Category archives: Actuality

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

 

 

Conservare le Fragole Tutto l'anno
Actuality, Advice

Storing Strawberries All year round

Storing Strawberries All year round. In spring among the many colors offered by the awakening nature, we find a fruit that everyone likes, adults and children. We are talking about the strawberries, gustosissime, they contain many nutrients including the very useful antioxidants.

Very rich in vitamin C, calcium and magnesium. Today we will see how to store them in order to be able to enjoy them all year round. Here are some very simple tricks or methods if you prefer for perfect conservation.

Storing Strawberries All year round

The most popular method is certainly to prepare the classic strawberry jam with this delicious fruit. The internet is full of recipes, so I don't waste any more time.

My favorite way to store strawberries is to freeze them. To prevent them from absorbing so much water we will first have to place them on a tray in the freezer, once frozen they will be wrapped. In this way the strawberries will also keep for six months.

Other Methods of Preservation of Strawberries

Another widely used method is that of extracting the juice. Fill the ice cubes and once frozen place them in an envelope. This summer with the scorching heat they will come in handy.

Strawberry chips: Cut them into thin slices and dry them. Once dehydrated, place them in a container with an airtight lid. Dehydrated strawberries keep for a long time and are perfect for garnishing your desserts or for a light snack..

Conclusions

As I always do in my posts, I remind you that in our Italian pizza school, we organize weekly “Professional Practical Courses To Become Pizza Makers. You will find all the information about ours courses at this link.

For those who do not have the time or resources to come to our pizza school, I remember that a fantastic one is available here on my site Of Pizzaiolo Online Course that you can follow from the comfort of your home. Just download the course on your PC or mobile phone and you can follow it comfortably seated from the sofa of your home during your free time. Available at this link.

Greetings

If the pizza is often prepared at home, I suggest you subscribe to my Youtube channel, you will find there a collection of over 300 video pizza recipes prepared by the pizza chef students who attend our practical courses every week.

 

Before saying goodbye, I remind you that my latest recipe book is already available for download, is called NOT ONLY PIZZA - What should have all the pizzerias in your menu. You can find it here.

See you soon

Silvio Cicchi

 

 

How to Clean the Hearthstone
Actuality, Advice

How to Clean the Hearthstone

How to Clean the Hearthstone. Today we will talk about maintenance in the kitchen and in the pizzeria. In a previous article you find here, we have already talked about how to use the refractory stone to obtain a perfect pizza even in the home oven.

Today given the many questions that have come to me from the followers of my site, we will address a common problem, that is how to clean the refractory stone once used, since it gets dirty easily with oil residues, of mozzarella or tomato.

How to Clean the Hearthstone

I suppose anyone who works in a pizzeria already knows the simple method to clean the refractory base gas or electric oven, but at home which is the best and fastest way? Let's discover these simple tricks to make a refractory base return to its perfect splendor after having used it to cook pizzas at home..

Let's first see what never to do: Never pass a veil of oil!! This absolutely wrong remedy would unleash a stench of hell when our refractory base will heat up again in your oven the next time you use it to cook pizza and would leave an unpleasant smell.

The right method to clean the refractory stone

I saw someone who uses corn starch. Not bad, disinfects and cleans the stone without problems and without leaving bad odors. But there is an even better method that does not involve any physical work, let's find out which one.

Leave the baking stone in your oven at maximum temperature without doing anything about it 15 minutes after you have finished cooking your pizzas. The heat generated by the oven as if by magic will make any residue of dirt previously formed on your stone disappear.

Infallible pizza chef trick

When the refractory base of the oven gets dirty, the professional pizza chef is waiting 15 minutes and the same heat of the oven will clean the dirt that had formed previously. These tricks are learned while performing the Our professional practical courses that we carry out weekly in our pizza school.

Have you ever thought of subscribing to one of our professional practical courses? At this link You find all the information, and here you will find the calendar of our practical courses in programming pizza makers in our school.

Conclusions

If you haven't already, I remind you that it is already possible to download my latest recipe book called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. It is a collection of classic recipes that are now monuments of Italian cuisine. find it out, you can find it at this link.

Before you move on to greetings, if you still have 5 free minutes, I invite you to visit my youtube channel, you will find a collection of more than 300 video recipes, sign up and save it among your favorite sites, it could be useful to inspire you the next time you prepare pizza at home.

