Sweet Potato Italian Gnocchi (or Pumpkin/Squash) – Super easy and egg-free!

These delicious little dumplings made with sweet potato, pumpkin or butternut squash mash in the authentic Italian style, served with melted butter and sage are so awesome and have so much flavour that you might want to make them every week! And they’re so simple with very few ingredients (egg-free!) and quick to make too! A keeper I would say!


Sweet potato gnocchi squash pumpkin italian

In Italy the most common Gnocchi are made with potato (follow this link for my best rated Potato Gnocchi recipe ever) but you can find them made with lots of other ingredients such as spinach, beetroot, squid ink, nettle, chestnut flour, cocoa powder and so on.

My favourite Gnocchi are made with “Zucca” (pron. zouh-kkuh) and that is the word we use to call every kind of pumpkin or squashes. So when you find an Italian recipe with pumpkin as an ingredient you need to remember that we may call it pumpkin but we use only those sweet or super sweet varieties that you mostly call squash (like Kabocha squash or the Italian wrinkled Butternut squash that is sweeter than the smooth one).

So if you are in Italy you won’t have any problem in finding the right one, they are all almost sweet, whether green or orange, and just when we are near Halloween you can find those round and big to make Jack O’ lantern, that are used only as a decoration.

best authentic italian gnocchi

When in January I moved to Brighton UK I was so sad that all the Butternut squashes were not sweet as the ones we have in Italy and I thought I couldn’t replicate all the delicious Italian “Zucca” recipes, until I found the orange Sweet Potato… uh, what a relief! It’s really a perfect substitute! (I didn’t know that kind of variety, because in Italy we have only the white sweet potato that differs from the orange one).

So if you want to make Squash Gnocchi that taste like the Italian ones use orange Sweet Potato, the vitamin A bomb!!!

Ok, now explanation apart, let’s get to the recipe!

Sweet Potato (or Pumpkin/Squash) Italian Gnocchi

Difficulty: medium
Preparation: 20 minutes Cooking Time: 3 minutes
Yield: 4 servings

INGREDIENTS:

  • 500 gr / 1 lb sweet potato or pumpkin/squash, cooked, well-drained and mashed (about 4 potatoes or 800 gr / 1.8 lbs raw squash/potato)
  • 100 gr / 1 1/3 cup / 3.5 oz Parmigiano Reggiano or Grana Padano cheese finely grated
  • 200 gr / 1 1/2 cup / 7.0 oz all-purpose flour (preferably pastry flour)
  • 1/4 tsp freshly grated nutmeg
  • 1/2 tsp cinnamon
  • a pinch of salt

INSTRUCTIONS:

Rinse, peel and cut the vegetables into little pieces and steam them in a microwave for about 15-20 minutes. For me this is the best cooking method because most of the water will evaporate in the cooking process and this will prevent to use too much flour in the dough thus avoiding rubbery Gnocchi. If you don’t have a microwave, bake them unpeeled until fork tender.

sweet potato steamed

The puree doesn’t have to be wet so, if needed, you can simmer it over medium heat until the “juices” boil off, but if you follow the microwave method you won’t have any problems.

Put steamed/cooked vegetables in a big bowl and mash them with a fork of potato masher.

sweet potato mashed pumpkin squash

Mix in Parmigiano Reggiano Cheese, nutmeg, cinnamon, salt and 3/4 flour (150 gr). Do not over mix.

squash gnocchi dough parmigiano nutmeg cinnamon

Knead gently until a nice pliable ball is formed, do not over knead. Add the remainder flour only if necessary and the dough is still sticky.

It has to be soft and just a bit tacky. If it’s still a bit damp add some more flour, not too much though! Adding more flour it certainly improves the workability of the dough, but it makes the Gnocchi too firm or can I say rubber ball? Nah, you don’t want that, do you?

sweet potato gnocchi dough

Immediately dust with flour your working area, take a piece of the dough at a time and gently roll each out to form 3/4 inch – 2 cm in diameter ropes.

sweet potato gnocchi rope

Cut the ropes into about 1 inch / 2,5 cm pieces (it depends on what size you want your Gnocchi), and if you want you can lightly press and roll each pieces into the tines of a fork or a gnocchi board with the tip of your thumb to make a small indentation (this is a bit difficult to explain with words but there a lot of videos on the Web so you can watch them until I have time to make one by myself) but for Squash or Sweet Potato Gnocchi I like to skip this passage and leave gnocchi as is.

sweet potato squash gnocchi italian

Put Gnocchi, divided from each other, over a well floured plate to avoid from sticking together.

