Tag: lemon

Pizza as Antonino Esposito does: heretical and with lemon – Italian Cuisine

It is not round, it is not Neapolitan, it does not tell the tarantella of yeast and long leavening. A star, a bouquet, with lemons. From Sorrento this pizza arrived in Milan. And it amazes

It is pizza, but it is not Neapolitan, it is not round and it is in the shape of a bouquet, whip, donuts and cannoli. It is not leavened 1000 hours, it is not made with mother yeast and just to dispel the last myth, it arrives seasoned with lemons. It's pizza as it does it Antonino Esposito, guru of the counter-current pizza, left from Sorrento and now they come up to Milan to churn out … from the electric oven.

The frozen pizza empire

In Sorrento Antonino Esposito is loved and respected as a mayor of those elected by popular acclaim. Born in 1968, he was born in Sorrento, where he lives and works, but above all he gives work. A master pizza maker who is a heretic and a lover of dogmas, in 1996 he invented the Sorrentine whisk, patented, frozen and known throughout the world. It is a small boat shaped like a small tomato, stuffed with tomato and basil, with two pieces of mozzarella on the ends. Today the company Sorrento Flavors and Traditions it produces a dozen variations of condiments, bases and other frozen pizzas, enough to give work to 45 employees to produce over 30 million pieces a year, under its own brand, for private labels and even for airlines. He could stay at home enjoying the money, instead Antonino Esposito in 2008 participates in the World Pizza Championship and wins the silver medal, a year later he inaugurates Ahum! pizzeria-bowling located in the upper area of ​​Sorrento and in 2015 in Marina Piccola the restaurant Acqu ’e Sale. He goes on TV on Alice and becomes famous even to the general public. In 2019 he opens in Milan in via Solferino. So does Antonino Esposito and soon he will be in Catania, Capri and does not intend to stop: «Not to prove something to someone, I am no longer a boy; not to emerge, now I've done everything in life: but to give myself a dream come true. I am in Milan for personal gratification and to gratify my pizza . And in fact, May 1st is at work in front of the bakery with his boys and eager to tell his story and stop and chat for hours with us.

The heretic pizza maker

It comes from Sorrento, not from Naples, produces frozen pizzas and dismantles the most common beliefs about good pizza one after the other. «Today we like to talk about sourdough, stone-ground flour and long leavening. They are the three stories of the pizza maker to get you up . And he begins to dismantle the theses of others one after the other. "To reach 72 hours of leavening you need strong grains, very rich in proteins, but Italian grains are too weak and with little protein to ripen for so long, so you have to use foreign flours, which to get here maybe even have preservatives. But why not use Italian wheat and leaven less? In 24-48 hours I am ready, working with Italian grains with the germ, the fill paste and a few grams of brewer's yeast. It does not and at 70 ° C it dies, as the mother yeast dies. Stone milled? I prefer to use the most modern technologies that do not spoil the grain and do not heat it . And he concludes: "At the age of fifty I don't need to tell the tarantella. I want to respect the product that gave me life. And I'm against gourmet pizza, I'm a practicing Italian, I want to talk about excellent pizza .

The menu

He has no ideological conviction about pizza, no veto and so the frozen king makes pizza that he likes, refusing labels a priori. No round pizza, no classic Neapolitan dough, in Milan Antonino brought his own pizza and apart from the fact that it's really good, it's hard to define it. In the shape of a bouquet, of a donut, of a bundle or a 60 cm long whisk, it has nothing to do with the classic pizza. I miss the dressing, which amazes with the combined Sorrento lemon, mozzarella and fennel seeds: large and yet wiped out in a second. The raw dough is super elastic, from (perfectly) cooked it becomes light, never chewy, so much to last on the plate. And even in the evening, since with the leftovers I admit I made the doggy-bag. Fried pizza is a revelation. Fried, then baked and at the end seasoned, it is so little greasy that the dip in the oil does not feel neither to smell nor to the palate. But it becomes very crunchy.
On the topping the obsession for quality and typical products is total, just look in the fridge-window to understand that nothing comes from the industry, but remains on the classic. "Pizza with seafood? What are we talking about!". For the doughs, instead, they make original mixes: hemp flours, cereals, Venere rice and then the inevitable types 0, 1 and integral. Dough with beer, Sorrento lemon infusion, wine and wild fennel …
The shapes range from the oval, with the classic Marinara or the Cinque Sensi, with cocoa, then there are the famous whips, in which we even finish pasta and potatoes, and even more creative forms like the butterfly or the squares. Just to impress? "Absolutely not. To have fun, of course, but to study the shapes that make the fillings stand out and make my customers wow . He smiles: "And then it's also a memory of when I wasn't able to get her to come straight!"
We drink wine, craft beer from the Sorrento Brewery with IGP lemons and both classic and Neapolitan cocktails, such as the Bloody Cetara with anchovy sauce. And finally a limoncello. But the good one, really from Sorrento and from real lemons (they also have an annurka apple liqueur which is a delight).

