The Colors In Catering

3 October 2016 silviocicchi

The Colors In Catering. Did you know that you can influence your customers' choices using the color matching techniques? Do Not? If you were not aware of this technique, Read this article carefully!!

Here's how the colors can stimulate emotions:

E’ Everyone knows that the decisions we make from time to time are affected by our mood.

We're not talking about absolutely magic, but the popular theory of colors.

scientifically, the color visual processing is generated by nerve impulses carried by the brain and is able to generate emotions.

This causes the color turns into feeling that influence people's choices (clients). At this point we have everything we need to influence the choices of our guests in a pizzeria. Prepare your palette and your colors, we're going to influence your customers!!

The Colors In Catering

A recent study of “Cornell University” He has shown that people eat 22% more food if the plates are color-matched to the dishes.

Do you think that all of this was already known in 1865, discovered by the Belgian scientist Delboeuf, effect known as Delboeff Illusion.

Subsequent experiments in 2006 made by scientists Brian Waninsk and Koert van Ittersum found that, if the spaghetti al pomodoro (rossi) They were served on red plates, the diners were eating in larger amounts than the same spaghetti served on white plates.

unbelievable!!! Do you have trouble making your kids eat vegetables? Fawning on a green plate, and immediately you notice the difference.

Do you want to organize a dinner for friends based green ravioli with spinach? Serve them on the green plates, and for sure all of your guests will ask you for an encore!

The Colors In Catering

Before you start to get your teeth into!

There are foods that have always been part of our culture and influence our taste buds with their color.

Rosso: The red color is instinctively associated with sweet and passion, It is a fantastic stimulating our appetite. Know that A plate of red color will always be a success guaranteed one hundred percent.
Yellow: The yellow color is associated immediately with the acidic flavor of lemon and apples are also. Caution, It is absolutely used sparingly.
Verde: The green color with a sense of naturalness, It reminds us of the earth. For millennia the vegetables were the only foods that have been nurtured man. A touch of green to your dishes will create a sense of trust, so always remember to add leaves of green to your dishes, like basil, fresh parsley or arugula.
Viola, Brown, Nero: These colors are instinctively connected to rotten food, or to the fruits (berries) of poisonous plants. Already in prehistory primitive men avoided the. If you cook a great steak (Brown) tries to serve on a colored base, maybe with colorful flowers field. It will be perceived as more than good served without the use of “colors”.
Blu: Pay close attention to the blue, it is known that this color is a strong appetite-suppressant. All those who are dieting are fully aware. It is known that the food dye blue or whitewash the walls of its kitchen blue, inevitably leads to decrease the feeling of hunger. Because?? Simple, in nature there is almost nothing to eat the blue color, accordingly it is instinctively refused.

And the walls of your restaurant or pizzeria, what color should be?

The environment where you sit the customers is important for you to generate a series of reactions.

Cheerfulness and appetite: As you may have noticed the yellow color is the one that prevails in fast food, It is usually associated with the red. Yellow = joyful atmosphere, and red = fast. This combination makes our customers feel in a joyful and friendly atmosphere, but to consume the meal in a hurry to leave the empty seat to other customers.
gourmet cooking: Blue is the color of elegance, all cold color gradations create an opposite effect to yellow, giving an elegant and distinguished atmosphere, but, as suggested above, reduce the feeling of hunger. E’ the ideal color for those that do nouvelle cuisine with their mini portions, but, often not even satiate hunger.
Temptation and innocence: White is the color of innocence, It is a neutral color, so the brain communicates that everything can be eaten without any side effects. E’ Also the color of the tease, those who do not have the temptation to cut a strip of white bread or focaccia to whet your appetite? well yes, white is the color that should be combined with bar serving aperitifs, everything should be served on white plates candid. Result….always hungry customers who order continuously other things.

Conclusion:
In conclusion, you'll definitely understood by reading this post what is important color for your business. Do you feel ready to start with the experiments?

Grow your business and helping you with the colors….let me know, leaving a comment, if it is working.

