Guide to Aromatic Herbs for a Perfect Pizza. Dear pizza lovers,

Have you ever thought about how aromatic herbs can transform a pizza from delicious to extraordinary? Yes, I know, the scent of melted cheese and tomato sauce is tempting, but adding the right herbs can take your favorite dish to a whole new level of flavor and freshness.

When it comes to choosing aromatic herbs for your homemade pizza or the one you order from a trusted pizzeria, It's important to consider a number of factors that can affect the overall flavor of your meal.

Let's start with the assumption that the basis of every great pizza is a good preparation of the dough. Choosing the right herbs can complete the culinary experience and add that special touch that makes every bite memorable.

Preparation of the dough and selection of aromatic herbs

When it comes to preparing the dough for your pizza, it is essential to consider how the aromatic herbs will integrate into the mix. One option is to add the herbs directly into the dough itself. Rosemary, thyme and oregano are great examples of herbs that can be mixed directly into the dough for consistent flavor in every bite.

Other herbs such as fresh basil are more suitable as a garnish. Once your pizza has been rolled out and topped, generously add fresh basil on top. This method allows the herbs to maintain their freshness and intensity of flavor during cooking.

Tips for Cooking Pizza

While cooking pizza, it is important to keep in mind that some herbs they can burn easily at high temperatures. To avoid this, it is advisable to add the more delicate herbs, like fresh parsley or mint, only in the last minutes of cooking.

In addition to, Experiment with different combinations of herbs to find your favorite mix. Eg, rosemary and minced garlic can create an aromatic and crunchy crust, while a sprinkle of fresh parsley just before serving can add a touch of freshness.

Experience in Pizzeria and Catering Advice

If you prefer to enjoy your pizza in a pizzeria, ask the pizza chef if they offer a variety of herbs to choose from. Many quality pizzerias offer a selection of fresh herbs to add to your pizza upon request.

For those involved in the restaurant industry, the creative use of aromatic herbs can be a great way to distinguish your pizzeria from the competition. Offering customization options with a wide range of herbs can attract customers looking for a unique and memorable dining experience.

Invitation to enroll in our pizza chef courses

If you are passionate about pizza and want to deepen your knowledge on the preparation of dough and the use of aromatic herbs, we invite you to sign up for our pizza chef courses that we organize in our Silvio Cicchi pizza school. Our courses offer a practical and in-depth experience that will allow you to master the art of pizza in all its nuances.

Greetings from Silvio Cicchi and invitation to visit our YouTube channel

Thank you for reading this article and I hope it has inspired you to experiment with herbs in your next homemade pizza or at your favorite pizzeria. For more tips and tutorials on making pizza, I invite you to visit and subscribe to my YouTube channel which contains more than 300 videos of pizza recipes prepared by pizza chef students who enroll in our courses.

Bon appetit and good pizza!

Greetings,

Silvio Cicchi

Pioppini Mushrooms Let's get to know them better. Our culinary tradition is full of recipes based on mushrooms. This food brings many beneficial substances to our body.

The pioppini they deserve special commendation, Let's go together to find out What are and what it is, as well as of course the best recipes.

Tasty and full of benefits

Let's start by saying that the pioppini they are often confused with pegs, perhaps because of the name, but I can assure you that they are two things completely different.

Their appearance can deceive you, stem long and thin and the cap is small and brown. Both grow on the trunk not on the ground. As I repeat to you every time: Buy them at the supermarket, or take them to the ASL.

Pioppini Mushrooms Let's get to know them better

Pioppini mushrooms are also called piopparelli and belong to the Agrocybe aegerita species. They are not poisonous indeed they are very good.

They contain water, low in fat and calories, perfect for those on a diet. Rich in fiber and B vitamins, magnesium, potassium and phosphorus.

What are the pioppini

To clean them use the special mushroom brush. Remove the end of the stem which is harder. They are cooked whole, without cutting them into strips.

I'm not telling you what a delight pizza with pioppini mushrooms sautéed in a pan.

Cooking the pioppini mushrooms

Among the many recipes with pioppini I would put in first place i sautéed pioppini in a pan with garlic oil and parsley. Perfect to accompany meat, or as I like them stewed with sausages.

With the pioppini mushrooms it is possible to prepare delicious bruschetta, the escalopes with mushrooms pioppini, polenta with mushrooms and don't forget to taste the omelette with pioppini.

Our professional courses for become a pizza chef here.

