Peach Burrata Pizza

Peach Burrata Pizza

by | 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...
Fried Burrata & Arugula Salad

Fried Burrata & Arugula Salad

by | 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...
Salsiccia e Friarielli

Salsiccia e Friarielli

by | May 5, 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. Top the dough with crumbled sausage and friarielli, making sure to distribute them...
Carbonara Pizza

Carbonara Pizza

by | Mar 19, 2025

Prepare your Caputo Americana artisanal dough. 2. Cut the rind off your guanciale and cut it into small cubes, keeping in mind that they will shrink when cooked. Make them slightly larger than your desired size.  3. Heat a sauté pan over medium heat. Once the pan is...
Pizza Sorrentina

Pizza Sorrentina

by | Mar 7, 2025

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...
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