The pizza is eaten with your hands or with cutlery?

The pizza is eaten with your hands or with cutlery?

Every time we sit down at the table in the pizzeria with friends, relatives or strangers, we face the usual doubt: I'm doing good to eat pizza with your hands or it would be better to use the knife and fork?

Let's take a quick brush up to what suggests the “fashionable”, manners of sitting at the table.

Fortunately, to eat pizza, just follow a few simple steps:

The pizza by the slice you eat with your hands, while the pizza dish is strictly eaten with knife and fork.

While during the consumption of pizza by the slice, there are no rules to follow, apart to not talk with your mouth full :-), for the pizza to the dish and use of cutlery quickly we review together how we should behave.

The pizza is eaten with your hands or with cutlery?

The position of the cutlery at the table during a break and a meal.

The pause position

The pizza is eaten with your hands or with cutlery
The pizza is eaten with your hands or with cutlery

If during lunch you need a break, for drinking or for other reasons, They must leave the cutlery in the following location:

Knife hours 16 with the blade facing towards the center of the plate

per hour winds fork with the points facing downwards to touch the tip of the knife.

Position the cutlery when you have finished eating:

The pizza is eaten with your hands or with cutlery
The pizza is eaten with your hands or with cutlery

At the end of lunch, arrange the cutlery in the dish for hours 18:30, the right knife with the blade facing towards the center of the plate and the fork to its left with the tips upward.

On this end dining location unfortunately, Some etiquette disagree and suggest o'clock position 14:10 and even others advise to place the cutlery for hours 15:15.

Personally I suggest everyone take the time to position 18:30 for a reason: Sparecchierà when the waiter take your plate from your right, then let the cutlery to o'clock position 15:15 They would hinder the waiter with the risk that they may accidentally fall on your dress, on your pants or skirt.

The pizza is eaten with your hands or with cutlery
The pizza is eaten with your hands or with cutlery

The pizza is eaten with your hands or with cutlery?

These rules of etiquette alas are not equal in all countries. Did you know that in England and in France the forks are always supported in the dish with the tip pointing downwards? It all began in 1714 When King George of England during a royal lunch was infuriated by the news reported by a put real and beating strongly with his fists in the pot flew dangerously fork. Since then it was decided to change the fork position turning the tips it down, then over the years fashion also infected neighboring France.

Another rule of etiquette that should always be respected is to never cross your cutlery. It has nothing to do with bad luck, but in Sant'Andrea that condemned, He chose to die on an X-shaped cross, refusing to die in the same manner in which Jesus died. Since then it avoids remembering the cruel history of avoiding having to cross the cutlery in the dish.

One last tip about manners of sitting at the table: Never place the cutlery with the tip on the plate and the handle on the tablecloth. They must always be laid in balance within the plate.

For all those who have no intention of following good manners when they're sitting at the table, remember to arrange the cutlery in a certain way rather than another, It helps the wait staff to do their job very well and as fast without wasting time.

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Focaccia With Poppy Seeds

Focaccia With Poppy Seeds. Poppy seeds are widely used and appreciated in the kitchen. They are widely used by bakeries to enrich many baked goods. In pizzeria many pizza makers attentive to their work use it by adding it on buns or to enrich the taste of some delicious pizza.

Focaccia With Poppy Seeds

Focaccia With Poppy Seeds
Focaccia With Poppy Seeds

Already known in history as a natural remedy having a sedative and calming effect on the nervous system, poppy seeds have a high content of calcium and vitamin E, fats and proteins.
Not to be confused with opium poppy, our common poppy, can have white or blacks seeds, small and oleaginous, high in fat and protein.
In German cuisine and Trentino Alto Adige poppy is widely used, all we tasted at least once strudel with poppy seeds.

Focaccia With Poppy Seeds
Focaccia With Poppy Seeds

Focaccia With Poppy Seeds

In the recipe today will prepare the cake with poppy seeds.
After preparing the dough as described in our previous article on cake, let rise.
When the dough has doubled its volume roll out the cake on your pan, season with rosemary, garlic, sale, Extra virgin olive oil and poppy seeds.
Bake at 300 degrees until the board will prove to be perfectly golden.
Cut into slices and serve while still hot to your guests.
Combined with a good prosecco Focaccia With Poppy Seeds becomes a great aperitif.

