How does the olive oil. I will continue to remind you that “the pizza is a simple dish”, then use a few ingredients but good.
How does the olive oil
Given the importance that covers the olive oil as a dressing on pizza dough and pizza, see articles “Oil pizza dough” and “The gluten pizza” you could do like me who buy my supply of extra virgin olive oil directly from a local mill, where you have the absolute certainty of finding an oil produced by exclusively local olives and it's quality.
I paid a visit to a local olive press, l'OLEIFICIO FIOBO, the last time that I had been visiting, was about 40 Years ago.
In 40 years the mill has changed a lot, whereas before there was a woman to defoliate the load of olives molire, Now all the work is done by machine. Where once they worked two powerful men to load the fisoli, Today there is a fully automatic machine that performs manual labor with ease. The only thing that seems to have not changed is the quality of the oil made from olives grown exclusively from the surrounding area.
How does the olive oil
How does the olive oil
As you will see from the video, to the mill work starts early in the morning.
Here come the olives demolish and kicks in the leaf remover.
The oil mill Fiobo to produce its own extra virgin olive oil is still using the old traditional method of cold pressing.
How does the olive oil
The olives are pressed by large granite millstones. This natural process preserves the typical aromas of the olives that come from this region.
The mixture obtained from the milling is spread on the disks called fisoli
The fisoli superimposed one on the other are put in presses for squeezing, phase that takes place very slowly as not to alter the taste of the oil.
How does the olive oil
The oily liquid obtained from the pressing is centrifuged to extract the extra virgin olive oil.
Have you ever tasted a bruschetta with freshly pressed oil? An indescribable feeling of fruity flavors, slightly bitter aftertaste from dark green still slightly turbid. Divine!!
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inseparable companion of all pizza makers, hat is the symbol of pride even if it is mistakenly seen by some as a constraint. What kind of hat you wear at work? The history of the kitchen is very old hat, dating back to 1829.
the pizza chef's hat
As you know (I hope), the skill of a chef does not measure the height of the kitchen wearing hat, High or low that it is often a simple matter of working comfort. It happened a few times to work in restaurants with a low hood, so it was impossible to work with a top hat. In pizzeria it is not recommended to use a high hat because of the pizza maker distinctive work, often having to bend down to pick up the wood to feed the oven, would fail to balance the tall hat, then, over the years were always more pizza makers who have worn the bag or practice bandana. Personally I use the paper bag, super hygienic disposable, Always stretch to perfection and also absorbs sweat. As an alternative to paper is very widely used non-woven fabric.
Sachet Pizzaiolo
The thing however that I consider very important is that whatever form you have chosen, and of any material whether made, do not forget that the kitchen is the color WHITE. In the kitchen, apart from the pants that can be blacks or pinstripes, the jacket and hat must be white. I fully understand that there is dirty easily, but….patience, when soiled, you changed.
The hat Pizzaiolo Conclusion
Touch, retina, cap, bandana, paper bag, of cotton or non-woven fabric, but it must be white.
the pizza chef's hat
If you want to know more about touqe blanche “the chef's hat” you can consult by clicking on wikipedia this link.
the pizza chef's hat
I hope I did all attracted the ire of those who wear the bandanna to look like a famous singer, with hair sticking out, or those who have bought (even worse) colorful hat matching the lapels of her apron pockets. KITCHEN / PIZZERIA = WHITE!!!!.
If you want to become an expert in making pizza at home for you and your guests, I suggest you subscribe to our professional course of pizza ONLINE. Clicca who.
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5 Good Reasons to Follow one of My Professional Courses of pizza. As clearly described in the title, I propose some valid arguments to convince you to attend the course of pizza at our school. In reality, the reasons seem to be more than 5 and all very valid, but we see the list:
5 Good Reasons to Follow one of My Professional Courses of pizza
I carry out this work by 40 age, I know the pizza and no one better than I can teach you this fantastic craft that gives you the opportunity to work all over the world.
Organize only individual courses. Enough of these pseudo-classes together with other 15 people, alone it is learned faster. The course we do so when are you available.
very little cost, only 450 EUR to 5 days (30 hours of lessons).Possibility of accommodation in a B&B arrangement.
