"00" Rinforzata

Ideal for doughs with long rising lenghten in cold stores. Gluten, with a balance between extensibility, strength and elasticity, helps the pizzaiolo handle the pasta, living excellent results with high, soft and flavoured cornicione.

Pizza

Neapolitan zeppole recipe by Peppe Guida

Peppe Guida

In this video Peppe Guida of "Antica Osteria Nonna Rosa" show how to make a specialty from Naples: the zeppola!
DESSERTS

Neapolitan doughnuts recipe by Peppe Guida

Peppe Guida

Peppe Guida of Antica Osteria Nonna Rosa show how to make the real neapolitan doughnuts. These delightful little doughnuts are a speciality of the city of Naples,and are much easier to cook.
Pizza

Fried Pizza : recipe by Enzo Piccirillo

Enzo Piccirillo

In this video Enzo Piccirillo of pizzeria " La Masardona" show how to make the real fried pizza.
DESSERTS

Panettone recipe by Alfonso Pepe - part II

Alfonso Pepe

After the dough has rested for 20 minutes, do the pirlatura and let it rest for another 30 minutes. Place in the molds and place them all in the rising cell at 30°C for 6-8 hours. In the end, bake at 180°C for 50 minutes. Put the panettone upside down after baking until the next day.
DESSERTS

Panettone recipe by Alfonso Pepe - Part I

Alfonso Pepe

One of the best Italian pastry chefs Alfonso Pepe from Pepe's Pastry Shop located in Sant'Egidio del Monte Albino (SA) presents the step-by-step recipe video of the traditional handcrafted "panettone".
DESSERTS

Panettone recipe: panettone with "limoncello" cream

Alfonso Pepe

After the recipe of the classical handcrafted Panettone with sweets and raisins, let's offer to all the lovers of the most well-known national Christmas dessert the video about Panettone with limoncello cream featuring Master Pastry Chef Alfonso Pepe from Pepe's Pastry Shop located in Sant'Egidio del Monte Albino (SA).
Bread

Sourdough starter and cooling process

Alfonso Pepe

To ensure the success of the sourdough cooling process, it is recommended to use utensils and table thoroughly cleaned so that the fermentation process is not altered by foreign substances. Take the leavened dough, add 00 flour in an amount equal to its weight and knead with an amount of water equal to 50% of the weight of the flour. By way of example, the doses may be: • 200g sourdough • 200g
PASTA

Italian pasta recipes: fettuccine recipe by Gennaro Esposito

Gennaro Esposito

In this video, the Michelin chef Gennaro Esposito at "Torre del Saracino" (Vico Equense near Naples) shows us how to prepare pasta and explains step by step how to create fettuccine recipe. So, the recipe of fettuccine with octopus and beans by Gennaro Esposito. The Neapolitan tradition in a gourmet food recipe!
Pizza

Stuffed pizza: neapolitan "calzone" by Gino Sorbillo

Gino Sorbillo

Gino Sorbillo, of pizzeria Sorbillo and of the brand new "Lievito madre al mare", both in Naples, shows how to prepare the classic calzone from Naples. From the basic ingredients to the rolling step, following the rules of the traditional pizza of Naples: ricotta cheese, fiordilatte or buffalo milk fiordilatte and Naples salami. This pizza has the San Marzano tomato placed on top or just plain

Maestri

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Farina.tv is a video-hub dedicated to flour and its applications. Farina.tv is the most important source for recipes around pizza, bread, desserts and fresh pasta located in Italy. Farina.tv is a project promoted by Italiasquisita – a top italian magazine and a site dedicate to fine dining – and Molino Caputo, an ancient maker of Neapolitan flour. Farina. tv is where the most famous and capable professionals from all around Italy give their voice to the greatest ingredients and traditions. Follow them! readmore

"00" Rinforzata

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