Focaccia With Poppy Seeds
Focaccia With Poppy Seeds

Focaccia With Poppy Seeds is one of the pizzas prepared in our professional courses of pizza. More information about our courses find them who.
Curiosity: Did you know that there are 48 different species of poppies? Check out wikipedia.

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Focaccia With Poppy Seeds
Focaccia With Poppy Seeds

Ranking of the most sought pizzas

Ranking of the most sought pizzas. We begin 2016 with a rather interesting statistic. Ours is a site that deals exclusively with pizza, so if we want to make a ranking of the most sought pizzas year there is no better place from which to draw in order to obtain valid statistics. One that we will submit actually, It is a ranking of the most read articles on our site, that is, what people have searched on Google more about the pizza throughout the 2015 and they have landed on our site.

First we try to understand what nationality originate these readers who seek information on the pizza:

Our website in the world

54% Italian

15% Brazilian

14% Spanish

10% American

7% Rest of the world

Ranking of the most sought pizzas
Ranking of the most sought pizzas

Ranking of the most sought pizzas during 2015: The most clicked articles on our site.

MOST READ ARTICLES

  1. At what temperature to cook the pizza
  2. The Pizza Capricciosa Original Recipe and preparation
  3. The Pepperoni Pizza Recipe and Preparation
  4. Recipe for Making the Perfect Pizza Slices in House
  5. Course Pizzaiolo online
  6. Dough for homemade pizza
  7. How to Make Croissants Filled with Salted Dough Pizza
  8. Topinambur in Cucina 10 Fantastic Recipes
  9. 10 perfect ways pizza seasoning
  10. La Focaccia Pugliese Recipe Mediterranean
  11. Oil in pizza dough
  12. The Delicious Pizza Carbonara Recipe and Preparation
  13. Which flour to use for pizza, desserts and homemade pasta?
  14. Pizza 4 Cheese Recipe
  15. Yeast or brewer's yeast for pizza dough?
  16. Pizza alla Romana Recipe scrocchiarella
  17. How to Make Oil Spicy House
  18. Electric stove or oven for cooking pizza?
  19. The Pizza Siciliana Traditions and Recipe

Ranking of the most sought pizzas

Conclusion:

Examining this ranking, one can easily deduce that all the readers of our site can be classified as absolute “gourmets” in search of perfection.

At the top of the ranking of the most read articles, stands “at what temperature to cook the pizza” a very good article that contains lots of useful information, hints and tips on pizza.

The second place is occupied by the stable and “Classical” pizza capricious. To my surprise, in third place is the Pepperoni Pizza, famous all over the world, more than in Italy, pizza feature that provides for the filling with a thin sliced ​​beef salami, slightly spicy, just called “pepperoni”. This pizza is most needed and figure invariably in all the UK's menu, in the US and Australia.

In fifth place is the course of pizza Online. Are always more people who sign up to our valuable online course, if you know more, click here.

In sixth place, among the items sought, there is the classic recipe of the dough to make pizza. Twelfth figure supercalorica “Carbonara pizza”.

You can check at any time the statistics to date of this ranking, which it is available in all pages of the site on the sidebar “Black” left.

** data source: Google Analytics

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Flavored with Basil Oil

Flavored with Basil Oil

The oil flavored with basil is one of the ingredients used in the pizza parlors and kitchens around the world. There are several ways to prepare this delicious flavored oil, a faster version raw obtained by blending a few leaves of basil with the olive oil, and version “flavored oil”mostly used on pizza.

Flavored with Basil Oil
Flavored with Basil Oil

To prepare’Oil flavored with basil

10 inflorescences of basil and 10 leaves

1 liter of extra virgin olive oil.

Oil preparation flavored with basil

Pick the flowers early in the morning and the basil leaves, wash and dry well.

Arrange everything in a glass jar, cover with extra virgin olive oil, close the jar and leave to rest in a cool, dark room for 3 weeks.

consume within 3 months.

Flavored with Basil Oil
Flavored with Basil Oil

Tips:

Freshly baked your pizzas, add a little oil with basil before serving them to your customers.

If you want to know more about Basil, consultation wikipedia

Do you like pizza? Access our ongoing professional pizza maker online, or attend one of our courses at our School of Pizza Makers.

Flavored with Basil Oil
Flavored with Basil Oil

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The Tigelle Recipe and Preparation

Tigelle scones are round-shaped typical Emilian Apennines between Bologna and Modena area. usually filled are served cold cuts and cheeses from the classic pesto mountaineer Modenese.

