Tag: slice

Pizza by the slice, the 10 best places in Italy – Italian Cuisine

There is not only the round pizza, you do not live exclusively as a Neapolitan and gourmet. In Italy there are real temples of the pan. Gambero Rosso rewards them with Tre Rotelle: here they are

Let's face it: for the insiders and the many "pizzophiles" the topic of comparison-discussion-controversy unquestionably remains the Neapolitan dough and round pizza in general or the topping of those defined as "gourmet", already cut into wedges for tasting. In fact, the sliced pizza – that mostly prepared and served in large pans – not only has a crazy spread: it can also be found in bakeries, you can buy it (if you want) from sunrise to sunset and even after, you can enjoy it on site or at home or on the street. And just as happens for the "round", there are various types: from the Roman one (not too high, nor too low) to the sliced one that continues to dominate in Milan, from crunch introduced by the masters of pizza up to the Genoese one, from the Neapolitan fried pizza to the Neapolitan sfincione.

A growing movement

Far from being in Serie B as it once was, pizzerias by the slice are starting to become – if they are of a high standard – a reference in their respective cities. Even because to manage them there are more and more big names in the movement and it is to be thought that in the future it will be normal to deal with classic pizzas and sliced ones, with their digestible and long leavening doughs. Praise be to Pizzerias of Italy, the Gambero Rosso guide, which collects the excellence of the boot in its pages. For some years it has been awarding another recognition, in addition to the famous Tre spicchi. Is called Three wheels and it is the premium for the signs that do not turn out the round bars, accompanied by an evaluation calculated in hundredths. This year they have been awarded ten rooms that we present to you, nine were already at the top last year while Tellia joined the group. It is normal that you find a nice tail …

Pizzarium – Rome

With 95 points out of 100, the restaurant of the very Roman Gabriele Bonci – the king of pizza by the slice – is confirmed as the n.1 in Italy. Crunchy and thin base, but alveolar structure that allows you to host an absolutely level topping: the classic Roman ones (amatriciana, carbonara, chicken and peppers) and creative ones like zucchini alla scapece, stracciatella and mint or tuna and onion.

Saporè Pizza Bakery – San Martino Buon Albergo (VR)

The Veronese Renato Bosco is one of the masters of the New Italian Pizza and he also demonstrates it in the place where, together with the product that made him famous, he offers a great bread. Even the pan pizza bears his signature, with a perfect alveolation and precise topping, with seasonal ingredients and quality cheeses. Gambero Rosso awarded him with 94 points.

Bonci Bakery – Rome

The place in via Trionfale is not only dedicated to pizza: a shop of goodness, ranging from bread to cakes passing through brioches and rotisserie proposals. The pizzas – which have earned a nice 92 – are homage to the Roman world: red with oregano, white with mortadella, with potatoes and again with seasonal vegetables. There is also a tasting room.

Masardona – Naples

A true institution, which became famous in 1945 for its fried pizza. The one that Anna Manfredi, the grandmother of the pizza chef Vincenzo Piccirillo – called the Masardona – filled with ricotta and pork cicoli. Today Vincenzo, with his two sons, continues the tradition by declining the recipe with various fillings: sausage, friarelli and provola; parmigiana with meat sauce; Genoese style; 92 points.

Pizzamore olive – Acri (CS)

It is not easy to conquer 92 points south of Naples, constantly innovating. But a master of dough and former chef like Antonio Oliva has succeeded. He is a great enhancer of local ingredients, which make his trays very colorful. Try the yellow datterino tomatoes, pumpkin, swordfish and basil cream or the sautéed turnip tops, Cetara anchovies and burrata.

Forno Brisa – Bologna

The light pizza, in Roman style, characterizes Forno Brisa which is not only a network of restaurants, but also an ethical company where the average age of those who work is 26 and the managers have left Pollenzo. Great attention is paid to local raw materials: there is the parmesan and mortadella cream pizza, the ricotta, spinach and parmesan pizza and the lasagna pizza. Score: 90.

Yeast Pizza, Bread – Rome

The Capital confirms itself as the master of the category, thanks to the 90 points won by this young EUR pizzeria, led by Francesco Arnesano who at 25 is more than a promise. Highly hydrated doughs make the Bianca (stuffed with mortadella, if you want …), the Margherita and the one with burrata and Roman-style artichokes small masterpieces.

Menchetti – Arezzo

The best pizza by the slice for Gambero Rosso is not in Florence, as you might think. Thanks to Menchetti, a 1948 brand with many stores in Tuscany. The guide awarded 90 points to the Arezzo one, where the topping ranges from sausage and mushrooms to piennolo tomatoes, Cantabrian anchovies and capers. The ciaccia with mortadella is really good.

