Pizza Dough

This is a really simple method for pizza dough and a great place to start if you’ve never made your own bread before. This dough recipe makes enough for 6 to 8 individual pizzas. INGREDIENTS 4 ¼ cups white bread flour 1¼ teaspoons fine sea salt ¼ oz. envelope active dried yeast 1 tablespoon honey or…

Naturale Nitrites

Is celery juice a viable alternative to nitrites in cured meats? Nitrates and nitrites are used to “cure” meat.  Their role was likely discovered by accident and can be traced to the use of salt that happened to be contaminated with potassium or sodium nitrate, commonly known as “saltpeter.”  Meat treated with these chemicals retains a red…

Torta Caprese

Ingredienti 300 g farina di mandorle, 300 g di cioccolato fondente, 250 g di burro, 200 g di zucchero, 5 uova, un pizzico di sale, zucchero a velo quanto basta mandorle sfilettate quanto basta Preparazione In un pentolino fate fondere il cioccolato con il burro a bagno maria; togliete il pentolino dal fuoco e fate freddare il composto mescolando di tanto…

Christmas = Panettone & Torrone

The origins of this cake appear to be ancient, dating back to the Roman Empire, when ancient Romans sweetened a type ofleavened cake with honey. Throughout the ages this “tall, leavened fruitcake” makes cameo appearances in the arts: It is shown in a sixteenth-century painting by Pieter Brueghel the Elder and is possibly mentioned in a contemporary recipe book written…

Each recipe has the right rice.

Risotto aficionados know that northern Italians make some of the best of it, largely due to the variety of specialty grains grown and harvested there. More than 20 varieties of white rice are grown in Italy, with a large majority flourishing in Veneto, Piedmont and the fertile Po Valley. The rice varieties listed below may all look the same,…

Tartufi di Castagna

Ingredienti 500g di castagne fresche 6 cucchiai di latte 50g di burro 50g di cioccolato fondente 50g di zucchero a velo 1 bustina di vanillina 40ml di Strega o Maraschino 3 cucchiai di cacao amaro Procedimento Mettiamo le castagne in acqua fredda e portiamo a bollore. Lessiamole per circa un’ora quindi le scoliamo, le priviamo…

Why to attend a Cooking Class?

1. Not cooking. Or rather, you can give a hand to the chef, but in reality you look, you smell and you take notes. 2. You eat. All dishes made ​​in the course of the evening will be divided among the participants in order to study the taste of what has been prepared. 3. Making friends. 4. Males? Few. did not go with the…