Ingredients

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TOMATOES
Ingredients

TOMATOES

There are over 5,000 varieties of tomato in the world today from yellow cherry tomatoes and green plum to red beef ! It was in Naples that tomatoes transformed the original white pizza into the red, tomato-topped variety we know today. Italian cooking without the tomato would truly be unthinkable. […]

CHEESE
Ingredients

CHEESE

CHEESE Mozzarella Mozzarella di bufaia is the original mozzarella and is delicious served as is. It is sweet in flavour and soft in texture but does not melt as well as cow’s mozzarella. Cow’s milk mozzarella is the one to use for cooking. It has a very mild, creamy and […]

MEAT
Ingredients

CURED MEATS

Prosciutto Prosciutto is the pig’s hind thigh or ham that has been salted and air-dried. The salt draws off the meat’s excess water, thus curing and preserving it. A true prosciutto is never smoked. When served it should always be thinly sliced and used as soon as possible. If you […]

OLIVE OIL
Ingredients

OLIVE OIL

OLIVE OIL We’ve used extra virgin olive oil in our recipes. Olive oils vary considerably in taste and strength. Choose one with a flavour you like. In some cases we use infused olive oils, such as chilli or basil oil. Infused oils – you can buy these or make your […]

YEAST
Ingredients

YEAST

Yeasts are a group of single-celled fungi and about 160 different species are known. It is one species, in particular, Saccharomyces cerevisiae or “brewer’s sugar fungus”, that is good for brewing and baking. Yeast gives off a characteristic flavour and smell; it leavens bread and converts the grain carbohydrates into […]

FLOUR
Ingredients

FLOUR

There are two main types of wheat grown today, hard and soft, each with a characteristic kernel composition and each with its own particular culinary use. The wheat kernel will vary in “hardness”, which is the measure of protein content and consequently determines the flour’s gluten content. Hard flour contains […]

FROZEN DOUGH
Dought, Ingredients

FREEZING DOUGH

FREEZING DOUGH Your dough can be frozen as individual balls after the rising (fermentation) stage. Just knock the dough back, reshape into a ball and place in a freezer bag. Remove the dough from the freezer about 6-8 hours before you need it. Leave it to defrost at room temperature. […]