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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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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The Pizza Chichì stuffing. In our tour along the Italian regions to discover ancient recipes and food traditions, Today we will stop ... .a few kilometers from my house, the ancient village of Offida in the province of Ascoli Piceno.
This beautiful village, It boasts a unique tradition of its kind, a type of stuffed pizza by the strange name "Chichì Stuffing". It is a dialect word meaning a Piece of Pie, formerly made with bread dough, stuffed with common ingredients, tuna, anchovies and capers chopped peppers.
Chichì stuffed Offida
If you happen to visit Offida, you can find and taste the Chichì filling in all the local bakeries.
From 1968 to date, every first Sunday of August, It takes place the festival of filling Chichì, and you can watch a performance of indescribable smells along the ancient streets of the village.
Dough Chichi Stuffing Stuffed Pizza Delicious
700 grams of flour zero, 300 grams of water, 10 grams of yeast, extra virgin olive oil, a spoonful of malt and a pinch of salt.
Chichì stuffed baked
Filling of Chichi Stuffing Stuffed Pizza Delicious
200 grams of peppers in oil, 5 anchovy fillets, 10 capers, 150 grams of green olives, 150 grams of artichokes, 200 grams of tuna.
Preparation
Knead the ingredients in a large container, let rise for about an hour, divide the dough into 2 pieces. Roll out a part on the bottom of a baking dish, spalmateci the filling ingredients finely chopped with a mixer and cover with the remaining dough, making sure to seal the 2 parts of dough between them to prevent spillage of the ingredients during the cooking.
Practice some hole on the surface to avoid the bulge during cooking, oil, salt and bake in your oven pre-heated to above 200 degrees for 15/20 minutes, until the surface will be perfectly golden.
Both delicious freshly baked hot or cold as an aperitif.
Accompany with a great local red Piceno.
Pizza stuffing Chichì
Did you know the recipe for stuffed Chichì? Leave your comment on this page.
If you want to learn more about Offida, click here.
Ricotta Pizza...... Ricotta is widely used in kitchen, The pastry chefs use this product for many years with success and there are thousands of recipes that have as an ingredient ricotta. It is a poor food, in low fat, therefore suitable for all low-calorie diets. Even the great chef make extensive use of this product, found its most widely used in various stuffed pasta, cannelloni, bauletti, ravioli, and in many other ways. Every Italian region offers among its specialties, some recipes made with ricotta cheese.
Pizza with ricotta and spinach
La ricotta Pizza
In pizzeria, pairing cheese pizza has always existed, since the time of Raffaele Esposito and Queen Margherita of Savoy.
On pizza, ricotta proposal is always combined with other ingredients. In these my notes, I wanted to sum up the pizzas and cheese ... that you can find on the menu of our peninsula and beyond, now the cheese on the pizza far exceeded our borders.
The ricotta can be added both before cooking and after cooking spread on the pizza, or it can even be used in place of mozzarella.
I remember many years ago, in full season of figs, I prepared a delicious dessert pizza with ricotta cheese spread on a cake, fresh figs and caramelized sugar, at that time it was very much in demand, who knows if it would have the same success today?
Pizza cheese and tomato pesto
Ricotta Pizza Recipes
Pizza tomatoes, ricotta and fresh basil: This pizza is the most popular and most requested, on the basis of a focaccia, cooked cheese is added, cherry tomatoes, fresh basil, oil salt pepper.
Spinach and ricotta: Another classic pizzeria, the spinach must be stir-fried with bacon, then added to the raw cheese spread on pizza.
Grilled vegetables and ricotta: In summer when full season of vegetables to be grilled, this pizza is really delicious.
Pesto ricotta and mozzarella: Yummy pizza, on a base of pizza with melted mozzarella, It is added ricotta, all seasoned with pesto alla Genovese.
Ricotta cheese and ham: All the ingredients are cooked in the oven, provolone with the ham, give a delicious flavor with ricotta.
