Category archives: Ingredients

Preparation Oil Rosemary Mediterranean

21 December 2015 silviocicchi Leave a comment

Preparation Oil Rosemary Mediterranean

Among the aromatic oils often used in cooking but especially in pizzeria is highly valued rosemary oil. Easy to prepare at home and always present on the table pizza. Serve a customer a focaccia and add an extra virgin olive oil flavored with rosemary is the trick used by many pizza makers to improve the taste of their pizzas.

The process for the preparation of oil to the Mediterranean rosemary is simple and quick and will take away only a few tens of minutes.

Preparation Oil Rosemary Mediterranean

Let's start with choosing the right bottle.
Wash and dry a bottle to use as a display container for our oil with rosemary.
Cut fresh sprigs of rosemary mediterranean long until the end of the container.
Washed with water and dried well the sprigs of rosemary to prevent the onset of mold.
Place rosemary in bottle container.
Fill the bottle with extra virgin olive oil, up to completely cover the rosemary.
tightly capped
Let steep for a place in the dark for at least 3 weeks.

Preparation Oil Rosemary Mediterranean

As promised by the title, within minutes we have prepared excellent flavored oil. The secret to success is enclosed in a few words: Use of good extra virgin olive oil.

In Pizzeria, Oil Rosemary is widely used as a dressing on pizza or on all types of bruschetta.

In the kitchen It is great when used as a sauce for grilled meats and it is exceptional as a condiment on any salad.

I spent a whole day visiting Oleificio Fiobo you find by clicking here, to observe the fantastic world of the production of extra virgin olive oil. This is the result:

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Actuality, Culture, Ingredients

Features Olive Oil

16 December 2015 silviocicchi Leave a comment

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.

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

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.

For pizza only used Extra virgin olive oil.

Want to know more on the oil? Go on wikipedia

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Herbs, Ingredients

Oregano and Pizza Properties and Uses

24 July 2015 silviocicchi

Oregano “Origanum vulgare” is a herbaceous plant with small oval leaves, whole, opposite. Its flowers are pinkish. E’ a perennial plant that grows in the mountains, In fact, its scientific name is derived from the Greek language, oros which means mountain, and ganos meaning splendor. It grows on the sun, and needs warm to develop all its aroma.

Oregano and Pizza Properties and Uses

Oregano has enormous medicinal properties that are contained in the flowering tops.
Its unique and distinctive strong flavor and penetrating is given from the essential oil content in its flowers, This essential oil also exerts some beneficial effects:
Aids digestion by stimulating the salivary and gastric secretions, It has tonic for the nervous system, frees the airways in case of cold or cough, read disinfectant properties.

Oregano and Pizza Properties and Uses in the kitchen

In our kitchens oregano occupies a prominent place, especially in the preparation of Mediterranean dishes and its leaves are commonly used for salads and meats.

Oregano and Pizza Properties and Uses

In pizzeria oregano is an ingredient of primary importance. The tomato is prepared and coupled with oregano in all the pizzas “white” no tomato, It is always added a sprinkling of oregano.
for who, come me, He loves to collect the fresh oregano to be dried before use for their pizzas, I recommend raccoglere this plant in dry places and sunny, these plants have more flavor and aroma. Once collected, oregano is dried in the shade and then must be stored in airtight containers.
Oregano on wikipedia

Herbs, Ingredients

Capers Features and Use in Cooking

27 June 2015 silviocicchi Leave a comment

Capers Features and Use in Cooking. Capers are the small shrubs. This plant will consume the buds, called capers, and the fruits, called cucunci. They are preserved in oil, pickled or salted.

Capperi Caratteristiche Uso in Cucina — Capers Features and Use in Cooking

Capers Features and Use in Cooking

Capers in gastronomy
They have a strong flavor, in the kitchen they are used to give flavor to other foods in the first, in seconds and in various sauces and condiments.
The best are those salted capers, this method ensures the maintenance of the organoleptic characteristics, without resorting to the addition of additives that can be found in the products pickled.
Market there exists various sizes, those of smaller size, They lend themselves to be eaten whole, while the older ones are chopped and used to flavor sauces and fillings.

Capers Features and Use in Cooking

Capers best on the market come from the island of Pantelleria which also boast the IGP. The volcanic soil of the island and the right humidity from the sea, give the Capers of Pantelleria a characteristic aroma and unmistakable.

