What To Use Mozzarella Pizza

16 April 2015 silviocicchi

Which use mozzarella for pizza? The classic dilemma of Hamlet-like all those who are on track to make pizza at home, very similar to another "fried egg with a little oil and a knob of butter?”

Prepared then to solve this question once and for all!!! Mozzarella is a product made of spun paste with STG brand that is a traditional specialty guaranteed. Given her goodness and practicality in preparation (just open the box and eat it) It is definitely the queen of our tables, I would add that this product certainly figure among those that have made the traditional Italian cuisine and world famous. Its qualities that distinguish begin from spinning hot during production, giving diverse forms, which take their name from the "hot docking": morsels, braid, up to the classic round shape of mozzarella that we usually see in supermarkets.

What To Use Mozzarella Pizza?

There are dozens of different types on the shelf and is often difficult to move towards a good buy. You will certainly have to read between the various labels "pizza mozzarella”, this type of mozzarella contains less fat and less water, all this makes it more suited to be machined in a pizzeria, It will simply chop it and does not need to be drained before adding the pizza. This is definitely the main problem for the pizza makers and for all those who wish to prepare their own pizza in the oven at home ... "serum" which is often the main cause of bad success of pizza. During cooking the cheese loses serum and one has the horrible floating effect of the ingredients on the pizza. Fortunately this is a problem that affects only those who use an electric or gas oven (just those at home)which does not reach high temperatures, who uses a wood stove classic, where temperatures can reach even the 400 degrees and the pizza bakes perfectly in a couple of minutes, You do not have this problem. Pizza mozzarella usually has an elongated shape and compact and tasting it, you will find that it has nothing to do with the taste of a common mozzarella, the right word to describe the taste of the mozzarella for pizza is "tasteless".

What To Use Mozzarella Pizza? THE FIORDILATTE

Fiordilatte, the "real" made exclusively from cow's milk is a good product, but unfortunately if you do not have a wood stove will have the same problem of flotation of the ingredients on the pizza, releases very serum during cooking. Actually what makes this kind of tasty mozzarella at our palate is precisely the serum contained in it, then try to fix it by putting it in school does not help!!. Be careful not to overdo the draining, otherwise you end up using a horrible dry cheese on your pizza and all that would result in an inevitable loss of taste that just characterizes fiordilatte.

What To Use Mozzarella Pizza? THE BUFFALO MOZZARELLA

Do you really want to know my opinion on the use of buffalo mozzarella on pizza? Cook the buffalo mozzarella for me is comparable to a "CRIME". This product has in the serum content in it's own strength which gives an excellent flavor, unfortunately, to make it suitable for the purpose, there would remain that drain for several hours to separate it from the whey, but with the result of finding ourselves a rubbery mozzarella on our pizza, ... or a pizza "flooded". I leave to you the decision.

For all those who do not want to give up their bufala, I recommend adding it after cooking, maybe spezzettandola grossly over his pizza.

"Gustibus non est disputandum" .... So it is saying very old, I have certainly invented it.

We'd love to hear your opinion about the mozzarella for pizza. Leave a comment on this page!

Want to know more about buffalo mozzarella? Take a look atwikipedia.

Herbs

Portulaca Collection and Use in Cooking

15 April 2015 silviocicchi

Purslane is one of the herbs known, the plant with the highest content of omega 3. Dinner with a salad of purslane, It is the equivalent of a nice dinner with baked cod. And 'widespread in all temperate zones of the world, and not knowing the characteristics, all treat her like succulent plant pest.

Portulaca properties and benefits

It is growing in the fields, in proximity to population centers, and it can be found even in the cracks of sidewalks in the middle of town. Its leaves are rich in mucilage, even its yellow flowers are edible, this fantastic vegetable contains few calories and is rich in dietary fiber, vitamins and minerals. Its fresh leaves have a content of omega 3 higher than any other vegetable green leaves. It is known that the consumption of foods rich in fatty acids and omega 3 greatly reduce the risk of coronary heart disease and stroke.

