Burrata Neapolitan Pizza

Burrata Neapolitan Pizza

To make the pizza dough, follow our Traditional Neapolitan Pizza Recipe. 2. To make the pizza sauce, follow the Ciao Neapolitan Pizza Sauce Recipe. 3. Stretch your pizza on a lightly dusted counter using Caputo Semola and add your favorite toppings. 4. Transfer the...
Stracciatella and Pesto Pasta

Stracciatella and Pesto Pasta

First, make the Fresh Pasta with Semola. 2. Then, place the basil leaves and pine nuts into a food processor and pulse until finely chopped.  3. Add the garlic, lemon juice, and your cheese of choice and pulse several times more. As you do this, scrape down the sides...
Stracciatella and Tomato Crostini

Stracciatella and Tomato Crostini

Cut the Semolina Bread on a diagonal, then toast to desired golden color. Arrange slices on a large platter and set aside.  2. Heat the Olitalia Extra Virgin Olive Oil in a medium pan over medium-high heat. Add the tomatoes and let them sit in the pan for 2 minutes...
Mortadella and Stracciatella Panini

Mortadella and Stracciatella Panini

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...
Vodka-Roni Roman Pizza

Vodka-Roni Roman Pizza

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...
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