Zucchini and ricotta: It's not a pizza for strong palates or smoking, zucchini are sautéed in the pan, then added to the cheese on pizza.
Cottage cheese and red onion: From Calabria arrive only good things!Red onion browned in the pan is added to the cheese then bake.
Broccoli and ricotta
Cottage cheese and pepper
Cottage cheese and anchovies
Cottage cheese and smoked salmon
Asparagus and ricotta
Sausage and ricotta
Nuts and ricotta: Pizza with cheese, brie cheese, a sprinkling of Parmesan cheese and salt and pepper noci.Olio.
Ricotta and salami
Cottage cheese for pizza
What is your recipe for pizza with ricotta? Leave a comment on this page.
Would you like to learn more about the cottage cheese? Let's take a look at wikipedia
Pizza Esplanade. Today I will try to clarify one of the more complex concepts of pizzeria. Around the word "plateau" in the greatest confusion reigns pizzeria!! Very often the case that customers order an esplanade for 2 or for 3 people without really knowing or know the meaning of this term.
The pizza esplanade was born many years ago as a unique bakery product, it is a thin focaccia white, without any seasoning, it is crispy and crumbly.
As should be the pizza esplanade
With the passage of time, each region has made its own recipe, very often inappropriately using the term esplanade, and unfortunately, always at the expense of crunchiness and crispness of the product.
Pizza Esplanade As It Should Be
The esplanade should be a simple focaccia thin and crisp without any seasoning or stuffing. Once baked, It can be stuffed at will, with mortadella, arugula, cherry tomatoes, tuna, ham and many other ingredients that do not release water, the esplanade, It is inumidita, lose its crunchiness.
Pizza Esplanade How Should Not Be
Stuffed pizza
Too often over the counter by pizzerias it reads the indication of pizza esplanade for a product of "open space" has nothing, you know very well that if you add tomato or mozzarella on a thin pizza, the result will not be sure of a product crispy and crumbly, as the tomato mozzarella, It contains a lot of water. It would be appropriate to call this product "pizza dish great for 3 the 4 People "
Conclusions
I am a simple pizza, I'm not a judge, then I would never dare to criticize products that over time have earned a place in the regional culinary traditions, products such as the esplanade of Romagna, the esplanade Roman, the esplanade of Calabria or the esplanade Sardinian, exceptional products, all boast of the title esplanade, but all different.
Pizzas stuffed
It is evident that with the passage of time the term esplanade, It is no longer used to distinguish the characteristics of a product, but it is to indicate a type of thin pizza, that can be stuffed in many different ways. Good to know. All this suggests to me a good idea for my next creative recipe .... How about a taste of my calzone "esplanade"??
What is your opinion? How do the esplanade in your region? Let us know, leave your comment on this page.
Want to know more curiosity about the term "open space"? here's a good one for you wikipedia. Clicca who.
The Pizza Rucola. Only a few pages of the calendar to detach and I celebrate my first 40 years from the day when for the first time I baked a pizza in a wood oven. I would like to keep track of all the pizzas I have prepared, but. ... .it was possible, I lost my notes many years ago..
pizza arugula cherry tomatoes and Parmesan
Pizza Rucola le 25 Best Recipes
Arugula as an ingredient on pizza, is considered a "new" if we take into account dela long history of pizza from the time of Queen Margherita of Savoy today. Until 20 years ago nobody would have imagined that the rocket could become one of the most requested topping of pizza toppings, it is only by years 90 that has made an appearance on the menu of pizza on the peninsula.
Pizza with prosciutto arugula and Parmesan
It is since then that he began his triumphal march right up to modern times where every pizzeria in the world offers its rocket pizza combined with other ingredients. For all the curious who are wondering right now how is called the rocket in the US, UK Australia or many other parts of the world, the answer is "Rocket Salad”.
Pizza salmon, rocket and parmesan flakes
I explained in my previous article the big difference between the wild rocket and rocket salad and pizza joint, if you feel like you can deepen click here.