Issue of a certificate valid worldwide.
The courses take place in a laboratory.
The pizza place that our courses, are ready to be introduced to the world of work.
You can contact me personally at number +39 3476244362 and expose me your requests.
Because we are having significant records: The 83% of our students find work immediately.
Because we are a real school, not a pizzeria.
Our courses cover topics such as: Pizza slices, pizza dish, Street food da banco pizzeria, preparing snacks appetizers, Pizza a “wallet”, esplanades, focacceria, trousers, dessert pizza and fried pizza.
Because if you contact me by email or by telephone, I say to everyone immediately.
As you can see, there is more than a good reason to follow one of my professional courses of Pizzaiolo. Get Them!! Contact.
Silvio Cicchi
If you want to know more about our courses: Clicca who
Send us an email and request more information about our courses: Clicca who
Among the aromatic oils often used in cooking but especially in pizzeria is highly valued rosemary oil. Easy to prepare at home and always present on the table pizza. Serve a customer a focaccia and add an extra virgin olive oil flavored with rosemary is the trick used by many pizza makers to improve the taste of their pizzas.
The process for the preparation of oil to the Mediterranean rosemary is simple and quick and will take away only a few tens of minutes.
Preparation Oil Rosemary Mediterranean
Preparation Oil Rosemary Mediterranean
Let's start with choosing the right bottle.
Wash and dry a bottle to use as a display container for our oil with rosemary.
Cut fresh sprigs of rosemary mediterranean long until the end of the container.
Washed with water and dried well the sprigs of rosemary to prevent the onset of mold.
Place rosemary in bottle container.
Fill the bottle with extra virgin olive oil, up to completely cover the rosemary.
tightly capped
Let steep for a place in the dark for at least 3 weeks.
Preparation Oil Rosemary Mediterranean
Preparation Oil Rosemary Mediterranean
As promised by the title, within minutes we have prepared excellent flavored oil. The secret to success is enclosed in a few words: Use of good extra virgin olive oil.
In Pizzeria, Oil Rosemary is widely used as a dressing on pizza or on all types of bruschetta.
In the kitchen It is great when used as a sauce for grilled meats and it is exceptional as a condiment on any salad.
I spent a whole day visiting Oleificio Fiobo you find by clicking here, to observe the fantastic world of the production of extra virgin olive oil. This is the result:
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Features Olive Oil. From green to pale yellow, the fresh taste reminiscent fruit and vegetables, spicy, sweet or bitter, strong or mild, its taste is pretty much determined by several natural and environmental factors.
This diversity of aromas, It makes olive oil perfect for any type of cuisine. The peoples of southern Europe, early adopters, They held the record of the lower rate of cardiovascular disease by practicing the Mediterranean diet.
Features Olive Oil
The oil is distinguished in 3 main categories according to the degree of acidity and its purity:
Features Olive Oil
Extra virgin olive oil
The only vegetable oil obtained at the push, without any manipulation and without chemical additives. EAKD contains vitamins which have antioxidant properties and protective effect on cells. Acidity level below 1%.
Virgin Olive Oil
As the Extra Virgin Olive Oil is not refined and has a degree of acidity equal to approximately 2%
Olive oil
E’ It composed of refined olive oil to which is added virgin olive oil to improve the taste. It has a degree of acidity of the maximum 1,5%.
Sansa oil
E’ Consisting of the pomace(processing residues from which oil is extracted through a chemical process)to which is added extra virgin olive oil in a non-clearly indicated.
Features Olive Oil
Features Olive Oil
E’ Composed primarily of fatty acids momoinsaturi, Polyphenols, vitamina E e betacarotene. The constant use favors a lowering of bad LDL cholesterol and raising the good HDL of helping prevent cardiovascular disease and arteriosclerosis.
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The Recipe Of Pizza Sarda is depending on the original traditions Sarde a pizza thinner gauged with some of the ingredients of relief that are part of this land, Pecorino Sardo and sausage Sarda.
