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… Details
Pietro Fontana and his ‘pizza d’auteur at the foot of Vesuvius’ #RoadToSmartBakingBy Ufficio Stampa23 September 2022Leave a commentBaking after baking I realised that serieS is a wonder I Fontana is Pietro Fontana’s ambitious project, a rapidly rising name on the Italian pizzeria scene. With the opening of three pizza shops in just two years, awards and recognitions were not long in coming for this young Pizza Chef. Pietro had important experiences abroad… Details
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… Details
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… Details
Materia, the Milanese project of two authentic Lucani #RoadToSmartBakingBy Ufficio Stampa2 August 2022Leave a commentThe restaurant these young entrepreneurs has Neapolis heat at its core Materia Pizzeria, The Origins of Taste is a contemporary pizzeria born from the passion of two young 30-year-olds, Vincenzo Marottoli and Antonio Caputo. Both born in Basilicata, farm owner the former and Pizza Chef the latter, the two joined forces and knowledge to bring… Details
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… Details
“Ciao Paje” brings Neapolitan pizza to Zanzibar’s most beautiful beach #RoadToSmartBakingBy Ufficio Stampa22 July 2022Leave a commentIn the totally eco-friendly setting of the Bento food court, with Neapolis’s oven heat, the Jaszczuk family pizzeria is born Paje beach is one of Zanzibar’s most picturesque beaches, characterised by impalpable white sand and sea in all shades of blue and turquoise. The landscape with the barrier reef background changes constantly with the alternation… Details
Conventional baking in the kitchen – Renato Bosco MISCELLANEOUSBy Ufficio Stampa15 July 2022Leave a comment“In these complex times, having help from technology means having concrete support that is always active and ready”. After famous chefs from our #RoadToSmartBaking community such as Franco Aliberti, Igor Macchia and Aurora Mazzucchelli, the new protagonist for the in-depth feature on baking is Renato Bosco. A leading personality in the world of leavened products,… Details
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… Details
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… Details