Portulaca collection

Its scientific name is "portulaca oleracea" and might seem strange, but each region calls it by a different name: Procacchia, porcelain, grass pigs, rich grass etc.. In hot weather, when the weeds are scarce, It will be very easy to pick the purslane, because she loves the sun. There is no good thing in a fresh tomato salad with the addition of tender leaves and fleshy purslane, seasoned with oil, salt and oregano, Dish really refreshing. If it sounds interesting, you can enrich this dish with the addition of diced cheese, cucumbers and onions.

On pizza…

Back in the years "90" in a competition for pizza makers in Montecarlo, I presented a pizza named: "Pizza herb Valley tronto" In my eyes it was something exceptional, a white pizza with mozzarella melted with addition of wild rocket, purslane and mushrooms pioppini. The jury accused me of having a pizza made with the "weeds". Patience!! The knowledge of herbs is not everyone's cup!

Portulaca ... some recipes.

For true connoisseurs of herbs, counsel to prepare and enjoy a salad of arugula and purslane, perhaps with the addition of a few flakes of parmesan, to get your fill of omega 3.

And an omelette with this herb fat you've never tasted? Delicious.

Aperitif "greasy grass": prepared a batter, dip the freshly picked sprigs of this plant and fry in hot oil for a few minutes. Serve with a good prosecco!

It also has properties antiscorbutic, refreshing and diuretic, In fact in the history of the sailors on the ships they brought with them large quantities, they consumed during long journeys.

Did you already know this plant? How to prepare the? Give your recipe in the comments on this page.

If you want to learn more about this plant, you can consult wikipedia.

Culture, Recipes

Ricotta Pizza 15 Fantastic Recipes

13 April 2015 silviocicchi Leave a comment

Ricotta Pizza...... Ricotta is widely used in kitchen, The pastry chefs use this product for many years with success and there are thousands of recipes that have as an ingredient ricotta. It is a poor food, in low fat, therefore suitable for all low-calorie diets. Even the great chef make extensive use of this product, found its most widely used in various stuffed pasta, cannelloni, bauletti, ravioli, and in many other ways. Every Italian region offers among its specialties, some recipes made with ricotta cheese.

La ricotta Pizza

In pizzeria, pairing cheese pizza has always existed, since the time of Raffaele Esposito and Queen Margherita of Savoy.

On pizza, ricotta proposal is always combined with other ingredients. In these my notes, I wanted to sum up the pizzas and cheese ... that you can find on the menu of our peninsula and beyond, now the cheese on the pizza far exceeded our borders.

The ricotta can be added both before cooking and after cooking spread on the pizza, or it can even be used in place of mozzarella.

I remember many years ago, in full season of figs, I prepared a delicious dessert pizza with ricotta cheese spread on a cake, fresh figs and caramelized sugar, at that time it was very much in demand, who knows if it would have the same success today?

Ricotta Pizza Recipes

Pizza tomatoes, ricotta and fresh basil: This pizza is the most popular and most requested, on the basis of a focaccia, cooked cheese is added, cherry tomatoes, fresh basil, oil salt pepper.

Spinach and ricotta: Another classic pizzeria, the spinach must be stir-fried with bacon, then added to the raw cheese spread on pizza.

Grilled vegetables and ricotta: In summer when full season of vegetables to be grilled, this pizza is really delicious.

Pesto ricotta and mozzarella: Yummy pizza, on a base of pizza with melted mozzarella, It is added ricotta, all seasoned with pesto alla Genovese.

Ricotta cheese and ham: All the ingredients are cooked in the oven, provolone with the ham, give a delicious flavor with ricotta.

Zucchini and ricotta: It's not a pizza for strong palates or smoking, zucchini are sautéed in the pan, then added to the cheese on pizza.

Cottage cheese and red onion: From Calabria arrive only good things!Red onion browned in the pan is added to the cheese then bake.