The pizza Sarda very similar to the esplanade times as thick, gossamer, which highlights the flavors of pecorino combined with Sardinian sausage, This type of sausage is similar to pepperoni that we usually use for pizza.
Pizza recipe Sarda
Recipe Of Pizza Sarda
For dough fast and perfect use our recipe for pizza by clicking here
For ingredients:
tomato
mozzarella
pecorino
Sardinian sausage or pepperoni
oregano and fresh basil
Pizza preparation Sardinian:
After making the dough rise for a few hours, roll out the balls.
Recipe Of Pizza Sarda
After having spread the balls of dough, season with the tomato sauce with a spoon.
Add a generous layer of mozzarella cheese for pizza.
Pecorino cheese, then add the slices of spicy sausage and green and black olives.
Bake in oven 300 degrees for a few minutes until the edge proves to be perfectly golden.
Remove from the oven and add a few leaves of fresh basil before serving to your guests.
Pizza recipe Sarda
For the holiday season, "Treat A Course" Treat yourself to our ongoing professional pizza maker ONLINE. Costa bit, 26 euro as a good book, but, It is much more useful than a book… to know more click here.
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How to Write Correctly Menu Of Your Pizzeria.Se googling did you get on this page, most likely you are a restaurant owner or you're looking for ideas to write the menu of your restaurant or pizzeria.
It is not my intention made valuable time, then I ask you a question immediately: If you are the classic restaurateur who think that the menu is only a piece of paper where you write the dishes and the prices of their own restaurant, immediately goes to another article on some other site.
If you are a RISTORATORE, I can only wish you a good read.
How to Write Correctly Menu Of Your Pizzeria
How to Write Correctly Menu Of Your Pizzeria
During my 40 years working in catering I increasingly convinced that whatever is done in its own business with uncertainty and approximation would inevitably unpleasant consequences for their restaurants.
A pizzeria or restaurant must undertake to give a pleasant experience to its customers. Every little thing is influential in making sense to our customers this type of experience.
How to Write Correctly Menu Of Your Pizzeria
What to do and how to behave:
You will often go shopping in some large supermarket, do you really think that the products are put on the shelves at random?
E’ good to know that there is a real specialization that deals with this specific field, called Menu Engineering and precisely based on this science have tried many strategies so that we can sell more and to do so to increase their profits.
How to Write Correctly Menu Of Your Pizzeria
I am definitely not saying that you have to cheat your future customers, but just you have to use your menu as a real sales tool.
So here are some tips on How to Write Correctly Menu Of Your Pizzeria
In your menu you should definitely convey what is the identity of your business premises.
E’ describe the important things that make you unique and characteristic than any other.
In the menu of your business you should definitely not miss the story of local management of your family or generational.
Write in the menu of stories or anecdotes that can somehow make it clear to your customers the working philosophy of your restaurant or pizzeria.
Why did you choose the name of your restaurant? Write it in your menu.
How to Write Correctly Menu Of Your Pizzeria
A common mistake made by all restaurateurs is the neglect or the inability to describe the dishes on the menu in a persuasively. It is not correct to simply write the name of the dish and the price, your client will be forced to ask you how it's done!!! A simple “Cinderella” pizza with mushrooms and arugula, It could turn into a delicious “Pizza-scented woods on a bed of arugula with fresh addition of aged balsamic vinegar 10 years with Parmigiano DOP 12 months”. Same pizza served always, but much more attractive and certainly more good in the previous.
How to Write Correctly Menu Of Your Pizzeria
Those involved in marketing know definitely one of “Guru” of this area called Al Ries and I I would bring you one of his sentences is made for all those who are going to write the menu of your local: Marketing is not a war between products, but simply a battle of perceptions.
Do not make a menu of hundreds of pages, know that according to statistics every customer passes on average only 90 seconds to read the menu and make your selection.
Write down your menu in an easy and intuitive.
The menu is the image of your local, then use a persuasive language to entice your customers, in the case of a trattoria use familiar terms and slang, but if you are a pizza put out the quality and elegance of your pizzas.
