All Posts

Italian cuisine is renowned for its rich flavors, vibrant ingredients, and, of course, its pasta. Fresh pasta, in particular, holds a special place in the hearts of many food lovers. Understanding the nuances behind making fresh pasta can elevate your culinary skills and bring a taste of Italy to your kitchen. This article will explore the secrets of fresh pasta, including its various types, storage methods, and cooking techniques, as well as the different doughs made from va

Learning to make pizza in Rome is an experience that combines tradition, flavor, and fun. Pizza is a symbol of Italian cuisine, and making it with your own hands provides a unique satisfaction. Private pizza lessons in Rome offer an exclusive opportunity to discover the secrets of this culinary art. In this article, I will explain how a private lesson works, what to expect, and why to choose this experience. Why Opting for a Private Pizza Lesson in Rome A private pizza lesson

La collaborazione tra Rome Pizza & Pasta School e ALFA Forni si rafforza ulteriormente. ALFA Forni, un marchio italiano rinomato per i suoi forni artigianali, riafferma la sua fiducia nella nostra scuola. Giuseppe, ancora una volta, è l'Ambasciatore di ALFA al SIGEP, la fiera internazionale dedicata al settore della pasticceria e della ristorazione. Questa partnership porta una novità significativa: l'arrivo del nuovo forno Quick2, che si aggiunge alla nostra collezione di fo

Perché Abbiamo Scelto la Farina Polselli Polselli flour is synonymous with excellence in the Italian milling industry. It is produced with selected grains and processed using modern techniques that preserve its nutritional and organoleptic properties. We chose Polselli because we want to offer our customers only the best. High-quality flour Tradition and innovation Authenticity guarantee This choice allows us to improve the yield of our recipes and ensure a tastier and more d

Learning to make pizza and pasta by hand is a unique experience. In Rome, the Rome Pizza & Pasta School offers a concrete opportunity for those who want to discover the secrets of traditional Italian cuisine. Here, you start from scratch with simple ingredients and authentic techniques. Let's explore together why this school is the right choice for those who truly want to learn. Learning with Professionals At the Rome Pizza & Pasta School, we teach using practical and direct

Fermentation is an essential step in the preparation of dough for bread, pizza, and other baked goods. Understanding the differences between direct and indirect fermentation methods, such as biga or poolish, is crucial for achieving optimal results. In this article, I will clearly and practically explain how these methods work and how to choose the right one for your preparations. What is Direct Fermentation Direct fermentation is the simplest and fastest method. All ingredie

Pizza is one of the most recognized symbols of Italian cuisine. However, not all pizzas are the same. In Italy, Neapolitan pizza and Roman pizza represent two distinct styles, each with precise characteristics. Understanding these differences helps in choosing the right pizza and appreciating its tradition. Main Characteristics of Neapolitan Pizza Neapolitan pizza originates from Naples. It is famous for its soft and fluffy dough. The dough is made with flour, water, yeast, a

Sometimes... someone... discover something VERY intresting!! This guy find the way to make a good napolitan pizza home made (without the wood oven!!) This kind of Pizza require minimum 350° Celsius (700° Farenight)... So... He find the "Culumbus Egg" :) 1) Make the Dough (1Kg of "00 or = flawer - 33g of salt - 2g of bearYeast - 0,650Lt of Water) 2) Make sure you have a "crepes" Pan like this 3) Put the pan on the fire for 10 minutes and waith that it reach 350°C

TIRAMISU: 25 minutes| 1) prepare a coffe with moka coffe machine (please buy in Italy the moka) 2) split yellow and red of a freezed 3...

Pizza Romana (thin and crispy) 00 flour 1.9 kg per 1 liter of water Yeast 3 g x liter 50 g salt and 35 g oil 1 Pour the flour and...

1 Pour water dissolves the salt until completely smooth 2 then your fingers take the yeast and dissolve in water 3 verses after the...

INGREDIENTS FOR 4 POPLE: step 1 mix for 6/7 minutes 1 Kg Flaws (mix "00" and "0" 50%) 300 to 450 gr of water 15 gr of Honey or sugar 15...

3 garlic cloves full or crushed as per taste 2 dried chilli peppers 400g tin of cherry tomatoes in sauce or fresh tomatoes lightly boiled...

Abundant Extra-Virgin Olive Oil, as per taste but consider a thick layer in the pan 3 thick Guanciale slices Pancetta, or good Bacon, cut...

ingredients: extra-virgin olive oil or lard, as per taste but consider a thick layer in the pan 3 thick slices of guanciale, pancetta, or...

For 4 people: 400 gr durum wheat flour 200 gr water you can add a little bit of water if needed (be careful not adding too much) 1) Mix...

for 4 people: 400 gr durum wheat flour 4 Eggs Water as needed (be careful not adding too much of ita s the dough would become chewy and...