Category Archives: Street Food

Savory Stuffed Rustic Pizza Muffins

Savory Stuffed Rustic Pizza Muffins. It is an excellent alternative in a pizzeria for parties and birthdays to the classics rustic prepared with puff pastry. They don't have sugar among their ingredients.

With Ham and Mushrooms, Boscaiola, with vegetables, zucchini and provola, peas and ham, Ham and cheese, and in a thousand other ways.

Savory Stuffed Rustic Pizza Muffins

Stuffed Rustic Pizza Muffins

During our Practical Professional Courses in our school pizza, I always explain to my students all the useful preparations for buffets, aperitifs and birthdays. Muffins prepared with pizza dough are part of the program among many other things.

Try to prepare them at home too, they are very simple, it is sufficient to have the appropriate mold, the same one used for sweet muffins.

Savory Rustic Pizza Muffins

You would like to learn the art of pizza? Subscribe to one of our professional practical courses. Find all the information at this link.

Here instead you will find the calendar of our practical courses in programming for the coming months. You can find it at this link.

Savory Stuffed Rustic Pizza Muffins

Salty Stuffed Pizza Muffin

If you don't have the resources or time to come to our school, I remind you that here on our website there is a super fantastic "Pizzaiolo Online Course", is very simple, complete and suitable for everyone, you can follow him from your home comfortably sitting on the sofa when you have free time. You'll find it here.

If, on the other hand, you are already an expert pizza chef, you will definitely like my latest book called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. Lots of recipes and photos of real monuments of Italian cuisine. For more information follow this link.

Savory Stuffed Rustic Pizza Muffins

Savory Stuffed Rustic Muffins

You have already enrolled in our Free Online Pizza Maker Course? Why not, it's free. For more information and registration follow this link.

I also end today by reminding you to visit our Youtube channel where you will find hundreds of video pizza recipes all prepared by the students who weekly attend our courses.

 

See you soon

Silvio Cicchi

 

 

Dough Potato Focaccia with tomatoes and olives

Dough Potato Focaccia with tomatoes and olives

Dough Potato Focaccia with tomatoes and olives. It also began this 2020 the season of professional pizza maker courses that take place who in our school in Italy.

For all concerned, I remember that you can find all the information on Our courses here. The timing of scheduled training courses is available at this link.

Dough Potato Focaccia with tomatoes and olives
Dough Potato Focaccia with tomatoes and olives

Dough Potato Focaccia with tomatoes and olives

The pizza that will prepare today in the laboratories of our school is really delicious. It is a cake prepared with a mixture of potatoes. The dressing of this cake is really simple, tomato, some green olive slices, classic cherry tomatoes, an extra virgin olive oil, salt and plenty of oregano.

It requires less heat in cooking than normal pizzas, for those with a wood stove: it is recommended to cook well away from the flame. Near the mouth of the oven. Those who work with an electric suggest instead of lowering the temperature up to 200 gradi celsius.

Dough Potato Focaccia with tomatoes and olives
Dough Potato Focaccia with tomatoes and olives

Dough Potato Focaccia with tomatoes and olives

If you decide to prepare it at home, carefully follow the instructions in the video below where Pizzaiola Antonella prepares a perfect.

Subscribe to one of our practical training as a pizza maker and within a few days of the course you will learn the art of making pizza.

VIDEO

Dough Potato Focaccia with tomatoes and olives

Before leaving I remember that is available to everyone a fantastic course of pizza online here on our site. You'll find it here.

Finally you can download my latest book is called: NOT ONLY PIZZA - What should have any pizza on their menus. You can find it at this link.

Dough Potato Focaccia with tomatoes and olives

We feel in a few days for another pizza.

Silvio Cicchi

 

 

 

The Stuffed Pizza in Two Hands How to prepare

The Stuffed Pizza in Two Hands How to prepare. This pizza is very popular. It is offered in take aways, in every room where they prepare cocktails and we find often in prepared buffet for birthdays or holidays.

We are used to see it and recognize it with so many different types of filling: Since tomato and mozzarella, with vegetables or with stuffed with ham and cheese.