See you soon

Silvio Cicchi

Visit my Youtube channel

How To Make Garlic Powder. Very easy to prepare and easy to store, In some countries the garlic in powder it is widely used, this happens when it is difficult to find. In Italy, as well as throughout the Mediterranean area, it is possible to find fresh garlic practically everywhere.

To preserve it well, it is possible to reduce it to granular form, so you can easily add it to your dishes. Now we explain the various stages of the preparation.

Quick to Prepare and Perfectly Preserved

We come to the Ingredients, I am alone due. Garlic and salt. A pound of garlic and 40 grams of salt. Scamiciate the garlic cloves, pour into the blender with the salt, Knock down the garlic smoothie on parchment paper and leave to dry in the sun, or in the oven a 80 degrees.

On the marinara pizza I prefer fresh garlic. Do you like pizza? If you are a lover?, subscribe to our professional course to become pizzaiolo. All information on our course here.

How To Make Garlic Powder

Conclusions on garlic powder

On my You tube channel they are available further 300 Video recipes of pizza, some of them with garlic. Sign up.

Ciao

Silvio Cicchi

How to store onions without sprouting them. Did you know that onions if stored well can last up to six months without sprouting? Follow our guidelines.

Onions in the pizzeria they are widely used, delicious focaccia with onions, but not only. The first suggestion is to not keep them in the refrigerator but in its own retina with which you bought them in a cool and ventilated place..

Preserve the onions perfectly

Another useful tip is not to leave the onions next to the potatoes in the pantry. Delicious onions release ethylene and moisture, then we will have potatoes that will sprout quickly.

If you really have to put them next to something, choose the garlic. The onions can rest very well next to the garlic.

How to store onions without sprouting them

Another good tip is to never freeze them whole. Always cut them into cubes before placing them in your freezer in a plastic food bag, whenever you need it, you can only take out the necessary.

Seguendo questi piccoli ma utilissimi accorgimenti, avrai sempre a tua disposizione cipolle fresche e croccanti.

Conclusioni sulle cipolle

Come chef posso dirvi che le cipolle mi hanno fatto piangere molto. 🙂

Se proprio non volete piangere, usate le cipolle rosse di Tropea.

Greetings

Se siete in cerca di ispirazioni su come preparare la vostra prossima pizza, subscribe to my youtube channel, You will 300 pizza recipes.

See you soon

Silvio Cicchi

How to Plant Celery at Home. In the kitchen it is one of the most popular plants, celery is synonymous with sautéed together with carrots and onion.

 Much appreciated in soups, creams and so on, even in the pizzeria lately they have begun to appear pizzas they have celery among its ingredients.

Planting celery from scraps

There is a trick to never miss it in our home. Next time you buy celery, cut the base a 5 centimeters high and instead of throwing it away as you usually do, put it in a deep dish with water in front of the well-lit window.

After a short time you will see the first roots and new leaves appear. At this point it is possible to replant it in a pot with good soil.

Always up to date

Our site is entirely dedicated to pizza as you well know by now, if you are a true lover of this art, do not miss the opportunity to subscribe to our "Pizza Newsletter", enter your email to receive it monthly and stay up to date on the latest news, you will find the registration form at the bottom of this page.

For those who want to learn the art of preparing pizza, I remind you that every week in our school of pizza makers we carry out professional practical courses, to learn more about our courses, follow this link.

Pizza recipes

You just have to subscribe to my youtube channel, you will find hundreds of video pizza recipes all prepared by students from all over the world who attend our practical courses.

For the less fortunate 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 "Pizzaiolo Online Course". Will find all the information here.

I just have to say goodbye and give you an appointment in a few days for more news on the world of pizza.

Ciao

Silvio Cicchi

How to Plant Rosemary. Reproducing rosemary at home is really easy, even for those without a green thumb, fortunately the aromatic plants are very robust.

Let's see what is the procedure to follow in our home

There is no greater satisfaction than that of using your own fresh rosemary, planted by us. The first thing you will notice will be to hear the difference between the dry rosemary you usually find on the market and a sprig of fresh rosemary.

Rosemary is one of the most used aromatic plants in our kitchen and pizzeria. There is no focaccia without the addition of fresh rosemary.

How to Plant Rosemary

Let's not forget to mention that rosemary increases concentration and improves memory, improves our mood and fights various inflammations.

Reproducing this plant indoors is really simple, a glass of water and a few twigs of rosemary of about fifteen centimeters are enough.

Reproduce rosemary at home

Place the sprigs of rosemary in a glass of water at room temperature and wait about ten days. Place the glass with the twigs in front of a bright window.

