Category: recipes of Italian cuisine

The City of Pizza returns to Rome from 12 to 14 April – Italian Cuisine

At the Ragusa Off, San Giovanni area, the event that brings the best pizza makers in Italy to the capital, who will compete in round shots between temporary pizzerias, workshops and laboratories

Lots of news for the 2019 edition of City of Pizza. Starting from the location, which leaves Guido Reni District, to land in Ragusa Off, inside a former Atac bus depot, in the San Giovanni area. The weekend dedicated to pizzas this time will be from 12 to 14 April and the formula remains a mix between "temporary pizzerias", committed to churning out and frying the best Italian pizzas, and opportunities for reflection on the theme, from baking methods to yeasts , from styles to raw materials.

There are many top-quality pizza in Italy that will offer their pizzas for tasting temporary pizzerias divided into the following categories: "Neapolitan", "All'Italiana", "A degustazione", "Romana", "Al taglio" and "Fritta", to which must be added the space dedicated to "Fritti all''italiana", for a total of 12 daily workstations and three different recipes each.

In fact, every pizza artist has been called upon to try out a classic pizza, chosen between margherita and marinara, a workhorse and a special edition, created specifically for the event. Moreover, by popular demand this year we also thought about a gluten free proposal, which for the three days of the event will be signed by Diego Vitagliano and Sara Palmieri (10 Diego Vitagliano).

But the program designed by the organizers, a team of authors composed of Emiliano De Venuti, creator and CEO of Vinòforum, by the master pizzaiolo Stefano Callegari and by journalists Luciano Pignataro, Tania Mauri and Luciana Squadrilli, is even richer. Starting with lunches and dinners for four and six hands in the category "Masters in the Ferrarelle Kitchen" in which master pizzaioli and chefs will be challenged, some starred, who will make up their menus alternating dishes and pizzas, paired with Ruinart champagne.

The conference calendar is very rich, with laboratories and workshops dedicated respectively to enthusiasts and professionals and who will see the top seed of Italian pizza, from Franco Pepe (Pepper in grains) a Gabriele Bonci (Pizzarium), from Renato Bosco (Saporè) a Marzia Buzzanca (Percorsi di Gusto), just to name a few.

Admission is free, but the advice is to buy on the site the jumpers, which in addition to the advantage of entering quickly, include equal value in tokens, useful for paying pizzas and drinks in the various temporary stands.

The Temporary pizzerias

Friday 12, starting at 18.00 and until 24.00:
Alessio Mattaccini (Spiazzo) Francesco Arnesano (Yeast, Pizza, Bread), Tommaso Vatti (La Pergola), Carlo Sammarco (Carlo Sammarco Pizzeria 2.0), Angelo Pezzella (Angelo Pezzella Pizzeria With Kitchen), Valentino Tafuri (3 birthmarks), Marco Rufini (Casale Rufini), Giuseppe Pignalosa (Le Parule), Angelo Tantucci (Whim), Francesco Di Ceglie (Il Monfortino), Giancarlo Casa (La Gatta Mangiona), Carmine Donzetti (Pizza & Fritti).

Saturday 13, from 11.00 to 24.00:
Martino Bellincampi (Batter), Mario Panatta and Sara Longo (Pizza Chef), Davide Fiorentini (‘O Fiore Mio), Angelo Greco and Giuseppe Furfaro (Trianon) Rosario Ferraro (The Antica Pizzeria da Michele), Matteo Aloe (Berberè) Sami El Sabawy, Salvatore Santucci (Ammaccàmm) Lello Ravagnan (Grigoris) Errico Porzio (Pizzeria Porzio), Giuseppe Maglione (Daniele Gourmet), Fabio and Michele Tramontano (At the meeting of friends).

Sunday 14, from 11.00 am to 10.00 pm:
Marco and Antonio Pellone (Ciro Pellone Pizzeria), Filomena Palmieri (Pizzeria Da Filomena), Denis Lovatel (From Ezio), Ciccio Vitiello (Casa Vitiello), Vincenzo Esposito(Carmnella) Alessandro Coppari (Half meter), Mirko Rizzo and Jacopo Mercuro (180g Pizzeria Romana), Ciro Salvo (50 Kalo), Pier Daniele Seu (Seu Pizza Illuminati), Ivano Veccia (Qvinto) Roberto Orrù (Sa Scolla), Isabella De Cham, (Isabella De Cham Pizza Fritta).

Pumpkin flowers: how to clean and cook them – Italian Cuisine

They are prepared fried, stuffed or as an ingredient for delicate first courses: they are pumpkin flowers, delicious and colorful, they add an extra touch to each dish

Good, delicate and very choreographic: they are pumpkin flowers the most known and appreciated edible flowers. They grow both on the courgettes and on the pumpkins, they have elongated petals of an orange-yellow color and on the inside large pistils. In the kitchen they are used fried in batter, stuffed or as a filling for delicious savory pies. They are also excellent for preparing delicate first courses. Pumpkin flowers are typically spring-like and are found on the market attached to courgettes or collected in bunches.

