Pizza Sorrentina

Pizza Sorrentina

To begin, prepare Artisan Sicilian Dough with a biga. 2. Prepare your untoasted Oreganata Style Breadcrumbs in a separate bowl and set aside.  3. Preheat your oven to 575°F.  4. Heat 2 tbsp of Olitalia Extra Virgin Olive Oil in a pan over medium heat and sauté your...
Oreganata Style Breadcrumbs

Oreganata Style Breadcrumbs

Preheat the oven to 350°F. 2. Add cubed Italian Bread to a blender or food processor and pulse until fine crumbs form. 3. Transfer the breadcrumbs to a mixing bowl, add all ingredients, and mix until well combined. 4. Spread the mixture evenly on a parchment-lined...
Artisanal Sicilian with a Biga

Artisanal Sicilian with a Biga

In a mixer, add your biga flour, water, and yeast. Mix for 5 minutes (on reverse if possible), then remove from the bowl, break into small pieces, and place them in a container twice the size of the dough. Cover with plastic wrap, poke holes along the top, and let it...
Stuffed Eggplant Meatballs

Stuffed Eggplant Meatballs

Remove Torre Lupara Smoked Buffalo Mozzarella from its packaging, drain the water, and place in an airtight container to strain overnight. 2. Prepare Ciao Marinara Sauce and set aside. 3. Preheat your oven to 350°F. 4. Using a sharp knife, poke slits into the sides of...
Panzanella di Bufala

Panzanella di Bufala

Recipe by Giorgia Caporuscio In a large bowl, combine the heirloom tomatoes, cherry tomatoes, red onion, cucumber, capers, and Gaeta olives. 2. Tear or cut the gluten-free fried pizza dough into bite-sized pieces and add them to the bowl.  3. Drizzle with Olitalia...
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