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This book reveals the secrets behind perfect pizza from a renowned Australian pizzeria, celebrated for its authentic and simple dishes. Owned by Ben and his sons, the restaurant draws inspiration from Naples, the birthplace of pizza, offering a taste of its rich culinary heritage. This guide provides an accessible approach to creating traditional pizza at home, catering to both novice cooks and seasoned gourmands eager to replicate the Italian classic. The book features a variety of recipes, including the iconic Margherita, Caprese, and Funghi, alongside unique options like Scugnizzo, Gamberi, and Capricciosa. Other offerings include vegetarian choices, seafood pizzas, and indulgent desserts such as Pizza Nutella and Ricotta e Frutta. Each recipe emphasizes fresh ingredients and straightforward techniques, ensuring that anyone can enjoy the art of pizza-making. From classic combinations like Quattro Stagioni to innovative creations like Pizza Piccante and Calzone, this collection showcases the diversity of pizza, inviting readers to explore and enjoy the flavors of Naples in their own kitchens.
Achat du livre
Pizza From Naples, Ben Riccio
- Langue
- Année de publication
- 2010
- Reliure
- (souple),
- État du livre
- Bon
- Prix
- 6,99 €
Modes de paiement
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- Titre
- Pizza From Naples
- Langue
- Anglais
- Auteurs
- Ben Riccio
- Éditeur
- New Holland Publishers
- Publié
- 2010
- Format
- souple
- Pages
- 192
- ISBN10
- 1741108853
- ISBN13
- 9781741108859
- Séries
- Mots clés
- Nonfiction, Arts culinaires & Gastronomie, États-Unis
- Description
- This book reveals the secrets behind perfect pizza from a renowned Australian pizzeria, celebrated for its authentic and simple dishes. Owned by Ben and his sons, the restaurant draws inspiration from Naples, the birthplace of pizza, offering a taste of its rich culinary heritage. This guide provides an accessible approach to creating traditional pizza at home, catering to both novice cooks and seasoned gourmands eager to replicate the Italian classic. The book features a variety of recipes, including the iconic Margherita, Caprese, and Funghi, alongside unique options like Scugnizzo, Gamberi, and Capricciosa. Other offerings include vegetarian choices, seafood pizzas, and indulgent desserts such as Pizza Nutella and Ricotta e Frutta. Each recipe emphasizes fresh ingredients and straightforward techniques, ensuring that anyone can enjoy the art of pizza-making. From classic combinations like Quattro Stagioni to innovative creations like Pizza Piccante and Calzone, this collection showcases the diversity of pizza, inviting readers to explore and enjoy the flavors of Naples in their own kitchens.