Category archives: Actuality

Summer Pizzas Here's Which To Prepare
Actuality, Advice

Summer Pizzas Here's Which To Prepare

Summer Pizzas Here's Which To Prepare. Here we are, Summer arrives and with it comes the season of strange requests from customers, extra work for the pizza chefs.

I definitely don't want to say that customers go crazy in the heat, but the managers of pizzerias know very well that with the great broth customer tastes change, you go in search of delicious and refreshing pizzas.

How to change the menu and make it summer

The winter season includes rich and steaming pizzas, lots of cheese or mozzarella and many ingredients such as sautéed mushrooms, sausage, gorgonzola etc., all this makes the pizza heavy and very difficult to be consumed in the heat of the season

The summer menu includes light pizzas, in most cases with fresh seasonal vegetables, fresh tomatoes and sliced ​​raw mozzarella added after cooking. Even the buffalo lends itself a lot to combat the great heat.

Summer Pizzas Here's Which To Prepare

It is no coincidence that the best-selling pizza in the summer turns out to be the Caprese pizza. Nothing better on a hot, sultry summer evening than a focaccia base with a nice fresh ripe tomato on top and a mozzarella of the day cut into thin slices topped with extra virgin olive oil, quality salt and oregano.

On our site entirely dedicated to pizza, hundreds of pizza recipes are available, all can be consulted and downloaded freely, that you can find AT THIS LINK, but I wanted to do more, select for you the best and best-selling summer pizzas.

Here is the list of the best-selling summer pizzas

Pizza with seafood salad and cherry tomatoes

Pizza with tomato, bacon, stracciatella and black olives

Pizza with prosciutto, arugula and parmesan

Click on the link to view the article

Focaccia with cherry tomatoes and buffalo mozzarella

The Prosciuttella pizza

Pizza with raw ham and rocket

Pizza with tomatoes, tuna and onion

I could go on for hours, but since you have grasped the concept of the best-selling summer pizzas, I invite you to visit the link that takes you to all the pizza recipes contained on our site and… you make the choice. This is the link

Ciao

Silvio Cicchi

 

 

Pizzeria Open for Lunch
Actuality, Advice

Pizzeria Open for Lunch

Pizzeria Open for Lunch. After Brazil, Italy is the country that boasts the largest number of pizzerias. The biggest difference between these two countries is that in Italy pizza is eaten very little for lunch. We are more for the famous dish of Pasta.

In other countries where the culture of pasta is less felt, pizza for lunch sells more. But that's right? Even in Italy there are many pizzerias that work a lot for lunch.

Because the pizzerias don't work for lunch

By studying this phenomenon well, we understand what could be the causes of this fact: In all tourist areas there are pizzerias that work for lunch, and with the classic slices of pizza, and with other products which we will talk about later.

Then, it is the tourists who mostly pull the pizza product during lunch hours. Even the pizzerias that are far from the tourist flow only work during dinner.

Pizzeria Open for Lunch

The main cause that prevents the consumption of pizza for lunch is certainly that of the time available which is always too little for those who want to visit the city..

Another cause could certainly be that of the offer which does not always coincide with the customer's request.

How to overcome this inconvenience

I have a great suggestion for all those who want to stay open during lunch time: expand the offer at the counter for your consumers.

My latest recipe collection that's right for you is available for download, is called: Non Solo Pizza, What should have all the pizzerias in your menu. These are recipes for products that have always been monuments of Italian cuisine. Take a look at it, find it at this link.

But it works? Yes, I'm sure

I have seen pizzerias that, following these little tips, have turned, starting to work a lot even during the lunch period.

Unfortunately, the new generation that has bought existing pizzerias is not "old" enough to know the products you will find in my book suggested earlier..

Conclusion

Even today I have concluded, I hope my suggestions can help you in some way. Download my book Non Solo Pizza.

See you soon for more news on our fantastic world of Pizza.