When the roots appear you can plant them directly in pots. Water the seedlings every 3 days and avoid standing water.

The fantastic rosemary plant

On our site, if you are looking for rosemary, you will find dozens and dozens of pizzas that have rosemary among their ingredients. If you want to learn more, read these articles:

A bunch of rosemary above the front door

How to prepare the salt flavored with rosemary

How to prepare rosemary oil

Rosemary, also good to smoke

In our school of pizza chefs where we organize weekly practical courses to become pizza chefs, we consume a lot of rosemary. If you are interested in our practical courses, and would like more information, Click this link.

Greetings

Appointment in a few days for other interesting news on the world of pizza. Stay tuned, add this page to your favorites.

Ciao

Silvio Cicchi

How to Store Basil. I would say that the basil is the king of the kitchen, main ingredient of pesto and decoration on almost all dishes before being presented to the customer.

The aromatic plant par excellence on pizza. Too bad that in contact with heat it blackens immediately. Today we will see how to solve once and for all this problem that worries us every day in the kitchen.

How not to make basil black

There is actually a fantastic way to prevent basil from blackening so quickly. It is a very easy trick, I would call it ... The boiling water trick.

Basil quickly turns black for one simple reason: Its leaves contain enzymes that accelerate the oxidation of plant tissues, so let's see how to deactivate these enzymes.

The boiling water system

Just dip the freshly picked leaves in a saucepan of boiling water for a few seconds (4/5) then immediately in cold water. Doing so will disable the enzyme responsible for blackening the leaves and our beloved basil will remain green for a long time.

This solution is recommended for all those who freeze basil and then reuse it later. After having subjected the basil to heat treatment, remove the leaves and place them on a tray spaced apart. Once frozen, place them in a tightly closed plastic food bag.

Conclusions

During our "Professional practical courses”Which we regularly carry out in our pizza school, basil is the aromatic plant we use the most. You'll find all the information on our practical courses at this link.

If you don't have the time or resources to come to our pizza school, take a look at our fantastic "Online Pizza Chef Course". You download it on your PC or mobile phone and follow it from your home comfortably seated on the sofa. To learn more, please click here.

As you have certainly noticed, it is already possible to download my latest recipe book called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. Get it here.

If you have two free minutes left, visit my youtube channel, hundreds of pizza video recipes are available. Subscribe to this link.

See you soon

Silvio Cicchi

What To Do With Leftover Pesto. In a previous post we explained how to prepare the fantastic pesto. Every time we use it, it happens that a little is left over. If you are among those who throw it away because they don't know what to do with it, this article is made especially for you.

The best known recipe is certainly linguine al pesto. Excellent, delicious, but there are many other ways to reuse our pesto. If you have pesto left over during the preparation of your dishes, absolutely do not throw it away. I suggest some ways to reuse it.

What To Do With Leftover Pesto

Focaccia with pesto: I certainly didn't discover pesto on pizza. It has always existed. It is suitable both for dressing a margherita and simply for flavoring a simple focaccia. Seeing is believing.

Minestrone with pesto: Tell the truth, you had not thought of this solution!! Before serving your minestrone at the table, add a spoonful of pesto.

Other tips for not wasting leftover pesto

Onions and pesto omelette: An absolute delight. Brown the onions, then add the eggs and roll the omelette, taking care to turn it when it is time. Before serving at the table, add a spoonful of pesto, taking care to spread it all over the surface of the omelette.

Piadine with cheese and pesto: An exquisite solution! Heat the piadina, add a soft cheese, spreadable. Finally, season everything with a spoonful of pesto before serving it at the table.

Other valuable tips

Meat in a pan with pesto: The next time you prepare the slices of meat in a pan, or why not chicken or turkey, season with a spoonful of pesto. Your guests will thank you.

Bruschetta with pesto: Let's finish with today's tips. The next time you prepare bruschetta, serve some with pesto.

Conclusion

Do not forget that the pesto is left over, it can always be frozen for reuse next time. If you think my tips are useful, keep visiting my site.

You would like to become an expert pizza chef? Sign up for one of my "Professional practical courses" at my pizza school. If you want more information, follow this link.

If you don't have the resources to come here to our pizza school, I remind you that here on our site there is a "Fantastic Online Pizza Maker Course" that you can follow from the comfort of your home sofa. All information about the online course at this link.

I remind you that it is already possible to download my latest book which is called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. You'll find it here.

See you soon

Silvio Cicchi