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Weekend Book Giveaway: The Oxford Companion to Italian Food
'00' flour.
For pizza dough.
For pasta.
'nuf said.
Mitchel London Pizza
Well, one thing that sticks out immediately is the rolling pin...sacrilege! It's the sure fire way to remove all of the lovely little air bubbles that form in the dough and help produce a light, crisp crust. Man I need to open up my own place (after a couple more years of practice).
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Searching for London's Best Pizza
Without a doubt the best pizza in London...I've searched high and low, and this absolute gem opened this Spring less than 3 miles from my house! Sweet.
The 'dough consultant' for Franco Manca regularly posts on a pizza making forum that I frequent -- the starter he supplied for them is over 200 years old from Ischia.
My poor prose won't do the restaurant justice, so I'd just have to concur w/ everything in the Bloomberg article. Some of my photos plus other people's reviews are at: http://www.pizzamaking.com/forum/index.php/topic,6371.40.html
Went again last week, took 3 people with me (I think I've introduced about 20 people to it in total). Yum.
Weekend Book Giveaway: The Oxford Companion to Italian Food
'00' flour.
For pizza dough.
For pasta.
'nuf said.
Mitchel London Pizza
Well, one thing that sticks out immediately is the rolling pin...sacrilege! It's the sure fire way to remove all of the lovely little air bubbles that form in the dough and help produce a light, crisp crust. Man I need to open up my own place (after a couple more years of practice).
Weekend Book Giveaway: The Oxford Companion to Italian Food
Thanks for participating and congrats to our winners:
steevee
wviswildandwonderful
Squab
piccola
bespo81
tiffanyhulbert
jcpawlik
JillSorenson
Weekend Book Giveaway: The Oxford Companion to Italian Food
Listen Up my fellow Cooks/Contestants. Serious Eats say they reserve the right to alter any rules of any contest at any time. This means when the rule states S.Eats will pick the winner at random; anyone can make any kind of off the kitchen wall comment.It won't matter; it's a random pick. S.Eats should have the sources involved in the promotion take a peek at some of the clever answers that come across their world wide website.So all of you bright,intelligent,shrewd,quick,talented,expert,gifted and smart wordsmiths understand how the contest is played. Contact S.Eats at ATseriouseats.com and let"s alter the random pick rule. Happy Holiday and dried basil is my ingredient.
Weekend Book Giveaway: The Oxford Companion to Italian Food
Pennyroyal is from the mint genus and has a very strong spearmint smell. Nepitella, by contrast, is like a minty oregano and tastes amazing with shrimp.
My favorite Italian ingredient is rosemary. I use it in almost every Italian dish I make - I even use the plant's thickest stalks as skewers for roasting shrimp, chicken, beef, and/or potatoes on the barbecue. Next to oregano (or nepitella when I can find it), rosemary is by far my favorite.
Weekend Book Giveaway: The Oxford Companion to Italian Food
garlic and olive oil
Weekend Book Giveaway: The Oxford Companion to Italian Food
extra virgin olive oil: classic, essential, delicious.
Weekend Book Giveaway: The Oxford Companion to Italian Food
garlic and olive oil
Weekend Book Giveaway: The Oxford Companion to Italian Food
Mozzarella! Is there anything it can't improve?
Weekend Book Giveaway: The Oxford Companion to Italian Food
Mozzarela cheese is it - pizza, lasagna, etc.
Weekend Book Giveaway: The Oxford Companion to Italian Food
Extra Virgin Olive Oil is a key ingredient in any Italian dish. But then what is Italian without the freshest Garlic available. Oh...and capers. Must have capers. And a little touch of heaven to finish whatever concoction makes it to the dinner table would have to be parmigiano reggiano. No wonder my family loves me. I love them with really serious eats.
Weekend Book Giveaway: The Oxford Companion to Italian Food
Locatelli Romano Cheese freshly grated of course. giovi1
Weekend Book Giveaway: The Oxford Companion to Italian Food
Olive oil is definitely my favorite. It's so healthy for you!
Weekend Book Giveaway: The Oxford Companion to Italian Food
Garlic is my favorite Italian cooking ingredient.
Weekend Book Giveaway: The Oxford Companion to Italian Food
gnocci!!! Hope I spelled that right . . .
Weekend Book Giveaway: The Oxford Companion to Italian Food
Extra virgin olive oil
Weekend Book Giveaway: The Oxford Companion to Italian Food
Fresh Italian parsley... as the saying goes, she's like parsley--you find her in every sauce.
Weekend Book Giveaway: The Oxford Companion to Italian Food
Exclusively Italian? I'll remove from that the tempting category of fresh produce and say an excellent aged aceto basalmico.
Weekend Book Giveaway: The Oxford Companion to Italian Food
pasta..what else??
Weekend Book Giveaway: The Oxford Companion to Italian Food
It has to be extra virgin olive oil!
Weekend Book Giveaway: The Oxford Companion to Italian Food
Parmigiano cheese, definitely. There's no substitute here for the flavor.
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Without a doubt the best pizza in London...I've searched high and low, and this absolute gem opened this Spring less than 3 miles from my house! Sweet.
The 'dough consultant' for Franco Manca regularly posts on a pizza making forum that I frequent -- the starter he supplied for them is over 200 years old from Ischia.
My poor prose won't do the restaurant justice, so I'd just have to concur w/ everything in the Bloomberg article. Some of my photos plus other people's reviews are at: http://www.pizzamaking.com/forum/index.php/topic,6371.40.html
Went again last week, took 3 people with me (I think I've introduced about 20 people to it in total). Yum.