Ciao

Silvio Cicchi

 

 

The Duties of a Pizza Maker's Assistant
Actuality

The Duties of a Pizza Maker's Assistant

The Duties of a Pizza Maker's Assistant. Today we spend a few words to answer a question that is often asked me by those who work in the world of pizzeria.

The question is the following: What are the duties of an assistant pizza maker? The answer to this question is very simple, and is contained in the title of this article, "Pizza chef helper".

The job that the assistant pizza chef should do

Help the pizza chef. And, just so, help the pizza chef in all his tasks. If you have chosen to employ an aid for the pizza chef, this is because the pizza chef has so much work to do that alone he cannot carry out all the tasks that are assigned to him.

So from the preparation of the dough to the preparation of the balls, to the preparation of the pizzas, to the dressing of the same, bake, take out and take care of the wood if you are working with a wood oven.

The Duties of a Pizza Maker's Assistant

I forgot something? well ... yes, you can easily add it to the list. The more time passes, the more the pizza chef's assistant learns the tricks of the trade and is able to overcome the various difficulties encountered along the way.

After a few years of helping pizza chef you can start looking for a job as a pizza chef, if you have acquired the necessary experience to be able to carry out the department on your own pizzeria.

Our professional courses to become a pizza chef

If you want to quickly learn the art of the pizza maker, I suggest you enroll in one of our professional practical courses at our school. A very high percentage of our pizza chef students open their own pizzeria at the end of the course, this demonstrates the excellent level of preparation that is acquired by attending one of our professional practical courses. Find out how to participate, follow this link.

A new individual course is available every week in our pizza school. See the calendar of upcoming courses in programming. Clicca who.

Appointment in a few days

I'll meet you in a few days for other invaluable information regarding the fascinating world of pizza and pizzeria, add our site to your favorite sites.

One last tip: My latest collection of recipes suitable for all menus of pizzerias and restaurants is already available for download. It's called Non Solo Pizza, you will find all the information this link.

Ciao

Silvio Cicchi

 

 

Rises Coming For Our Beloved Pizza
Actuality

Rises Coming For Our Beloved Pizza

Rises Coming For Our Beloved Pizza. There seems to be no peace for our beloved pizza. Perhaps because of the war between Russia and Ukraine, or because of some speculators everything has shot up.

Flour has doubled in price in recent months, tomato and mozzarella due to the frightening fuel increases have risen in price, the same thing goes for all the ingredients that go on the pizza.

Rises in commodities

We want to talk about the power supply of the ovens? They are wood fired, electric or gas, just look at the latest bills to understand that everything has risen frighteningly.

So I have no doubts about the next increases that we will find when we decide to leave the house with the family to go and eat our pizza..

Rises Coming For Our Beloved Pizza

Even pizzerias that make home deliveries will be forced to adjust delivery prices, I don't know if you noticed, but gasoline costs more than two euros per liter.

Get ready dear friends pizza chefs and restaurant managers, remember that the first next expense will be to print new menus when we raise prices.

There is no more escape now

An old story comes to mind that starts with the dog trying to bite its own tail. This is the price to pay for "globalization".

Fortunately, for the moment the price of our professional practical courses to become a pizza maker have not yet undergone increases. Find out more about our practical courses follow this link.

Rises Coming For Our Beloved Pizza

Conclusions

Today before moving on to greetings I wanted to remind you that it is already possible to download my latest recipe book which is called: Not only pizza. An illustrated collection of recipes that have always been monuments of Italian cuisine. You will find all the information here.

Save this page to your favorite sites, it will be useful the next time you prepare pizza at home. On my site they are available as well 150 Video recipes of pizza. Follow this link.

Greetings

Appointment in a few days for other news on the fantastic world of pizza.

Ciao

Silvio Cicchi

 
How To Choose A Professional Course To Become A Pizzaiolo
Actuality, Advice

How To Choose A Professional Course To Become A Pizzaiolo

How To Choose A Professional Course To Become A Pizzaiolo. Una delle domande frequenti che mi viene rivolta dai seguaci del mio sito interamente dedicato alla pizza è la seguente: Chef, how do i choose a good professional course to become a pizza chef?