If you want you can freeze them with the plate and once frozen you can put them into a freezer bag to leave more space in the freezer.

To cook Sweet Potato or Pumpkin/Squash Gnocchi, bring a large pot of salted water to a full boil and add a tbsp of extra virgin olive oil to avoid them from sticking while cooking.

Drop Gnocchi (both fresh or frozen), a few at a time, into the boiling water, make a little stir.

When they rise to the surface, immediately remove and drain them with a slotted spoon and put onto the serving dish.

Put your favourite sauce over them, give a little stir and serve immediately.

sweet potato squash pumpkin gnocchi italian

If you don’t serve them immediately, remember to sprinkle Gnocchi with a little bit of olive oil and give a little stir. When you want to serve Gnocchi just put your favourite sauce in a pan, heat up and put them in to combine for less than 30 seconds.

These are best served with melted butter and sage sauce (put butter in a pan, add sage, let simmer a bit and add cooked Gnocchi). I love to sprinkle some poppy seeds over for a little crunchy taste and for a lovely presentation. What a perfect balance of texture and flavour!

I’ve just finished writing this post and I’m really craving them again. Uh.. the downsides of blogging…

There’s nothing better than sitting in front of a plate of steaming hot Sweet Potato (or Pumpkin/Squash) Gnocchi, is it? And these are delicious pillows of Vitamin A… pure awesomeness!

best authentic italian gnocchi

Sweet Potato (or Pumpkin/Squash) Italian Gnocchi - Super easy and egg-free!
 
Prep time
Cook time
Total time
 
Delicious little dumplings made with sweet potato, pumpkin or butternut squash mash in the authentic Italian style, served with melted butter and sage.
Author:
Cuisine: Italian
Serves: 4
Ingredients
  • 500 gr / 1 lb sweet potato or pumpkin/squash, cooked, well-drained and mashed (about 4 potatoes or 800 gr / 1.8 lbs raw squash/potato)
  • 100 gr / 1⅓ cup / 3.5 oz Parmigiano Reggiano or Grana Padano cheese finely grated
  • 200 gr / 1½ cup / 7.0 oz all-purpose flour (preferably pastry flour)
  • ¼ tsp freshly grated nutmeg
  • ½ tsp cinnamon
  • a pinch of salt
Instructions
  1. Rinse, peel and cut the vegetables into little pieces and steam them in a microwave for about 15-20 minutes.
  2. Put steamed/cooked vegetables in a big bowl and mash them with a fork of potato masher.
  3. Mix in Parmigiano Reggiano Cheese, nutmeg, cinnamon, salt and ¾ flour (150gr). Do not over mix.
  4. Knead gently until a nice pliable ball is formed, do not over knead. Add the remainder flour only if necessary and the dough is still sticky. It has to be soft and just a bit tacky. If it’s still a bit damp add some more flour, not too much though!
  5. Immediately dust with flour your working area, take a piece of the dough at a time and gently roll each out to form ¾ inch – 2 cm in diameter ropes.
  6. Cut the ropes into about 1 inch / 2,5 cm pieces (it depends on what size you want your Gnocchi), and if you want you can lightly press and roll each pieces into the tines of a fork or a gnocchi board with the tip of your thumb to make a small indentation - I like to skip this passage and leave gnocchi as is.
  7. Put Gnocchi, divided from each other, over a well floured plate to avoid from sticking together.
  8. If you want you can freeze them with the plate and once frozen you can put them into a freezer bag to leave more space in the freezer.
  9. To cook Sweet Potato or Pumpkin/Squash Gnocchi, bring a large pot of salted water to a full boil and add a tbsp of extra virgin olive oil to avoid them from sticking while cooking.
  10. Drop Gnocchi (both fresh or frozen), a few at a time, into the boiling water, make a little stir.
  11. When they rise to the surface, immediately remove and drain them with a slotted spoon and put onto the serving dish.
  12. Put your favourite sauce over them, give a little stir and serve immediately.
Notes
If you don’t serve them immediately, remember to sprinkle Gnocchi with a little bit of olive oil and give a little stir. When you want to serve Gnocchi just put your favourite sauce in a pan, heat up and put them in to combine for less than 30 seconds.

These are best served with melted butter and sage sauce (put butter in a pan, add sage, let simmer a bit and add cooked Gnocchi). I love to sprinkle some poppy seeds over for a little crunchy taste and for a lovely presentation.