The Stuffed Pizza in Two Hands How to prepare
The Stuffed Pizza in Two Hands How to prepare

The Stuffed Pizza in Two Hands How to prepare

The version that I want to propose today looks back on many years of history, we are talking of "CHICHI 'stuffing. Do you think that just a few kilometers from where I live, Offida, there is even a festival dedicated entirely to filling chichi, It participates in very many years on the first Sunday of August.

Already my grandparents remember that prepared years ago by placing its particular filling in a classic bun or "Cacciannanze". Merit of its filling made of pickled vegetables, tuna anchovies and capers, this pizza is one of the few that gets good with the passing hours. In fact they are in many families prepare it the day before and then eat it the next day.

The Stuffed Pizza in Two Hands How to prepare
The Stuffed Pizza in Two Hands How to prepare

The Stuffed Pizza in Two Hands How to prepare

in our professional pizza maker courses that we perform weekly at Our school pizza, This type of product is always taught to future pizzaioli, also we call it affectionately as the "Pizza with both hands" because it is a pizza as a base, the filling and is covered by another pizza like top. To understand how it is prepared, I invite you to watch the following video below.

VIDEO

The Stuffed Pizza in Two Hands How to prepare

For all those interested to attend our Professional training course to become pizza chefs, I remember that you can find all the information this link.

For the less fortunate instead they have no time or resources, I remember that here on our website a Brilliant "is availablePIZZAIOLO OF ONLINE COURSE that you can follow from the comfort of your home sofa.

The Stuffed Pizza in Two Hands How to prepare

Before saying goodbye as my usual I remind you that it is available for download my latest book called NOT ONLY PIZZA-What should have all the pizzerias in your menu. Suitable for anyone who manages daily drudgery of the pizzeria or for those who want to engage in the preparation of historical specialties. You will find all information about the book in This Page.

Visit My YouTube channel contains hundreds of video recipes of pizza prepared by the students of our school pizza

 

See you soon

Silvio Cicchi

 

Parisian Pizza with Ricotta and mortadella

Parisian Pizza with Ricotta and mortadella

Parisian Pizza with Ricotta and mortadella. Just finished a pizza over and ... immediately another begins. The professional courses we play in our school are weekly and accessing them students from around the world. This week is playing the course Nancy from Mexico. Nancy is already the owner of a fast food in his country and his return will also introduce pizza as an offering for their customers.

Parisian Pizza with Ricotta and mortadella
Parisian Pizza with Ricotta and mortadella

Parisian Pizza with Ricotta and mortadella

After much time spent on flour, dough and leavening, we started to practice with the drafting of handmade pizza.

One of the first pizza that we have prepared during the course was the Parisian pizza, stuffed with ricotta cheese and mortadella.

The Parisian pizza is a valid alternative to the classic pizza Walking, It is usually sold in slices and with different fillings. Its particular preparation is divided into two phases. The base is prepared with a normal pizza dough and the cover is made with a disc of dough puff. It is this last detail that gives an unexpected fragrance to our delightful Parisian.

Preparation

After the stretched dough for pizza disc of the same size as the disk of dough, we start with the filling. A light layer of tomato, Now we add the spalmandola cottage cheese evenly over tomatoes. A good sliced ​​mortadella, Oil pepper and salt made.

At this point adagiamo on the pizza dough pastry lid.

We practice of the holes over the entire surface to avoid any bulges

Add a pinch of salt and the rosemary.

Bake in oven at a temperature of 220 degrees until the surface of the puff pastry will be perfectly golden.

Sfornatela, cut into slices and serve it still warm to your guests.

Parisian Pizza with Ricotta and mortadella

VIDEO

https://youtu.be/rSPrq-MyVzI

Are you among those who buy the puff pastry at the supermarket? Certainly could be useful our post dedicated to how to prepare their own puff pastry at zero cost and quickly.

