Monday, 17 February 2014
Local organic flour for our cooking classes near Rome
The flour we use for our cooking classes near Rome is supplied by a local water mill built in the 18th century, the 'Molino del Cantaro'. This is one of the few mills left in Italy to have the original timber mechanism and grinding stone from 300 years ago, still perfectly working. The flour from this 'mulino' retains all the wheat germ (something industrial flour doesn't have anymore) and comes from organic wheat which is grown by the mill's owner in a nearby field. Even the type of wheat is selected from a range of ancient Italian varieties. Anything that's made with this high quality organic flour, such as fresh pasta, bread, biscotti or cakes, has a lot more flavour and a great texture, just different from anything else.
Tuesday, 4 February 2014
Pizza dough 'little roses'.
Presentation of food has always been part of our Rome Cooking Classes and Italian Cooking Holidays. This is a simple technique to create little 'roses' made of pastry or pizza dough, filled with anything you like (It could be ricotta and spinach, mozzarella cheese and tomato or anything you usually fancy on a pizza, just finely chopped).
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