Broccoli and ricotta

Cottage cheese and pepper

Cottage cheese and anchovies

Cottage cheese and smoked salmon

Asparagus and ricotta

Sausage and ricotta

Nuts and ricotta: Pizza with cheese, brie cheese, a sprinkling of Parmesan cheese and salt and pepper noci.Olio.

Ricotta and salami

What is your recipe for pizza with ricotta? Leave a comment on this page.

Would you like to learn more about the cottage cheese? Let's take a look at wikipedia

Actuality, Culture

The Pizza Esplanade Description and Recipes

10 April 2015 silviocicchi

Pizza Esplanade. Today I will try to clarify one of the more complex concepts of pizzeria. Around the word "plateau" in the greatest confusion reigns pizzeria!! Very often the case that customers order an esplanade for 2 or for 3 people without really knowing or know the meaning of this term.

The pizza esplanade was born many years ago as a unique bakery product, it is a thin focaccia white, without any seasoning, it is crispy and crumbly.

With the passage of time, each region has made its own recipe, very often inappropriately using the term esplanade, and unfortunately, always at the expense of crunchiness and crispness of the product.

Pizza Esplanade As It Should Be

The esplanade should be a simple focaccia thin and crisp without any seasoning or stuffing. Once baked, It can be stuffed at will, with mortadella, arugula, cherry tomatoes, tuna, ham and many other ingredients that do not release water, the esplanade, It is inumidita, lose its crunchiness.

Pizza Esplanade How Should Not Be

Too often over the counter by pizzerias it reads the indication of pizza esplanade for a product of "open space" has nothing, you know very well that if you add tomato or mozzarella on a thin pizza, the result will not be sure of a product crispy and crumbly, as the tomato mozzarella, It contains a lot of water. It would be appropriate to call this product "pizza dish great for 3 the 4 People "

Conclusions

I am a simple pizza, I'm not a judge, then I would never dare to criticize products that over time have earned a place in the regional culinary traditions, products such as the esplanade of Romagna, the esplanade Roman, the esplanade of Calabria or the esplanade Sardinian, exceptional products, all boast of the title esplanade, but all different.

It is evident that with the passage of time the term esplanade, It is no longer used to distinguish the characteristics of a product, but it is to indicate a type of thin pizza, that can be stuffed in many different ways. Good to know. All this suggests to me a good idea for my next creative recipe .... How about a taste of my calzone "esplanade"??

What is your opinion? How do the esplanade in your region? Let us know, leave your comment on this page.

Want to know more curiosity about the term "open space"? here's a good one for you wikipedia. Clicca who.

Culture, Recipes

Pizza Rucola le 25 Best Recipes

8 April 2015 silviocicchi Leave a comment

The Pizza Rucola. Only a few pages of the calendar to detach and I celebrate my first 40 years from the day when for the first time I baked a pizza in a wood oven. I would like to keep track of all the pizzas I have prepared, but. ... .it was possible, I lost my notes many years ago..

Pizza Rucola le 25 Best Recipes

Arugula as an ingredient on pizza, is considered a "new" if we take into account dela long history of pizza from the time of Queen Margherita of Savoy today. Until 20 years ago nobody would have imagined that the rocket could become one of the most requested topping of pizza toppings, it is only by years 90 that has made an appearance on the menu of pizza on the peninsula.

It is since then that he began his triumphal march right up to modern times where every pizzeria in the world offers its rocket pizza combined with other ingredients. For all the curious who are wondering right now how is called the rocket in the US, UK Australia or many other parts of the world, the answer is "Rocket Salad”.

I explained in my previous article the big difference between the wild rocket and rocket salad and pizza joint, if you feel like you can deepen click here.

For those who are looking for the perfect pairing to prepare at home or in a pizzeria pizza with rocket, I have prepared a list of 25 pizzas with rocket Popular in Italy and around the world.

