by julia@orlandofoods.com | Feb 26, 2024
Cut the Semolina Bread on a diagonal, then toast to desired golden color. Arrange slices on a large platter and set aside. 2. Heat Olitalia Extra Virgin Olive Oil in a medium pan over medium-high heat. Add the cherry tomatoes and stir in the pan for 2-5 minutes until...
by julia@orlandofoods.com | Jan 25, 2024
1. Stretch the Aria Dough Ball to approximately 38″-40″ and place on a 40″ wooden pala. Pull the sides to match the width of the peel. 2. Drizzle Olitalia TuttOlio on top, then use a knife to poke holes in the dough from top to bottom (we do this to...
by julia@orlandofoods.com | Jan 25, 2024
1. Stretch the Aria Dough Ball into a 60cm x 40cm blue steel Roman pan. Drizzle with Olitalia Extra Virgin Olive Oil and let it rest for 30 minutes. 2. Evenly spread the mozzarella on top, then add the pecorino. 3. Next, add the pepperoni, making sure it is evenly...
by julia@orlandofoods.com | Jan 25, 2024
1. Stretch the Aria Dough Ball into a 60cm x 40cm blue steel Roman pan. Drizzle with Olitalia TuttOlio or Extra Virgin Olive Oil and let it rest for 30 minutes. 2. Slice the pears into thin slices lengthwise until you reach the core, then flip it over and do the same...
by alexandra@orlandofoods.com | Jan 8, 2024
Preparing Spinach: Blanch spinach in boiling water for about 1 minute until wilted. Then, transfer the spinach to a bowl of ice water to stop the cooking process. Drain well and squeeze out all excess moisture. 2. (Optional) Blend the spinach in a food processor until...