The Tigelle Recipe and Preparation
The Tigelle Recipe and Preparation

Depending on the area where we are, They can also be called by different names. In Modena often calls crescentine or growing a small fried flat bread stuffed, while in Bologna they are tigelle calls, name derived from the tool used for the preparation of these delicious muffins, the tigelliera.

The Tigelle Recipe and Preparation
The Tigelle Recipe and Preparation

To avoid any doubt or misunderstanding, ordered tigelle, and I am sure that your restaurant or pizzeria will understand what you are ordering.

Pesto Montanaro Modenese

Before preparing our tigelle I would like to refresh your memory on how to quickly prepare the Pesto Modenese.

The mountaineer pesto is a condiment that is made from used raw pork lard and herbs with which are filled tigelle and other local delicacies such as crescentine borlenghi.

Obtained by finely chopping the raw lard, garlic and rosemary until you have a spreadable cream-looking dense, this cream is spread in tigella still warm and it finishes with a generous sprinkling of grated Parmesan Local. In some locations this typical pesto can also be called by the name of “cunza”.

The Tigelle Recipe and Preparation
The Tigelle Recipe and Preparation

The Tigelle Recipe and Preparation

Preparation of tigelle.

The recipe of tigelle provides for the use of milk and lard so that even remain soft in the days after preparation.

To prepare 24 tigelle:

500 grams of flour

200 grams of cold water no

100 grams of milk

25 grams of lard(Replaceable with extra virgin olive oil)

few grams of yeast

10 grams of salt

The Tigelle Recipe and Preparation
The Tigelle Recipe and Preparation

The Tigelle Recipe and Preparation

Preparation:

Dissolve yeast in water and knead all the ingredients in a container to obtain a homogeneous and elastic dough similar to that of the pizza.

Let rise for 1 now, When doubled in volume roll it out until a dough by half a centimeter thick. With the edge of a glass formed of dough disks with a diameter of 10 centimeters and let rise for another 30 minutes. This operation is very important and it will depend on the softness of your tigelle.

The Tigelle Recipe and Preparation
The Tigelle Recipe and Preparation

Heat the tigelliera on the fire and cook the pasta discs 3 minutes on each side until the surface will be perfectly golden.

Serve while still hot tigelle your guests together all'affettato salami, soft cheese spreads and the previously prepared pesto Modena. Tigelle are delicious even if stuffed with cherry tomatoes, grilled vegetables, jam or chocolate spread.

The Tigelle Recipe and Preparation
The Tigelle Recipe and Preparation

If you want to learn more about tigelle, consultation wikipedia

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The Peppers and The Rank Of Spiciness

The Peppers and The Rank Of Spiciness

Hot peppers and ranking of hotness…. To tell you the truth I would have preferred to call this post with a completely different title, I liked it better “Why we eat the chili?” but as usual the choice fell on the keywords that are searched most often on Big G that is the most used in the world famous search engine.

The Peppers and The Rank Of Spiciness
The Peppers and The Rank Of Spiciness

The Peppers and The Rank Of Spiciness

Just a few weeks ago, opening the search page I could not help but notice the new “doodle” Google dedicated to Wilbur Scoville (1865) who is the inventor of the scale still used today for measuring the degree of spiciness of chilies. Wilbur Scoville was born in the US 151 Years ago, He worked in a pharmaceutical company to the production of a new type of balm, when he had the brilliant idea to run a test on the spiciness of chilies. The named test “test organolettico di Scoville” It provided for the dilution of the extract of hot pepper in a water-based and sugar solution. Assisted by a group of tasters,It was diluted with further addition of sugar until it was not considered totally devoid of hotness. Just by using the necessary dilutions and the amount of capsaicin contained in different types of hot peppers, Scoville was able to classify the spiciness.

The Peppers and The Rank Of Spiciness
Carolina Reaper

The Peppers and The Rank Of Spiciness

According Scoville a sweet pepper contains capsaicin, therefore has a zero value, Figure instead at the highest level with the pure capsaicin 16 millions.

To date the highest degree of the scale is occupied by “Carolina Reaper” from the South Carolina got in the greenhouse from a cross between different chilies, with a value of 2 million Scoville. This chili is definitely not edible, the only contact with the skin leaving visible burns.

Other peppers of the right common to give you an idea of ​​the values ​​of this hotness scale do not come to 100.000.