For those who are looking for the perfect pairing to prepare at home or in a pizzeria pizza with rocket, I have prepared a list of 25 pizzas with rocket Popular in Italy and around the world.
Pizza bresaola with rocket and parmesan cheese.
Pizza Rucola le 25 Best Recipes
Arugula and cherry tomatoes: Classical, present in many pizzerias, pizza with mozzarella on which once baked is added the arugula and cherry tomatoes cut clove flavored.
Raw arugula and parmesan cheese: module can be ordered anywhere in the world view of his popularity, It is prepared on the basis of a daisy, to which it is added once baked ham sliced, arugula and shaved Parmesan cheese are added.
Arugula and potatoes: Pizza tasty and delicate, the base is that of a pizza focaccia with potatoes, with addition of fresh arugula.
Arugula and shrimp: Based on a white pizza with mozzarella, They are added shrimp browned in a pan with a clove of garlic oil salt pepper and parsley, following is added to the rocket before being served.
Arugula and Parmesan bresaola: Bresaola as an alternative to ham, thus the basis of a daisy, bresaola sliced, arugula and parmesan cheese.
Rocket and stracchino: Excellent, stracchino cheese is a very delicate, then he manages to bring out all the qualities of the rocket. White pizza with mozzarella and stracchino, cooked you add the arugula.
Mozzarella and arugula: The simplest, but for this one of the most requests, white base with mozzarella and cooked, add the arugula.
Rocket and salmon: A feast for the eyes and the palate, prepared on the basis of a white pizza with mozzarella, just cooked you add the arugula and smoked salmon, cut into small pieces.
Other pizza with rocket:
Focaccia with ham and arugula:
Ricotta and arugula
Pizza rucola e speck
Cheese tomatoes and arugula
Arugula and tomato tuna
Fresh tomato peppers and arugula
Rocket parmesan and balsamic vinegar
Arugula shrimp and pink sauce
Buffalo and rocket
Corn Rocket and parmesan cheese
Rocket pesto and sun-dried tomatoes
Cherry tomatoes and arugula growth
Salmon cream and rocket
Onions pecorino and rocket
If you want to know more about rocket, you can consult wikipedia.
How do you prepare the pizza with arugula at home? Give your recipe in the comments section of this page.
After a long period in which the pizza has been regarded as a simple alternative to lunch or dinner, lately is back in fashion and those who choose to eat pizza, he does it because he knows what to eat, view of the quality of the few ingredients that make up the dough and the filling. However, there are topping that are "marriages" tastes of well-managed.
Here is a list dei10 perfect ways of season pizza.
Pizza margherita
Daisy. San Marzano tomatoes, extra virgin olive oil, mozzarella, basil are the simple ingredients that make this pizza the queen of pizzas
Pizza Napoletana
Neapolitan. Tomato, mozzarella,anchovies, capers and fresh basil. The Neapolitan pizza, between the classic pizzas is definitely one of the most popular. Palatable, fantastic to be enjoyed with a glass of wine.
Pizza boscaiola
Boscaiola.Presente in all menus of pizzerias Peninsula, the boscaiola enhances the combination of mushrooms and flavor of cured ham
Pizza 4 cheeses
4 Cheese. Over a white base covered by a thin layer of mozzarella, A mixture of cheese with gorgonzola to act as a master, make this pizza a first choice among the customers of the pizzerias of our country, the addition of tomato is on request, Combined with the spicy salami or onion, make this pizza to become a sensory delight
Pizza marinara
Marinara. As Daisy requires very few exceptional raw materials in order to impress. This type of pizza is topped with tomato quality generously put in cooking along with garlic cut into wedges and a round of extra virgin olive oil. Freshly baked, you add a handful of fresh oregano and the inevitable Fresh basil. A marinara done well is the business card of a good Pizzaiolo.8
Pizza with cheese and bacon
Cheese and Speck. The pizza Provola and bacon pizza is considered one for the cold season, but I can assure you that is in great demand throughout the year, provolone and bacon covering the white base, give off all the scents of smoking is just out of the oven. Speck should strictly put raw on hot pizza before being servita.9
Pizza with potatoes and sausage
Potatoes and Sausage. Pizza with potatoes and sausage sourced bell, is now proposed throughout Italia.Il Rosemary,fresh sausage and potatoes just blanched, Covering the white base before being baked. An absolute delight.
