/ck/ - Food & Cooking

>>12035814
This is a Margherita before the oven

Sorry for the bad quality, I was in a hurry

This is mine

>>12033832
I like good old WATER
Beer with friends, but I'm no expert and just pick draft beer

>>12033813
Yeah they're soaked in oil and mushroom juice, I do run them through the colander before using them

>>12033716
It was crispy at the border but still fragrant; but the protagonists were the toppings, quite excellent

>>12033739
Don't know why you guys are so upset about canned mushrooms
They're "funghi trifolati": fresh mushrooms cooked with parsley, garlic and oil, then canned
You could do it in the kitchen, but what is the margin?

I'm having a pizza at one of the fanciest pizza places in town (not where I work)

It's a pizza with prosciutto cotto, mushrooms, artichoke, capers, agrodolce (pickled?) bell peppers and oregano
It costs me 10€, quite pricey buts ok

>>12033493
dude, i go to work at 7:30PM, I do evenings, seldom lunches
i gotta study for my degree

>>12032640
;)

>>12033498
nah it's fine, they're more than decent, it's a staple

>>12031450
now i don't want to be wrong so i'll check asap at work
i'll try to keep the thread alive and bumped until then

>>12031494
it really is

>>12029886
I wouldn't say that pumpkin cream is a kind of cheese, and also you don't have to put too much gorgonzola
I think it's really tasty
>unusual
dunno, if a restaurant has a speciality pizza, try that
at my place the pizzas are common, you could find them in any other place

>>12030468
thanks!

>>12030501
if thread's up till this evening (now it's 1 am in italy) i'll be at work and able to post a timestamped pizza

>>12030509
we do offer "pizza da asporto", it's the same we do serve to the tables, just in a cardboard box

>>12030524
making a good pizza is not that difficult if you have the right equipment
be more mindful of the quality of the toppings
for a photo of the crust refer to this >>12024205

>>12029527
Yeah, constant high heat is a necessity for good pizza, too bad most home appliances can't grant it
That dough looks quite impractical for commercial use though, if I think about it I would go mad if I had to use that recipe

I'm no mycologist but I've seen some fresh champignons and aragula pizzas

>>12029540
My father immigrated in Italy in is early twenties from Eastern Europe, 30 years ago
I was born in Italy, went to school, made friends, now I'm working and going to uni
Am I an immigrant?

Many pizzaioli in low grade places are immigrants because they're cheaper to employ; it's not a very prestigious (except for those who work in really good pizzerias and restourants) profession but for a youngster like me it's good, maybe the best job possible during school, because I work during weekend evenings
I choose that image not to make a point, I just thought that it was accurate about the place and equipment a pizzaiolo works with. Enough with politics

>>12029141
that makes sense, thanks

>>12029122
thanks for the disambiguation

do you guys have access to italian salumi's?
in pic related, clockwise: coppa, bresaola, pancetta, salame

>>12029112
it may sound weird but I took the habit of muttering to myself "mamma mia pizzeria"

doesn't help that i work in a pizzeria

>>12029095
To make a pizza from pic related I need about 3 minutes and 30 second

>>12029079
Oh, I would've thought they were synonyms
What's the difference?

I've heard salami talked stand-alone and pepperoni just on pizzas

>>12029086
I'd like to know as well
But I guess is just confusion and non standard names

>>12028938
Those are the same kind of mushrooms we use at work, just in a smaller dose and a different brand
They have added sunflower oil, garlic, parsley

No kneading?
That's interesting, would you tell me more?

>>12027140
>>12027287
thanks guys!

>>12027326
pumpkin cream has the consistency of a spreadable cream cheese
we do spread it chunkily on the dough disk without any tomato sauce and add gorgonzola and mozzarella

>>12028084
yeah of course

>>12028131
>How many Italians actually eat that stuff? Or is mainly just tourists?
when people go to the big city they usually like to visit big american fast foods like starbucks, KFC, dominoes (BK and McD are more widespread and common) just to spend the day with friends and to banter about the food they're served
fast food pizza is viewed with skepticism because a "good"-italian style pizza is preferred and very much easier to attain
> I would like to try some kind of seafood pizza
i'm sorry, i've got no expertise on seafood
the one I do use are packaged and frozen :(, there's no sea near me
i'd advise you to ask the locals for a good seafood pizza (ask for where the freshest fish is served (il pesce più fresco))
>Things to do in Venice?
never went there myself sadly but be mindful of tourist traps

>>12028132
but the point is, pizzaiolo DO pizza

>>12028379
see >>12021992

>>12025579
we do use anchovies by curreri

>http://www.originalcurreri.it/en/
maybe you can find them there

>>12025456
man it looks great!
i'm honored you made a pizza for my sake!!

looks dazzling!!!!

>>12025435
>pizzalolololhohol
you guys really never heard that pizzamakers were called pizzaioli?
i'm surprised that other colleagues hadn't yet made a thread here on /ck/

>>12025151
they're both fine, thanks for asking

>>12025152
i know that a big pizza place in my city is notorious for some kind of shady business
i don't know if that is what you mean

>>12025132
>they had square-shaped pizzas
probably you went in a tranceria, they are more a kind of fast food
they do bake it in a rectangular tray
pizza in restaurants is round
>favorite pasta dish
i really like amatriciana, but i'm not a partisan, so i eat everything italy has to offer
>Can you also explain how to make a proper frutti di mare?
when I'm asked to prepare a pizza ai frutti di mare I order a mix of shrimps and squid tentacles from the kitchen and i just put them on the pizza

>>12024399
we do use a brand that's only for catering and you coulnd't buy it in stores

i'd suggest you anchovies from the cantabrian sea though if you can find them near you

>>12024380
sorry if my answer sounds disjointed (it is)
my point is that the pizzeria has no incentive to cater to those new trends

from my personal view it's great that people push boundaries and mix panification techniques with pizzamaking

>>12024226
yes of course
you shold put it after the cooking process if the anchovies are of a greater quality

>>12024258
put fresh onions on it!
it's great

>>12024307
as I said, my bosses pizzeria is a family led one and i'm really impressed by the amount of effort he puts in it
bonci's focus is in it's dough, and as I said my boss really doesn't care to experiment with whole wheat grain or sourdough or experimental yeasts
we just use ours tried and tested dough with "good-enough" proportions
I can see that there can be a market for foodies in big cities, but here the market is normal (even on the short side of the middle class) people
reactionaries are just people content enough with the status quo