Piadina Romagnola authentic Italian recipe and history about this typical Italian flatbread

One of my all time favorite quick italian dish is Piada or Piadina Romagnola (pron. pee-uh-dee-nuh), one of the most characteristic italian flatbread, known and loved in Italy and all over the world both as a street food and a comfort food. I researched for you the best authentic recipe because how Piadina is made varies from town to town, village to village so I kinda put myself as a judge and choose the winner for you. :)


best authentic piadina romagnola italian flatbread

Piadina is no doubt a typical product of the Romagna, a portion of the Emilia-Romagna region (Ravenna, Faenza, Forlì, Cesena and Rimini), but it’s also widespread in the areas of Ferrara, Pesaro e Urbino province, Montefeltro and the Republic of San Marino.

It’s usually made with wheat flour, fats (extra virgin olive oil and/or lard=rendered pork fat), water and/or milk, salt and some optional leavening agents and traditionally cooked on a clay dish from Montetiffi, a village near the town of Forlì, although nowadays flat pans or electric griddles are commonly used but the flavour would be less aromatic (video of the making of Montetiffi pan here or international online shop here).

teglie montetiffi pan

Creation of the Montetiffi pan. Old traditions handed down from father to son.

“Prema u s’fa e’ pianèl, pu dop u s’fa l’arvel pu dop u s’fa l’avrecia… ech fat la tégia!”. (Romagna dialect)

(tr.: EN. “First you create the flat base, then you make the border and then the indentation… that’s the pan!” – IT. “Prima si fa il piano, dopo si fa il bordo e poi l’orecchia… ecco fatta la teglia!”).

Once cooked, these delicacies are usually stuffed with either sweet or salted and savoury ingredients such as cured meats (salumi), cheeses, greens, or Nutella cream, but one of the most popular and best-selling combination is Parma ham + Squacquerone (a fresh and soft spreadable cow’s milk cheese with a typical tart flavour) + arugula/rocket, mmmm yummy!

best italian piadina flatbread prosciutto

Wow it makes me hungry every time I think about it! Not to mention the classic “winterly” stuffing with sausage and roasted/caramelized onions… 8).

History

Up to 100 years ago, Piadina was a poor man’s food because was considered to be a bread substitute to which people resorted weekly between a batch of bread and the other (bread was usually cooked once a week) but during the 60s women from the countryside started to prepare and sell it on the roads of the town with a hand-cart and a beach umbrella, therefore Piadina became a real meal.

Nowadays you can find Piadina in food stands all along the Romagna coast or Romagna towns.

Casa-Piadina

Pay attention that those store-brought Piadinas that you can find in supermarkets are nothing like those you can make at home or find in Romagna!

So, have you ever had the fortune to bite into a rich, crispy but soft steaming piadina filled with every kind of delicacies??? If not, well, find some time to make that at home, it’s easy! or visit Romagna and let me know if you like it!

“Delicious with every filling,                 “La j’è bona in tot i mud,
delicious even served plain:                 la j’è bona énca scundida:
if you haven’t already understood,       sà n’avì ancora capì,
I’m talking about piadina.”                   a scor propri dla pida.”
                                          (Folk poetry)

Here I’m writing several Piadina recipes along with my favourite one because I always heard or read strong and intense discussions around the “real” or the “perfect” recipe for Piadina but the perfect recipe for Piadina does not exist.

As I’ve already explained you before, every family has their recipe so the real recipe is that one that you’ve eaten in your lifetime, the one that makes you connect to your relatives or friends.

So, in order to make you choose the right one for you, I want to explain better the differences to whom that less know the local traditions.

THE SHAPE

Starting from the south of Romagna coast Piadina is very thin (up to 3mm-1/8in) and with a large diameter (from 23cm-9in to 30cm-12in) while proceeding north along the coast and to the inside towards the hills, the flatbread become thicker (from 4mm-1/6in to 8mm-5/16in) and smaller (from 15cm-6in to 25cm-10in).

THE INGREDIENTS IN THE DOUGH

The fats: people use extra virgin olive oil for a lighter and crispier piadina or lard from rendered pork fat (called “strutto” in italian) for a more rich and soft piadina or they use a combinations of both.

The liquids: people use water or whole milk or a combination of both.

Other optional ingredients: some people use baking soda or baking powder to make the dough rise a bit or more while cooking.

If you want a crispier Piadina, choose the one without lard and no leavening agents.

