperature was right, after having baked the cacciannanze could proceed to remove all the embers, wipe off the hob and then bake the bread. At that time, they could not make mistakes, the bread was survival.

Focaccia the cacciannanze
The cacciannanze

The cacciannanze

The product obtained "cacciannanze", is a product easy, seasoned with olive oil, sale, garlic and rosemary. I was told by some elderly in the country where I live, that some rich family who at the time was well off, gladly added a few pieces of bacon, chopped.


For the preparation of cacciannanze started following the procedure for the bread dough indicated in this article.


Chop the rosemary needles with garlic finely and add to these herbs a pinch of salt.


After the dough is leavened, must have at least doubled in volume, roll it out on a baking sheet with parchment paper or waxed well, and add the chopped herbs previously prepared. Add a drizzle of extra virgin olive oil and place it in your oven which you have previously brought to a temperature of 200 degrees. Cooking should take about 20 minutes or until the surface of your cacciannanze prove to be perfectly golden. At that point,, baked and served piping hot.

Today in local clubs, the cacciannanze is served in slices, as an aperitif, accompanied with cooked wine, Another great product from this territory.

The cacciannanze
How to prepare the cacciannanze

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The four seasons pizza

Pizza four seasons

Pizza four seasons

The pizza 4 seasons takes its name from the disposal of the ingredients on it, usually arranged in 4 cloves stuffed in a different way. Almost every pizzeria proposes it to the public with different ingredients, someone uses porcini mushrooms, others use dried tomatoes, there are those who even adds various vegetables.

The four seasons pizza
Four seasons
Pizza four seasons

I would like to offer the classic recipe of pizza four seasons.

Difficulty: Media

Ingredients for 4 people:

250 gr of tomato pulp

200 grams of mushrooms

80 grams of cooked ham

100 grams of artichokes

100 grams of mozzarella

Oil, sale, pepper and oregano to season the tomato pulp

Prepare the pizza dough for 4 people, helping with reading this article.

Let rise our dough as described in this article.

Preparation of mushrooms: In a pan fry a clove of garlic in extra virgin olive oil, pour the mushrooms cut, add a pinch of salt and one of pepper, add the finely chopped parsley and let trifolare until all the water evaporates.

Roll out the dough into disks. For this work could come to your aid this article.

Sprinkle the disk of pizza with tomato pulp

Season the first segment with our mushrooms

The second with artichokes

The third slice with ham

The fourth segment goes topped with mozzarella, which is also sprinkled on top of all other segments.

A drizzle of olive oil and place it in the oven already heated to 220 degrees

Employ about 20 minutes to cook.

Measures: For the success of your pizza, suggest you add the mozzarella on pizza in just the past 5 minutes of cooking.

Aesthetic variations: During the writing of the pizza, form a border that divides the pizza into four segments visible, as shown below.

The four seasons pizza
Four seasons

Other: The four seasons Vivaldi

How to make bread


How to make bread at home

How do common bread at home, procedure and tips
Difficulty: media
Eating at the table bread we just made and baked, is one of those things that leave us very satisfied. I just suggest a recipe easy to prepare at home vostra.Useremo few simple ingredients, which must be of a quality.
Flour white type 00: 250 gr
Flour Manitoba (durum wheat):250 gr
Water 300 gr
Brewer's yeast ½ cube (12,5 grams)
Sale 1 teaspoon

How to make bread at home

Instructions: Put in a large container, the flour and the yeast dissolved in water. Start working the dough with your hands until it begins to form a smooth paste. Now add a teaspoon of salt and let it melt in the dough.
Place the dough on a work surface.
Knead until the dough does not prove to be homogeneous.
Slowly add the remaining water. The amount of water absorbed by the flour can vary ,and if the dough is sticky, add more flour.
The dough will be ready when you come off completely from your hands.

