Tag: pizza

The take away pizza that is baked in the hypermarket – Italian Cuisine

Iper La grande i is the only hypermarket with a wood oven, where it bakes all day with excellent doughs and raw materials. And the Margherita costs only € 4.90

Pizza evening? Don't go to a pizzeria. In the stores of Hyper La grande i you can order pizza, calzones and focaccia from the comfort of your smartphone or computer and pick it up at the agreed time. To discover the convenience of take away but above all the goodness of an excellent pizza, at a pop price.

The pizza baked in front of your eyes

How to recognize a good pizza? From the skill of the pizza maker and his raw materials. In the stores of Hyper La grande i pizza is a serious thing, made as tradition dictates, just like in a pizzeria: following the recipes and gestures of this great excellence, but above all with a maniacal selection of ingredients and leavening of the dough.
It all happens before your eyes, in a real wood-burning oven and with a pizza chef who mixes, rolls, bakes and stuffs your pizza, just before serving it. For all recipes, the dough is left to rise for 24-48 hours and stretched by hand to then become the classic round pizza, the giant family size or panuozzi. Simple and stuffed in a traditional way, with seasonal proposals or your choice, but always with selected ingredients such as Mutti tomato, extra virgin olive oil and mozzarella made only from Italian milk. Thus the pleasure of stringy mozzarella that tastes of milk and the scent of ripe tomatoes is covered.

Only expert pizza makers

The pizza of Hyper La grande i is created by professional pizza chefs trained in the Scuola dei Mestieri, where students learn traditional knowledge and gestures in real classrooms guided by expert masters and suggestions from the most authoritative personalities in the world of food. Hyper La grande i it's really different and it shows in these details. In fact, it is one of the most important realities in the national panorama of large-scale distribution, among the few wholly owned by Italy, and its mission is to make quality accessible to all. Even that of pizza.

Pizza is take-away via App

You can choose pizza, calzoni and panuozzi from those on the counter, have them cooked on the spot or order them comfortably both via smartphone and computer but via the Take Away page on the Iper website and book collection at the nearest store in a time slot 15 minutes. Payment is made at the time of collection, without queuing at the cash desk, either in cash or by credit card, debit card and meal vouchers.

Seven-sheet pizza – Italian cuisine – Italian Cuisine

The stories under the tree. We all have a secret memory of the holidays from when we were children. Maybe like this one, made up of cooking smells, hands-on and chatty aunts. Here is for you one of the stories of our editorial staff taken from the December issue

"Your palms are too hot to make pasta!" If there was a phrase that could offend me during the holidays it was this.

The fact is that when I was a child there was a recipe that stirred the family more than any other and this was the seven-sheet pizza. "Pizza" was mentioned in all phone calls and pre-Christmas family gatherings: "… and who makes pizza this year?".
Because the seven-sheet pizza was "the dessert" of the grandmother's tradition and the grandmother had been missing for a few years and nobody knew the real recipe, with the correct doses and procedure. And maybe no one really wanted to do it, except me.
Of course, a little support was needed, because pizza was, is, really complicated, especially for an elementary school girl. It took the mother, to remember the dough, "But perhaps grandma Rosaria also put a little white wine in it", "No, but this year we add more oil, otherwise it is dry", and dad needed to shell it walnuts, almonds and hazelnuts, to choose raisins, but the big one, the Malaga grape. And then came the advice – not always requested – from the aunts. And that sentence came from them too, while I was kneading with all my strength as a child: "Your palms are too hot to make pasta!"
But in the end each year the pizza was made up, seven layers of nuts, chocolate and spices. Always a little too sweet, or perhaps this year a little dry, and probably a little different from grandmother's each time, but always the stubborn protagonist of our Christmases.

Despite my warm palms.

Pizza di Scarola: a delicious appetizer, a Campanian specialty on Christmas Eve – Italian Cuisine

Solidly anchored to tradition and reassuring in its annual repetition that does not tire, but rather is expected, the escarole pizza is one of the essential specialties of Christmas' Eve, in Naples as in all of Campania. A plate of lean, as is customary, to be enjoyed as a treat while waiting for the dinner that starts late, as an appetizer the same evening or for lunch the next day and so on for all holidays, until New Year's Eve.

In the family they prepared at least two, always available on the sideboard, because the escarole pizza it is also good cold.

A bit of history

The first written documentation of this traditional preparation dates back to the nineteenth century, when it was published in the practical theoretical cooking manual by Ippolito Cavalcanti, Duke of Buonvicino. The literary aristocrat and gastronome told in Neapolitan dialect the courses of the sumptuous Christmas Eve menu "that if only we use our de 'Napule". A "vruoccoli", vermicelli and fried eels followed the "cod mpasticcio", a sort of shortcrust pastry filled with escarole flavored with garlic, black olives and capers, alternating with layers of fried fish with anchovies and finally baked in the oven in the tiesto (the terracotta casserole also used for meat sauce). Over time, the use of cod has been lost and shortcrust pastry has given way to leavened dough, the same that forms the basis of common round-shaped pizzas. This version (proposed on the following page) is described by Jeanne Carola Francesconi in La cucina napoletana (1965), considered the bible of authentic Neapolitan cuisine after Cavalcanti's recipe book.

The predilection for escarole

It has remained essential and faithful to the original recipe escarole, a winter vegetable with a use so rooted in Campania cuisine (as well as in all southern cuisine) that it gives rise to colorful expressions commonly used in the dialect. Escarole are curly-haired girls, with reference to the curly variety, while "dicere escarole" means talking nonsense, perhaps due to the amount of water they release in cooking. Not surprisingly, the Neapolitans until the eighteenth century, or before the invention of the die and the massive appearance of pasta on their tables, were known as "leaf eaters", due to the prevalence of vegetables in their diet. In confirmation of this predilection, in the seventeenth century the Neapolitan dialectal poet Giulio Cesare Cortese wrote: "My Napoleon, tell whoever wants / don't Napoleon cchiù, yes not aie leaf" Naples, if you have no leaf). Three centuries later, we find the curly endive in broth among Eduardo De Filippo's favorite dishes in the collection of recipes Si cucine cumme vogli'i ', told by his wife by the Neapolitan master. The predilection for escarole The endive, a winter vegetable with a use so deeply rooted in Campania cuisine (as well as in all southern cuisine) has remained essential and faithful to the original recipe as to give rise to colorful expressions commonly used in the dialect. Escarole are curly-haired girls, with reference to the curly variety, while "dicere escarole" means talking nonsense, perhaps due to the amount of water they release in cooking. Not surprisingly, the Neapolitans until the eighteenth century, or before the invention of the die and the massive appearance of pasta on their tables, were known as "leaf eaters", due to the prevalence of vegetables in their diet. In confirmation of this predilection, in the seventeenth century the Neapolitan dialectal poet Giulio Cesare Cortese wrote: "My Napoleon, tell whoever wants / don't Napoleon cchiù, yes not aie leaf" Naples, if you have no leaf). Three centuries later, we find the curly endive in broth among Eduardo De Filippo's favorite dishes in the collection of recipes Si cucine cumme vogli'i '…, told by his wife by the Neapolitan master.