How to prepare “Focaccia/Pizza”
INGREDIENTS 1000g “Fioreglut” flour 800g Water S/9g Yeast 20g Oil 25g Salt METHOD Mix all the ingredients together to obtain a smooth dough. Roll out the mixture on a lightly oiled baking tray, cover with a damp canvas and let it rise for approx 40 minutes Season to your…
How to make an affogato
INGREDIENTS Espresso or coffee Gelato (vanilla is classic but you can choose any flavour!) Optional: Sprinkle a handful of chopped nuts over the top Instead of espresso… try liqueur (We suggest amaretto or hazelnut) METHOD Make a shot of espresso or some very strong coffee! Pour it over a scoop…
Speck – The unsung hero
Prosciutto seems to get all of the attention when it comes to the delicacy of Italian cured meats. But for those familiar with the rich smokey flavour of Speck any opportunity to use it in your cooking is jumped upon immediately! What exactly is speck? Speck comes from the northern Italian region…
Pecorino Cheese
What makes Pecorino so good? Pecorino cheese gets its name from the word pecora, Italian for “sheep” as it is, unsurprisingly, made from sheep’s milk. There are many kinds of pecorino made traditionally throughout Italy, varying from region to region and sheep to sheep, the most famous ones being Pecorino…