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Silvio Cicchi Executive Chef Pizza

Recipes

Pizza Tuna and Zucchini

29 September 2016 silviocicchi

Pizza Tuna and Zucchini. This pizza with a very delicate flavor, It is suitable for all tastes, adults and children. E’ one of the most requested pizza in pizzeria. Not to cover the light taste of zucchini and the same tuna, It is given to customers in most cases, bianca, without the tomato, that with its acidity should definitely to alter the flavor of this pizza. Until a few years ago, zucchini were a seasonal vegetable, so it was possible to find on the supermarket counters during the summer season. With the arrival of the market “overall”, you can buy the zucchini all year at a reasonable price. They come from warm countries, or from greenhouse crops.

To really get this pizza, zucchini, after being washed thoroughly and dry with a cloth, They must be prepared to Julienne, or if you prefer to use another term, should be cut into thin strips.

Pizza Tuna and Zucchini

Preparing the mix:

Premise: The dough for pizza is serious business, I strongly urge you to doubt those people who pretend to be expert cooks and will go for pizza dough recipes that contain milk, beer, eggs or their other inventions. The pizza dough is only one: Flour, water, sale, yeast and extra virgin olive oil. Also I doubt those who only knead with their sourdough. Okay if you use the latter added to yeast, but not alone. The risk would be to present to your guests a product unleavened properly. If you have read my posts, you will surely be aware that the sourdough It is appreciated for its fragrance and softness only in the products that are stored for long periods (see the bread). In the case of the pizza, it is consumed hot or completely devoured in 10 minutes. So all the benefits that the yeast could make to our pizza… go to hell.

All professional pizza makers use yeast for your dough, and many of them add yeast dough, but not in the home version that saves you weeks and weeks in the fridge, but simply by adding to the new, some balls of dough prepared the previous day.

daltronde… as I explain to prospective daily pizza makers who attend professional pizza maker courses at our school: “You would risk hundreds of thousands of Euros you spent to set up your new pizzeria, offering your customers a pizza prepared exclusively with yeast, maybe old, stored in a refrigerator, without knowing whether it will actually work properly?”

After my outburst in response to all the housewives who keep telling me that their sourdough is fantastic, back to our pizza with tuna and zucchini.

Before you start preparing the dough, you must buy the right flour for pizza. Then, after carefully reading our “Driving to the flour for pizza“, you buy the right one.

The doses and the ingredients them found here.

To obtain good results, knead the day before and let the dough rise at least 24 hours in the refrigerator.

In this previous post, you will find useful information on rising.

The drafting of the pizza. The drafting of the pizza balls should not be made with a rolling pin, by doing so you risk getting a pizza without border. If you are not an expert to roll out the pizza with your hands, I suggest reading this article that explains clearly how to roll out the pizza with your hands as an expert pizza maker.

Pizza Tuna and Zucchini

The dressing:

As I mentioned at the beginning, to be able to fully enjoy the pizza tuna and zucchini, do not use tomato.

Add a generous layer of mozzarella, the zucchini into julienne, tuna in extra virgin olive oil and bake in your oven pre-heated to 300 degrees for a few minutes.

In 3 the 4 minutes the board should be perfectly golden, then sfornatela. Add an extra virgin olive oil, a few leaves of fresh basil and serve while still hot to your guests.

I ate yesterday evening combining it with a good prosecco, but any light white is fine.

You have tried it but did not come to perfection? No problem, It is available for those who need our course of professional pizza maker ONLINE. subscribe, You can view lessons that contain many videos and so much material to read, when you have time available. You receive a certificate and become the pizza experts.

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Actuality

The Pizza In Portugal

26 September 2016 silviocicchi

The Pizza In Portugal. One of the greatest satisfactions that I have been receiving in recent times, It is to see their students attending the professional course of pizza at Our school of Italian pizza, open your own business pizzeria.

E’ the case of Angelo, who came from Portugal to attend the course of professional pizza maker at our school, which put an upward “Studio Pizza” and christened Mascalzone Latino in honor of a famous singer and artist who died prematurely a short time ago.

The Pizza In Portugal

The pizzeria is located a few kilometers from the capital Lisbon, in the holiday resort Ericeira, world reserve surf. Daily we see tourists arriving from all parts of the world to practice this sport.

Angelo, owner of Mascalzone latino, prepares delicious slices of takeaway pizza and delicious pizzas to the plate to be eaten sitting comfortably at a table a few steps from the sea, or, to take home for the whole family. It only has a few tables outside, but, the quality of its pizzas in a few weeks has crushed the competition, It knows that abroad many pizzerias try to copy the Italian product, but often they sin of inexperience due to the fact that they have never seen preparing a pizza in a professional way, or because they use ingredients not suitable.

