by Kshitij Sharma | Jul 18, 2025
Coccoli/Gnocco Fritto Dust your dough into Caputo flour or semola. Gently shape and stretch your dough into a 10-12 inch rectangle. 2. Using a pizza wheel or knife cut into 4 or 6 squares. Gently place your dough squares into the fryer. 3. Using a fine mesh skimmer...
by Kshitij Sharma | Jul 3, 2025
Clam Pie Preheat your oven to 550F. 2. Place your dough ball on a surface dusted with Caputo Semola. Stretch your pizza to 12 inches and then place it on a pizza peel lightly dusted with Semola. 3. Spread your Argentinian Chimichurri (instructions below) onto the...
by Kshitij Sharma | Jun 20, 2025
Wash all your fruits and pat them dry. 2. Slice your peaches into ¼ inch sized wedges. Place them in a bowl and coat with Olitalia Extra Virgin Olive Oil and a light sprinkle of salt. Mix well. 3. Heat your grill to a medium-high flame and place your peach slices...
by Kshitij Sharma | Jun 5, 2025
Defrost your Deliziosa Burrata overnight for 24 hours in the refrigerator. On the day of use, Chef Mimmo suggests leaving it out at room temperature for 1–2 hours. Remove it from the container, pour out the liquid, and pat it dry. 2. Preheat Olitalia Frienn in a...
by alexandra@orlandofoods.com | May 6, 2025
In a medium saucepan, add Ciao Tomato Paste, honey, vinegar, water, sugar, salt, onion powder, and garlic powder. Whisk thoroughly to combine. 2. Place the saucepan over medium heat. Continue whisking frequently until the mixture reaches a boil, about 7 minutes. 3....
