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,…

Continue reading →

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…

Continue reading →

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…

Continue reading →

Monthly Archives: April 2017

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 for long-term storage. Classic Italian pasta is made only from durum wheat and water. The largest producers of pasta always adhere to this golden rule. However, dry paste made from soft varieties with the addition of eggs is no less common. The secret components that give the Italian pasta a unique taste are the process of extrusion or extrusion and the drying method. Any Italian pasta, and especially more complex forms, is ideal for grabbing and holding sauces on their surface. Almost all tubular products for this purpose have beards on the surface. They are created during the extrusion of the test through the nozzle. After extrusion and cutting, the paste is dried at a certain temperature. In this aspect, the classic Italian method of drying outperforms mass production in terms of the resulting taste. Industrial drying occurs at very high temperatures to reduce manufacturing time. Continue reading

Italian pasta – pasta types, recipes, appearance (part 1)

The story of the appearance According to one legend, the Venetian merchant Marco Polo brought pasta to Europe from his trip to China, but historians have denied this version. Researchers believe that the history of the appearance of pasta goes far to the Neolithic. Just when people learned to grow cereals, and a little later to grind cereals into flour, the appearance of pasta became only a matter of time. The first pasta was just flour mixed with water and dried in the sun. In appearance, it, of course, was very different from the modern one. Historical excavations have confirmed that somewhere in the first century, broad noodles called lagane were made from durum wheat. From there the name of modern lasagna appeared. At that time, such noodles were not boiled, but baked in ovens. And so it went on for several centuries. Around the eighth century, during the invasion of Europe, the Arabs had a very strong influence on Italian cuisine. The dried noodles they brought to Sicily became the main ancestor of the pasta. In the original dish, a lot of oriental spices were added to the dough. Continue reading

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…

...

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…

...

Culinary Guide to Italy. Part II - Central and Southern Italy
BlogoItaliano continues a series of articles about Italian cuisine, and this time in the focus of our attention its regional features. In the first part of the Culinary Guide, we…

...

Types of pizza, composition and recipes
Depending on the size of the pizza, the amount of dough and toppings changes, but the ratio of ingredients remains approximately the same. Ingredients of Margarita pizza: pizza dough, tomatoes,…

...