The high quality of proposals from pizzas “Mascalzone Latino” It is due to the use of quality ingredients, purchased directly from Italy and training that Angelo has received attending our ongoing professional pizzaiolo.

The Pizza In Portugal

Angelo invited me to the opening of his fabulous local. I spent 2 wonderful weeks in Ericeira. Not practical to surf, but there is plenty to do for people like me who have a certain age and suffering from back pain, it is not easy to ride the ocean waves towering and majestic, for who, come me, He can barely keep afloat. For those young at heart there is the local food that the restaurants cook and serve in a workmanlike manner in accordance with local customs. The cod is one of the most famous specialties of Portuguese cuisine, but in countries like the sea Ericeira are very strong grilled sardines, much larger extent and tasty than we are used to eating in our Mediterranean or Adriatic, or sea bass and sea bream cooked on charcoal grill which can be eaten in all local restaurants.

From now, our school of Italian pizza, He will lean to the pizzeria by Angelo “Mascalzone Latino” to propose pizza courses in Portugal, so dear Portuguese friends, do not miss this brilliant opportunity to power a course to become professional Pizzaioli, right near your home. Check the calendar of upcoming courses scheduled in Ericeira clicking here.

If you go on vacation in Portugal, se fate visita a Lisboa, take a ride in the city of Ericeira, It is only a few kilometers from the capital (40 Km), it's worth it just to enjoy one of the delicious pizzas proposals “Mascalzone Latino” managed by the dear Angel, because, as I remember in all my posts, friends are the greatest asset I possess, share this article on your Facebook page and click on G +, by doing so you will help this blog to grow. Thank You.

Herbs, Ingredients, preparation

Salt flavored with oregano

22 September 2016 silviocicchi Leave a comment

Salt flavored with oregano. This plant is known worldwide for its aromatic properties. E’ a herbaceous perennial plant that grows wild up to 2000 meters above sea level. Its scientific name is Origanum and it belongs to the family Lamiaceae.

Oregano is not simply a herb, but a real medicinal plant to use to stay healthy and prevent many diseases.

It Contains Phenols, mineral salts, Vitamins, potassium and calcium iron manganese.

It can easily be grown in pots. The plant can also achieve the 80 inches tall, It has oval leaves just notched, its beautiful flowers are grouped into pannochhie that have a pleasing color ranging from white to pink. Its fruits instead, It appears as a dark colored capsule.

Of this essential plant, in pizzeria, They use the leaves and tops that are harvested during the summer during flowering, They prepare bunches that are hung upside down to dry.

Salt flavored with oregano

In pizzeria oregano it is often used to flavor tomato pizza, on caprese pizza, or to flavor cakes like pizza Pugliese.

Many pizza makers prepare oregano salt to flavor their pizzas.

how to prepare:

After collecting the fresh oregano, prepare it in bunches and place them upside down to dry for 2 the 3 weeks.

When it is dry, put the bunches in a mortar along with the big and pounded salt for a few minutes.

The same operation can be done with a mixer.

Put the oregano salt in glass jars with airtight cap so that the aroma is not lost with the passage of time, They will have a very long-term.

Salt flavored with oregano

Use it not only on the pizza, on tomato pizza and the buns, but on your tomato sauce for pasta, in sauce, to flavor the burgers and to flavor your favorite dishes.

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Actuality, Culture, Herbs

Pizza All’Oppio

12 September 2016 silviocicchi Leave a comment

Pizza All’Oppio. It's a few months ago the amazing news of a Chinese restaurateur who to fight the crisis has started serving opium poppies shredded spaghetti with a sauce. It seemed to work well for the brilliant restaurateur who saw his clients out from your local, satisfied we will, and with a smile, until one of his clients was stopped at a place of drug block, and arrested for drug use.

Now, a good pizza from the twisted mind (like mine) he immediately thought of as able to apply the same principle to our beloved pizza!!What you would not do to see your local full of customers every night!

Pizza All’Oppio

Without risking being arrested, a natural way there would:

According to the EFSA which is the European Food Safety Authority (Link at bottom of page), poppy seeds, widely used in bakery, in bakery and pizzeria, contain opium.

