Tag: pizzeria

White pizza with ham, burrata and orange oil: #laricettadellochef from the Berberè pizzeria – Italian Cuisine

Gourmet pizza is popular, but for those who want to try it at home, here is the recipe (and advice for the dough) of a modern pizza chef

The Aloes are two Calabrian brothers with a passion for cooking, transplanted to Bologna to study economics, and the two founders of the Berberè pizzerias. In 2010 they gave life to this contemporary pizzeria which combines excellent product and excellent products with particular attention to the decor of the premises – as beautiful as pizza is. After Bologna, they also have pizzerias in Florence, Turin and soon also in Milan, where they continue to serve their pizza cut into 8, to better balance the toppings. They use stone-ground organic semi-wholemeal flours, make 24 hours of slow fermentation at room temperature with live sourdough and the list of toppings include the best ingredients of Italian agri-food. Imitating pizza at home is impossible, but having some advice to make it better is a must. Here is their recipe, and a couple of secrets for the dough.

White pizza with blackberry ham from Romagna, burrata cheese, orange oil

Ingredients

280g of dough

100g of burrata

75gr of fiordilatte

5gr of orange oil

100g of raw ham

To prepare orange oil:

10 oranges, 500ml of olive oil
Peel the oranges with the potato peeler and remove the white part. Blanch for 1 second and cool in water and ice.

Dry thoroughly and blend with oil at maximum speed for 3-4 minutes. Strain through a fine strainer and store.

To prepare the dough:

Everyone has their own home method. The pizza chef Matteo Aloe suggests using the mother yeast and letting the dough rise as long as possible. If you use a 100gr refreshed mother yeast, it can be enough to let the dough rise in 10 hours (with 1 kg of type 1 flour). If you want to use brewer's yeast powder, weigh 2g per 1 kg of flour and leave to rise for 20 hours in the fridge.

In both cases we suggest 80% of water and the use of organic type 1 flour. Salt 23gr per kg of flour.
Roll out the dough into the pan and let stand for two hours.

Bake in the chopped fiordilatte for about 15 minutes at 220 ° C.

On leaving, break the burrata, arrange the slices of raw ham and make a round of orange oil

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Coronavirus, pizzeria in Milan gives pizzas to doctors and nurses – Italian Cuisine

A young pizza chef gives pizzas to health workers involved in the coronavirus emergency. It happened in Milan

Free pizzas to the doctors and nurses who are facing the emergency coronavirus in the hospitals of Milan. It is the idea of Nanni Arbellini, co-founder of the Milanese pizzeria Pizzium: the young Neapolitan thus decided to make his contribution, launching the initiative on Facebook.

“I read about many nurses who aren't even eating. At 2 pm in via procaccini 30 we will prepare the pizzas to take to the hospitals involved. Tag me below everyone you know who work in the hospitals involved, so you can leave them the pizzas. I ask for help for the distribution, volunteers join me in via procaccini at 1.30 pm. We must be strong like this sun shining today. I'm not looking for compliments, only volunteers to bring the pizzas, identification of the hospitals involved and hospital people to whom to deliver the pizzas. "

A gesture of solidarity and a great desire to return to normalcy, which has also materialized with adherence to the newly born Union of Italian Catering Brands, temporary association formed by over 50 entrepreneurs from the Milanese restaurant industry.

«We express our common sense by deciding to keep our premises open, by adhering to the invitation of Beppe Sala who calls Milan to common sense and invites us to avoid attitudes that can generate excessive alarm, including the image of a 'dark' city in all the senses, without the actual need. With our colleagues we have decided to donate financial support to the voluntary forces on the field.

Photographs: Facebook Nanni Arbellini

Chiara Ferragni, pizzeria refuses her reservation – Italian Cuisine

No pizza for Chiara Ferragni. The influencer would have telephoned the pizzeria of Caserta "I Masanielli" requesting a privé, but the owner would not have accepted the reservation

«Good evening, I would like to reserve a table for you. Do you have a privé?
This would be the content of the phone call that Chiara Ferragni would have done to "The Masanielli", The famous pizzeria in Caserta positioned in first place in the ranking of the best pizzas in Italy (Top Pizza 50), on a par with" Pepe in Grani ". He told it Francesco Martucci, the owner of the pizzeria, launching a post on Facebook.

According to his words, the answer would have been «No Chiara, we do not have a privé. For us all customers must be treated equally. Apparently Ferragni's reaction would have been decidedly peaceful: after thanking, he would have hung up without making a fuss.

The request for a private room did not go well with the pizza chef, who decided to tell us what had happened to "raise awareness that the pizzeria must be within everyone's reach, because in the end I belong to everyone without distinction. No more high-level nonsense , as he explains in one of the comments in the post.

Among other comments, there are those who doubt the veracity of the incident, underlining that Chiara Ferragni is currently in Los Angeles, who took advantage of it to criticize the influencer, accusing her of being snob, and whoever defended it, explaining that it is not so strange that a club has a private room, so as to allow celebrities to enjoy an evening without disturbances.