 
Greetings

As I have been doing for some time now in all my posts, I remind you that here on my website there is a fantastic online pizza chef course dedicated to all those who do not have the time or resources to personally come here to school. You can download it on your PC or mobile phone and follow it comfortably seated from the sofa of your home. For more information click this link.

Appointment in a few days for more news about pizza.

Ciao

Silvio Cicchi

 

If you stick potatoes to the pan, use these remedies
Actuality, Cooking

If you stick potatoes to the pan, use these remedies

If you stick potatoes to the pan, use these remedies. A self-respecting Sunday lunch always has baked potatoes as a side dish. The potatoes baked in the oven make this our consolidated habit special.

Problems come after lunch, when we have to wash our pots and pans. Immediately we realize that a layer has formed on the bottom of the pan due to the cooking of the potatoes which is really difficult to remove, and to think that in my opinion that is the best part.

If you stick potatoes to the pan, use these remedies

Today we will see how to avoid this inconvenience, and you will find that it is really easy. Let's start with the choice of potatoes. And, you will have understood that they are not all the same. The culprit that causes potatoes to stick to the baking sheet is starch, potatoes are very rich in starch.

Which Potatoes To Choose

 There are two types on the market, those with white paste that are very rich in starch and therefore perfect for mashed potatoes or gnocchi, and those with yellow flesh that contain less starch and therefore lend themselves better to being baked.

Now we have to pay attention to the next phase: Once peeled and cut into cubes or slices, our potatoes should be left to soak in a bowl for about an hour in cold water. You will see that the starch will settle on the bottom of the bowl. Rinse them to remove all the starch.

Baking in the oven

A good tip before starting cooking is to season the potatoes and the pan well with oil and salt and rosemary.. Someone blanch the potatoes for about ten minutes to speed up cooking, someone adds a pinch of baking soda during the boil to have a super crust on the potatoes.

Another trick could be to use parchment paper to prevent them from sticking to the bottom, but this method prevents the crust from forming, so I don't recommend it.

Conclusions

Baked potatoes are delicious, I leave you the method to use. Before saying goodbye I wanted to remind you that if you are a pizza lover, for sure you may be interested in our professional practical courses that we carry out weekly in our pizza school. Will find all the information here.

For those who do not have the time or resources to come personally to our school, I remember that here on our site there is a fantastic "Pizzaiolo Online Course". Download to your PC or mobile phone and follow it from your home in your free time. All information here.

My latest recipe book called. Is already available for download: NOT ONLY PIZZA. You can find it at this link.

Follow my youtube channel, you will find hundreds of video recipes for pizza. It will be useful the next time you prepare pizza at home.

 

See you soon

Silvio Cicchi

 

 

A Bunch of Rosemary Above The Front Door
Actuality, Herbs

A Bunch of Rosemary Above The Front Door

A Bunch of Rosemary Above The Front Door. You are among those who believe that there are positive energies and negative energies? If the answer is yes, then I have what is right for you and you can find what you need in the pizzeria.

just so, used rosemary. Good for a thousand uses, from focaccia, roasts and as the Romans did thousands of years ago, a bunch of rosemary at the entrance of your home, perhaps above the door, it could be the solution to get rid of all negative energies.

A Bunch of Rosemary Above The Front Door

The ancient Romans always used rosemary, they used it to worship spirits, in the Middle Ages it was used to ward off witches, as you can see, this plant has always been used against negative energies.

It does not mean that it still works today, but your guests who enter the house will certainly appreciate the scent of this delicious plant, rosemary.

Modern uses

In our school of pizza chefs where we carry out our weekly practical courses to become a pizza chef, we make great use of rosemary, not always to ward off negative energies, but very often we use it to give a fantastic scent to our focaccia and the like.

If you are interested not in rosemary, but how to become a fantastic pizza chef, sign up for one of our professional practical courses. You will find all the information here.

Conclusions

For all those who do not have the means or resources to come to our pizza school, I remember that here on our site there is a Fantastic Online Pizza Maker Course that you can follow comfortably from the sofa of your home. You will find all the information at this link.

Before leaving, I remind you that it is already possible to download my latest book which is called: NOT ONLY PIZZA, all information on how to download it here.

See you soon

Silvio Cicchi