Pizzeria Sancho – Fiumicino (RM)

90 points also for a local reference not only in Fiumicino, with a (family) history of over half a century. Here a Roman-style pizza is made, swollen and scrocchiarella. Do not miss the red with cherry tomatoes and fresh anchovies, but there are also prosciutto and figs and the one with the catch of the day. Here you can also find excellent supplì and Maritozzi.

Tellia – Turin

Last year he had won the award as Pizza by the slice of the year, now entering the national elite with 90 points. Behind the best pizzeria in Turin, specializing in the Roman area, is a young Gambissima, Enrico Murdocco, who studied as master bakers and was part of Michelangelo Mammoliti's brigade. Topping at a starry level.

Lemon Slice Recipe – Italian Cuisine – Italian Cuisine

Ingredients

200 g granulated sugar
185 g gluten-free flour for desserts
125 g butter
60 g powdered sugar
50 g almond flour
4 eggs
salt
a teaspoon of baking powder
lemon

Duration: 3 h 50 min

Level: Easy

Doses: 12 pieces

For the lemon slice recipe, heat the oven to 180 ° C. Grease a 20 cm side pan and line it with 2 crossed bands of parchment paper, making them protrude abundantly on all sides (they will be useful for turning out the cake); also butter the paper.
For the basic dough: melt the butter and let it cool. Mix 95 g of flour with the almond flour, the powdered sugar, half a teaspoon of salt, the grated rind of a large lemon and half a teaspoon of yeast. Add the melted butter, at room temperature, and mix everything with a fork, mixing well. Pour the mixture into the prepared pan and roll it out in an even layer with a spatula or the handle of a spoon.
Bake the pan at 180 ° C for about 15 minutes, until the dough is firm and slightly golden. Then remove it from the oven and let it cool.
For the lemon cream: vigorously work the eggs with the granulated sugar, then add half a teaspoon of yeast, then 175 g of lemon juice and finally the rest of the flour; stir vigorously each time you add an ingredient. Pour the cream on the base paste, spread it over the entire surface; bake at 180 ° C for another 20-25 minutes. To check that the cream is cooked, gently move the pan back and forth: the cream should not tremble.
Remove the cake from the oven and let it cool for 20 minutes, then put it in the fridge to harden
for at least 2 hours. You can prepare it the day before and leave it in the fridge overnight. Take it out of the fridge, sprinkle it with icing sugar, cut it into squares and eat it immediately, very cold.

Once upon a time there was an egg with a slice of bread around it – Italian Cuisine

Here is the special recipe by Paolo Parisi to revolutionize a simple slice of sliced bread on the plate, turning it into a luscious salty snack

The most delicious fable of the summer could start like this: «Once upon a time there was a egg with a slice of bread around". Or at least this is the beginning of the curious recipe suggested by Paolo Parisi – eclectic chef, scrupulous producer, but above all creative at 360 degrees – who using his own eggs Leghorn chickens, reared on the farm Spots of Usigliano di Lari, in the province of Pisa, he decided to give a simple slice of bread in a box a destiny far from the usual toast. "It is an absolutely simple recipe, but one that can give satisfactions", the chef smiles, while he revives the fire of his Ofyr brazier and it is armed with a faithful stainless steel scoop.

«Let's take a slice of bread in a not too thick box, preferably naturally leavened, and remove the central part of the crumb before placing it on the brazier plate , he explains. The next step is to open the egg, separating egg white and yolk. «With the little fingers we are going to press well on the bread, so that it adheres completely to the plate. At this point we pour the albumen into the hole and wait a few seconds: very little will be enough for it to coagulate sufficiently so as not to overflow below the bread .

At this point we can immediately season our egg white, from the upper surface still liquid, going to add salt, pepper and above all grated cheese. «We complete everything with small strips of salami, maybe bacon, browned properly on the plate. The egg can be combined with any ingredient you want, but it is advisable to add some vegetables, to make everything fresher . Once the desired egg white is reached, we add on the surface also the yolk, and leave it all on the Ofyr brazier for another minute or so.

«Take the scoop, well sharpened, and remove our toast from the plate, to place it gently on the plate. It is really a very easy snack to prepare, which can be declined as you prefer, with a little imagination. For an optimal result what matters is the quality of the ingredients: of course, it is advisable to use the brazier plate, which is the ideal surface, but alternatively you could also try with a non-stick pan . All that remains is to revive the fire and prepare for our egg with the bread around.