Pizza Rucola le 25 Best Recipes

Arugula and cherry tomatoes: Classical, present in many pizzerias, pizza with mozzarella on which once baked is added the arugula and cherry tomatoes cut clove flavored.

Raw arugula and parmesan cheese: module can be ordered anywhere in the world view of his popularity, It is prepared on the basis of a daisy, to which it is added once baked ham sliced, arugula and shaved Parmesan cheese are added.

Arugula and potatoes: Pizza tasty and delicate, the base is that of a pizza focaccia with potatoes, with addition of fresh arugula.

Arugula and shrimp: Based on a white pizza with mozzarella, They are added shrimp browned in a pan with a clove of garlic oil salt pepper and parsley, following is added to the rocket before being served.

Arugula and Parmesan bresaola: Bresaola as an alternative to ham, thus the basis of a daisy, bresaola sliced, arugula and parmesan cheese.

Rocket and stracchino: Excellent, stracchino cheese is a very delicate, then he manages to bring out all the qualities of the rocket. White pizza with mozzarella and stracchino, cooked you add the arugula.

Mozzarella and arugula: The simplest, but for this one of the most requests, white base with mozzarella and cooked, add the arugula.

Rocket and salmon: A feast for the eyes and the palate, prepared on the basis of a white pizza with mozzarella, just cooked you add the arugula and smoked salmon, cut into small pieces.

Other pizza with rocket:

Focaccia with ham and arugula:

Ricotta and arugula

Pizza rucola e speck

Cheese tomatoes and arugula

Arugula and tomato tuna

Fresh tomato peppers and arugula

Rocket parmesan and balsamic vinegar

Arugula shrimp and pink sauce

Buffalo and rocket

Corn Rocket and parmesan cheese

Rocket pesto and sun-dried tomatoes

Cherry tomatoes and arugula growth

Salmon cream and rocket

Onions pecorino and rocket

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

How do you prepare the pizza with arugula at home? Give your recipe in the comments section of this page.

Herbs

Topinambur in Cucina 10 Fantastic Recipes

5 April 2015 silviocicchi 2 comments

The Topinambur is a fantastic plant with multiple beneficial properties. During my childhood living in the countryside, I was surrounded by these plants, grew everywhere, the sides of the roads, fallow land and the ruins of abandoned houses.

I gathered the flowers of this plant as gifts to my girlfriend, not yet know the properties of this plant, but I was hoping to win it with flowers. If only I had imagined the beneficial properties of this plant and its tubers are delicious to eat, Instead of flowers I could give him the tubers, maybe things would have ended differently.

It is only after many years, in my work as a chef I discovered the virtues of this plant and its use in the kitchen, and are now continuously to its research, not more than flowers but his precious tubers.

The Jerusalem artichoke Properties

Its scientific name is Helianthus tuberosus, is also known by the name of truffle brown, the Jerusalem artichoke (Jerusalem artichoke), for many years was a valid substitute of modern American potato.

Perennial, blooms in late summer, has beautiful golden yellow flowers. There are two types: the white early, commercially from August, and type burgundy available from October to late spring.

Its tubers you get a very good meal food.

It does not contain gluten, therefore perfect for those suffering from celiac disease, with its flour can make delicious pizzas for celiac.

Its tubers, once collected should not be peeled, but only brushed and washed, the cuticle that covers them is very digestible.

Its tubers can be consumed in the same way in which usually consume potatoes.

80% water, protein, sugars, carbohydrates and dietary fiber. Vitamin A, some of the group B, Minerals: potassium, magnesium and iron. Amino Acids: Asparagina, hill, arginina.Contiene inulin, a molecule with excellent nutritional properties. Perfect for diabetics, has the property of lowering the level of absorption of sugar and cholesterol from the intestine.

Jerusalem artichoke recipes — Omelette said topinambur

It has a pleasant flavor, a mix between artichoke and potato, it is advisable to consume it raw if you want to keep intact its properties.

