Classic Italian pizza - what is it?
The journey of our crew to Italy is still waiting in the wings. And the crew does not depart from its iron rule and begins to collect information about this…

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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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Italian focaccia - wheat tortilla (part 2)
The options for fillings of focaccia are so great that you can make your favorite cake, focusing only on your mood and desire. To obtain a fragrant version of the…

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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 remembered that pizza should not only be tasty, but also convenient to eat. The most popular pizza in Zotman is with lamb and zira. I think this can be explained by its vivid, but at the same time very familiar flavor combination. We purchase ingredients from different countries: partly Russian, partly imported. By the way, Russia has now begun to make the right flour, which we are actively using.

YURI LAVRENOV
Senior Cook Studio

For American pizza we have 350 grams of dough and about 200 grams of toppings. And in Italian – 200 grams of dough and about 150 grams of filling. The ingredients for the dough and toppings have to be ordered in Italy: cheeses, olive oil, flour. You can order, even despite the sanctions, but the prices bite. We try to make visitors feel this not so much. In our pizzeria, American grant pizza is most often taken; it includes tomato sauce, cheese, Parma ham, parmesan and arugula. Everyone likes her because of the delicate ham we bring from Italy. Italian pizza is not so popular. Basically they take “Italian pizza”, it with beef tartare, teriyaki dressing and arugula.

DMITRY VLASOV
Bontempi Pizzeria Chef

From Italy we only take ingredients that are not subject to sanctions – for example, flour. And we are looking for gastronomic wonders here. We do not run around the markets, different companies come to us and offer their products. It used to be the other way around. Naturally, we make pizza blanks, but no more than half a day. At the output, the pizza turns out to be 400 grams: usually the toppings are slightly larger than the dough.

Oven
Classic pizza is baked in a special wood-burning Pompeian oven. It has the shape of a vault in the form of a hemisphere, where the heat from the fire enters and heats the entire furnace. In a Pompeian oven, pizza is cooked in just 90 seconds. In electric cooking, it takes about ten minutes.

DMITRY ZOTOV
Pizzeria Chef Zotman Pizza Pie

There are three types of stoves: electric, wood and gas. Gas and firewood are almost identical, just gas is more economical. In such ovens it is better to cook American and Neapolitan pizzas. But the electric oven is suitable for Tuscan pizza on thin crust.

ALEXEI GORDILA
Montalto Pizzeria Chef

I always stick to the right pizza, so Montalto has a wood-fired oven with a baking temperature of 400-450 degrees. It gives the pizza not only a natural smell, but also a little soot and a unique crisp. Pizza with charred edges is bad, but brought to the crunch, roasted and rosy is the norm.

YURI LAVRENOV
Senior Cook Studio

We cook pizzas in a wood oven at 280 degrees. On wood, pizza is more flavorful and crispy on the sides. Pizza cooked in an electric oven is significantly paler. Sometimes pizzas are specially made on the burned edges. To understand whether this was done on purpose or by mistake by the cook, you need to look at the bottom of the pizza: if it is black, then the dish is burnt.

DMITRY VLASOV
Bontempi Pizzeria Chef

We cook in an electric oven at a temperature of 300-320 degrees. Now a fashion for wood stoves. But from the point of view of the impact on human health, it is worse, since it contains a lot of soot. In terms of safety, it is also inferior to electrical. Of course, pizza from a wood-burning oven has a special aroma, but because of it, the smell of good products is not felt – I do not see the point.

Pizza in Moscow
Pizza is still one of the most popular dishes in the city. If you wish, you can find anything in the city: from the classic thin pastry in Montalto or square in Kvadrat to the airy base and unusual fillings in Zotman Pizza Pie and Studio or vegan with an unusual sauce on black thin pastry in “KM20”.

ALEXEI GORDILA
Montalto Pizzeria Chef

In Moscow, American-style pizza on a thick “Brooklyn” dough with deliberately uneven crispy edges and unusual fillings is now relevant. But for real pizza you need a wood burning stove. Unfortunately, not all restaurants here can afford this. Another difficulty is to choose really high-quality products in the local market: cheeses, vegetables, Parma ham or seafood.

DMITRY VLASOV
Bontempi Pizzeria Chef

The peculiarity of Italian pizza is the products, they are very different from ours. Even in Moscow there are not enough good hands: it is difficult to find people who can and want to work with the test.

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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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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The best regions of Italy for wine connoisseurs
Italy is a country with a very long winemaking tradition. Italians claim that the first vine appeared in the country around 1000 BC, therefore, Italian winemaking has been more than…

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Italian pasta - pasta types, recipes, appearance (part 2)
But, despite the mass and ubiquity, the Italian product is still made with the preservation of centuries-old traditions that guarantee its excellent quality. Dry pasta Dry pasta is pasta dried…

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