Indicate only and always real things, reported on the menu if you make use of frozen products in order to avoid a crime of commercial fraud.
Propose a list of pizzas as much as possible the original, that is not unnecessarily wide and dispersive.
If you decide to print your personal menu, used a good word processor as OpenOffice which it is totally free.
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Basil On Pizza. Turning the length and breadth of Italy and also I often deliberately stopping to eat some pizza. In recent years, I could not help but notice a mistake that almost all pizza makers do (forget): Where have you been BASIL on pizza?
Basil On Pizza
Many confuse it with oregano, and it's easy to find pizza seasoned with oregano also “white” where oregano definitely should not be there.
Where basil is used
It would be appropriate to remind everyone of the history of pizza, When, as long ago 1850 colleague Raffaele Esposito preparing the most classic of pizzas for the Queen Margherita he added fresh basil to form the tricolor together with the white of the mozzarella and the red of the tomato.
Basil On Pizza
Basil On Pizza
Summing, Oregano is used to season the tomato with olive oil and salt, and possibly to be prepared well in advance, while the basil fresh must be added strictly at the end of cooking the pizza, You all know that once cooked it loses all its flavor and color, therefore it must never be added to the pizza before baking,, even using the trick to soak it in oil before baking.
There is no home in Italy where there is not a jar of basil, and so should be in all pizzerias, then, use it fresh and add it to your pizza only at the last minute as cooking it completely devoid of flavor leaving very little of his characteristic scent of freshness. Don't use dried basil because it is absolutely tasteless. Better frozen because unchanged conserve all its fragrance for several months, pity that once thawed become dark (nero) and no longer be used as a topping for pizza.
The super basil
Never forget that pizza is a dish “poor” so always use a few ingredients but quality.
Basil On Pizza
Basil On Pizza
If you are interested in basil, it comes from‘Asia and is cultivated as an aromatic plant, where it is strictly used in all soups and served with his whole leaves beside the classic fried chicken.
United to Pine nuts, Grana cheese, garlic and extra virgin olive oil forms the basic ingredient of pesto sauce, now famous all over the world, but his most classic use is used in salad dressing “caprese“. All our sauces accompanying pasta with tomato have the ingredients basil.
History
Its gorgeous green-toned color means it is used by all chef in the presentation of the dishes, I often see him also in salads seafood and even scrambled eggs.
In the old book that belonged to my grandmother, in the section medicine, basil was often used to prepare infusions sedative, inflammatory, also referred to as an excellent diuretic and digestive.
The different varieties of basil
Did you know that there are more than 60 varieties of basil? To learn more about this plant, you can see by clicking wikipedia this link.
Basil On Pizza
Have you ever tasted the pizza with pesto? It is a simple recipe to prepare at home, You find it here.
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Pizzelle Fried Recipe Street Food.Today I would like to offer you an ancient traditional recipe of Neapolitan cuisine, pure “street food”, older people will remember in the old episodes on TV called “The Gold of Naples” by Vittorio De Sica,where a beautiful Sophia Loren she played the part of a baker's wife who produced and sold to supplement her meager salary le pizzelle through the streets of Naples.
Pizzelle Fries Recipe Street Food
From black and white to today's times pizzelle are not changed, the recipe is always the same and remain one of the classic snacks that are consumed in the street while walking.
Pizzelle Fries Recipe Street Food
Pizzelle Fries Recipe Street Food
This photo was taken from the website http://latavolaallegra.blogspot.it/2014/12/pizzelle-fritte-napoletane.html my friend Giovanna.
The thing that makes Pizzelle special is that they are fried instead of being baked like ordinary pizzas.
This recipe is very simple to prepare and is also suitable for those who are not very experienced / a in the kitchen.
The preparation of Pizzelle, It is divided into two phases:
The preparation of the Tomato sauce and that of the pizzelle to fry.
Come to order: We prepare the dough of pizzelle, and to do that we will need:
1 pound of plain flour 00
Half a liter of water at room temperature
5 grams of yeast
A spoonful of sugar
50 grams of fine salt
Prepare the dough, if you are new you can help by reading our article ” Dough for homemade pizza” that explains step by step preparation.
