Italianfood
welcome to italian cuisine at home today I will present you the authentic recipe of lasagna the favorite dish of Garfield ragout bolognese spices pork meat beef meat tomatoes vegetables i am chopping...
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Hi, my name's Pasqualino Rossi we are in Alvignano, near Caserta, in my pizzeria "Elite Rossi" and now I'm going to make a Margherita with mother yeast This is the...
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My name's Franco Pepe, from Caiazzo near Caserta of pizzeria "Pepe in Grani" I belong to the third generation of bread-makers and today I'll show you how I make my...
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Hi, we're Francesco and Salvatore, the brothers of pizzeria "Salvo" in San Giorgio a Cremano near Naples and today we'll show you how we make our pizza The first step...
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So, this is the end of the sfogliatella riccia when the top came out, as you can see this dough is very thin. The most important thing is to start well with the first step of wrapping without lard....
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My name is Gennaro Esposito, a chef at restaurant La torre del Saracino. The dough is definitely the thing that that food lovers would love to do someday In other words, it is precisely this movement...
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Hi, this is Rich Buccola here in NYC and today on behalf of Expert Village I'm going to show you how to make lasagna. Because I use a lot of olive oil you see that I'm not getting much...
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Good morning. My name is Sabatino Sirica. This morning let me show you how to prepare the baba. Now, let me list the ingredients of this of this delicious Neapolitan dessert. Flour, Here we have salt,...
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We are today at pizzeria "La Figlia del Presidente" to show you how to make the real fried Neapolitan pizza Today we're going to knead this dough by hand we're going...
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Now let's cool the yeast. This is the first cooling phase that occurs in the morning. Starting from 6:00 am, we then need to do it every 3 ½ hours up to 4 hours. 3 times per day. We use water...
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