Homemade Pizza Dough Recipe: The Round Pizza We Stretch by Hand in Rome
Our homemade pizza dough recipe from Rome: 00 flour, 63% hydration, 4 g of fresh yeast, a six-hour or overnight rise, stretched by hand, baked at 250 °C.
Italian Recipes
14 articles in the Italian Recipes category from our Rome cooking school: recipes, doses and the classes where we teach them.
Articles
Hazelnut Gelato Recipe: Toast the Nuts Yourself, Skip the Machine
Our hazelnut gelato recipe from the Rome class: 120 g of hazelnuts toasted at 180 °C and ground to a paste, milk, cream, sugar, honey, no eggs, no machine.
Pistachio Gelato Recipe Without a Machine: How We Make It in Rome
The pistachio gelato recipe from our Rome class: milk, cream, 100 g of real pistachios, no eggs, no machine. A stir every 30 minutes for 3 hours.
Spaghetti and Meatballs Recipe: The Italian Way We Teach in Rome
The spaghetti and meatballs recipe we teach in Rome: 30 g meatballs of beef and pork, bread soaked in milk, passata, and why the plate is American.
Spaghetti alla Nerano Recipe: Fried Zucchini, Provolone and No Cream
The spaghetti alla Nerano recipe we teach in Rome: 175 g of fried zucchini and 37.5 g of provolone per person, cheese melted off the heat, no cream.