Pizza with porcini mushrooms
Porcini Mushrooms. Lovers of this pizza choose it because they know perfectly the quality of this product. With a base covered with a light layer of mozzarella and covered with sliced porcini mushrooms as a topping. No tomato, which with its taste would cover the smell of the delicious mushrooms. Some gourmet loves eating it along with a few slices of ham.
Pizza devilled
Diavola. This type of pizza has variations from region to region. Its main feature is the use of chili paired with salami strong flavor. Strictly on a red base.
The calzone
Calzone. A true classic of the Neapolitan school, a disc of dough folded crescent and stuffed with tomato, mozzarella, mushrooms and ham. The filling encloses a true symphony of flavors and is also appreciated in the fried version.
If you want to learn more about traditional seasonings pizza take a look at wikipedia
Our country is world famous for many reasons, in addition to fashion, Mafia, wine and history (I Rom) one of the things which appears at the top of this special list is definitely the pizza. Italians are the inventors of this product that is now present all over the world. A newspaper quoted economy, estimated that the pizza in the world has an estimated turnover of 60 billion euro a year. But as the pizza is prepared in other countries? Which ingredients are used?
The pizza in other countries
The pizza in Germany
We continue our tour in the world, and after describing pizza in the US and pizza in Brazil, Today we get a little 'more to Italy and see how the pizza is prepared in Germany.
Compared to the US and Brazil, that many thousands of miles away from Italy, and where the pizza is adapted to the habits and customs of the place, In Germany, which is only a few kilometers from our country, I would have expected to find a product similar to Italian, but in the various trips made in this fantastic region that dominates the European economy, I could not help but notice that even here the differences are huge culinary. Except for some Italian pizzeria, that still persists in proposing the daisy and the four seasons, in almost all other local, the pizza is nothing but a neutral base on which are added to taste local ingredients that adapt to the customs and traditions of this fantastic people.
In Germany as in the US, in the big pizza chains, are offered the possibility of a complete customization of this product. In almost all menus Germans invariably include pizza Calabresa with a great local spicy salami, pizza Bolognese, covered with a pseudo meat sauce, Hawaiian pizza, which has among its ingredients pineapple, carbonara with bacon, eggs and cream, but by pizzaiolo, pizza that most impressed me is definitely the "pizza dough", topped with spaghetti (Vermicelli) served with a generous layer of melted cheese as a topping.
From cringe for an Italian, but not at all I might add. Know that it was the first thing I ordered soon as I sat at the table. The customs and traditions of all other peoples must be respected and tasted. Know that even we Italians are masters in adapting traditional dishes foreign, our way. If you are not convinced of anything, there is nothing left to do but call your pizzeria downstairs and ordered the classic pizza margherita.
The pizza in Germany
If you want to learn more about Germany, click here
The cacciannanze is a typical focaccia Marche, a region of Italy that gave much to Italian cuisine, I quote only a couple of recipes on all: The stuffed olives or the fantastic fish soup to Sambenedettese. The recipe of cacciannanze has long traditions that bring us back to the times when the bread for the families was done in the wood oven of your own home. The word-hunting annanze dialect Marche could tradurrre: expulsion first, that is, first baked bread. This product was mainly used as a tool to control the temperature of the oven, if the temperature was right, after having baked the cacciannanze could proceed to remove all the embers, wipe off the hob and then bake the bread. At that time, they could not make mistakes, the bread was survival.