How to make bread at home
Batter ready

We give a shape to our bread. If this is the first time you try them at home to make bread, I advise you to prepare a loaf stretched, be easier cooking.
Cover the dough and let rise until doubled in volume will be (at least 2 hours)

Making bread at home
Ready to bake

**The recipe for whole wheat bread has the same manufacturing process, but it should be replaced white flour with the same amount of wheat flour.
Bake in preheated oven at 190 degrees and cook for 25/30 minutes, or until the crust does not prove to be perfectly golden.
The bread should be allowed to cool slowly for you to lose the moisture content in excess.
Wikipedia devotes much space to bread.
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The Pizza Margherita History and Prescription

The pizza Margherita History and Recipe

The pizza Margherita History and Recipe

Silvio Cicchi
The Pizza Margherita History and Prescription
Pizza Margherita

History tells us that the pizza maker Raffaele Esposito who worked in Naples in the pizzeria "Peter ... and Just So"(1780) the same pizzeria still exists today and is called "Pizzeria Brandi", was called by the official of the Palace of Capodimonte, where they were visiting the King of Italy Umberto I and his wife Margaret of Savoy to prepare a pizza for them. The queen looked with favor on the pizza that just took his name. It was a very simple pizza, and had the three colors of the Italian flag. The green basil, the white of the mozzarella and red tomato.

The pizza Margherita History and Recipe

Plate the birthplace of the pizza Margherita
Targa Birth of Pizza Margherita
Daisy Queen of savoy
Queen Margherita of Savoy


The Pizza Margherita Pizza is the most popular in the world, every pizzeria proposes its own version.

Today we will prepare the classic pizza Margherita, There are many variations, but each has its own personal way to prepare, this is my recipe.

Ingredients for 4 people:

Dough: To prepare the Read this article

Other necessary ingredients:

250 grams of Mozzarella

200 grams of peeled tomatoes
Preparation time: 30 my
Cooking time: 20 my
Rising time 1 hour or until the dough is not doubled in volume.


Take the risen dough and roll it on a baking sheet greased.

Season with peeled tomatoes, oil, sale e basilico

Cook for about twenty minutes 220 degrees.
Just the pizza margherita is almost ready, remove from oven and season with diced mozzarella and basil and bake for others 5 minutes.

Cut and serve hot.

History and recipe for pizza margherita

Pizza Margherita

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Potato focaccia

Potato focaccia

Potato focaccia

Potato focaccia

The potato focaccia, in appearance very similar to a white pizza, is an easily affordable in many ovens of the peninsula.

Potato focaccia

Very soft inside, and crisp in its external. Its softness is due to the fact that among its ingredients include potatoes, very easy to work, usually high, and risen to perfection, given the time much shorter than the rising focaccia normal. I propose this recipe for all those who want to try at home, its success is guaranteed, and can be accomplished in a few hours. It is usually seasoned with extra virgin olive oil and aromatic herbs, like thyme and rosemary, but they are now in many a season with the classic ingredients of the pizza dish: tomato, mozzarella, anchovies and so on, and so forth.


  • Flour 00 500 g
  • Small potatoes with white paste2 the 3 potatoes
  • Warm water150 ml
  • Fresh yeast15 g
  • Extra virgin olive oil 3 spoons
  • Sale2 pinches
  • Rosemary Enough


Boil the potatoes in boiling water for about 20 minutes, then peel and mash. Let them cool completely.

In a large bowl sift the flour.

Add the mashed potatoes, salt and 3 tablespoons oil.

Dissolve yeast in a cup with warm water and add the resulting liquid little by little into the bowl with the flour. Begin to knead in the bowl to combine ingredients, then transfer the dough on a pastry board and continue to knead for ten minutes, until a soft ball and elastic

Let rise for about 1 and h 30 minutes or until the dough has doubled.

After rising time, divide the dough into 4 parties to spread in 4 baking trays in a thickness of about 1,5 cm and with 20 cm diameter.

Remember to grease the pans with plenty of extra virgin olive oil. Let the dough rise again lying in trays for just under an hour.

Before baking the cakes, season them to taste such as adding herbs, a pinch of salt and a little oil.


Preheat oven ventilated 220 °C, then bake the cakes and cook for about 20 minutes.

Serve hot, warm or cold.

Pizza with potatoes



The fried pizza recipe and preparation

The fried pizza-recipe and preparation

The Fried Pizza Recipe and Preparation chef Silvio Cicchi.

The fried pizza

This article will introduce the fried pizza-recipe and preparation. The fried pizza is widespread throughout southern Italy, it seems that in every region takes a name and a filling different!! The origins of fried pizza dates back to World War II, when the streets of Naples women frying the simple pizza dough, but without any filling or seasoning. Considered a variant of the classic pizza poorest, with the passage of time was filled in different ways, until you get to today's recipe, which provides a delicious filling of ricotta cheese and salami. The pizza dough fried, quite similar to that of classical Neapolitan pizza, discs of dough are filled with ricotta, pepper and bits of fat or lard. In some regions is planned to be used smoked cheese, or buffalo mozzarella. The discs of dough are stuffed, folded crescent like a calzone, and fried in boiling seed oil until the browning. Today the most popular and classic pizza fries is undoubtedly stuffed with ricotta cheese and salami.