 

Other items on the Parisian Pizza:

https://www.silviocicchi.com/pizzachef/pizza-parigina-con-ricotta-e-tonno/

https://www.silviocicchi.com/pizzachef/pizza-alla-parigina-ricetta-e-preparazione/

https://www.silviocicchi.com/pizzachef/pizza-parigina-la-ricetta-e-preparazione/

https://www.silviocicchi.com/pizzachef/ricetta-pasta-sfoglia-rapida-in-10-minuti/

At Fruit Dessert Pizza

At Fruit Dessert Pizza. With the pizza dough you can really prepare many things. We've dedicated an entire section of our website at "street food"And I recommend strongly to find out.

Today during my morning rounds devoted to spending, I found the strawberries and ripe bananas in the right place. Strawberries and bananas chopped by adding a little sugar are pleasing in these hot summer days.

Back at the lab during the time dedicated to our Professional courses of Pizzaiolo we have prepared a. Huge and delicious, just as I imagined. greatest, we have it divided into small pieces and served with aperitif. If I am not wrong ... no one protested, then … success.

At Fruit Dessert Pizza
At Fruit Dessert Pizza

At Fruit Dessert Pizza

Preparation of the Stuffing

Let's start with wash the strawberries and then cut into small pieces, the same thing was done for bananas. A pinch of sugar and ready to be added as a filling for our pizza dessert.

At Fruit Dessert Pizza
At Fruit Dessert Pizza

Drafting of Pizza.

Roll out the base, add the previously prepared fruit.

Now we are helping us prepare the cover with the special knife borrowed from the pastry.

Trim the excess edges and bake in the oven at 300 degrees. In a few minutes it will be ready to churn out.

Divide it into pieces and serve it to your guests lucky.

Below the video of the making of this delicious pizza fruit desserts.

VIDEO

 

 

 

 

At Fruit Dessert Pizza

Are you among those who often prepare pizza at home? Did you know that on our site are available for free over 300 pizza recipes, visit the recipe screen.

If you are interested in our video recipes, visit our YouTube channel.

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The Cresciole Marchigiane Pizza Fried

The Cresciole Marchigiane Pizza Fried. Leafing through the recipe of my grandmother disappeared long ago popped the “fried cresciole”. Immediately with the memory I came back at the age of 5/6 years old when I watched my grandmother that made them. In those times “poor” this delight was always associated with some festivities marked in red on the calendar. I remember my grandmother telling me that the recipe had been passed down from her grandmother, so we're talking about something that comes from 1850 about, time when the street had not seen cars, but only carriages and horses.

Fried cresciole can be prepared in two versions: sweet and savory.

They were once strictly fried in lard, Today almost all chose the light version which involves frying in vegetable oil.

The Cresciole Marchigiane Pizza Fried
The Cresciole Marchigiane Pizza Fried

The Cresciole Marchigiane Pizza Fried

A few weeks ago we published a post about the fried pizza Abruzzese, a careless reader might seem a similar product, but in reality are two completely different things: Fried cresciole Marche when preparing…..they prepare many, and they will keep for several days, They are used in the sweet version as snacks delicious at any time of the day, and also savory version in place of bread or as many people do to mo’ flatbread, that is folded in half and stuffed with various ingredients ranging from ham or local cheeses.

The Cresciole Marchigiane Pizza Fried
The Cresciole Marchigiane Pizza Fried

The Cresciole Marchigiane Pizza Fried

The preparation of fried cresciole is simple. The ingredients for the dough are:

200 grams of flour

2 eggs

2 tablespoons sugar

A tablespoon of extra virgin olive oil

A tablespoon of anise

a pinch of salt

Salt or sugar for topping, depending on the version you have chosen to prepare.

The Cresciole Marchigiane Pizza Fried
The Cresciole Marchigiane Pizza Fried

The Cresciole Marchigiane Pizza Fried

The preparation:

As you can see from the list of ingredients, this recipe does not require the use of any type of yeast, then the preparation is rapid and without any difficulty.

Place the flour on your work surface, the same way with which you prepare homemade pasta. Break the eggs, add the 2 tablespoons sugar, the good oil (says the old recipe), a little anise, a pinch of salt and beat with a fork mix everything.