The fruits of the caper, called cucunci are used in the kitchen in a similar way to the buds. Great as a side dish or as an appetizer.
Capers and cucunci can be found on the market in salt, oil and vinegar, the best are those in salt, although because of excess sodium, at the time of purchase they are often discarded in favor of other. You can remedy the problem of salt, capers and rinse thoroughly under running cold water and letting it soak for about ten minutes.
A good rule is not to add salt to dishes garnished with capers.

Capers Features and Use in Cooking

Leave a comment on this page.
If you want to learn more about the capers, consultation wikipedia.

Advice, Ingredients

Kamut flour and Pizza

15 June 2015 silviocicchi

Article updated on 4/10/2022

The kamut flour derived from wheat Eastern, also known as red wheat or khorasan. This type of cereal belongs to the grass family durum wheat.

Native of “fertile crescent” located between Egypt and Mesopotamia, It is characterized by a stem which can reach the 180 inches tall, her his cariosside, that is, the grain is naked and is longer than any other type of wheat. The kamut is very suitable for organic farming as it grows very well without the use of pesticides or fertilizers, therefore it is currently the most organically cultivated species in the world.

Kamut flour and Pizza

Utilization:
Kamut flour is widely used as a valid alternative to durum wheat, for pasta and flours for food use and its grains are used as ingredients for soups, soups and salads.
Like all cereals, kamut does not have a high amount of gluten, so it is easily digested even by people who suffer from mild eating disorder, however it can not be taken by people with celiac disease.

The pizza with flour Kamut

The pizza made with the flour of this cereal, it is one of the most popular and appreciated dishes, the paste that is obtained, It turns out to be tasty and soft as traditional pizza, but it is much more digestible.
For the dough with flour kamut followed our previous post “dough for homemade pizza“.
After the mixing phase, dividetelo in 4 balls and let stand one hour for rising.
After an hour, spianate the balls to form 4 discs of dough by the diameter of 30 centimeters.

Dress them to your taste and bake in your oven preheated to 200/250 degrees for 15 minutes, until the edge will prove to be perfectly golden.

If you want to know more about kamut, you can consult wikipedia.

Advice, Ingredients

Spelt flour the Super Cereal

10 June 2015 silviocicchi 1 comment

Spelt flour is obtained by grinding grain of Triticum spelta(farro more), triticum dicoccum(farro medium similar to wheat) o triticum monococcum(einkorn). E’ a cereal very durable, He can grow on poor soils, also in a harsh climate, where durum wheat can not grow.

Spelt flour in history

Spelt is the oldest varieties of cereal cultivated and consumed by humans since the Neolithic times. Still it is used in the production of pasta and bread. The spelled bread is similar to white, but with a much more intense aroma. The diet based on products derived from barley is very suitable for those who do not digest well bread or pasta made from durum wheat flour or, but spelled flour is not absolutely indicated for celiac subjects.

Spelled flour nutritional analysis

Spelt has a reduced caloric intake, only 335 kcal per 100 grams of product.
Rich in protein, 15,1 grams / 100 grams of flour, B vitamins, Methionine, cysteine, lecithin, taurine and other phospholipids.
Spelt flour
After threshing, the grain of farro maintains a sort of peel that remains attached to the seed, free nutritional properties. For this reason, following the threshing the grain of spelled can not be directly processed into flour without that occurs before the passage of decortication. This explains why the cost of spelled flour is significantly higher compared to wheat flour also of 3 the 4 times.
In the market there are two types of barley: the hulled and pearled. Hulled type that is subjected to the process of decortication mentioned earlier, It retains pericapo, part of it very rich in fiber, pearl barley in the pericapo the grain is removed. Facing a possible choice, Hulled barley is preferable just because richer in fiber. The pearl barley is still very used because it cooks in less time and the flour produced from it is more clear and less rich in fiber.

