Eggs In The Refrigerator Or Not

Eggs In The Refrigerator Or Not

Eggs In The Refrigerator Or Not. Anyone who has taken a vacation to the United States will have noticed that eggs in supermarkets are strictly kept in the fridge. Have you ever wondered why? They are perhaps different from European eggs which are always kept out of the fridge?

The differences in how they are preserved is actually a different approach to combat the risk of infection salmonella.

Eggs In The Refrigerator Or Not
Eggs In The Refrigerator Or Not

Eggs In The Refrigerator Or Not

We are all aware that eggs are at a high risk of salmonella for consumers, the bacterium may be present on the surface of the egg and sometimes even inside as a result of contamination with the infected feces of laying hens.

In the USA, eggs are subjected to a cleaning and disinfection procedure before being put on the market. This process is very effective in reducing possible surface contamination of the shell, but nothing can against any pathogens present inside the egg.

Eggs In The Refrigerator Or Not
Eggs In The Refrigerator Or Not

Why Eggs In The Refrigerator

This process causes problems with the permeability of the egg shell, and to avoid bacteria proliferation, immediate refrigeration is required.

After the egg is refrigerated, the cold chain must never be interrupted. And in Europe? On the contrary, eggs are marketed without any treatment, giving priority to good hygiene practices during the harvest.

Eggs In The Refrigerator Or Not
Eggs In The Refrigerator Or Not

Correct Eggs In The Refrigerator

In Europe we follow the logic that leaving the shell intact, contributes to reducing the risk of any pathogens entering it. That's why it is expected to be marketed at room temperature.

Not being sterile, at home it is good to put them in the fridge to keep bacteria under control. In addition, it is always advisable to keep the eggs in their sales carton at the top of the fridge shelves, here the temperature is not subject to changes, which happens frequently if we put them on the fridge door, right where we find the egg holder, it is known that by opening and closing the fridge door many times a day the temperature could vary causing humidity on the shell and therefore a proliferation of bacteria.

Eggs In The Fridge Not To Risk

Even today we arrived to greetings, but before I left you I wanted to remind you of some of the useful links that you can find here on my site:

The practical professional courses that you will find weekly in our pizza school.

The calendar of the next practical courses programming

For all those who do not have the time or resources to come personally to our school, remember that on our site there is an Excellent Online Pizza Maker Course. You will find all the information following this link.

Finally you can download my latest book is called: NOT ONLY PIZZA _ What all pizzerias should have on their menu. You'll find it here.

If you are a pizza lover, I invite you to visit my Youtube channel, you will find hundreds of video recipes for pizza, all prepared by the students who attend our pizza chef courses.

 

See you soon

Silvio Cicchi

 

 

Pizza Hut The End Of American Pizza

Pizza Hut The End Of American Pizza. Sixty years of history e 18 thousand restaurants in more than one hundred countries in the world had to close due to the corona virus.

It is the end of an American dream that begins in 1958 when two brothers Dan and Frank Carney asked on loan 600 dollars to his mother to open a small pizza shop in Wichita in the state of Kansas

Pizza Hut The End Of The American Colossus

They are the inventors of "home deliveries". Already in 1977 possessed 4 thousand restaurants, then they sold everything to the big brand PEPSI & Co.

The last advertising leap dates back to two years ago, when they sponsored the NFL championship, which turns out to be the most popular football championship in America.

Pizza Hut The End Of American Pizza Eaten By Covid

Then the end, he amassed over a billion dollars in debt until the covid took the coup de grace.

And to think that in Italy, the country of pizza, Pizza Hut has never had a large market share. We are a traditionalist people, especially with regards to food, then the high and spongy pizza does not like the Italians.

Pizza Hut The End Of American Pizza Full Of Debts

How will I do now? Without any malice towards this group, that to tell the truth I've always been nice, I have always used Pizza Hut as an example in my "School of Pizza Makers" to explain to my pupils how they shouldn't have made pizza to survive in our country.

