Search results
Results from the WOW.Com Content Network
The savory Neapolitan pastiera is a variant of the sweet one. The recipe differs from that of the sweet pastiera for the dough based on pre-cooked wheat and the filling obtained from the union of sausages and cheeses (the most typical are Neapolitan salami and caciocavallo). In some variants the use of brisé dough and puff pastry is preferred. [6]
Casatiello is based on a bread dough enriched with cheese (usually smoked scamorza, but also pecorino and some Parmesan can be used), [3] [9] lard, ciccioli and other cured meats. [ 10 ] [ 11 ] The dough is worked into the shape of a doughnut, placed in a mould and left to rise for a long time, at least 12 hours; if made with quick leaven ...
Baguettes to brioche, sourdough loaves to English muffins, these bakeries in Phoenix, Scottsdale, Mesa, Litchfield Park make the best artisan breads.
Caffè alla napoletana – made with a caffettiera napoletana; Caffè americano; Caffè corretto; Caffè latte; Caffè leccese or caffè in ghiaccio – espresso over ice with addition of almond milk instead of sugar, typical in Salento; Caffè macchiato; Caffè moka – made with a moka pot; Caffè shakerato – a sweet iced coffee drink ...
In a large saucepan, heat 4 tablespoons of the olive oil and sauté the onion and carrot for 5 minutes until soft, stirring occasionally with a wooden spoon.
Giorgio Sommer (1834–1914), "Napoli – Fabbrica di maccheroni". Hand-colored photo. Catalog number: 6204. There is a great variety of Neapolitan pastas.Pasta was not invented in Naples, but one of the best grades available is found quite close by, in Gragnano, and in Torre Annunziata, a few kilometers from the capital.
La Brea Bakery is an industrial baking company started in Los Angeles, California.Since opening its flagship store on 624 S La Brea Avenue in 1989—six months earlier than Campanile, the restaurant it was built to serve—La Brea has opened two much larger bakeries in Van Nuys, California, and Swedesboro, New Jersey, to serve wholesale clients. [1]
Sfogliatelle Santa Rosa. Sfogliatella Santa Rosa, from which the current sfogliatella was born, was created in the monastery of Santa Rosa in Conca dei Marini, Campania, in the 17th century.