The Fragrance of Pizza. The pizza fragrance is one of its most iconic and beloved hallmarks. Who has never smelled the delicious aroma of freshly baked pizza, with the aromas of tomato, some garlic, of cheese and spices that mix together in an explosion of taste? But what makes the fragrance of pizza so special and unique?

How to make your pizza fragrant

First of all, there is the type of flour used for pizza dough. Soft wheat flour is the most commonly used, but some pizzerias also use spelled or kamut flour to give a touch of originality to their dough. Each type of flour has a slightly different flavor profile, and can influence the final aroma of the pizza.

The Fragrance of Pizza

Then there is the tomato, a key ingredient for most pizzas. The tomato is rich in aromatic substances such as lycopene and taste, which give the tomato sauce its typical intense and sweet smell. But it's not just the tomato that contributes to the fragrance of the pizza: also the other ingredients such as garlic, the oregano, basil and chili peppers have powerful aromas that blend together to create the signature pizza scent.

What influences the fragrance of pizza

Cheese is another ingredient that has a great influence on the pizza's fragrance. Mozzarella cheese is most commonly used on pizza, but there are many other types of cheese that are often added, like gorgonzola, Parmesan, pecorino and provolone. Each of these cheeses has a unique fragrance, and their combination can give the pizza an intense and complex aroma.

Fragrance and cooking

At Last, there is the oven in which the pizza is cooked. Wood-burning ovens are the ones that give pizza its characteristic intense and light aroma, due to wood burning. Gas and electric ovens can also produce fragrant pizzas, but they don't have the same kind of intense and characteristic aroma as wood-fired ovens.

Conclusions on the fragrance of pizza

In conclusion, pizza fragrance is a combination of many things: the flour used for the dough, ingredients such as tomato, garlic and cheese, and the type of oven in which it is cooked. All these factors can profoundly influence the fragrance of your pizza.

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Foods that should never be eaten raw. There are some foods which should not be eaten raw due to the risk of food poisoning or other health problems. Here are some examples of foods that should always be cooked before eating:

Beef, pig, lamb and chicken: these types of meat can contain bacteria such as salmonella and l’Escherichia coli, which can cause severe food poisoning when eaten raw. Meat must be cooked to an internal temperature of at least 71°C to kill these bacteria.

Memorize this useful list

Egg: eggs may also contain the salmonella, which can be transmitted through the faeces of infected hens. Eggs must be cooked until the yolk and egg white are solid to kill salmonella and other bacteria.

Pesce: some types of fish, like tuna, salmon and blue fish, they can contain parasites that can cause serious illness when eaten raw. It is important to cook fish to an internal temperature of at least 60°C to kill these parasites.

Foods that should never be eaten raw

Fruits and vegetables: some fruits and vegetables may become contaminated with bacteria during collection or transport. It is important to wash fruits and vegetables thoroughly before eating them raw, especially if you are not sure of its origin or if it is not organic.

Legumes: and legumes, come beans, lentils and chickpeas, they can contain toxins that can be harmful to humans if eaten raw. Legumes must be cooked at a high enough temperature to inactivate the toxins.

Foods to be cooked strictly before consuming them

Mushrooms: some types of mushrooms they can be toxic when eaten raw. It is important to always cook mushrooms before eating them to avoid any risk of poisoning.

In general, it is important to pay attention to what you eat and make sure it is thoroughly cooked to reduce the risk of food poisoning or other health problems. If you have any doubts about the safety of a food, it is always best to cook it before eating it.

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Silvio Cicchi

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How Long Can We Keep Mushrooms Once Cooked. Mushrooms they are one of the very popular ingredients in our kitchens. We can cook them in a thousand different ways, as a pasta sauce, as an appetizer or side dish.

The best thing would be to eat them freshly cooked, but it can happen that there are too many, so let's see how they should be stored and for how much time.

Mushrooms in the refrigerator

If you intend to consume them in the next two or three days, the refrigerator is ideal. Wait for them to cool down completely, put them in an airtight container and put them in fridge.

Also covered with the transparent film they will keep their flavor unaltered, I suggest you store them with the same cooking sauce. Before consuming them it will be enough warm them up a few minutes.

Freezing Mushrooms

Also in freezer our mushrooms keep perfectly, perhaps it would be preferable to divide them into portions ready to use before freezing them.

The mushrooms in our freezer can also be kept for six months.

Vacuum-packed Mushrooms

To obtain a longer preservation than in the freezer, you will have to use the vacuum packed. Get some plastic bags, divide them into ready-to-use portions and this system will guarantee you a duration of up to one year.

Mushrooms are one of the most popular ingredients in pizzeria. in our Practical courses of pizza maker which we organize weekly in our school of pizza makers, We consume a lot of mushrooms. Are you interested in having more information about our professional courses?? Follow this link.

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When To Salt Pasta The Right Time. All Italians and beyond, They have their own beliefs when faced with the choice of format, the sauce to use and how much salt to put in the water.

Today we will clarify how much salt to put in the water and especially when to add salt, cold, before it starts boiling, or when it boils?

Salt Before or after boiling?

There is a golden rule, the correct proportion is: 10 grams of salt for 1 liter of water and 100 grams of dry pasta.

When to salt pasta:

It would seem that salting the pasta water before or after boiling makes no difference

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Silvio Cicchi

Visit my youtube channel. They are available beyond 300 Video recipes of pizza.