Pizza Hut The End Of American Pizza Unfortunately Has Closed

So we end this parenthesis. Before saying goodbye, I wanted to remind you of some of the utility links that you can find here on my site:

Our professional practical courses that we do weekly in our school.

The calendar of upcoming courses in programming.

For all those who do not have the necessary time or resources, remember that an excellent "Online Pizza Maker Course" is available on our website. You will find all the information at this link.

I end by reminding you that it is already possible to download my latest book called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. You will find it at this link.

If you are a pizza lover I invite you to visit my Youtube channel where you will find hundreds of pizza recipes.

 

See you soon

Silvio Cicchi

 

 

Carbonara Pizza How To Prepare It

Carbonara Pizza How To Prepare It. When we talk about Carbonara in Italy it is obvious that we are talking about spaghetti carbonara. This is not the case in the whole world. I'm going back right now from a holiday in Spain, in addition to being a beautiful historic country, boasts of a wonderful culinary tradition.

Among the many very original things that I found in the various menu proposals, there is one that impressed me in particular: The Carbonara Pizza. I found it in all the menus of the pizzerias I visited.

Carbonara Pizza How To Prepare It

Carbonara Pizza Here's How To Prepare It

I could not resist and I immediately wanted to taste it. Excellent, my judgment absolutely deserves a 5 stars. We shouldn't expect the classic carbonara taste, but even if combined with a pizza base with tomato and mozzarella, it's not bad.

The bacon cut into thin slices and with the addition of a raw egg in the center cooked totally in the oven makes it a not bad combination. Try to prepare it yourself at your home next weekend.

Carbonara Pizza How To Prepare It

Carbonara Pizza How to prepare it at home

Below is the video of the simple preparation of this delicious pizza.

VIDEO

Carbonara Pizza How To Prepare It Quickly

You like the art of pizza? Subscribe to one of our Professional workshops that we hold weekly in our school. You will find all the information about ours practical courses at this link.

Below you will find the calendar of our weekly courses. Follow this link.

It is already possible to download my latest book called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. You'll find it here.

If, on the other hand, you don't currently have the resources to come personally to our pizza school, there is a valid solution to solve your problem: On our website a fantastic "Pizzaiolo Online Course”. You can download it to your PC or mobile phone and access it comfortably seated from the sofa of your home. You will find it at this link.

If you are a pizza lover, you may like to visit and subscribe to my Youtube channel. You will find many pizza recipes to prepare at home.

 

I just have to say goodbye and give you an appointment for the next pizza recipe.

Ciao

Silvio Cicchi

 

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

 

 

A Focaccia With Pumpkin Flour

A Focaccia With Pumpkin Flour. To celebrate Halloween today we prepared a focaccia with pumpkin flour. We prepared a dough with a flour base type "0" to which we added a 20% of pumpkin flour.

A Focaccia With Pumpkin Flour

A Focaccia With Pumpkin Flour

 

A Focaccia With Pumpkin Flour

A Focaccia With Pumpkin Flour

 

 

VIDEO

Margherita with pumpkin flour

VIDEO

Focaccia with Pumpkin Flour

In the practical professional courses we do in our pizza school, every day we prepare dough with different flours. Find out more about ours professional courses click here.

Discover the "Professional Online Course" You will find it at this link.

My latest book called is available for download: NOT ONLY PIZZA - What should have all the pizzerias in your menu. Get it here.

Visit our Youtube channel, you'll find hundreds of video recipes for pizza.

 

See you soon

Silvio Cicchi

 

The Salt Pasta

The Salt Pasta

The Salt Pasta. It is a fantastic material to work with. It costs little and with a little experience you can reach high levels. This type of processing is well known in Germany (Salt salt) and it has also long since taken hold in Italy. You can create many objects, animals, dolls, wedding favors, lids for boxes. The salt paste is alive. Try to try your hand.

The Salt Pasta

RECIPE

The preparation is very simple: Flour, salt and water.

FARINA: Use a refined type flour 00

SALE: Buy very thin rooms, impalpable.

WATER: Room temperature water.