Spelled flour: uses

The spelled flour is widely used for the production of sweets, bread and pasta. Baked goods made with spelled flour, are preferable to those of wheat, since they are more aromatic and even more good. Due to the high fiber content, Products made with this flour regularize the intestinal transit, producing a mild laxative effect. The fibers are made of cellulose, lignin, hemicellulose and other properties nutritional void, the fact remains, that the fibers are very important for the body. In fact, our stomach, the fibers of spelled flour swell, and that is why we also have properties satiating.
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Spelt out wikipedia

Advice, Dough, Ingredients

Flour Manitoba Use and Ownership

3 June 2015 silviocicchi 2 comments

Manitoba flour. Flour Manitoba comes from the regions of North America and Canada, in the lands that once belonged to the tribes of Indians. It is a strong flour, that contains a large percentage of protein (until the 18%) and it has a remarkable ability to absorb water (up to 80% of its weight). It is used to increase the strength of flour generally, especially to produce specialty breads and pizza.E’ a wheat flour (Tricia summer) semi-hard, famous for its high content of glutenin and gliadin, substances which upon contact with water, giving origin to gluten, a protein that during the leavening process traps the gas and allowing the “growth” the mixes forming the typical bubbles that are the structure of the bread, pizza and all leavened products.

Flour Manitoba Use and Ownership

Each type of flour contains gluten, and when it is mixed with the water it acquires a certain level of force (The) and it is this feature that distinguishes the different flours and ranges from <90W up to a 370W.

Flour Manitoba Use and Ownership

Flour Manitoba is perfect as a base for sweet pastry long rising high in fat as panettone, PANDORI, dove, while the weaker flours which possess a smaller amount of gluten is sgonfierebbero under the weight of the fat content.
The Manitoba flour is used exclusively in the form 00 that is a very fine grind, it favors the digestion and absorption, but everything at the expense of the glycemic and insulin.
Contrary to what you may think, then, not the Manitoba flour to make you fat, but are foods for which is used: Panettone, PANDORI, donuts, dove, growing.
Flour Manitoba Uses and properties in the dough for pizza.
The flour Manitoba, usually it is mixed to weaker flours when making dough long rising(24-48 hours) with very little yeast, which results in a pizza digestible, soft and crispy at the same time.

How to Make Oil Spicy House

23 March 2015 silviocicchi 7 comments

How do oil Spicy homemade with fresh chilli

If you love spicy oil, have lunch and dine with the bottle of chilli oil at the table next to you, if you are always the first to ask for it when you dine in the restaurant or pizzeria, if you love pasta arrabiata .... this is the one for you!!! How to prepare your home the delicious Mediterranean recipe spicy oil.

If you like spicy food like I love, and add the spicy pizza on, in the first courses, anywhere in the kitchen, you'll have to necessarily try to prepare your homemade spicy oil. As everyone knows, the chili is not suitable for certain diets, for those suffering from heartburn or for those suffering from certain health disorders, but is packed with different properties.

The fresh chili is rich in vitamin C, very beneficial for the body, especially if you do not observe a balanced diet and not to take fruit and vegetables in abundance, very suitable for smokers, Vitamin C contained in it strengthens the immune system and protects against infections. It 'an antioxidant and many industry experts report it as an anti-cancer food. All these beneficial properties are due to a substance contained in it, called "capsaicin".

Let's see how to properly prepare the spicy oil at home.

Advice: When handling the fresh chili is always advisable to use gloves, or wash hands immediately after use.

Ingredients for a liter of spicy oil

100 grams of fresh chiles Italian

1 liter extra virgin olive oil

A clove of garlic and rosemary (at your leisure)

We prepare the recipe to make the spicy oil

To avoid the occurrence of any bacteria that could ruin your spicy oil is good to dry the peppers before using them. Let a few days in the sun, put them in the oven or microwave, on a radiator etc..

After being dried in, rinse well under cold running water and dry well with a cloth. Eliminate the stem and chop very finely on the chopping board. Place the chopped chili with all the seeds in a bottle or in a glass jar with lid, cover with extra virgin olive oil and if it is to your liking, add the garlic and rosemary, finely chopped.

Close the container tightly and store it for three weeks in a dark place of your home. Depending on the amount of oil added to the final result will be more or less spicy.

How to prepare your spicy oil? Give your recipe in the comments on this page.

If you want to know the best chili, you can take a look at wikipedia.

Ingredients, Recipes

The Pizza Marinara Recipe and Preparation

4 February 2015 silviocicchi 3 comments

The pizza marinara has ancient origins, even more than the pizza margherita. His name is misleading many people who imagine a pizza with seafood, but is not so.

The ingredients with which it is prepared today, have remained the same with which was prepared many years ago. Tomato, garlic, oil, a pinch of salt, oregano and a few leaves of fresh basil.

