


Salsiccia e Friarielli
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. Top the dough with crumbled sausage and friarielli, making sure to distribute them...
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
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...