GLUE: Adding glue from upholsterers or carpenters to your dough, you will obtain a more elastic dough with a greater consistency.

DOSES: 1 Kilo of flour and a kilo of fine salt. Add the water until a mixture that does not stick to the hands.

The Salt Pasta

The Salt Pasta

I conclude by reminding you of some useful links that you can find here on my site.

our practical professional pizzaiolo courses.

The calendar of upcoming courses in the program.

On our website there is an excellent “Course of Pizzaiolo Online”. You will find all information at this link.

Take a look at my latest book which is called: NOT ONLY PIZZA - What all Pizzerias should have on their menu. It is already possible to download at this link.

If you are true pizza lovers, you can't miss a visit to my YouTube channel, there you will find hundreds of video pizza recipes.

 

See you soon

Silvio Cicchi

The Salt Pasta

 

Pizza with Tomato Mozzarella Mushrooms and Bacon

Pizza with Tomato Mozzarella Mushrooms and Bacon

Pizza with Tomato Mozzarella Mushrooms and Bacon. Today in the laboratories of our School pizzaioli we will prepare one of the classic pizzas, present in many menus around the world.

We are talking about pizza with bacon and mushrooms, simple ingredients that appeal to children and adults. We started with a daisy base on which we added mushrooms previously sautéed in a pan with a drizzle of extra virgin olive oil, garlic and parsley, then add the succulent diced bacon.

Pizza with Tomato Mozzarella Mushrooms and Bacon

Pizza with Tomato Mozzarella Mushrooms and Bacon

Let's start with the preparation of the dough, the next shot of the balls, ripening in the refrigerator a 3 degrees, to follow the leavening and finally the drafting.

If you have any doubts about the manufacturing process of our pizza, I suggest you go deeper into the topic that is fully covered in our "Corso Di Pizzaiolo Online ”available here on our website at this link.

Pizza with Tomato Mozzarella Mushrooms and Bacon

Pizza with Tomato Mozzarella Mushrooms and Bacon

Following the video of the preparation of this tasty pizza.

VIDEO

Pizza with Tomato Mozzarella Mushrooms and Bacon

If you are willing to learn the art of making pizza, I suggest you sign up for one of ours Individual practical courses that we organize weekly in our "International Pizza School". You'll find all the information at this link.

Here instead you will find the Calendar of the next practical courses scheduled.

Pizza with Tomato Mozzarella Mushrooms and Bacon

Before saying goodbye, I remind you that my latest book called is already available for download: NOT ONLY PIZZA - What should have all the pizzerias in your menu. You will find all the information at this link.

Don't forget to visit my Youtube channel, you will find hundreds of video recipes for pizza.

 

See you in a few days for other recipes and news regarding the world of pizza.

Ciao

Silvio Cicchi

 

 

Pizza With Mozzarella Gorgonzola Pears and Rocket

Pizza With Mozzarella Gorgonzola Pears and Rocket. In our Pizzaioli school, after the forced stop for the virus, lessons are regularly resumed.

This week our friend Simone enrolled in the professional course. Very good and fast he learned the art of making pizza very well.

Pizza With Mozzarella Gorgonzola Pears and Rocket
Pizza With Mozzarella Gorgonzola Pears and Rocket

Pizza With Mozzarella Gorgonzola Pears and Rocket

During the course he prepared many pizzas. I would like to point out one in particular, a very good pizza with a mozzarella base on which we added a sliced ​​ripe pear, some cubes of gorgonzola cheese and once baked we added fresh arugula.

The cooking time was just over a minute, so anyone who wants to can prepare it at home with ease.

Pizza With Mozzarella Gorgonzola Pears and Rocket
Pizza With Mozzarella Gorgonzola Pears and Rocket

Pizza With Mozzarella Gorgonzola Pears and Rocket

Below is the video of the preparation of this delicious pizza.

VIDEO

Pizza With Mozzarella Gorgonzola Pears and Rocket

After this damned virus there is a lot of unemployment, but for a qualified pizza chef it is much easier to find work in Italy or in the world. Subscribe to one of our Professional workshops in our school. You'll find all the information here.