Always the EFSA states that the use of poppy seeds as an ingredient in food preparation (so even pizzas) It can determine an ingestion of significant doses of morphine, in a special way on a segment of the population such as children from 3 a 10 age.

The poppy seeds that are derived from Papaver somniferum L., It is already widely used in cooking in many European countries, including our Italy, with them are preparing lots of desserts and bakery products, on cakes and in many dishes in the kitchen as an ingredient, in addition to being used for the production of edible oil.

Although the seeds do not contain alkaloids, they may be contaminated when the plants themselves suffer attacks of pests, or during the delicate phase of the collection. The ingestion of these contaminated seeds can cause adverse effects related to morphine content, with the consequent possibility of measuring high levels of this alkaloid in the urine and blood, sufficient to interfere with the modern drug tests.

The European Commission, always through the EFSA it has initiated an audit on the possible risks to human health that can be given from the poppy seed consumption.

The main alkaloid content from contaminated seeds is morphine, followed by codeine, tebaina, noscapina e papaverina. The ingestion of these substances cause adverse effects which affect the central and peripheral nervous system, causing sedation, drowsiness and breathing difficulties. Papaverine instead, It acts as a muscle relaxant.

Anyhow, the content of alkaloids in poppy seeds can be drastically cut down to 90% simply by treating the seeds. Put simply, once cooked, they lose all of their property that stoned.

Pizza All’Oppio

So dear friends pizzaioli, if you want happy customers, They leave your room with a smile, and …they return to find other pizzas with poppy seeds… 🙂 dovete aggiungerli crudi sulla pizza.

The risk of becoming drug addicts eating pizza on pizza in exaggerated quantity is very unlikely, but for sure it will give a positive result for opiates during any drug tests. Similar cases have already occurred, not only in China, Also in Italy.

Source: EFSA – European Food Safety Authority “Scientific Opinion on the risks for public health related to the presence of opium alkaloids in poppy seeds”

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Actuality

Pizza & Catering

8 September 2016 silviocicchi Leave a comment

PIZZA AND RESTAURANT Interview with Alfredino Macellari owner of the restaurant “Rosy Food” in via the work Centobuchi Monteprandone, You – Italy.

1)Pizza and restaurant, that the relationship?.

narrow. Often, pizza and catering are the same thing. notoriously, the ingredients to make a good pizza contain all the essential foods.

2)He feels the crisis in recent years in pizzeria?

Even in times of crisis, the consumer can not be deprived of food. folds, it's clear, on more "poor" foods. The pizza is generally associated with the most "poor restaurant". Though, in truth, not at all. And 'certainly more economic, albeit one of the most complete and tasty food.

Pizza & Catering

3)E’ more productive work with the restaurant or the pizzeria?

There is no difference. The important thing is to have satisfied customers. The restaurant consists of a myriad of variables. A plate "rich", of 20 euri, for example, It may involve a cost of 60/70% of raw material. The pizza shop, instead, although more modest revenues, It has relatively low raw material costs.

4)It proposes new initiatives for its customers?

This is not real initiatives. In the restaurant it must be scrupulous and careful in preparing each food. Lobster cooked badly, for example, worth less than a "daisy" cooked well. A basil leaf withered, used to adorn a simple plate of spaghetti with tomato sauce , can "ruin" the aesthetics of the dish. E, and to, when you eat, using "all" the senses . Also the view. The sense of smell.

5)How many hours he is engaged in the daily management of its business?

I never counted. The rest, the management of a pizzeria or a restaurant constitutes, at the same time, work and play together. Otherwise you can not do.

Pizza & Catering

6)Tell me what has been the greatest satisfaction that he had so far…

The satisfaction is daily. Make sure that your customers are happy with the food and service is priceless. And 'how to make goals for a player ... It' s like having an orgasm ... gourmet, you understand ... (Mr.. Alfredino smiles pleased with his own joke)

7)lei, usually, what you eat?

First of all, I do not eat in the dining room. In living memory no one has seen me eat in the dining room. I do not think properly towards my customers. My favorite food?: spaghetti with tomato sauce perfumed with two leaves of fresh basil. Or a strictly pizza "daisy". accompanied, both, by a white sauvignon cup.