Divide the dough into balls 50 grams and let rise in a lidded container for at least two hours, until it has doubled in volume.
Meanwhile, prepare the tomato sauce with the following ingredients:
A couple of cloves of garlic
A large onion
2 tablespoons extra virgin olive oil
Oregano
1 kilo of tomato sauce
Sale
In a saucepan, pour the extra virgin olive oil with the garlic and finely chopped onion and saute. Add the tomato sauce with salt and oregano and leave on a medium heat for half an hour.
Pizzelle Fries Recipe Street Food
Pizzelle Fries Recipe Street Food
When completed the leavening phase, crushed balls of dough to form many disks leaving the edges slightly raised.
Discs of dough ready to fry
Heat a pan with plenty of it on the stove olive oil to fry the pizzelle.
Let fry for a few minutes on both sides until golden brown.
Drain on a paper towel.
Fried waffles
At this point, season the pizzelle with a few tablespoons of sauce and a sprinkling of grated cheese, or, if you prefer with the mozzarella into cubes and serve hot to your lucky guests.
Pizzelle season
Tips: Try the pizzelle with rocket and cherry tomatoes, or with tuna and onion, absolutely delicious!!!
If you are fond of this type of street food, I invite you to take a look at wikipedia largely devoted to fried pizza.
If, on the other hand, you would like to deepen your knowledge of pizza better, subscribe to our course of professional pizza maker ONLINE, for more information click here.
Pizzelle Fries Recipe Street Food
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Nutella pizza and Lemon Dessert Exquisite. Chocolate goes well with any other flavoring, from bitter to sweet, dall'acre spicy, there is practically no taste that the chocolate you do not exalt without hiding it.
When the intense taste of chocolate blends with the fresh fragrance of lemon a truly unique and incomparable marriage of flavors is born.
A classic dessert pizza
Today prepare a pizza “dessert” more good, figure at the top of my personal list.
The pairing given by the chocolate joined to the lemon, I have certainly invented it, and it is certainly not an invention of these pseudo modern chefs in vogue in the current television broadcasts, was already present on the notes of recipes from my grandmother was born in 1898 that somehow came to me only because of my love for pizza that this recipe is over on one of them.
The lemon scent is king in this delicious pizza, good is served hot or cold.
Pizza Nutella and Lemon Dessert Exquisite is very easy to prepare at home, also suitable for those who are beginners. Let's see how to prepare it helping with the pictures taken by me during the preparation. The first thing to do is to prepare the’dough. If you have any doubt you will find all the information on the mixture preparation in This Post.
The next step is the rising phase, Let ripen the mixture until its volume will not be doubled, to deepen this topic, followed our previous article on rising.
We arrived at the important step of applying the pizzas, if you are one of those / that and still use the rolling pin to roll out the pizzas, I invite you to see my article “the drafting of pizza” that explains step by step how to do this manually, with the aid of videos and photos.
The Pizza Nutella and Lemon Dessert Exquisite
Preparation:
Nutella pizza and Lemon Dessert ExquisiteNutella pizza and Lemon Dessert Exquisite
Using a spoon spread Nutella along the cornice of pizza.
Nutella pizza and Lemon Dessert ExquisiteNutella pizza and Lemon Dessert ExquisiteNutella pizza and Lemon Dessert Exquisite
Close the border, forming a cornice.
Nutella pizza and Lemon Dessert Exquisite
With a spoon, spread the inside of the pizza with lemon jam.
Nutella pizza and Lemon Dessert ExquisiteNutella pizza and Lemon
Impalate e bake in a hot oven, 300 degrees, until the edge turns out to be perfectly gold.
Nutella pizza and Lemon
Baked pizza and place them on a plate.
Nutella pizza and Lemon
Add the Smarties
Nutella pizza and Lemon
A dusting of icing sugar and your pizza is ready to be served to your guests.
I love the pizza and would like to become an expert pizza maker? Subscribe to our course professional online. For more information click here.
You do not know Smarties? Impossible….Have a look at wikipedia!!
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