The half-moon pizza: Panzerotto

The half-moon pizza: Panzerotto

Characteristic of the central and southern regions of Italy, the Panzerotto is a circle of stuffed dough, closed on itself to form a half moon. The panzerotto was born from the poorest Apulian culinary tradition: people used what remained from bread’s dough and cooked it with pieces of cheese and tomatos. Prepared with the same dough of the pizza, the typical panzerotto is filled with tomatos and mozzarella. It can be cooked into oven or fried in extra virgin olive oil. To fully savour the product, the panzerotto should be eaten hot.

Panzerotto

Panzerotto

Did the panzerotto hit your curiosity? Read on to know how to make it!

Here’s the ingredients:

  • 500gr flour
  • 300ml lukewarm milk
  • 25gr butter
  • 12gr fresh beer yeast
  • 5gr salt
  • 1tsp sugar

For the filling:

  • 150gr tomato flesh
  • 250gr mozzarella
  • Oregano q.s.
  • Basil q.s.
  • Salt q.s.
  • Oil q.s.

Procedure:

  1. Mix well flour and butter. It’s possible to substitute butter with 2tbs of oil.

    Homemade Panzerotto

    Homemade Panzerotto

  2. Melt well the yeast with the lukewarm milk and add it a bit at a time into the flour’s mixture, add sugar and lastly the salt.
  3. Form a compact and elastic block. Set it aside and let it rise for about two hours in a hot place.
  4. While the mixture rises, prepare the filling: in a bowl mix tomato, basil, oregano, oil, salt and mozzarella cut in cubes.
  5. Once the dough has redoubled its volume, transfer on a wooden pastry board and stretch it well with the help of some flour. Try to obtain a puff pastry of about 6-7mm (not too much thin).
  6. Using a 10-12cm bowl form some circles. Stretch again the remaining dough and create other circles.
  7. In the centre of every pieces, put some filling. Pour the edges with some water and close it using the fingers and make the form of a half moon. Seal them well using the fingers or a fork.
  8. Heat up the oil in a pot or a pan and fry all of the panzerotto until they become gold on both sides. If you want to use the oven, cover the panzerotto with egg yolk and cook them in ventilated oven at 180° or static oven at 190° for 20-25minutes.

 

If you are coming to Italy, you can’t leave the country without trying the original panzerotto! Join the Afternoon Food Tour with Beer Tasting in Milan and prepare your palate for this delicacy!

An Italian common street food: Porchetta

An Italian common street food: Porchetta

An Italian common street food: Porchetta

An Italian common street food: Porchetta

Porchetta is a savoury, fatty and moist boneless pork roast typical of central and northen Italy. It consists in a deboned, emptied and seasoned pig. Although its origin is still uncertain, the porchetta is commonly found as a street food. The realisation is not difficult! Do you want to cook it at home? Here’s the recipe:

Ingredients:

  • 5kg pig loin: deboned and with pork rind
  • 1kg piggy shoulder
  • 2 tsp minced black pepper
  • 2 tsp garlic powder
  • 2 tbs fennel seeds
  • salt
  • 8 bundles wild fennel plant
  • lard

Procedure:

  1. Debone and remove the pork rind from the piece of shoulder. Clean the pulp obtained from the clots and set it aside.
  2. Take the pig loin and regulate its shape by levelling off the sides. Separate the pulp of the pork rind from the short side, the one where the roll will be closed.
  3. Distribute the pulp (set aside earlier) over the whole pig loin to obtain a uniform layer. Season the inside part of the loin with fennel seeds, abundant salt, pepper and garlic powder. Then add also the bundles of wild fennel and in the end roll the loin very tight.
  4. Tie the loin with twine and protect the two extremities not covered by the rind with aluminuim foil.
  5. Transfer the porchetta on a baking tray and put into the oven at 160°C for 3 hours. Then, remove the aluminium foil and put the porchetta on a grill, in order to lift it from the tray. Distribute on the surface an abundant quantity of lard and oven it again at 200°C for 1 hour. During the last 10 minutes, raise the temperature to the maximum level.

    Porchetta Sandwich

    Porchetta Sandwich

How to eat the porchetta: The Porchetta can be served cut into slices or in a sandwich. The best when it’s just cooked.

Come to Italy and try the original porchetta during our Afternoon Food Tour with Beer Tasting in Rome you will surely love it!

 

A most special Italian bread: Cecina

A most special Italian bread: Cecina

Cecina, Italian special bread

Cecina, Italian special bread

Have you ever heard about “La Cecìna”? If not, la Cecina is an easy-to-make savoury pie composed of chickpeas’flour, water, salt and extravergin olive oil.

Despite it is considered as a poor meal and used as an alternative to bread, its Genoese’s origin is quite interesting! The legend of the Cecìna narrates that it was born by chance in 1284, when Genoa defeated Pisa in the battle of Meloria. One day Genoa’s galleys were involved during a storm and the drums of oil and some sacks of chickpeas that they were transporting, spilled and mixed with salty water. The sailors recovered what they could but some of them refused to eat it and left them under the sun. The result? It became a kind of fritter. The next day, starving to death, they ate the mixture and discovered its deliciousness! Once came back to Genoa, the sailors tried to cook it into oven and the discover was incredible.

Nowadays, the Cecina is a typical dish of the Mediterranean coasts, especially in Ligurian and Tuscan kitchens.

If the curiosity hits you, try this simple recipe.

Ingredients for two pans of 22cm (diameters):

  • 180g chickpeas’ flour
  • 600ml water
  • 1tbs salt
  • 80ml olive oil
  • Black pepper
A slice of Cecina

A slice of Cecina

Procedure:

To prepare the Cecina, you will simply need a bowl and a whisk. Put the chickpeas’ flour into the bowl, add salt and gradually the water, and in the meanwhile mix well the compost with the whisk in order to avoid lumps. Add half of the olive oil and the remaining water. At this point you will obtain a very liquid mixture. Cover the bowl with wrap and let it rest for about 30 minutes. What remained of the olive oil will be used to cover the two molds (it doesn’t matter if the oil isn’t equally distributed all over the surfaces). After this, distribute the mixture into the two pans. Preheat the oven at 200-220° and cook the Cecina for 15-20 minutes. If you cook the two pans at the same time, remember to alternate them on the ledges of the oven.

The Cecina is ready when the surface is gold and the peel seems to lift. To finalize the recipe, sprinkle the Cecina with black pepper and serve it hot. It can be served as appetizer or as a second course.

If you are food-lover and especially if you love Italian food, book an Afternoon Food Walking Tour in Florence with us! There’s a lot more to be discovered!