8)What it does not like in the dining?

Excessive handling of simple things. For example, I often speak of "aperitif", also with pizza. I find it contradictory. The pizza, always for example, It is a complete food: It can not be accompanied by a Campari or a prosecco. but, with the wine, or with beer. Anyhow, never with the coke ...

9)A nice story to tell happened in his restaurant..

(Mr.. Alfredino reflects long, deep in thought. He lights a cigarette and, very serious, responds). I do not know if it's cute. I think an anecdote certainly uplifting. from us, in our restaurant "Rosy", It comes to dinner, almost every night, Also a comely lady. Always alone, reserved, fragrant and showy. It is the oldest profession in the world. Well, this unknown lady claims to have dinner in a reserved table, the corner of the room. But the thing that struck me is that this lady claims to eat with cutlery, dishes and only plastic cups, tablecloths and napkins, disposable. The other night, apologies of my curiosity, I asked: "Do you forgive me, I ask why not use the cutlery and traditional dishes?”. The lady smiled graciously and responded: "Right. Alfredino, she can not understand what kind of job I do. Well, out of respect to our excellent pizza restaurant, its customers, and above all to his personal kindness, I decided not to create them no discomfort with his customers "Chapeau, my lords!!. I did bring a bottle of sauvignon. series: ..when respect and politeness are mutual ...

Thank you Mr. Alfredino.

Recipes

Pizza Recipe reddish Fantastic

5 September 2016 silviocicchi Leave a comment

Pizza Recipe reddish Fantastic. Not long ago I dedicated a post to the famous Pizza Rossini. The pizza is famous Rossini in Pesaro, but now the goodness of this pizza has achieved and greatly exceeded the boundaries of our country. Dedicated to the famous composer Gioacchino Rossini (1792-1868) born in Pesaro, Everyone knows why it was particularly fond of boiled eggs with mayonnaise. The Pizza Rossini has precisely the distinction of being a daisy with over sliced boiled eggs and mayonnaise.

Pizza Recipe reddish Fantastic

The Pizza reddish she is the older sister of Rossini: A margherita pizza with addition of crumbled sausage and a delicious topping of sliced hard-boiled eggs with the addition of mayonnaise.

Already I see the face of some readers disgusted by this strange pairing. I can assure you that the combination is absolutely delicious!! maybe you can discuss about lots of calories contained in this specialty, but the combinations of ingredients I assure you they are excellent.

Pizza Recipe reddish Fantastic

Preparing the mix

Those who regularly follow our website, already she knows how to prepare a good dough, but if you are new readers, or you want to refresh your memory, here is what it does for you:

An excellent guide that will help you purchase the right flour to get a perfect pizza.
How to prepare the perfect dough for a good pizza at home or in your business or restaurant pizzeria.
Proving to perfection so that your dough maturity arrivals. Closely followed this delicate phase, avoid poor digestion of an evil leavened product and avoid getting up at night to drink water.

Once the leavening, whip out your dough from the refrigerator at least 2/3 hours prior to the drafting.

Roll out your pizzas until the dough disks with a diameter of 33 centimeters with his hands, pushing the gas rising from the center outward. E’ important to do the writing by hand, without using a rolling pin that inevitably crush the edge of the pizza. On our site, It is available in our article devoted entirely to drafting of pizza. It contains lots of videos to watch, in no time you will become the expert pizza makers.

Pizza Recipe reddish Fantastic

Add the tomato. Circa 80 grams of tomato puree topped on each pizza, 2/3 spoons, not mettetene more, otherwise the ingredients “galleggeranno” on pizza.

Add the mozzarella and crumble the sausage over the entire surface.

Microwave 300 degrees previously heated and … bake!!

in about 3 minutes your pizza will be perfectly golden and ready to crank out.

At this point must be added the boiled egg slices and a drizzle of mayonnaise.

Do not forget to add a few leaves of fresh basil on the pizza before serving to your guests.

It is a fantastic pizza, your guests will be amazed.

Pair it with a good glass of Sangiovese, even Gioacchino Rossini would be happy and would appreciate your masterpiece!!