Vitamin A that contains useful functions of sight, B vitamins are helpful in case of fatigue, anemia e stress. Possesses great energy properties, it is therefore recommended in the diets of the elderly and children.

risotto al topinambur — Delicious risotto with Jerusalem artichokes

you can grow it in pots on the balcony or in your garden, in the same way in which the potatoes grown.

The Jerusalem artichoke in the kitchen

As the title of this post, 10 recipes with .... Well actually are many more than ten, it is possible to prepare in the same way in which the potatoes prepared, boiled, fried, baked, stir fry, Steamed. Finally, you can use it raw, grated into your salad, or slice it finely and seasoned with lemon. The next time you go to the supermarket, buy the meal of Jerusalem artichokes and a pizza preparateci!!

risotto with Jerusalem artichokes — Risotto with Pumpkin and Sweet Potato

Know Jerusalem artichokes? Leave a suggestion for a recipe in the comments of this page.

If you want to learn more about this plant, consultation wikipedia by clicking here.

Jerusalem artichokes baked — Topinambur al forno

Recipes, Puff pastry recipes

Parisian Pizza Recipe and Preparation

3 April 2015 silviocicchi Leave a comment

The pizza Paris is one of the most classic rustic pizzas belonging to the Neapolitan cuisine and traditions. It's not a pizza dish that you will find in restaurants or pizzerias able to order from the comfort of the table, but you can find it in rotisserie and in many pizzerias takeaway. If you're planning a trip out to Naples, revenue in any "pizzetteria" and ordered a slice of pizza in Paris. The Neapolitans are fond of their culinary traditions, and wherever they go with export if jealously the secrets of their specialties, I got to find the pizza Parisian also take away pizzeria in Milan and elsewhere in the peninsula.

It is very special as the type of pizza, is a rustic stuffed, the lower layer is done with the classic pizza dough, the filling is made with tomatoes, baked sliced ham and provolone cheese type also cut it into slices, the top layer is made with puff pastry, crispy and tender at the same time.

Pizza recipe Parisian

The pizza Paris is very easy to prepare at home, and even cooking made with the oven at home is not very difficult. The greatest difficulty is the fact that the preparation of the dough for pizza and the preparation of puff pastry requires a long time, so many are those who decide to buy at the supermarket for a basic pizza ready, a roll of puff pastry ready and 20 minutes realize this recipe. In case you are going to prepare you for the pizza dough, you can follow all instructions in our previous article. If you are a true lover of the kitchen, and you are going to also prepare the pastry fast, you can see our recipe by clicking here.

Preparing Pizza Paris

With a paintbrush, grease the base of the pan with extra virgin olive oil and with your fingers, flattened dough for pizza.

Season with tomato, add the slices of ham and provolone cheese, sliced.

Once the work of filling, cover the top with a layer of pastry. Pursuing here and the holes with the tip of a knife to avoid bulges during the cooking stage.

Preheat your oven to good 200 degrees and bake the pizza for about Paris 20 minutes. When the dough has reached a perfect golden brown, you can crank out your pizza rustica.

This pizza is great to serve as a partition in the morning, or as a snack for your kids. It keeps perfectly for the next day in the rare cases where the remaining leftovers.

If you like this recipe, share on social.

Leave your comment on this page.

Paris and the Parisians on wikipedia

Recipes

Focaccia Genovese Traditional Recipe

1 April 2015 silviocicchi 1 comment

Focaccia Genovese. Liguria is a region rich in traditions and culture. The first time I visited the Liguria (many years ago) I was enchanted by the typical characteristic of those places. One morning I was when I went to breakfast at the bar, I saw the gentlemen at the table intent on enjoying their cappuccino, until nothing strange, but after a moment I realized that I consumed not the cappuccino with a common brioches, but with one cake. As a good pizza maker, I could not help but order the same breakfast. It is from that morning I met the focaccia Genovese, it was love at first sight!