The Fried Pizza Recipe and Preparation

fried pizza recipe and preparation


The fried pizza



Mother Natural yeast

How to prepare the yeast Mother (Sourdough) in casa

When I was a boy, I often listened to my grandparents telling me their life experiences. Among all those stories, some I was impressed in the mind, one of these on
all said that their time when a girl married, carried with it the “dowry” composed of things at once precious, sheets, ascigamani, valuables and yeast. This sourdough was handed down from generation to generation, was nothing more than a piece of bread dough that was given as a symbolic wish for the new generation. At that time there were no cubes of yeast that we find today in all
Mother Natural yeast
The new family was kneading the dough piece “mother” with new flour and water, and the new bread leavened, and so they produced the new bread. With each new batter came off a piece of dough that would serve the next time. And so on for months, age, decades, from family to family and from generation to generation.

I've always been fascinated by the rise and this story, who knows that this has not affected my decision to make the pizza. To think that in that piece of pasta, fruit of doughs, reshuffles and still reshuffles, There are fragments of everyday life of the years, of past centuries, is incredible. Among all the grains of flour quell'impasto, if it still conceals someone's grandmother or great-grandmother.

For all those people who got married recently and have not brought with them the “dowry”, I suggest these few tips to create a home a new strain of yeast.

The result: the fragranza, the scent, the complexity and articulation aromatic, the pleasure of self-production of the same yeast.

How do you get?

It can be done as in the families of the past: tear off a piece from someone who uses it, so you are assured that he is alive, active and operating immediately.

But the departure from flour and water, it is undeniable, is most satisfying and enables you to tune into direct contact with the yeast.

It will become your yeast, equal to that of any other, because the son of a different environment for each. The exact opposite of standardization of yeast.

Try starting it simple:

kneading in a cup of water and 50g spotless 100 flour
mixture is creamy, cover with a damp dish, so that it is protected, but not sealed, leave in a draft-free and a little 'warm, ideal for me is a corner
a kitchen cabinet. Make every day what happens: within two or three days should show signs of fermentation (bubbles and lifting, sour smell). If it does not, becomes more likely the appearance of mold and should try again, perhaps choosing a meal you will find it less raffinata.Quando fermented, will mean that we have enjoyed some microorganisms, our yeast, that will need nurturing.
And you be providing him: kneads the embryo of yeast with more water and fresh flour, to obtain a mixture of similar consistency to the first and away again in the shelf.
This is called "refreshment".
Follow the above steps two or three times, always check that the smell is sour without exaggeration, the formation of bubbles and the dough is puffed up a bit '.
Now that the yeast (o lievito madre) reacts more quickly and that you just need a day or less to ferment the refreshment you can try to make us a first mixture of bread.
Until you're sure of its effectiveness, it will be better not to use it for pizza.


Recipe Sponge

It is said that the recipe for sponge cake was born from a Genoese cook, some Giobatta Carbona, that in the middle of the eighteenth century, being in Spain with the marquis Domenico Pallavicini, invented this pasta dough soft and extremely sweet; this dessert was called Pâte Génoise, in honor of the roots of Liguria. From this mixture, they developed a more simple called Sponge, so named to honor the Spanish court that he had praised so much praise.
The sponge is part of the classic recipes of the Italian cuisine, is the best base used for cakes and is used in particular for cakes stuffed.

For this recipe you will need to use a mold 24 cm which can be cut into three layers.

Ingredients for a mold 24 cm:
6 eggs
6 tablespoons of boiling water
250 gr di zucchero
300 grams of flour 00
lemon peel
1 sachet of baking powder

Preparation time: 15 my
Cooking time: 35 my
Total time: 50 my

How to make sponge cake
Separate the yolks from the whites and whip them until stiff.


Whip the egg yolks with 6 tablespoons of boiling water.


Add the sugar and the lemon rind finely grated continuing to mount until the mixture appears light and fluffy.


Add the flour and baking powder slowly continuing to mount.


Finally add the egg whites until stiff and fold into the mixture with a spoon from the bottom to the top.


