Famous Italian pizza
Perhaps there is no such tourist who, having arrived for the first time on the Apennines, would not have tasted the famous Italian pizza. Pizza in Italy is no longer…

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Restaurant El Invincible
Italy, Rome, Via degli Stefaneschi, 3 00153 Roma, Italia DISPLAY ON THE MAP + (39 06) 688 92 925wwwristorantelinvincibile.com Mon-Fri, Fri, Sat, Sun - open for lunch The restaurant in…

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The history of pizza
How did pizza come about? Similar dishes already existed among the ancient Greeks and Romans. They were dishes laid out on slices of bread. Bread with additives of meat, cheese,…

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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.

Restaurant Adhok
Italy, Rome, Via di Ripetta, 43 00186 Roma, Italy SHOW ON MAP Average bill: 50-100 $ (per person) Type of cuisine: Italian, Mediterranean + (39 06) 323 30 40ww.ristoranteadhoc.com Mon-Sun…

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Gourmet Shop Sapori Solari
The Gastronomy Shop in Milan is located in the Zone of Torton quarter. The small snack shop has meat and cheese specialties from different parts of Italy. For lunch, they…

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Restaurants in Italy: Italian Menu Guide
Italian restaurants deserve special attention because they are justly considered one of the best in the Mediterranean. Italian cuisine is quite straightforward and its basis is made up of such…

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Not only Margarita: Everything You Need to Know About Pizza (part 2)
DMITRY ZOTOV Pizzeria Chef Zotman Pizza Pie Everyone decides for himself how to make the ratio of dough and filling. Of course, common sense must be present. It must be…

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