Genoese flat bread — Typical Focaccia Genovese

Photo taken from: http://www.lericettediteresa.it/

It is called by all the Genoese "fugassa"And has become a garrison"slow food”.

Often used in place of bread, is high not less than 2 cm, usually consumes already with breakfast, as a partition in the morning or as an aperitif, accompanied by a glass of white wine, the famous "gianchetto”.

The thing that sets it apart from most other types of flat bread that is before the last rising, is coated with an emulsion consisting of extra virgin olive oil, water and salt.

Focaccia Genovese Recipe

La Focaccia Genovese needs at least 6 hours of leavening seen that for its dough we will use a flour reinforced, then knead in the morning and then fire it in the evening. Given its softness, this pizza is preserved perfectly without losing its characteristics for a few days.

To prepare a baking sheet 30 x 40 centimeters which are the standard sizes of the home oven, you'll need:

600 grams of flour type 00 Reinforced (in 280-300)

400 Ml of warm water

10 grams of yeast

30 Ml extra virgin olive oil

20 grams of salt

2 tablespoons sugar

Preparation of focaccia Genovese

In a container knead the ingredients adding salt only at the end of the dough. The dough having a high percentage of water will prove to be sticky. Do not worry, must be so.

Sprinkle a baking pizza with extra virgin olive oil, pour the mixture in the center of the pan and grease it well with oil to prevent during the leavening to form a crust.

Let stand for 4 hours in a warm place in the house.

Spent the first rising phase, roll out the dough with your fingers on the entire surface of the pan and let rest again for the second leavening phase for other 2 hours about.

He spent two hours, take your pizza yeast and practice of the holes with your fingers along the surface. Take a glass, fill half water and half of extra virgin olive oil, emulsionatelo well and spray it over the entire surface of the pizza. Add salt as seasoning and bake in the oven pre-heated to 200 degrees for 15/20 minutes.

Leave your comment on this page.

If you want to learn more about Liguria, click here.

Recipes

La Focaccia Pugliese Recipe Mediterranean

30 March 2015 silviocicchi 2 comments

The Focaccia Pugliese. Puglia is a beautiful region, rich in history, culture and traditions. At his kitchen belong many recipes, with a characteristic that distinguishes them from all other regions, different recipes in relation to the seasons. During the spring and summer, are preferred vegetables and fish, while in the other seasons predominate legumes, the homemade pasta topped with different sauces, alone or combined with vegetables and fish.

Who knows the Puglia, surely knows the "orecchiette with ragu of horse meat", or the "orecchiette with turnip greens", the "Chicory with mashed beans", all recipes closely related to Mediterranean cuisine, cavatelli with mussels, or baked rice, Bari.

The recipe that we will discuss today is the famous "focaccia Puglia"

This product, is marketed throughout the peninsula, it can be found in most supermarkets. It is a thick focaccia, the dough is made with flour, water, sale, oil, yeast and potatoes. The sauce is made with cherry tomatoes, olives and oregano.

Ingredients of the cake Puglia

To prepare a good focaccia Puglia and cook in your oven at home you will need:

500 grams of flour

Cherry tomatoes

2 medium potatoes

Extra virgin olive oil

10 grams of yeast

Oregano, sale wholesale.

Preparation of the Apulian focaccia

Boil the potatoes and peel them. Dissolve the yeast in a glass of warm water (20 degrees around) In a container, pour a little 'flour, schiacciateci inside the potatoes and add the yeast. Stir with a fork the mixture with flour and baking potatoes. Add a little 'salt and started to knead aggiungento as the other flour.

When the dough no longer requires flour, casks una palla, Cover the container with a cloth and let rise for 2 hours.

Preheat your oven 240 degrees.

Grease a baking pan with extra virgin olive oil and stendeteci the dough.

Season the pizza with cherry tomatoes, cut in half, green and black olives, oregano, oil and salt. The cooking will take approximately 30 minutes, controlled edge, when it will be perfectly golden sfornatela.

Serve piping hot.