With your hands mix the flour slowly to the liquid compound, until you get a good smooth dough, smooth and soft as that of the pizza.

At this point, divide the dough into smaller balls. Roll it out with a rolling pin into circles (as it is done with the pizza) thin and dip them in hot oil for about three minutes, then flip them on the other side.

Once they have reached the right degree of browning, drain them on a paper towel and add salt or sugar depending on the version you have chosen.

The Cresciole Marchigiane Pizza Fried
The Cresciole Marchigiane Pizza Fried

Remember, as tradition has it: The first is for you, but the second should be immediately brought to the neighbor's house, the smell of fried besides filling the kitchen of your home, fill even that of your neighbors, then before there “maledicano” 🙂 per la grande puzza di fritto, best to do well and bring him a fried cresciola to taste.

During the pizzaiolo courses and those paired with the street food that we organize at our school pizza, We prepare very often cresciole. If you are interested in learning more about our courses, click here.

If your recipe fried cresciole is different from ours, let us know how to prepare: Leave a comment on this page.

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The Pizza Fried Abruzzese

The Pizza Fried Abruzzese

The Pizza Fried Abruzzese. I have a suggestion for a fantastic destination for your next vacation. If you have not already done, I recommend strongly to visit the Abruzzo region. It seems to be the place where, in the opinion of foreign tourists who visit our beautiful country, you eat better by far. To provide this special ranking, it's not me, but that's incredible… a survey conducted by Confesercenti-Ref. E’ It has been asked many tourists who visit the Italian regions to give their opinion on services and on welcoming. The results obtained from this special list not leave any shadow of doubt: In a scale ranging from 1 a 10 the result obtained from the survey was for the value of Abruzzo 9,06. The best ever, to follow Campania, Basilicata and Calabria.

Among the many specialties that this beautiful region has to offer, and is closely related to our site that is only the pizza, it's surely “the fried pizza Abruzzese”.

Already in spring, with the first signs of summer, Abruzzo begin the first dedicated to food festivals and the “street food”. Fortunately, only about ten minutes drive separate me from this region, then by the person concerned, I did not let out a.

I noticed that the fried pizza is called in different ways depending on the city you plan to visit, Pizzonta, fried small pizza, pizzondella.

The Pizza Fried Abruzzese

E’ definitely a popular food, and, to feel the local elders, It was widespread in the past given the simplicity of the ingredients “poor” with which it was made.

This particular street food is a poor food which is prepared with bread dough or pizza, fried in large pots filled with seed oil or extra virgin olive oil.

In festivals it is served with salt or sugar sprinkled on the surface, depending on which version is preferred sweet or salt water.

In the last country festival I attended, I was lucky enough to visit the kitchen and be able to view the whole production process, the flour until the frying. I understand that only a lucky few have that privilege, and it is with great pleasure that I wish to share with you the fantastic recipe “pizzonta”, local dialect which means greasy pizza.

The Pizza Fried Abruzzese
The Pizza Fried Abruzzese

I had the privilege of having Candellora, old country (75 age) that made me as guide in the space in the kitchen. The first thing he showed me was the “nzogna”, a few of you know this term, but maybe you know this: La hungry.

We know that the pig does not discard anything, one of the things that characterize this area is precisely the pig's bladder filled with nzogna. During the pig slaughter, the bladder after being carefully cleaned with a mixture of water and vinegar flavored with citrus peel, It is immersed in cold water until it becomes solid. In the meantime, they are made in the pork fat cubes in a big pot and are put on the fire to form the liquid fat. Before the fat cools, It is poured into the bladder and hung from a nail on the ceiling.

La hungry, preserves the “lard” Content in it for several months. Lard is an ingredient widely used in Abruzzese cuisine and absolutely essential for the success of the fried pizza. It gives it a unique flavor and a unique softness.