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Dough, Recipes

focaccia Ai 5 Cereals The Best Recipe

1 September 2016 silviocicchi

focaccia Ai 5 Cereals The Best Recipe. A good pizza maker, never would buy a sack of flour to cereal premixed. All pizza makers who have attended one of my professional courses at our school of pizza, They are able to realize the own flour mixture, be it for short leavening, both long rising in the refrigerator, whether you want to cook a pizza of the Roman esplanade type, or, as in our case, to mix your own cereals and add to the inside of the delicious seeds of millet or sunflower, then churn out the fantastic cakes to 5 cereals.

Today I propose to you our special blend cereal, suitable both for those who usually prepares the pizza at home, both pizza makers who prepare the dough for your own business.

My time-tested mixture is made so:

flour type “0” 50%

Wheat wholemeal flour 30%

oat bran 10%

pumpernickel flour 5%

flax flour 2,5%

Soy flour 2,5%

Add an amount to your liking sunflower seeds, seeds of millet and linseed, integers.

We far exceeded the 5 cereals, are many more, and, the result will be that you will get absolutely outstanding.

Preparatene a quantity of mixture of 10 chili, so you'll find it ready the next time you fancy a delicious focaccia cereal.

On our website we have debated flour for pizza, It will definitely be worth reading our Driving to the flour for pizza. Save it to your favorite sites!

focaccia Ai 5 Cereals The Best Recipe

This type of mixture of cereal flour is characterized by a high content of protein. The result we will get once the ingredients mixed, will be that of a flour mix with a very high index W, a very strong flour. The best way to work this kind of dough, to get a perfect cake, It gives him a long rising in the refrigerator for maturity arrivals. Very difficult to get good results with just a few hours of leavening.

focaccia Ai 5 Cereals The Best Recipe

To 4 pizzas or piattto 2 beautiful thicker buns, cooked in a pan, you'll need:

half liter of water

5 grams of yeast

30 grams of salt

and a small cup of coffee with extra virgin olive oil.

I prefer not to specify the weight of the flour, because as you well know, any flour absorbs water in varying quantities, then, the only way to obtain a perfect mix is to slowly add the flour until our impact will be soft and elastic at the right point. (when you do not stick to your hands more).

If you are not experienced in the dough, I remind you that is available to all who wish, our course of professional pizza maker online. It contains many videos, lots of useful information for you to become a professional pizza chef. For more information about the course online, click here.

After the mixing phase, dividetelo in 2 pieces, formats 2 pats, put them in a container with a lid and let stand in a refrigerator at a temperature of 3 degrees for 48 hours.

And, 48 hours minimum, I will also leave 60/72 hours.

After the long leavening phase, pull out of the refrigerator container with your dough, at least 2/3 hours prior to completion.

Roll out your buns on the baking sheet or on round shapes, add an extra virgin olive oil, a pinch of salt and the inevitable rosemary.

The pizza was 5 cereal or just “on cereals” It is already beautiful and consistent as it is, not further appesantitela with heavy fillings, like mozzarella or cheese or cold cuts.

We worked hard to get our pizza I have the smell of the earth and its fruits (cereals), gustiamola so, the natural, not invent junk or various fillings that go to cover its delicate perfumes, your guests will thank you and appreciate. Pair it with a good still white and fresh.

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Culture

Oil Cannabis Seeds On Pizza

29 August 2016 silviocicchi 1 comment

Oil Cannabis Seeds On Pizza. No other food in nature is capable of providing such an optimal balance between omega 3 e omega 6. Just this is the biggest difference between the hemp seed oil and other oils marketed. Anyhow, the consumption of this type of oil should not completely replace that of olive oil that is indispensable for its intake of omega 9.

If we love our body, we should take a tablespoon of olive oil and a teaspoon of hemp oil per day, this will give us the right amount of all fatty acids.

Compared to other vegetable oils, the hemp seed contains only a low amount of saturated fatty acids, also contains gamma linolenic acid which is extremely important for our hormonal balance and the regulation of lipids.

The fatty acids contained in this oil, encourage the development of eyes, skin, brain, nervous and circulatory systems, but it has many other properties:

Vitamin A, vitamin B, C, P ed E. All this means that increases our immune defenses, It acts against fatigue, It maintains healthy skin, hair,mucous, great reinforcement against lung infections and against all cardiovascular problems.

E’ also rich in minerals such as potassium, phosphorus, football, iron and magnesium.

