Dough

Impasto della Pinza Emiliana, or Emilian Flatbread Dough, is a traditional Italian recipe originating from the Emilia-Romagna region, particularly popular in cities like Bologna. This versatile dough serves as the foundation for various flatbreads, such as the renowned Pinsa Bolognese. Let me show you how I make this delightful dough, which is both beginner-friendly and…

      The “Impasto della Stria Modenese,” or Modenese Witch Bread Dough, is a traditional Italian bread originating from the Modena region in Emilia-Romagna. This rustic dough is renowned for its versatility, serving as the foundation for various baked goods like focaccia and savory pastries. In Modena, it’s particularly popular during festive occasions and…

Impasto della Sfogliata Salata, or savory puff pastry dough, is a versatile and flaky pastry used in various Italian dishes, such as torta salata (savory pies) and sfogliatelle. This dough is particularly popular in regions like Campania and Sicily, where it is used to create both sweet and savory pastries. Let me show you how…

Torta Rustica, also known as Pizza Rustica, is a beloved Italian savory pie traditionally enjoyed during festive occasions like Easter. This hearty dish combines a flaky crust with a rich filling of cheeses, meats, and sometimes vegetables, making it a versatile favorite across Italy. Particularly popular in southern regions, each area boasts its own unique…

      Pallotte Cacio e Uova, or cheese and egg dumplings, are a cherished specialty from the Abruzzo region in Italy. This dish exemplifies “cucina povera,” transforming simple ingredients into a comforting and flavorful meal. Traditionally, these dumplings are made by combining cheese, eggs, and bread, then frying them to golden perfection before simmering…

The calzone, a beloved staple of Italian cuisine, is particularly popular in southern regions like Campania and Puglia. This folded pizza, encasing a variety of delicious fillings, offers a delightful twist on traditional pizza. From my own personal experience, let me show you how I make this classic dough. Key Considerations When Making Calzone Dough:…

Genoese Focaccia, or “Focaccia Genovese,” is a beloved Italian bread originating from the Liguria region, particularly the city of Genoa. Renowned for its soft, airy interior and crisp, golden crust, this focaccia is a staple in Italian cuisine. It’s often enjoyed as an appetizer, snack, or accompaniment to meals. Let me show you how I…

Pizza alla Pala, a beloved Roman street food, is renowned for its crispy, airy crust and generous toppings. Originating in Rome, this style of pizza is typically baked on a wooden peel, giving it its distinctive name. The dough is characterized by its high hydration, resulting in a light and chewy texture. Let me show…

Pizza al Metro, or “meter-long pizza,” is a delightful Italian specialty originating from the Campania region, particularly popular in Naples and its surroundings. This pizza is traditionally served in a long, rectangular shape, allowing for various toppings along its length, making it perfect for sharing among friends and family. Let me show you how I…