The Pizza Fried Abruzzese
The Pizza Fried Abruzzese

The Pizza Fried Abruzzese

To prepare the fried pizza at home you will need the following ingredients:

  • 850 g flour
  • 120 g boiled potatoes
  • 400 g of water
  • 80 lard g
  • 2 teaspoons salt
  • 2 teaspoons of sugar
  • 5 grams of yeast
  • sunflower oil for frying
  • addition salt or sugar to flavor the surface

All regular visitors to my blog know that every type of flour absorbs water differently, then add flour until the dough that is soft and elastic.

Knead the ingredients by hand or with the help of a mechanical mixer

Cut the dough into balls 120 grams

Let them rise

After the rising phase, the balls roll out with a rolling pin evenly

With a knife cut a few incisions in the central part of the stretched pizza before dipping in the hot oil, so as to prevent it from bulging during cooking.

A few minutes frying until the perfect golden brown on both sides and drain well from the oil lying them on a sheet of absorbent paper.

Finally, sprinkle the surface with salt or sugar, depending on the version you have chosen to eat.

The Pizza Fried Abruzzese
The Pizza Fried Abruzzese

You are all invited to attend the next festival of fried pizza Abruzzese.

The fried pizza is included in our training program that covers the “street food” in our school pizzaioli, where we hold weekly courses of professional pizza maker. If you are interested in attending one of our courses, click here. You do not have time available to participate in one of our courses? No problem. On our site there is a great and practical professional course of pizza Online. Access our online course is very simple, simply login to the site when you have the spare time available. More information about the course online You find them here.

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Your recipe for fried pizza is different? Leave your comment on this page.

The Pizza Fried Abruzzese
The Pizza Fried Abruzzese

Pizza With Snails

Pizza With Snails. It all started with a rainy day. Horrible, but absolutely normal for the month of November, and….perfect day for people like me, He lives in the country. When it rains, They collect the snails.

Some time ago, I have the time to cook a pizza with sea snails, Today I wanted to prepare a variant of this pizza, a pizza with snails, or if you prefer, you can call them snails.

The preparation of this pizza, It is absolutely simple, instead prompts, a longer time, the preparation and cooking of snails.

Pizza With Snails

Preparation of the dough for pizza. Prepare a good pizza dough with a strong flour and leave to rise for at least 24 hours in the refrigerator.

If you have any doubt about what to buy flour, read our useful Driving to the flour for pizza.

The mixture is the classic, to always. If you want to refresh your memory click here.

The snails cooking:

All gourmets own their own recipe to cook perfectly snails, so we approach this fast passage.

After venting, washed well and blanched snails,

Pizza With Snails
Pizza With Snails

Prepared in a pan with extra virgin olive oil, the fried herbs, let brown.

Pizza With Snails
Pizza With Snails

Add snails, i pelati, salt to taste, and put to simmer for a couple of hours.

After about two hours will be ready. Much of the snails were previously shelled, but I decided to leave some with the shell, to give a touch of originality to this pizza.

Pizza With Snails
Pizza With Snails

Servitene on a dish a nice dose, and let it cool.

Pizza With Snails

Pizza With Snails
Pizza With Snails

At this point, whip out your dough and roll out your pizza forming a disc of dough 33 cm.

Pizza With Snails
Pizza With Snails

Pour the sauce on the dough with snails

Pizza With Snails
Pizza With Snails
Pizza With Snails
Pizza With Snails

adjusted, with a spoon, the sauce with snails to the edge of the pizza.

Pizza With Snails
Pizza With Snails

Impaled the pizza and bake in 300 degrees for 4/5 minutes, until the edge is perfectly dora

Pizza With Snails

outstanding achievement.

Pizza With Snails

The guests, They loved the Pizza With Snails

And to you? Do you like snails? Leave a Comment.

Like make pizza at home? On our site, there is a great online course to become the pizza experts. It contains many videos and many tips to follow to get a perfect pizza at home, or in your business. If you want more information, click here.

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At Tripe Video Recipe Pizza

At Tripe Video Recipe Pizza

At Tripe Video Recipe Pizza. I love tripe. “Thursday Tripe”, who knows how many times we happened to see the writing on some restaurant proposing this delicious dish “street food”. It has advanced a good portion from dinner last night, and to tell you the truth…Today I could not resist the temptation to make an unusual pizza, pizza with tripe. A kind of flat bread that made bed to the majestic “Tripe”.