The cacciannanze
The cacciannanze
The product obtained "cacciannanze", is a product easy, seasoned with olive oil, sale, garlic and rosemary. I was told by some elderly in the country where I live, that some rich family who at the time was well off, gladly added a few pieces of bacon, chopped.
Preparation:
For the preparation of cacciannanze started following the procedure for the bread dough indicated in this article.
Ingredients
Chop the rosemary needles with garlic finely and add to these herbs a pinch of salt.
Processing
After the dough is leavened, must have at least doubled in volume, roll it out on a baking sheet with parchment paper or waxed well, and add the chopped herbs previously prepared. Add a drizzle of extra virgin olive oil and place it in your oven which you have previously brought to a temperature of 200 degrees. Cooking should take about 20 minutes or until the surface of your cacciannanze prove to be perfectly golden. At that point,, baked and served piping hot.
Today in local clubs, the cacciannanze is served in slices, as an aperitif, accompanied with cooked wine, Another great product from this territory.
It 'a bit' of time now that I read in the papers that there are companies looking for pizza, say there are more than 6000 places available, the same news was also repeated on some TV channel at lunch on the news. In these times of crisis? If I let my strong doubts about it, on the contrary, I assure you that the crisis is also felt here. Despite all the web and around the shop windows, I get to see lots of posters from various schools that organize courses pizzaiolo in large quantities. We are talking about the catering sector, and in detail of pizzerias ...... I assure you that even here there is a severe crisis, and is felt. Just look around to see with their own eyes, how many pizzerias are already closed, and how many are in great difficulty. In Any Case, if there was a great demand, and are not found pizzaioli, I think it means that the salaries for those who make this art or craft are too low, this explains why "are not pizza", if you do this work, you are surely aware of the large number of pizza makers working abroad, in countries like the UK or Germany, where salaries are much higher.
Open a pizzeria
Turning Italy for work, I noticed a phenomenon much more common in the north than to the south: The pizza makers are immigrants. We know that in times of crisis like this that we are living ... everything is permitted.
Who does this work, performs many sacrifices, and definitely will happen at all to say: I open my pizzeria.
Open a pizzeria
How much and what it takes to open a local commercial pizza slices?
Here's a quote, very rough, but that definitely helps us to better understand the situation.
An electric oven or gas costs 2500 euro
A fridge industrial costs no less than 1500 euro
A mixer costs about 400 euro
Furnishing of a pizza takeaway 5000 euro
So to put on the whole we manage with 12.000 € VAT included.
E? can purchase the equipment used, and save money, but less than this figure does not seem possible
To these costs must be added the recurring management costs
Rent the room
Advertising
TURNOVER
A pizza dish costs on average 6,50 euro.
So the pizzeria should sell about 50 pizzas a day, 350 a week to collect the minimum useful for survival (Personally I do not think there are many pizzerias takeaway that this average receipts) to have a monthly turnover of 9000 euro.
I repeat that these are estimates only lump.
Euro
Description
Costs
Revenues
Proceeds from the sale of 350 pizzas a week
9.000,00
Rent the room
1.000,00
Energy expenditure
250,00
Phone
30,00
INPS flat 1st year
250,00
Business consultant
100,00
Salary committed
1.200,00
Purchase goods
1.400,00
Advertising 1st year
150,00
TOTAL
4.380,00
9.000,00
VAT on sales
901,80
VAT on purchases and energy (flat rate)
150,00
VAT to be paid
751,80
GROSS PROFITS
3868,20
Estimated net of personal TAXES
2.800,00
This is what is left to our manager, ...... but there are still many other things to aggiungeree I leave you to imagine what might be. Do yourself well your accounts, and reach a recessed average 350 euro per day to survive!!
It should? It is not for me to answer this question, but I think if a pizza is young and wants to get involved, this is the time to try.
Contact me for all the information you need, or for advice on 'start of your new local.
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