Paprika does not reach even to 900

What we usually consider powerful…The Jalapeno can vary from 3000 to 10.000 and the Cayenne is around 50.000 unit.

The very common and widespread chili Calabrese breed commonly used in Italy for our spaghetti aglio olio and peperoncino or for our pizzas, than just the 15.000 unit.

Today to measure the degree of spiciness of chilies using a different method, a chemical process called liquid chromatography, that allows us to discover the amount of alkaloids such as capsaicin that are contained in different types of hot peppers, It may seem strange, but the modern result is still very similar compared to the Scoville scale.

The Peppers and The Rank Of Spiciness
The Peppers and The Rank Of Spiciness

The Peppers and The Rank Of Spiciness

We finally got to the part that I find most interesting:

Why we eat spicy food?

If you ask someone the feeling that evidence in eating chilli, many will answer that is perfectly comparable to a real pain. The answer is really correct, as spicy food ingested causes to our taste buds a real pain simulation, irritation and burns. In simple words, the nerves send an alarm signal to warn us that our palate stà burning. So because it taste test in eating chili?

For the famous psychologist Paul Rozin the answer is simple and is the same one that also explains why we do the activities they not seem senseless as the bail or jump off a bridge tied to a rubber band.

Men love it enjoy situations in which the body launches warning signs and know that in reality everything is ok.

Scoville gradation

chili Type

15.000.000 – 16.000.000

Diidrocapsaicina, capsaicin pure

8.800.000 – 9.100.000

Nordiidrocapsaicina

6.000.000 – 8.600.000

Omodiidrocapsaicina, Omocapsaicina

2.500.000 – 5.300.000

Pepper spray in use to the police

2.000.000 – 2.200.000

Carolina Reaper

1.067.286 – 2.000.231

Trinidad Scorpion Moruga, Trinidad Scorpion Butch Taylor, Naga Viper, Infinity Chili, Pepper spray in common use

855.000 – 1.041.427

Naga Morich, Naga Dorset, Seven Pod (o Seven Pots)

876.000 – 970.000

Very Jolokia (also known as Ghost Chili), Naga Jolokia (Hybrid)

350.000 – 855.000

Habanero Red Savina, Indian Tezpur

100.000 – 350.000

Habanero, Jamaican Hot, Bird’s Eye (also known as “Piripiri”, “pepper”, “African Devil”)

50.000 – 100.000

Scotch Bonnet, confluence, Chiltecpin, rocoto, Thai Pepper (also known as Thai Dragon),

30.000 – 50.000

Chili pepper, Cayenne, Tabasco, prick

15.000 – 30.000

Chile de Arbol, Calabrese, Manzano

5.000 – 15.000

Peter Pepper, Serrano, Jalapeño

2.500 – 5.000

Mirasol, Chipotle, poblano

1.500 – 2.500

Sandia, Jingle Bell, NuMex Big Jim, NuMex Suave

1.000 – 1.500

Width, Anaheim, pasilla Bajio, Spanish

100 – 1.000

Mexican Bell, Cherry, New Mexico Pepper, Pepper, Paprika

0 – 100

Bell pepper, pimento (allspice), sweet paprika

 

In professional courses for pizza that we offer habitually in our school of pizza, the chili on pizza and chili combined with the street food is an integral part of the program. If you want to know more visit our page School of pizza.

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Pizza Amatriciana The Original Recipe

Pizza Amatriciana The Original Recipe

Pizza Amatriciana The Original Recipe. If you love the bucatini Amatriciana, I recommend you prepare and enjoy the recipe for our pizza all'Amatriciana or if you prefer you can just call Matriciana.

Pizza Amatriciana The Original Recipe
Pizza Amatriciana The Original Recipe

amateur, city ​​from which this delicious recipe is fortunately a few tens of kilometers from the place where I live and is often the destination of my culinary pilgrimages.

We want to mention the bitter diatribes you feel constantly on TV and read on the internet about the original recipe? It would be appropriate to first clarify once and for all if there is the onion or not!!