At Tripe Video Recipe Pizza
At Tripe Video Recipe Pizza

At Tripe Video Recipe Pizza

The first thing to do to prepare this pizza, It is to cook tripe. Slow cooking, It includes chopped carrots celery, onion and rosemary. It is added tripe, let it brown, Then you add the tomato. After preparing tripe, It switches to the preparation of the dough for pizza, as described in our previous article that you will find by clicking here.

After preparing the dough for pizza, we have divided it into balls by weight of 270 grams, put to rest for leavening.

After the long rising, we have drawn the balls to form the disks of dough the diameter of about 33 cm. For those not very familiar of spreading the pizza with your hands, It can be useful reading our article that deepens in a simple way with the help of many videos, to roll out the pizza in a professional manner as an expert pizza maker.

At this point we add on the surface of the previously prepared pizzas tripe.

bake at 300 degrees for 4 the 5 minutes, the time required for browning the edge of the pizza to perfection.

The addition of a few sprigs of fresh rosemary before serving to your guests, will donate to this delicious pizza a very special appearance.

At Tripe Video Recipe Pizza
At Tripe Video Recipe Pizza

If you had put aside in the cellar a bottle of red to celebrate a special occasion, now is the right time to take it out and open it. This pizza deserves.

At Tripe Video Recipe Pizza

below, the video of the preparation of a pizza with the tripe from one of the pupils of our School Pizza. If you want more information about our workshops, click here.

If you really have no time available to attend our training course, we suggest you subscribe to our ongoing professional pizza maker online. An excellent course, many videos “know how” a lot of information to read to prepare the pizza as an expert pizza maker.

Not familiar with the tripe? Ok, no problem, you can start by taking a look at wikipedia clicking here.

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Subscribe to our Youtube channel if you like video on pizza.

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Pizza Kebab

Pizza Kebab. If non ci fosse, be invented! just so, This pizza has now become part of our culture of good food, and, the flavor of the kebabs with a touch of oriental to our pizzas, and, not bad at all.

This pizza is very simple in its preparation, a pizza with tomato, garlic and oregano on the basis, Once out of the oven, It is added to a bed of fresh arugula, kebab sliced ​​and dressed with oil below, sale e balsamic vinegar of Modena.

Suitable for all seasons, both during the cold winter nights, both during the warm summer evenings.

Pizza Kebab
Pizza Kebab

Pizza Kebab

After purchasing the right flour to prepare pizza, continue shipped to the dough.

Prepare the classic dough for pizza, do not worry if you have no experience, because everything is described in our previous article devoted entirely to the dough for pizza, that, you can consult by clicking here.

The basis on which it prepared the pizza with kebab, It is a classic marinara pizza. It will definitely help our post dedicated to the preparation of pizza marinara. Help yourself by clicking here.

Pizza Kebab
Pizza Kebab

Pizza Kebab

Once baked the pizza marinara, add a bed of fresh arugula.

Add the sliced ​​kebab, I have bought a great turkey kebabs, delicate taste, but I think with any other type of kebab was excellent.

Season with a pinch of salt

A little oil extra virgin olive oil

A splash of balsamic vinegar Modena

and, yet served hot to your guests.

Pizza with kebab is really a good pizza, surprise your guests preparing them our pizza.

the video made during one of our professional courses we put at your disposal at our School of Italian pizza. Subscribe to one of our professional practical courses, become an expert pizza maker. Open your activity pizzeria. In the video, the Pizzaiolo Gianluca Valencia (Spain) during the preparation of this yummy pizza.

If you do not have time available to attend a practical course, you can always subscribe to our “Of course Pizzaiolo Professional Online” An excellent course ONLINE, you can access when you want it, when you have free time.

Subscribe to our website to receive the newsletter of “pizzaioli” I LOVE PIZZA. All the most important innovations in the pizza industry, recipes and videos.

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