Today I want to take some time to answer this question, it might sound complicated, but I assure you it is very simple.

The choice of the best professional pizza chef course

Among the many things that we will examine to make the right choice, one of the most important things is surely to ask how many people will participate in this course.

Know that the greater the number of participants, the less time will be dedicated to you personally. If you have to share knowledge with others 10 participants, I can imagine what your level of knowledge will be like at the end of the course.

How To Choose A Professional Course To Become A Pizzaiolo

I would also say a few words about who will be the master pizza maker who will preside over your course. I see "Masters" who pretend to be professionals, maybe very young with a few years of experience in the sector.

Do you really think that someone with a few years of experience can teach you this work or art? Pay attention to these details, don't be fooled.

Why choose one of our professional courses

Let's start by saying that our professional courses are individual, just you and the instructor that would be me. I see that all my students have different learning times, one is faster, another learns slowly. How is it possible to have a course that is the same for everyone?

Sono vecchio 🙂 e questo è sicuramente un punto a mio favore, o a favore dei miei corsi, 44 years of experience in the pizza sector are certainly worth something more than other courses you find around.

How To Choose A Professional Course To Become A Pizzaiolo

So here's what to do

Sign up for one of my professional practical courses (individual) to become a professional pizza maker. Come to my pizza school in Italy.

If you want to know everything about our practical courses, read all the information dedicated to this topic, follow this link

Conclusion

Ours is a real school, it is not a pizzeria disguised as a school. I exist, contact me and talk to me.

I'll meet you in a few days for other news on the world of pizza.

See you soon

Silvio Cicchi

 

 

Wanted Staff For Summer Season
Actuality

Wanted Staff For Summer Season

Wanted Staff For Summer Season. I've been on television every night for about three months talk show entirely dedicated to the topic of personnel research.

Unfortunately, these bad TV shows are run by people who don't know this industry at all, you see the reporters earning the best of monthly salaries.

But it's all true?

Often the other party is never invited to these ridiculous TV shows, that is, who is really looking for work.

Sometimes I see some trade unionists, but alas, has never really worked or has never worried about looking for a seasonal job in his life.

Wanted Staff For Summer Season

How things really are? The writer has a very long experience of use in the summer seasons, I come from a place that thrives on tourism, so as not to bore you I will not go any further.

This morning I took a tour to visit old friends among the hundreds of hotels, restaurants pizzerias, chalet etc.. I just wanted to find out what the truth is.

Results

The best places, who are the ones who pay well have no staff problems. On the other hand, those with skimpy salaries find it more difficult to find staff.

Then there are those who offer work for just over a month, that is, July and August which are in difficulty. It is clear that two months of work are not enough for a boy looking for a seasonal job to make ends meet.

Staff Wanted For Summer Season2
Wanted Staff For Summer Season

to "get high

Given my no longer young age, I have many seasons in my memories, I assure you that it has always been like this, nothing has changed.

I have a good suggestion for all the pseudo journalists who fill our evenings with these pseudo talk shows: Tell your directors to invest a little money on some good movies to get a higher view, enough of this filth. We are not idiots.

Conclusions

As always, as every year, there has been a great demand for pizza chefs. If you are interested in learning this fantastic job (art), come to our pizza school, sign up for one of our practical pizza chef courses. You will find all the information here.

Employment is almost guaranteed and salaries are high. Do not waste time, see the calendar of the next scheduled courses. Clicca who.

See you soon

Silvio Cicchi

 

 

 

Yeast table
Actuality, Advice, Yeast

Conversion table Fresh Brewer's Yeast to Dry Brewer's Yeast to Mother Yeast

Conversion table Fresh Brewer's Yeast to Dry Brewer's Yeast to Mother Yeast. Thanks to our easy and convenient table you will no longer have problems converting the various types of yeast from dry to fresh or replacing it with the classic mother yeast.