But here you will find the calendar of upcoming courses programming in our school.

Pizza With Mozzarella Gorgonzola Pears and Rocket

If you don't have time or resources to come for a course, I remind you that here on our site there is a great "Of course Pizzaiolo ONLINE”You will find all the information at this link.

If you haven't already, I remind you that you can download my latest book called: NOT ONLY PIZZA - What should all the pizzerias have on their menu. You will find all the information here.

See you in a few days for more pizza information. In the meantime, don't forget to pay a visit to my Youtube channel. You will find many video recipes of pizza.

 

Ciao

Silvio Cicchi

 

The pizzas prepare Aperitif An Exceptional

Leavening and maturation of the pizza, the differences

Leavening and maturation of the pizza, the differences. The leavening is intended as an increase in the volume of the dough given by yeast which fermenting produces carbon dioxide trapped in the gluten structure, fermentative action, unlike the maturation that corresponds to a set of processes not due to the dough, but that concerns the more complex structures, fatty starches and proteins which are broken down into simpler elements.

Leavening and maturation of the pizza, the differences.

A good pizza chef knows perfectly well that the ripening and leavening times are completely different, it's up to him to bake the pizza at the right time. There are flour on the market that can also reach 72 hours of maturation, while we know that the leavening times are much shorter.

Leavening and maturation of the pizza, the differences.

To match the right maturation and leavening time, simply slow down the leavening process by keeping the dough at a temperature of 2/4 degrees, it depends on the strength of the flour used. In doing so, the maturation process will continue, while the leavening will stop.

Parisian Pizza With Ricotta and Tomato Sautéed Mushrooms

Leavening and maturation of the pizza, the differences.

After the right hours for the maturation process, you can bring the dough back to room temperature and then start the leavening. As soon as ready, you can bake the pizza. Unfortunately, the maturation process is very important therefore indispensable, helps to obtain color and aromas typical of freshly baked bread, promotes leavening and makes the pizza more digestible.

Leavening and maturation of the pizza, the differences.

You have already signed up for free online pizza chef course? But it's free, What are you waiting for.

Something professional? Discover our "Online Professional Pizza Maker Course"Or come to our pizza school and sign up for ours Practical course to become a pizza chef.

Download our practical manual to become a pizza chef or create, with the new recipes of my latest book called: NOT ONLY PIZZA - What should have all the pizzerias in your menu.

Subscribe to my you tube channel, you will find hundreds of video pizza recipes all prepared by the students of our Italian pizza school.

 

 

Pizza Margherita With Guanciale

Pizza Margherita With Guanciale

Pizza Margherita With Guanciale. Today we prepare a classic pizza, but with an extra touch in terms of taste. It was enough to add diced bacon to make it a super pizza.

 All of you now know the difference between pillows, bacon or bacon. For those who still have some doubts, I invite you to read them well Our previous post where the differences between these products are well explained.

Pizza Margherita With Guanciale
Pizza Margherita With Guanciale

Pizza Margherita With Guanciale

For the preparation of this delicious pizza we used a dough with 24 hours of maturation. After a long leavening, we spread the pizza, added a light veil of tomato seasoned previously, the diced bacon and finally one mozzarella mozzarella fresh.

Easy to make pizza, if you plan to prepare it at your house next weekend, take a good look at the video made in the workshops of our pizza chef school by the students who attend ours Professional workshops.

VIDEO

Pizza Margherita With Guanciale

If you would like more information about our workshops, at this link You find all the information.

Below, however, you will find the calendar of upcoming courses in programming in our school pizza.

Pizza Margherita With Guanciale

You can already download my latest book called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. A work that contains many recipes that include the classics of our Italian cuisine.

If you are getting bored in your home?, take your time by enrolling in the online pizza chef course. You'll find all the information at this link.

Pizza Margherita With Guanciale

See you soon

Silvio Cicchi

 

Executive chef pizza