Oven-Baked prawns and squid fish skewers RECIPESBy Ufficio Stampa1 July 2022Leave a commentA light, tasty and easy-to-prepare main course, the oven-baked fish skewers can be prepared in many ways. In this recipe, S series, thanks to the perfect heat balance, ensures that every part of the product is cooked evenly, with a crispy and dry breading. Let’s see all the steps: Oven-baked fish skewers au gratin INGREDIENTS…
Mother yeast Maritozzi RECIPESBy Ufficio Stampa17 June 2022Leave a commentA typical leavened pastry from central Italy, whose origins are said to date back to ancient Rome, maritozzo has recently conquered palates all over the world, a real new trend that can be found in many different variations, both sweet and savoury. Legend has it that its peculiar name derives from a playful nickname for…
Conventional baking in the kitchen – Aurora Mazzucchelli MISCELLANEOUSBy Ufficio Stampa17 June 2022Leave a comment“The oven is able to decide for itself how best to proceed with cooking, with a sensitivity that is usually only human” After Franco Aliberti and Igor Macchia, the new protagonist of our in-depth appointments on baking is Aurora Mazzucchelli, Chef at ‘Casa Mazzucchelli’ in Sasso Marconi (BO), the meeting place between haute cuisine and…
Conventional baking in the kitchen – Igor Macchia MISCELLANEOUSBy Ufficio Stampa31 May 2022Leave a comment“A technologically advanced oven not only allows us to obtain healthier and tastier products, but also helps us to standardise processes and facilitate the work of the whole team”. The in-depth appointments on baking with the great professionals belonging to our #RoadToSmartBaking community is back. After Chef Franco Aliberti, we propose an interview with Chef…
Maestro Sourdough Pizza, the first contemporary Neapolitan pizzeria in North Beach #RoadToSmartBakingBy Ufficio Stampa18 May 2022Leave a commentIt is a happy ending story that of Andrea Brunelli, owner and Pizza Chef of Maestro Sourdough Pizza in North Beach, Australia. After a decade of experience in the restaurant business as a pizza maker, Andrea found himself out of work in 2020. So, he started making pizzas at home for a small circle of…
Conventional baking in the kitchen – Franco Aliberti MISCELLANEOUSBy Ufficio Stampa10 May 2022Leave a comment“Baking represents more than 40% of the final product” How important is baking in the creation of a dish? What happens to a product cooked in a conventional -no fan assisted – oven? How can the oven help us in the preparation of the line? To answer these and many other questions, we are launching…
Bolle Pizzeria, the concept that combines pizza and wine in Brianza #RoadToSmartBakingBy Ufficio Stampa10 May 2022Leave a commentHeat as an ingredient to achieve the desired result. “Bolle Pizzeria“ project was born from Fabrizio Arosio and Alfredo Uccelli’s passion for the world of leavened products and wine. With two locations, one in Monza and the other in Seregno, this new restaurant concept is becoming really popular in Brianza, confirming the winning intuition of…
Bake with us – Moretti Forni’s online contest NEWSBy Ufficio Stampa4 May 2022Leave a commentMoretti Forni is organising “Bake with us“, dedicated to all our users, who have chosen the perfect heat to achieve the highest levels of professionalism and innovation in their business. Until 31th October 2022, every Pizza Chef or Pizza maker, Pastry Chef, Chef or Baker owning a Moretti oven can join the contest and send their SmartBaking recipe trying to…
Ci Sta, the first Italian pizzeria made by a benefit corporation, born from an idea of Nico Grammauta #RoadToSmartBakingBy Ufficio Stampa28 April 2022Leave a commentTwo pizzerias opened in Milan in just a few months, one in Verona and the goal of being the first Italian pizzeria to change its legal form into a benefit corporation – those for-profit companies that include positive impact on society and the biosphere in addition to their profit goals, ed.– and obtain official certification:…
Cheese Easter Pizza RECIPESBy Ufficio Stampa15 April 2022Leave a commentBaking with conventional ovens – and not fan assisted ones – is essential to ensure the proper “growth” when making leavened products, just like the cheese Easter Pizza, also known as crescia, which is a leavened savoury cake of Easter tradition, typical of many areas of central Italy. This soft leavened cake is used for…