Pizza Amatriciana The Original Recipe
Pizza Amatriciana The Original Recipe

Pizza Amatriciana The Original Recipe

Dear friends and readers, hear Aunt Lina resident in Amatrice for generations Amatriciana was invented by the old shepherds and in other times, where he did not have everything, but only a few ingredients and then the only thing certain about this ancient recipe: THE PILLOW, TOMATO and PECORINO of Amatrice. The Amatriciana is a popular dish, It belongs to the people, no books and not the chefs to television broadcasts. To confirm everything there is the fact that if you ask 100 People of amateur as is made to the original recipe, each of them will answer with a different recipe. Wisely Aunt Lina adds: Silvio Caro, with this crisis, we can not afford to lose any customers, you want it with the onion? I'll make with the onion, the want without? I'll make no. You never heard wiser words of these, I saw the lean times like these restaurateurs.

Pizza Amatriciana The Original Recipe
Pizza Amatriciana The Original Recipe

Personally I prefer it without onion, but strictly with the pillow, not to be confused with the bacon into cubes that you find in supermarkets.

Pizza Amatriciana The Original Recipe

Clarified once and for all this doubt, we continue with our recipe for pizza all'Amatriciana.

We prepare the pizza dough following the instructions of the dough for pizza.

When you finish kneading, cut the dough into balls 230/250 grams. This phase is called Staglio.

We put the balls in a container with a lid and leave to rest for leavening.

After the rising phase, stendiamo the mixture to form our discs of dough to prepare the pizzas.

Pizza Amatriciana The Original Recipe
Pizza Amatriciana The Original Recipe

Pizza Amatriciana The Original Recipe

Seasoning:

Add the tomato, the bacon into slices and bake until the board will prove to be golden at the right point. I do not want to add the cooking time because it would be different for each type of oven used for cooking.

just ready, sforniamo our pizzas and add a generous layer of grated pecorino.

The Amatriciana pizza is ready and so tasty!!!

As you can see I did not use mozzarella and I did not use onion, but remember that the pizza is your, you'll have to eat you so roll those who want to add mozzarella, onion or any other ingredient.

Pizza Amatriciana The Original Recipe
Pizza Amatriciana The Original Recipe

If you do not know Amatrice, I advise you to go there as soon as possible to enjoy the originals “bucatini Amatriciana”. Click here to learn about Amatrice.

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Pizza dough to Black Charcoal

Pizza dough to Black Charcoal

Pizza dough to Black Charcoal. The latest trend launched by many pizzerias and bakeries is the black pizza, which it seems to be much appreciated by customers and many curious people who ask to taste.

Pizza dough to Black Charcoal
Pizza dough to Black Charcoal

I have to be definitely a predecessor of fashions with regard to black pizza. Do you think that at the beginning of my career as a pizza maker, about 40 years ago already I am doing this type of pizza. Alas I was using the wrong technique. My pizzas were black because often forgot in the oven and in addition to the black color also had a nice choreographic effect, They were surrounded by a toxic cloud of black smoke.

Pizza dough to Black Charcoal
Pizza dough to Black Charcoal

Pizza dough to Black Charcoal

Today to get this delicious product using charcoal, Yes just like this, The activated carbon, that in addition to the color black dough, It is rich in properties: It helps to keep down the cholesterol level and regulates intestinal transit. Activated charcoal in fact holds the gas resulting from the fermentation of food in our stomach, avoiding those swelling and you can also use it for gluten-free pizzas.

Pizza dough to Black Charcoal
Pizza dough to Black Charcoal

With regard to the use of this ingredient, There is a very clear European legislation:

The amount of charcoal that can be used in the dough is minimal, until 10/15 grams of charcoal for each pound of flour, so the much-vaunted benefits of activated carbon are being very minimal or even non-existent, the only real action carried out from the coal is then to act as a colorant of the dough.

Pizza dough to Black Charcoal
Pizza dough to Black Charcoal

Pizza dough to Black Charcoal

European law also prohibits the labels, the menus and on the advertising use to declare any beneficial effect for our body derived from the active charcoal. Do you think that the bread which is added this dye, It can not be labeled as “bread”.

Prepare the dough of black pizza is a very simple operation and can be summed up in a few simple steps.

The activated carbon for the food should be mixed with the flour during dough.

Pizza dough to Black Charcoal
Pizza dough to Black Charcoal

Use our classic recipe of the dough for homemade pizza house described in This our previous post. Add in proportion 10/15 grams of charcoal for each pound of flour to get a black mixture of spectacular beauty.

The flavor is absolutely identical, you will not notice any difference.

One of the pizzas better suited to achieve with the black paste is definitely the caprese pizza. Nothing more beautiful to look at the black base on which are arranged red tomatoes, white mozzarella slices.

