The best restaurants in Italy
Today in Italy there are about three hundred and seven restaurants that are marked as the best. Among the leaders in restaurants, in the first place is Lombardy. There are…

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Restaurant Enoteca Segreta
Enoteca segreta Italy, Verona, Vicolo Samaritana, 10, 37121 Verona, Italy DISPLAY ON MAP Average bill: $ 20-50 (per person) Type of cuisine: bar, Italian + (39 045) 801 58 24www.enotecasegreta.it…

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Russian or Italian pizza ?!
Russian pizza became popular in the 1990s, when foreign goods began to arrive on the market. In Russian pizza, pizza pizza uses a wide variety of ingredients. The most important…

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How to cook real Italian pizza?

 Sign up for a pizza workshop in Rome So, we got to the most important thing: the recipe for how to cook real Italian pizza. In 2004, a recipe for a real Neapolitan pizza was published in the official publication of an Italian government newspaper. According to this recipe, real pizza should be thin-crusted. When cooking, only mozzarella cheese and special tomato varieties should be used. As additives, only basil, olive oil, oregano and garlic can be used. If one of these rules was violated during manufacture, the resulting product is not a real Italian pizza. It is also worth mentioning that real pizza is cooked on coals in a real Italian oven, where the temperature holds 485 degrees and pizza is baked there in 2 minutes. However, today this rule is rarely followed. The recipe and an easy way to make Margarita pizza.
For a good pizza you need to make a good dough first. We take yeast (7 g.) And sugar (1 tbsp. Spoon), place them in a bowl and mix with water (4 tbsp. Tablespoons), leave for 15 minutes in a warm place.
Mix the flour (350 gr.) With salt (1 tbsp. Spoon) and make a hole in the center, add olive oil (1 tbsp. Spoon), yeast mixture and 170-180 gr. hot water (60 degrees C). Knead the dough with a wooden spoon. Next, put the dough on the table and knead with your hands for about 5 minutes. Then the dough is returned to the bowl, covered and left for 30 minutes, so that it doubles. While the dough rises, you can do the filling. In a large skillet, put tomatoes (400 g canned in their own juice), garlic (2 cloves crushed), basil (2 tablespoons), olive oil (1 tablespoon), pepper and salt. The resulting sauce is stewed for 20 minutes until thickened, then tomato paste is added to it and the sauce is cooled. We approach the base by kneading it for a couple more minutes and spread it on a baking sheet. The dough is stretched by hands so that its thickness is no more than 6 mm, since it still rises in the oven. The base is spread with sauce, sprinkled with mozzarella (100 g.) And Parmesan (grated 2 tbsp. Tablespoons), and placed in a heated oven, where it is baked for 20-25 minutes at 200 degrees C. Bon Appetit! And finally, we have prepared for you, dear readers, a video lesson on cooking real pizza from an Italian chef.

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