Focaccia Pugliese you can eat accompanied by mozzarella burrata or stuffed with mortadella. And 'perfect if served in place of bread.

How do you prepare the cake Puglia at home? What is your recipe? Leave a comment on this page.

Puglia on wikipedia.

Recipes

The Recipe Pizza Gorgonzola

28 March 2015 silviocicchi

Article updated on 24/12/2022. The Pizza Gorgonzola. Yesterday, in one of my usual trips,I was in a small town near Milan named after well-known: Gorgonzola. At the sight of the road sign indicating the name of the locality, I got the usual culinary inspiration. My first stop was at a small local company, producer of this typical cheese. I found a dealer disponibilissimo, that after making sure that I was a "Southerner", with its perfect Milanese accent wanted to show me fiercely whole rigmarole production of their cheese.

The massive forms of gorgonzola they produce, weigh about 12 pounds each, produced exclusively with whole milk, "marbled" with streaks of green inside, which are the product of the said mold process marbling. Although it is a cheese DOP recognized by the European Community since 1996, there are two very different types:

DOLCE: that is creamy and soft and slightly spicy, characteristic flavor of gorgonzola we all know.

SPICY: With a flavor much more decided and stronger, hard cheese, more consistent and friable, very similar to blue cheese French.

This cheese, besides being eaten "smooth", can be spread on a slice of bread, can be consumed as do the British, smeared on "digestive biscuits" as a dessert after a meal, in combination with other ingredients in the preparation of sweets, in risotto, as a sauce for polenta, Gorgonzola is also the main ingredient in the creation of the cream with four cheese for pizza.

After completing the purchase of my precious sweet gorgonzola, upon my return home I could not resist and decided to get ready one of my favorite pizzas:

The Pizza Gorgonzola.

The dough for the preparation of this delicious pizza, is the same dough standards that we use for all other pizzas, available in my previous article which you will find by clicking on this link.

After the rising phase, roll out the balls of dough to obtain 4 disks diameter 30 centimeters.

Preparing Pizza Gorgonzola

To be able to fully enjoy all the scents and flavors of this delicious cheese, prepare this pizza on the basis of a daisy.

Pour the tomato on the disks of dough, add a generous layer of mozzarella and finally crumbled over the entire surface of the chunks of gorgonzola.

Bake in your oven preheated to 250 degrees your gorgonzola pizza that after about 10 minutes, when the board will be completely gilded will be ready to serve to your guests. Add a few leaves of fresh basil.

The right match for this cheese, is a good Red wine robust and full-bodied.

Silvio Cicchi

What To Use Mozzarella Pizza

What To Use Mozzarella Pizza?

What To Use Mozzarella Pizza? THE FIORDILATTE

What To Use Mozzarella Pizza? THE BUFFALO MOZZARELLA

Portulaca Collection and Use in Cooking

Portulaca properties and benefits

Portulaca collection

On pizza…

Portulaca ... some recipes.

Ricotta Pizza 15 Fantastic Recipes

La ricotta Pizza

Ricotta Pizza Recipes

The Pizza Esplanade Description and Recipes

Pizza Esplanade As It Should Be

Pizza Esplanade How Should Not Be

Conclusions

Pizza Rucola le 25 Best Recipes

Pizza Rucola le 25 Best Recipes

Pizza Rucola le 25 Best Recipes

Topinambur in Cucina 10 Fantastic Recipes

The Jerusalem artichoke Properties

The Jerusalem artichoke in the kitchen

Parisian Pizza Recipe and Preparation

Pizza recipe Parisian

Preparing Pizza Paris

Focaccia Genovese Traditional Recipe

Focaccia Genovese Recipe

Preparation of focaccia Genovese

La Focaccia Pugliese Recipe Mediterranean

Ingredients of the cake Puglia

Preparation of the Apulian focaccia

The Recipe Pizza Gorgonzola

The Pizza Gorgonzola.

Preparing Pizza Gorgonzola

Executive chef pizza