Pumpkin flowers: how to choose them

To be sure of their freshness choose firm, turgid flowers, with a bright color and consistent and semi-open petals. Then check that they do not have dark spots and that they are well attached to the peduncle.

Stuffed, fried or in dough

Pumpkin flowers are often served as appetizer, stuffed with mozzarella and an anchovy fillet. They can be garnished with endless preparations: to stuff them, open the petals well, gently, to prevent them from breaking, and fill them with a cream that must be firm and dry. The filling can be meat, vegetables, fish or cheese.

For an inviting and tasty aperitif, you can fry them after having passed them in a batter made with flour and water, or ice water, rice flour and eggs, for a lighter version. Mix the flour and water well, without lumps forming and then dip the flowers one by one in the batter. Immediately afterwards put them in a pot where you have warmed some peanut oil up to 175 °: fry them for a few minutes, turn them gently and then drain them, laying them on a sheet of absorbent paper to lose the excess oil. Serve hot.

You can prepare great omelettes, adding the whole or cut zucchini flowers to the fried onion, or add the ricotta flowers, eggs and parmesan to fill savory pies. For a delicate first course, add the zucchini flowers to the sauté of a risotto, or prepare a sauce with prawns, zucchini flowers and saffron for a delicious and fresh pasta.

Here are some more ideas the recipes of our archive

How to make chicken breast tasty – Italian Cuisine

If you think that chicken breast is a sad dish, after these tips you will change your mind!

White meat is generally not synonymous with tasty dishes, indeed!
The chicken slice is the second ideal dish for small children, for those on a diet and for those who are in bed with the flu.
But perhaps not everyone knows that true delicacies can be prepared with chicken, or rather with chicken breasts.

There are so many ways to make a chicken slice appetizing, you just need to get yourself a little brighter!
Instead of the usual grilled or pan-fried cooking with garlic and rosemary, we want to offer you ideas that will forever change your idea of a chicken slice.

we advise you to buy a whole chicken breast and cut it into thin slices with a very sharp knife. How you do it? Just place your left hand on the meat and cut with your right hand the slices of the thickness you prefer by passing the smooth and sharp blade of the knife a couple of centimeters under the hand holding the meat.
If you are not very skilled in cutting the slices, make strips of meat or make cubes for the skewers.

So here are our marinades and tasty toppings, but also the breading a little different from the usual and some tasty sauce to accompany the simplest of seconds.

Lemon marinade

Do you know that a simple marinating in oil and lemon can make the meat tastier and tastier?
Try to marinate a chicken breast cut into strips or thin slices into a marinade made with oil and lemon juice. Add a clove of garlic and a piece of onion and cover with cling film if you want. After an hour drain well and cook on a non-stick pan.

Honey marinating

This somewhat ethnic recipe is also generally liked by children because it has a slightly sweet and sour taste. It is prepared by mixing a tablespoon of honey with two tablespoons of oil and a little minced garlic. The meat is left to soak, preferably cut into cubes, for two hours and then cooked in the pan without adding more.

Soy marinating

This marinade gives the chicken all the flavor of an Asian ethnic dish. To make it mix a tablespoon of soy sauce with one of honey and the juice of half a lemon. Let the meat marinate in the refrigerator for a couple of hours and then cook it on a hot non-stick pan.

Breading of dried fruit

A very unusual alternative to the classic breadcrumbs is dry fruit. Coarsely chop almonds or hazelnuts and cover the chicken slices after passing them in a beaten egg white for a moment. Then you can decide to cook them in the oven with a little oil or fry them.

Breading of cornflakes

This idea makes kids go crazy because the chicken breast will be crunchy and golden. Just pass the slices in the beaten egg and then in the lightly chopped cornflakes with your hands. Also in this case you can bake or fry. The ideal accompaniment is ketchup, of course!

Breading with aromatic herbs

If you are faithful to the classic breadcrumbs with breadcrumbs, then make it tastier by adding chopped aromatic herbs such as rosemary, sage, marjoram and thyme. Do not fry, but cook in the oven because the herbs become bitter when in contact with boiling oil.

Chicken salad

The classic American salad is prepared with lettuce and a chicken breast cooked on the grill and then cut into strips. It is excellent seasoned with parmesan flakes, crunchy bread cubes and a yogurt-based dressing.

Sauces

If the diet does not allow it and you have to limit the seasonings, treat yourself to a light salt to accompany a slice of grilled chicken. We recommend the guacamole or a pesto of dried tomatoes.
The guacamole is prepared by crushing the flesh of an avocado with a fork and seasoned with salt, lime juice, Tabasco, chopped onion and diced tomatoes.
The dried tomato pesto is prepared by chopping the tomatoes in oil with a clove of garlic and a handful of almonds.