Pizza dough to Black Charcoal
Pizza dough to Black Charcoal

Seeing is believing. The black slurry, like so many other delicacies that are part of the class “street food” They are an integral part of the program of our pizza maker courses offered daily at our school in pizza. If you are interested in participating in one of my courses, click here.

If you want to know how it is produced charcoal, I recommend you read this deepening of wikipedia

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Come si fa l'olio di oliva

How does the olive oil

How does the olive oil. I will continue to remind you that “the pizza is a simple dish”, then use a few ingredients but good.

How does the olive oil
How does the olive oil

Given the importance that covers the olive oil as a dressing on pizza dough and pizza, see articles “Oil pizza dough” and “The gluten pizza” you could do like me who buy my supply of extra virgin olive oil directly from a local mill, where you have the absolute certainty of finding an oil produced by exclusively local olives and it's quality.

How does the olive oil
How does the olive oil

How does the olive oil

A day to’OLEIFICIO Fiobo.

I paid a visit to a local olive press, l'OLEIFICIO FIOBO, the last time that I had been visiting, was about 40 Years ago.

In 40 years the mill has changed a lot, whereas before there was a woman to defoliate the load of olives molire, Now all the work is done by machine. Where once they worked two powerful men to load the fisoli, Today there is a fully automatic machine that performs manual labor with ease. The only thing that seems to have not changed is the quality of the oil made from olives grown exclusively from the surrounding area.

How does the olive oil
How does the olive oil

How does the olive oil

As you will see from the video, to the mill work starts early in the morning.

Here come the olives demolish and kicks in the leaf remover.

The oil mill Fiobo to produce its own extra virgin olive oil is still using the old traditional method of cold pressing.

How does the olive oil
How does the olive oil

The olives are pressed by large granite millstones. This natural process preserves the typical aromas of the olives that come from this region.

The mixture obtained from the milling is spread on the disks called fisoli

The fisoli superimposed one on the other are put in presses for squeezing, phase that takes place very slowly as not to alter the taste of the oil.

How does the olive oil
How does the olive oil

The oily liquid obtained from the pressing is centrifuged to extract the extra virgin olive oil.

Have you ever tasted a bruschetta with freshly pressed oil? An indescribable feeling of fruity flavors, slightly bitter aftertaste from dark green still slightly turbid. Divine!!

How does the olive oil
How does the olive oil

The video has a duration of 10 minutes.

Good vision.

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the pizza chef's hat

The hat Pizzaiolo

inseparable companion of all pizza makers, hat is the symbol of pride even if it is mistakenly seen by some as a constraint. What kind of hat you wear at work? The history of the kitchen is very old hat, dating back to 1829.

the pizza chef's hat
the pizza chef's hat

As you know (I hope), the skill of a chef does not measure the height of the kitchen wearing hat, High or low that it is often a simple matter of working comfort. It happened a few times to work in restaurants with a low hood, so it was impossible to work with a top hat. In pizzeria it is not recommended to use a high hat because of the pizza maker distinctive work, often having to bend down to pick up the wood to feed the oven, would fail to balance the tall hat, then, over the years were always more pizza makers who have worn the bag or practice bandana. Personally I use the paper bag, super hygienic disposable, Always stretch to perfection and also absorbs sweat. As an alternative to paper is very widely used non-woven fabric.

the pizza chef's hat
Sachet Pizzaiolo

The thing however that I consider very important is that whatever form you have chosen, and of any material whether made, do not forget that the kitchen is the color WHITE. In the kitchen, apart from the pants that can be blacks or pinstripes, the jacket and hat must be white. I fully understand that there is dirty easily, but….patience, when soiled, you changed.

The hat Pizzaiolo Conclusion

Touch, retina, cap, bandana, paper bag, of cotton or non-woven fabric, but it must be white.

the pizza chef's hat
the pizza chef's hat

If you want to know more about touqe blanche “the chef's hat” you can consult by clicking on wikipedia this link.

the pizza chef's hat
the pizza chef's hat

I hope I did all attracted the ire of those who wear the bandanna to look like a famous singer, with hair sticking out, or those who have bought (even worse) colorful hat matching the lapels of her apron pockets. KITCHEN / PIZZERIA = WHITE!!!!.

If you want to become an expert in making pizza at home for you and your guests, I suggest you subscribe to our professional course of pizza ONLINE. Clicca who.

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Executive chef pizza