Milanesi, do it calmly!

«The pizza gave me everything, I was born poor and the work brought me here: every day of my life I ate, lived and thought about pizza. It is almost a religion ". There is no time when Antonino is not grateful for the pizza for everything he gave him in life, and indeed the business of the frozen Sorrentine whip took him around the world as perhaps he would never have expected. «When you still make pizza, dough, you wake up with the desire to do, it means that you still have passion, the day I will tell a boy:" Go to knead "it will be time to give up". Only regret about Milan? "Even when it's a vacation day it's all organized, planned, and it's a shame, you never take the extra minute to enjoy life." It was May 1st, everything was planned, but in the end, with his pizza, Antonino raised a Milanese at four o'clock. And with ladoggy-bag in hand.

Browse the gallery

Not just lemon, all the ideas for summer sorbets – Italian Cuisine

Not just lemon, all the ideas for summer sorbets

During or at the end of a meal, when you want a light and fresh dessert, nothing is better than a sorbet, made with fruit or aromatic plants

It is not an ice cream, it is not a granita and not only the lemon one that usually precedes a sumptuous fish fry.
The sorbet is a delicious sweet of Arab origin which is generally used at the end of a large meal or between courses to "clean" the mouth.
It is refreshing, light and can be prepared with many types of fruit and even with aromatic herbs.
The most famous of the sorbets is undoubtedly the lemon one. There are those who correct it with a liqueur, who enriches it with egg white whipped, cream or ice cream and those who love it in purity, that is simply lemon juice and frozen sugar and smoothies.

DIY sorbets

The sorbet can be prepared at home with just a few ingredients and following a very easy procedure. As for the equipment, you can't do without a saucepan, a juicer, a very powerful blender and a container for frozen foods with hermetic closure.
To begin with, we offer the recipe for the classic lemon sorbet. You can also vary it using other citrus fruits like orange and grapefruit.

The recipe for lemon sorbet (without ice cream maker)

You need 500 ml of water, 180 ml of lemon juice and 200 grams of sugar. Prepare a syrup by melting the sugar in water over very low heat. Only when the mixture has cooled, add the lemon juice and the grated rind. Pour the mixture into the ice containers and let it set in the freezer for 12 hours. Remove the water, sugar and lemon cubes from the form and blend them at maximum speed. Alternatively, if you have time and patience, you can put the syrup in the freezer with the juice and mix the mixture every 30 minutes for about 5-6 hours until it has become creamy.

Unusual ingredients

If you like the idea of ​​serving a sorbet after dinner, here are some suggestions to prepare it with summer ingredients, even a little unusual.
The secret is always to use the same amount of fruit or vegetable juice and sugar and prepare a syrup.
To obtain the juice, blend the ingredients and filter everything to take only the liquid part.
What is the one you like best? Browse the tutorial!

Lemon chicken legs and capers – Italian Cuisine

Lemon chicken legs and capers

Lemon and caper chicken legs are a tasty and perfect second course to bring to the table for a light yet tasty dinner


Preparation of lemon chicken legs and capers

1) Flames i chicken drumsticks to remove any feather residues, then wash and dry them. Heat a little oil in a pan with the butter and brown the spindles, so that they are well golden on all sides.

2) Transfer them to one baking dish, spray them with it sherry and the juice of half a lemon, also add a few sprigs of thyme and the half a lemon left cut into slices. Salt rule e cook in oven to 180 ° for 30 minutes about.

3) Turn the spindles from time to time and wet them with the cooking juices, stretching if necessary with a little hot water.

4) When there are 10 minutes to the end of cooking, season them adding the desalted capers, a handful of chopped parsley and a handful of pepper. Then it turns out, wait an instant that the flavors settle, and serve them immediately lemon chicken legs and capers.

Membership menu


Proudly powered by WordPress