Calzone Fritto

Calzone Fritto

Fill your fryer with Olitalia Frienn High Oleic Sunflower Oil and set to 350°F.   2. Stretch your dough completely flat on a table coated with Caputo Semola Flour. You’ll want to stretch it to about 10 inches round.   3. Spread the ricotta on the bottom half of...
Tomato Pie

Tomato Pie

Place your ½ sheet Roman shell in a blue steel pan coated in Olitalia Extra Virgin Olive Oil.   2. Ladle on your Ciao Authentica Crushed Tomatoes (you can touch the crust with sauce for nice caramelization).   3. Remove 4-5 Ciao Italian Whole Peeled Tomatoes (only the...
Gluten-Free Neapolitan Pizza

Gluten-Free Neapolitan Pizza

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

Glazed Gingersnaps

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...
Roasted Pumpkin Puree

Roasted Pumpkin Puree

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,...
Loading...