Pizza with Formaggini Pineapple and Balsamic Vinegar. The cheeses are types of infant formula cheese. All, me too, we grew up with the soup with melted cheese inside. The I loved and still'm going crazy.
They are of the cheeses in which has been added a substance that prevents them from becoming hard. Invented in Switzerland, cheese home, early last century, and arrived in Italy during the years 30/40. Unlike the classic cheese made from curd, the cheeses are obtained from cheeses that have already reached a full maturation and subsequently subjected to a second processing. They are much more digestible common cheeses because besides having a maturity already occurred, also for the process of homogenization immediately which makes the particles of the various smaller components therefore easily attacked by gastric juices of our stomach.
Pizza with Formaggini Pineapple and Balsamic Vinegar
It does not happen as often as before to taste the soup with cheese, but I could not pass up this chance to try them on one of my delicious buns. I took the opportunity just this week, when in the laboratories of our school pizza Jesus came all the way from Columbia who joined our Professional training course to become a pizza maker.
Jesus also much younger than I remember very well the cheese. This morning at breakfast we prepared a delicious pizza with cheese and pineapple as its parts pineapple is one of the most used ingredients as a topping on pizza.
Pizza with Formaggini Pineapple and Balsamic Vinegar
As you know the cheese will melt perfectly in hot soup, but if you try to put them in the oven you will not get the same identical result, do not melt. We solved the problem by giving our pizza mozzarella base on which to add the chopped cheese and pineapple slices into cubes. Finally we added a sketch of balsamic vinegar to give a special touch to our pizza.
Pizza with Formaggini Pineapple and Balsamic Vinegar
Below the video of Jesus during the preparation of pizza with cheese and pineapple.
VIDEO
Pizza with Formaggini Pineapple and Balsamic Vinegar
Even today we have reached the end of our weekly recipe. Before leaving I can only remind you of some of the most useful links you can find it here on my website dedicated to pizza:
For all those interested in attending a During professional practice in our school pizza, You should read all the information this link.
who you can follow the calendar of our upcoming professional courses to date to take place in the laboratories of our school in Italy.
If you do not have the resources or time to attend our training course, no problem: Here you will find a fantastic "Pizzaiolo Online Course" that you can follow from the comfort of your home at any time of the day.
At Last, but certainly not least, because I suggest you subscribe to my youtube channel where you will find hundreds and hundreds of pizza recipes.
We feel it again in a few days for more news about the world of pizza.
Silvio Cicchi