Yeast is widely used in cooking recipes and especially daily in pizzerias. It is a living organism consisting of cells and thanks to it a known process called fermentation.

Fermentation or Leavening

The leavening process leads to the production of carbon dioxide in the dough, it is for this reason that we see it increase in volume.

We can generally divide yeast into two types: the natural one and the chemical one. Natural yeast is a living element used for the production of bread, wine, beer, pizza, the second, that is, the chemical one is pure bicarbonate of soda, potassium hydrogen tartrate together with corn starch and does not allow leavening or fermentation if you prefer.

Other yeasts

Other types of yeast used in cooking are ammonia, cream of tartar or the more common sodium bicarbonate, these types of yeast have the same characteristic, they do not need rising times, they produce carbon dioxide and only increase in volume during cooking in the oven.

As we can see there are many types of yeast, but the most used is certainly brewer's yeast or if you prefer natural yeast, comes from living organisms. It can be found on the market in dehydrated or fresh sachets.

How to use it

The dehydrated yeast must be revived by mixing it with warm water and a little sugar in a glass, you will notice that a foam appears after a few minutes. Fresh yeast is generally found in cubes from 25 grams and should be dissolved in the water of our dough, the doses may vary depending on the amount of flour used and the time we have available.

Another type of yeast widely used in cooking is dough or mother yeast. Certainly the best in terms of aroma, flavor and digestibility. Made up of yeasts and lactic bacteria that increase the acidity of our product and its shelf life. Sourdough requires longer processing times, perfect for preparations such as pizza and sweet or savory. This type of yeast also exists on the market in the dried version. This dried sourdough must be found in warm water, just like dehydrated brewer's yeast.

Here is the very useful conversion table for the various types of yeast

yeast conversion table

TABLE

It often happens while we prepare our recipes at home that we have to adapt another type of yeast to our recipe. Here is our fantastic yeast conversion table.

All this useful information is studied during our practical pizza chef courses which are available weekly in our pizza chef school.. Sign up, you will find all the information about our courses at this link.

Greetings

Before saying goodbye as my custom, I wanted to remind you of some of the useful links on my site:

300 pizza recipes

The calendar of upcoming pizza chef courses

My latest recipe book which is called: Not only pizza

The pizza maker's manual

See you soon

Silvio Cicchi

 

 

 

Professional Courses To Become A Pizzaiolo
Actuality

Professional Courses To Become A Pizzaiolo

Professional Courses To Become A Pizzaiolo. In our "Scuola Della Pizza Italiana" we organize professional courses to become true professional pizza chefs.

This qualification will give you the opportunity in the upcoming summer season to find a job as a pizza chef, or if it is among your projects, you will have the opportunity to open your pizzeria anywhere in the world.

Professional Courses To Become A Pizzaiolo

Individual practical professional courses

And, just so, our practical courses are individual, nothing more important, “One to one”. Each person needs their own time to learn this fantastic art, I repeat, art, because that of the pizza maker is not a job, but an art.

Our professional practical courses are scheduled every week throughout the year. See the calendar of our courses scheduled in the coming months, click here.

Professional Courses To Become A Pizzaiolo

You will find all the information regarding our practical courses on our website at this link.

 For any doubts do not hesitate to contact me, you can find me at my phone or WhatsApp at my number: +39 3476244362.

If you intend to enroll in one of our practical courses to become a professional pizza maker, don't waste time, start reading something interesting and get ready, the book is available here on my site: Pizza Maker Manual- Pizza and Fantasy. Download it and start reading. You'll find it here.

Tips

If you are among those who already have a basic knowledge about pizza, I suggest another good read. You will anticipate some of the work that will be done during the practical course. These are products that go perfectly with pizza. You will find them in my recipe collection which is called: Non Solo Pizza, available for download at this link.

At Last, but no less important, a little help for those who don't have the time or resources to come to our school. Here on my site there is a fantastic Online Pizza Maker Course. Download it to your mobile phone and you can follow it from the comfort of your home sofa. All information on the online professional course at this link.

