Pizza night in this house never goes unnoticed. The event has been planned in advance. Most likely we have just been on a hunt for a batch of good flour or other interesting ingredients. The kitchen is populated by notebook pages scribbled with the last method I’ll be testing after much study and deliberation. The dough has…… Continue reading the secret to make better pizza is to understand your flour
PIDONI FRITTI ALLA MESSINESE. The Pitoni or Pidoni are parcels of a pizza-like dough, stuffed with curly endive, mozzarella and a tiny bit of anchovy. Not dissimilar to calzoni but fried, they are a typical and most appreciated dish from Messina. In Sicily, you can find them in the friggitorie, the Italian equivalent of…… Continue reading Sicilian pidoni: small calzoni with curly endive
This simple onion Focaccia bread is Umbria’s best flat bread. A crispy and light yeasted crust is topped with tender onions and flavored with olive oil and sage. I have always been one for slow things. My husband makes fun of me because when he tells me a joke I laugh 5 minutes later. Years…… Continue reading slow dough focaccia
If Jamie Oliver has a ministry, I also want one. I need it for Italian food. For all those recipes of our wonderful cuisine that have been mistreated to the point of becoming unrecognizable, unhealthy and often unpalatable. My ministry will make laws so the following offense will be punished: 1) adding fruits, corn, nutella…… Continue reading ministry of protection of mistreated foods