Today it is still one of the few pizza that is prepared without mozzarella or other cheese. History tells us that they were just the sailors to ask the bakers of the time this type of pizza, to take with them to the outputs at sea daily, for its excellent preservation properties, and in honor of the sailors was rightly called the pizza sailors "marinara".

The Pizza Marinara Recipe and Preparation

The pizza dough is similar to all other pizzas:

To do 4 balls 250 grams for each 4 people

Flour type "0" 625 grams
Water 375 grams
Sale 15 grams
Yeast 1,2 grams
Sugar 10 grams
Oil 2-3 spoons

For the dressing of 4 pizzas:

300 grams chopped tomatoes
Some fresh basil leaf
2 garlic cloves
Oregano
Oil

The process for the preparation of the pizza is the same for all types of pizza, if you have no experience I suggest you read this my previous post, where you will find a detailed description of the procedure to follow for the dough and the leavening.

Once flattened the disks of dough, with a spoon, pour the tomato, a few slices of garlic skinless, a sprinkling of oregano, a little oil and a few leaves of fresh basil.

Bring your oven to the maximum temperature (200/250 degrees) and bake for 15 minutes or until the edge does not prove to be perfectly golden.

Calories pizza marinara 523 kcal.

To learn more about the pizza marinara you can take a look at wikipedia.

Like the pizza marinara? Let us know what you think in the comments section at the bottom of this page.

Ingredients

The salt in the pizza dough

18 January 2015 silviocicchi

The salt in the pizza dough

Salt has a very important task in 'pizza dough. Thanks to its action, and its antiseptic properties, acts on the very slowing rising fermentation of bacteria, such as lactic acid, and acetic bacteria omofermentati. Its action on the formation of gluten is known to all the pizza makers and all those who work daily with the products for bakery. Its interaction with the proteins present in flour, glutenin and gladina give consistency to the mass.

The salt in the dough pizza

Also known are the properties of a preservative salt, which prevent the proliferation of bacteria, therefore the deterioration of our dough.

The salt also reduces the development of carbon dioxide in our dough, giving us a large bubbles of gluten network regular and homogeneous.

It should be made very carefully during the making of the dough, does not enter the salt never in contact with the yeast, This would burn the yeast cells that lose its properties to transform the sugars in the dough ethyl alcohol and carbon dioxide.

What would happen to our dough if we forget to add salt? The dough without salt, would be sticky, difficult to work. We will notice right away that the color of the mixture without salt is much more white than a paste with salt, but it is during the rising phase that we realize we be forgotten to add salt, the dough lieviterebbe very quickly without going to the maturation.

When you add the salt in the dough?

If you are preparing the pizza to your home and you are using a weak flour(plain white flour OO) you could add the beginning, together with the flour, This will help the dough is tough, with good gluten network. If you are using a strong flour (w up to 240) the salt should always be added to the closing of the dough.

The amount of salt to the pizza dough goes from 40 to 60 grams per liter of water.

If you want to learn more about salt click here

Silvio Cicchi

Category archives: Ingredients

Preparation Oil Rosemary Mediterranean

Preparation Oil Rosemary Mediterranean

Preparation Oil Rosemary Mediterranean

Preparation Oil Rosemary Mediterranean

Features Olive Oil

Features Olive Oil

Features Olive Oil

Oregano and Pizza Properties and Uses

Oregano and Pizza Properties and Uses

Oregano and Pizza Properties and Uses in the kitchen

Oregano and Pizza Properties and Uses

Capers Features and Use in Cooking

Capers Features and Use in Cooking

Capers Features and Use in Cooking

Capers Features and Use in Cooking

Kamut flour and Pizza

Kamut flour and Pizza

The pizza with flour Kamut

Spelt flour the Super Cereal

Spelt flour in history

Spelled flour nutritional analysis

Spelled flour: uses

Flour Manitoba Use and Ownership

Flour Manitoba Use and Ownership

Flour Manitoba Use and Ownership

How to Make Oil Spicy House

How do oil Spicy homemade with fresh chilli

Ingredients for a liter of spicy oil

We prepare the recipe to make the spicy oil

The Pizza Marinara Recipe and Preparation

The Pizza Marinara Recipe and Preparation

The salt in the pizza dough

The salt in the pizza dough

The salt in the dough pizza

Executive chef pizza