Greetings

Add this page to your favorite sites, it will come in handy next time you prepare pizza at home, at this link You will 300 ideas to prepare your favorite pizza at home.

Subscribe to my youtube channel, hundreds of video pizza recipes prepared by the pizza chef students who attend my courses.

 

Ciao

Silvio Cicchi

 

Freeze The Mozzarella
Actuality

Pizzaioli course in Sofia Bulgaria

Pizzaioli course in Sofia Bulgaria. In March 2022 started the second professional course to become professional pizza chefs in Sofia, beautiful city and capital of Bulgaria.

The professional courses organized by Silvio Cicchi's school of pizza makers took place in the fantastic pizzeria owned by Mr.. Carlo Di Principe "OLIVE OIL in via: Street TSAR SAMUIL 60 Sofia. Support +359 897506376  info@oliodolivapizzeria.com   Shop: www.acifood.com .

Pizzaioli course in Sofia Bulgaria

If you are close to Sofia and intend to enroll in one of our professional practical courses, you can contact the number +359 89 912 6953.

Below is a short video made during the professional practical course of pizza chef.

VIDEO

The Course was wonderful and I think many more will be organized later. If you are out and about in the Bulgarian capital, surely you will happen to see our advertising along the streets.

Pizzaioli course in Sofia Bulgaria

Conclusions

Before you move on to greetings, I wanted to remind you that in our pizza school in Italy we organize individual practical courses every week. For more information about our courses, follow this link.

For the less fortunate who do not have the time or resources to come personally to our school, I remember that here on my site there is a fantastic online pizza chef course that you can follow comfortably from the sofa of your home. Just download it on your phone or pc and… done. For more information click this link.

Greetings

I remind you that my latest collection of recipes that are absolutely monuments of Italian cuisine is already available for download, once always present in the menus of all pizzerias, but which unfortunately slowly ended up in oblivion. The book is called: Not only Pizza and you will find all the information here.

Don't forget to add this page to your favorite sites, it will be useful the next time you prepare pizza at home. They are available beyond 300 suggestions "Recipes" of pizza that you can freely consult a this link.

See you soon

Silvio Cicchi

 

 

How To Store Bread To Always Keep It Fresh
Actuality, Advice

How To Store Bread To Always Keep It Fresh

How To Store Bread To Always Keep It Fresh. Let it be homemade bread, panini, baguette or any type of bread, we know that it is delicious freshly made, still hot is a delight.

This is why the conservation of bread is very important, so that it is as fresh as possible when we go to consume it. This also applies to the classic rosemary focaccia.

Methods for conservation

The best method is certainly to wrap the bread in a cloth or in a paper bag. These measures will prevent the bread from drying out too much, losing its precious moisture.

Freeze the bread: it is certainly the way to keep it longer. We will have to slice it before freezing it and portion it in the appropriate freeze bags on the market. To defrost it properly, just take it out of the plastic bags and leave it at room temperature, no microwave.

What never to do

Never put the bread in the refrigerator, the low temperature will quickly make the bread stale.

The best suggestion is to always buy a little at a time.

Conclusion

As I have done for a long time in all my posts, I remind you that in our school of pizza chefs we organize weekly professional practical courses to become professional pizza chefs. If you wish to have more information about our courses follow this link.

For the calendar of our professional practical courses click here.

Greetings

For those who do not have the time or resources to come to our pizza school, I remember that here on our site there is a fantastic online pizza chef course that you can follow from the comfort of your home. You will find all the information here.

You have already downloaded my latest recipe book? Is called: NOT JUST PIZZA-What all pizzerias should have on their menu. Get it here.

If you still have them 5 free minutes, visit my youtube channel, Hundreds of video pizza recipes are available, prepared by the pizza chef students who attend our professional practical courses. Sign up.

 

Appointment in a few days for more news about pizza.

Ciao

Silvio Cicchi