Pumpkin muffin RECIPESBy Ufficio Stampa14 October 2022Leave a commentPumpkin is one of the protagonists of autumn and these cheesy and stringy muffins are a simple and tasty alternative to eat this seasonal fruit. The word muffin comes from the French ‘moufflet’ meaning ‘soft baked food’ and, in fact, this recipe is made entirely with S series deck oven. Used first to bake the…
Aubergine parmigiana without frying RECIPESBy Ufficio Stampa1 September 2022Leave a commentOfficially recognised and included in the list of traditional Italian food, aubergine parmigiana is a dish made of few yet very tasty ingredients all made in Italy. We have made a small variation to the traditional recipe, that makes the dish much lighter: instead of frying the aubergines, we cook them in S series. The…
Jacket Potatoes RECIPESBy Ufficio Stampa5 August 2022Leave a commentBorn almost two centuries ago as street food in the UK, jacket or baked potatoes have now spread across the globe. A tasty side dish or main course, a healthy alternative to fast food, with the filling varying from country to country. The basic recipe is the same everywhere, cooking the whole potato with its…
Whole wheat friselle RECIPESBy Ufficio Stampa29 July 2022Leave a commentA typical dish of southern Italy, especially characteristic of Apulia, Campania and Calabria, friselle -or freselle depending on the region – have very ancient origins, going back as far as the Phoenicians who used them as a bread to be used when travelling, if necessary softened with seawater and seasoned with olive oil. Ideal to…
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…
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…
Chocolate bread by Alessandro Scuderi RECIPESBy Ufficio Stampa1 April 2022Leave a commentIn his super viewed videos, Alessandro Scuderi chooses serieS as his partner in crime to create drooling recipes, including the famous chocolate bread, with more than 700k views. seriesS heat, in fact, is ideal for bread: The right amount of steam, the refractory deck – for direct baking – and the perfect balance of top…
Pastiera napoletana RECIPESBy Ufficio Stampa25 March 2022Leave a commentHere we go with a new Easter recipe. The pastiera napolitana is a rich and tasty Italian Easter cake with an intense aroma, a solid shortcrust and creamy yet compact filling. Its origins are rooted in ancient pagan rites that celebrated the arrival of spring, but it is also said that the pastiera was born…
Oven baked Zeppole di San Giuseppe RECIPESBy Ufficio Stampa18 March 2022Leave a commentThe typical Italian Father’s day sweet, originally from the Campania region, now spread all over Italy. Made of choux pastry filled with a velvety vanilla bean pastry cream and with a swirl of cream and sour cherries on top. This oven-baked version will be more delicate, puffy and airy, thanks to the initial spring to…