Oil Cannabis Seeds On Pizza

A team at the University of Minnesota after recent studies have verified that the high cannabinoid content ensures a great improvement in cognitive activities. Absolutely fantastic for diabetics, due to its high content of phytosterols, lowers in record levels of cholesterol LDL and total, reducing the risk of thrombosis.

Providential for our skin: taken orally or applied topically, cure dry and atopic dermatitis, psoriasis, herpes, eczema and all localized inflammations.

Recent studies have also shown that there is a close link between metabolic diseases, and arteriosclerotic cardiovascular and the intake of saturated fatty acids and trans, (hydrogenated), if taken daily hemp oil protects us even from this type of disease.

At Last, It has already been demonstrated the effectiveness of this oil for the treatment of other pathologies: arthrosis, diabetes, rheumatoid arthritis, neurological disorders and gynecological diseases and depression.

Oil Cannabis Seeds On Pizza

In pizzeria

A little oil of hemp seeds added to a freshly baked pizza from a fragrance and exceptional flavor. Add it to a pizza with rocket, or simply over a cake to give your masterpieces, a unique taste!!

published on studies Journal of Clinic and Experimental Neuropsychology

sources:

http://www.expocannabis.uy/

https://modin.org/relazioni-periodiche/

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Recipes

Pizza Tuna and Olive

25 August 2016 silviocicchi Leave a comment

Pizza Tuna and Olive. The goodness of a pizza, for a gourmet, fortunately not measured by the amount of the ingredients with which the pizza is prepared, but by the combination of the same.

Tuna combined with green olives, is something unique and exceptional. If you are not sure of my statement, take a look at the menu of pizza and you will notice that this pizza is everywhere. Everyone likes, adults and children and is not heavy to digest.

Pizza Tuna and Olive

Prepare the pizza with tuna and olives at home is very simple, there's nothing to prepare in advance and avoid dirtying your kitchen. Tuna and olives can be bought ready-made at the supermarket.

In all pizzas that I prepare and propose on my website, that is a fundamental rule: Few ingredients but good. On the shelves of supermarkets in tuna department there is a choice, for packages containing the same weight, It goes from a price of less than one euro until you get to 3 the 4 euro, then buy a good tuna and is preserved in extra virgin olive oil.

Pizza Tuna and Olive

Dough preparation.

All readers of my blog know very well the procedure of how to prepare the perfect dough to get a good pizza at home or in your pizzeria. If you want to refresh your memory, you can click this link, our article devoted to the preparation of the dough it will surely be of great help.

After the mixing phase, divide it into dough balls from 250/270 grams. Formed the balls and depositatele in a container with a lid.

Leavening

The rising times can vary widely, It is ranging from a few hours if you have used a weak flour until you get to 24-48 hours of leavening in the refrigerator for those who have used stronger flour. It might be useful to the letttura Driving to the flour for pizza I made for the less experienced.

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Compilation of pizza

The drafting of the pizza is a very simple operation, if you're still trà those who insist to use a rolling pin, click here, in our post entirely devoted to the preparation of pizza, You'll find lots of videos and lots of useful information “hanging on a nail” the old rolling pin and roll out the pizza finally as an expert pizza maker.

Stretch the balls of dough to form the disks of dough the diameter of about 33 cm.

Seasoning

Smear two tablespoons of tomato on the surface, 2 tablespoons correspond to 80 grams of tomato sauce.

A generous layer of mozzarella, after well drained tuna oil with which it is stored, sbriciolalo on the surface, and then add the pitted olives. Personally I use green olives, but also the black are not bad at all.

Bake the pizzas in the oven pre-heated to 300 degrees.

Cooking will take about three minutes, but you need to keep an eye on the edge. When it will be perfectly golden, baked your pizzas, an extra virgin olive oil and a few leaves of fresh basil to complete your work of art. Remember the basil, It must never be cooked in the oven, but it should always be added at the end. Serve piping hot to your lucky guests.

Personally pizza with tuna and olives, I abbinerei a good young still white, a Verdicchio would be perfect.

Before leaving for the preparation of this pizza, I wanted to remind you that at our school pizzaioli, I'm at your disposal “professional courses to become pizza chefs” at any time of year. For more information go to the school pizza.

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