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… Details
Volare & Bomboloni’s a new Italian restaurant project in Amsterdam #RoadToSmartBakingBy Ufficio Stampa14 April 2022Leave a commentIn the western area of the Netherlands capital, with its neat and refined interiors, Volare & Bomboloni’s is the latest project signed by Studio Modijefsky, the most recent opening of the famous 3wo, a Horeca Group that manages around 30 food service businesses throughout Amsterdam. This peculiar project brings together two different souls in the… Details
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… Details
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… Details
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… Details
Neapolitan Migliaccio RECIPESBy Ufficio Stampa25 February 2022Leave a commentMigliaccio is a Carnival cake rooted in Campania traditions. The name comes from “miglio” – millet – because originally it was prepared using millet flour. This rich and scrumptious cake is made only with a few ingredients: semolina, butter, milk, sugar and ricotta cheese. serieS independent temperature management guarantees a uniform result in every tray:… Details
From New York to Naples in 90 seconds with Simone Falco’s pizza #RoadToSmartBakingBy Ufficio Stampa3 February 2022Leave a commentSince 2018 Simò Pizza has brought Italy to New York with two locations opened. The newest, in the heart of Greenwich Village, is designed by renowned architect Büro Koray Duman, who has chosen to make the entire kitchen, including the two Neapolis ovens, the focal point around which the whole restaurant concept develops. Simone Falco… Details
Diego Vitagliano’s contemporary Neapolitan pizza RECIPESBy Ufficio Stampa28 January 2022Leave a commentHe is the Maradona of pizza with his “10” pizzeria in Pozzuoli, the avant-garde of contemporary Neapolitan pizza: pronounced “cornicione”- aka the edge – and high digestibility, topped with local products. These are the characteristics that Diego Vitagliano requires, along with the perfect baking of Neapolis,the oven that guarantees the ideal heat for this specific… Details
Valerio Violetti, the modern fairy tale of a pizza maker and popular TikToker #RoadToSmartBakingBy Ufficio Stampa20 December 20214 CommentsValerio Violetti, web-star of the moment, has been living in Australia for almost a decade. He has Neapolitan origins and a lot of passion for the most popular Italian food abroad: pizza. Hardwork, commitment and perseverance did the rest, transforming him into a true professional. In this interview we will go through his evolution, closely… Details
Christmas Stollen recipe RECIPESBy Ufficio Stampa16 December 2021Leave a commentChristmas Stollen is a typical seasonal German recipe from Dresden. An interesting alternative to Italian classic panettone, rich of ingredients, with a delicious marzipan filling. The deck oven “push” is essential for this preparation: thanks to S series Pastrybake, the baking chamber dedicated to pastry and leavened products, the result will be amazing. Let’s see… Details
