Born 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…
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The 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…
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A 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…
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In 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…
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“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,…
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A 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…
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A 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…
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“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…
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“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…
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It 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…
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