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Pizza Escarole


  • Butter 100 gr
  • Flour 100 gr
  • 4 whites eggs
  • 1 teaspoon vanilla extract
  • Icing sugar 100 gr


Prepare the dough for the pizza or pasta brisee.
Wash the escarole in a pan fry, low heat, shallots with a little oil and anchovies, and when the anchovies have dissolved, add the escarole spezzettandola with your hands.
Add salt and pepper and cook over medium heat for about 15 minutes.
When it dried, add the capers and olives. Continue cooking for 10 minutes over high heat, to make it evaporate the liquid released from the vegetables, then turn off the heat and let cool.
Take the dough and divide into two equal loaves.
With a rolling pin, flatten one of the dough balls.
Roll out the dough in the pan, taking care to ricoprirne with the dough also the edges.
Prick the bottom of the pastry with a fork, add the filling, now cold, adding raw anchovies, capers and pine nuts.
With the remaining dough, obtained another sheet and place them over the filling.
Re-close the edges sealing them well and prick the surface of the pizza.
Bake in the oven at 200 degrees for 40 minutes.
Turn it from time to time and close the door.
The oven Hello allows thanks to the hole in the door to keep under control the cooking.
Small but spacious, Hello oven allows you to cook two pizzas to 20 cm in diameter at a time or two pans of lasagna and other dishes.
The oven that is perfect for any type of food, from meat to vegetables to the various mixes type bread, pizza and focaccia.
Once cooked, let cool completely and serve in slices.

Pizza Margherita Alla Napoletana


  • 1 litre of water
  • 2 Kg flour
  • 6 tablespoons oil
  • 20 gr fresh yeast
  • 50 gr sea salt
  • 1 tablespoon sugar
  • 1.2 Kg fresh mozzarella
  • 1.6 Kg tomato sauce
  • Fresh basil


Mix the flour with the water until well until you have a soft and consistent dough. We recommend adding water slowly as you mix. Add the yeast, oil, salt and continue to mix. Allow the dough to rise for approximately 2 hours.

After the dough has risen, make small balls of approximately 180-200 gr and cover them with a cloth to allow the dough to rise some more. Once the dough is ready, you may heat your oven to 300°C and begin to form the dough into a round shape.

In order to make the crust higher, begin to form the pizza’s shape by stretching out the dough from the center towards the crust, pushing air within the dough to the edges of the pizza crust. This will ensure that as the air expands, it will inflate the crust and not the rest of the pizza.

Once the dough is ready, mix the tomato puree with oil and salt, and spread it on the pizza with a circular movement. Then add the cheese and oil on top of the tomato. Finally add a few pieces of fresh basil. Enjoy your meal!

Plum Salty Cake


  • Butter 100 gr
  • Flour 100 gr
  • 4 whites eggs
  • 1 teaspoon vanilla extract
  • Icing sugar 100 gr/li>


To prepare the salty plum, start sifting in a bowl the flour and baking powder, add the Parmesan cheese and mix the ingredients well. Stir in the grated Leerdammer and bacon into cubes, mix well and finally add a drizzle of extra virgin olive oil.

In another bowl, beat the eggs with the cream and milk, salt and pepper and add the liquid from the mixture.

Stir until the ingredients are well blended.

In a loaf pan ask yourself the dough and bake in oven at 200 ° C-220 ° C for 50 minutes.

Cooking is a closed door.

Thanks to the glass door of the oven Taste we can monitor the cooking of our food.

Towards the middle of cooking can quickly open and turn the loaf pan.

When the salty plum cake is cooked leave to cool and serve in slices.

A real pleasure!

The Classic Pizza Recipe


  • 1 litre of water
  • 2 kg / 4.4 lbs. flour
  • 6 tablespoons extra virgin olive oil
  • 20 g / .7 oz. fresh yeast (7 g / .25 oz. of dry yeast)
  • 50 g / 1.75 oz. sea salt
  • 1 teaspoon of sugar


To obtain high quality pizza dough, before starting, ensure that the following advice is followed:

The water must be potable, and not too chalky. In the event there is excessive calcium in the water, boil it before using it in the dough.

The yeast can be used fresh (and in this case should be crumbly) or dry (available in small packs which should dissolve in water at 38° C / 100 ° F).

Use quality sea salt to obtain a longer rising time, up to 48 hours.

Cooking times can vary greatly depending on the oven being used. For traditional wood-burning ovens, the optimal cooking time is 2 min at 300 ° C / 572 ° F.