Grease and flour a mold and then pour the mixture inside.


Bake in a preheated oven at 180 ° C for 40 minutes.


Remove the sponge from the mold and let it cool before using it as the recipe.




The best pizza bread italian recepy


S.Cicchi Executive Chef Pizza

Note: When you buy bread for this recepy, look for soft Italian or French bread, not a hearty baguette.

About the author: Silvio Cicchi is an Italian Executive Chef Pizza,he likes to explore the science of home cooking, expert of pizza dove and Baking.

Every recipe published on my site is tested, tasted and approved. Never miss a recipe again by following our multilanguages site.

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The Best Pizza bread italian recepy

About This Recipe
YIELD: Serves 3 to 4
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
THIS RECIPE APPEARS IN: Silvio Cicchi recepy book “Pizza & Fantasy” Downolad it for free from this site.


3 tablespoons butter
4 tablespoons extra-virgin olive oil, divided
4 cloves garlic, finely minced
pinch red pepper flakes
1/2 teaspoon dried oregano
1/4 cup minced fresh parsley or basil leaves, or a mix
1 large loaf French or Italian bread (see note above), split half lengthwise and crosswise
1 (14.5 ounce) can crushed tomatoes
8 ounces freshly grated whole milk mozzarella cheese
2 ounces grated Parmigiano-Reggiano

Adjust oven rack to upper position and preheat oven to 250°C. Heat butter and 3 tablespoons olive oil in a medium saucepan over medium-low heat until butter is melted. Add garlic, pepper flakes, and oregano and cook, stirring occasionally, until garlic is softened but not browned, about 2 minutes. Stir in half of parsley/basil and a big pinch of salt. Remove from heat.

Place bread cut-side-up on a clean work surface. Using a rimmed baking sheet. Place bread on top of rimmed baking sheet. Using a pastry brush, brush half of garlic/butter/oil mixture evenly over cut surfaces of bread, making sure to get plenty of bits of garlic and aromatics. Set aside.

Add tomatoes to remaining garlic/butter/oil mixture in pan, stir to combine, increase heat to medium, bring to a simmer, then reduce heat to maintain a bare simmer. Cook, stirring occasionally, until rich and reduced, about 15 minutes. Season to taste with salt.

While sauce cooks, spread 1/4 of mozzarella evenly over surface of bread and transfer to oven. Cook until cheese is barely melted, about 8 minutes. Remove from oven and set aside until sauce is cooked.

Spread sauce evenly over bread, then spread remaining mozzarella on top of sauce. Transfer to oven and bake until cheese is melted and just starting to brown, about 10 minutes. Remove from oven and immediately sprinkle with Parmigiano-reggiano, remaining parsley/basil, and remaining tablespoon extra-virgin olive oil. Allow to cool slightly and serve.
Bon Appetite!!




Small pizzas


Here is a recipe very easy to accomplish. If you are in doubt about what to prepare for an aperitif, or what to prepare for a birthday at home, this recipe is right up your alley. We speak of the famous pizzas, smaller than normal, such as those found in pastry or in bars. Ideal to prepare for a buffet or a birthday party,but also to serve during a simple dinner.

Small pizzas

Ingredients for 20 pizzette:

500 grams of flour 00
250 ml of water
20 g of yeast
25 gr di burro
1 spoonful of sugar
1 tablespoon of extra virgin olive oil
1 teaspoon of salt
250 gr of peeled tomatoes
200 gr of cream

Preparation time: 20 my
Cooking time: 15 my
Total time: 35 my + 1 now rising

How to make pizza
Put the flour in a bowl, make a hollow in the center and place the yeast, sugar and water at room temperature.


Knead well until the dough mushy then add the softened butter, oil and salt.


Transfer the dough out onto a work surface and knead for a long time until the dough is smooth and homogeneous.


Form a ball, put it back in a bowl and let rise for 2 hours.


After 2 hours the dough has doubled in volume.


Now resume the dough with a rolling pin and roll out the dough to about 3mm and cut on the mouth of a glass many circles.


Oil the baking sheet and place the pizzas obtained.


Season with tomato (past and flavored with oil, sale e basilico) and bake at 200 degrees in preheated oven.


After 5-7 minutes, Remove the pizza from the oven, add the diced mozzarella and bake again for another 5 minutes.


Your pizzas are ready!

Small pizzas