Olitalia | Orlando Foods

Pizza Margherita

by Dina | Jan 13, 2025

Stretch out your dough using the Neapolitan stretching method on top of Caputo Semola Flour. Make sure to remove any excess flour after stretching, as this will burn in the oven. 2. Using a kitchen spoon, cover the base of the pizza with your Ciao Italian Whole...

Gluten-Free Neapolitan Pizza

by Dina | Jan 10, 2025

In a mixer, add your Caputo Lievito Active Dry Yeast and baking soda to the water and mix on speed 1 for 2 minutes until dissolved. 2. To the mixture, add Caputo Gluten Free Flour and mix for 3-4 minutes until combined. 3. Next, add your salt and mix for 2...

Glazed Gingersnaps

by Dina | Dec 17, 2024

Preheat oven to 325F. 2. In a large bowl, combine Caputo “00” Baking Flour, baking soda, ginger, cinnamon, and salt. 3. In a separate bowl, combine brown sugar, Olitalia Frienn High Oleic Sunflower Oil, molasses, and eggs. 4. Slowly incorporate the dry...

Fig Jam

by Dina | Oct 2, 2024

1. Cut your figs into quarters and set them aside. 2. Place a medium saucepan on the stove over medium-high heat. 3. Add the figs, sugar, lemon juice, orange peels, and water to the pan. Stir to mix everything together. 4. Bring the mixture to a boil. Once boiling,...

Roasted Pumpkin Puree

by Dina | Oct 1, 2024

Preheat your oven to 350°F. 2. Cut the pumpkins in half and remove all the insides, especially the seeds. 3. Drizzle Olitalia Extra Virgin Olive Oil onto the flesh side of the pumpkin halves. Then sprinkle on salt, pepper, thyme leaves, sage leaves, ground cinnamon,...