I like the Piadina to be a bit thick, soft, easy to fold without cracking with a great buttery richness, so I use lard instead of olive oil, a mix between water and milk and baking powder to make it less heavy.

authentic soft piada piadina cold cuts arugula

Piadina Romagnola authentic italian recipe

Difficulty: easy
Preparation: 40 minutes Cooking Time: 15 minutes
Yield: 5-6 servings

Ingredients for my favourite Piadina dough (a bit thick, soft, easy to fold without cracking with a great rich and buttery taste):

  • 500 grams / 18 ounces / 4 cups all-purpose flour
  • 75 grams / 2.70 ounces lard from rendered pork fat (called “strutto” in italian)
  • 8 grams / 2 tsp baking powder
  • 8 grams / 1 full tsp salt
  • 150ml / 3/4 cup / 5.00 Us fluid ounces whole milk
  •  ≈ or a bit less than 100ml / 1/2 cup / 3.40 Us fluid ounces water
General ingredients to make every kind of Piadina dough:
  • 500 grams / 18 ounces / 4 cups all-purpose flour
  • 50 grams / 1.80 ounces / 4 tbsp extra virgin olive oil
    OR
    75 grams / 2.70 ounces lard from rendered pork fat (called “strutto” in italian)
    OR
    a mix between them
  • 8 grams / 2 tsp baking powder
    OR
    1 tsp of baking soda
    OR
    no leavening agents
  • 8 grams / 1 full tsp salt
  • 250 ml / 1 1/4 cups / 8.5 Us fluid ounces of liquids (whole milk, water or both)
Instructions for all the Piadina recipes:

Combine lard (if used), flour and salt, then mix in water and/or milk, olive oil (if used), baking powder or baking soda (if used).

Knead the dough for about 10 minutes until quite smooth, uniform, soft but no sticky (if it’s sticky add more flour).

Make a ball and cover the dough with plastic wrap and let rest at least 30 minutes at room temperature (if the dough is being prepared more than 1 hour in advance, you can keep it in the fridge and when needed remove 1 hour before using it).

Heat Montetiffi pan or a non-stick pan over medium-high heat if you’re eating piadina immediately.

testo teglia montetiffi pan piadina

My used Montetiffi pan. Brown spots after using it are normal and they don’t affect the cooking process.

Divide the ball into several pieces (I suggest 5 – about 140-150gr each ball).

piadina romagnola dough balls

Roll out the dough into a circle with a rolling pin on a floured surface to the desired thickness (I like it thicker, 4mm-1/6in).

piadina piada rolled out circle

If you want the circle to be perfect, use a round cutter large enough.
As you can see I don’t mind! (so people know that are home made)

If you’re making large quantities of this recipe or want to rolled out piadina few hours in advance, I suggest you to stack up the rolled out dough by putting a baking paper sheet between each piadina until you’re ready to cook.

Once the pan is hot, add raw piadina, prick it all over with a fork to avoid air bubbles and cook for about 1-2 minutes for a thin piadina, 2-3 minutes for a thicker one or however until forming brown spots onto the bottom.

piadina flatbread pan testo montetiffi

Then flip and cook for about the same time.

piadina cooked testo montetiffi pan

Remember that piadina should be served hot, so it’s recommended to have your fillings ready.

Once cooked you can serve piadina immediately by placing your desired filling on a half and then close to a half moon or cutting it as is into triangles to use as a bread-substitute.

authentic italian piadina half moon

If you don’t serve piadinas right away, you can stack them up, put into a well-sealed plastic bag, and put in the fridge for about a week or in the freezer for a couple of months and when you want a quick meal just put cold or frozen piadina onto a pan until it’s hot enough (do not over cook).

piadina squacquerone parma ham salumi

Here I give you some ideas of ingredients to put in your piadina:

piadina salame parma ham mortadella speck

The savoury:

  • Parma ham or other cured meats (salami), soft cheese (the original squacquerone or cream cheese, or ricotta) and arugula/rocket;
  • roasted/caramelized onions and sausage;
  • cooked ham, fontina or taleggio or asiago cheese and mushrooms mayonnaise;
  • porchetta with onions;
  • smoked cheese and ham;
  • bell peppers and sausage;
  • cooked ham, mozzarella, mushrooms;
  • Parma ham, mozzarella and tomatoes;
  • mortadella (not baloney of course);
  • wurst and mustard (hot dog style);
  • sausage, pepperoni, onion and hot sauce;
  • sausage, onion, bell peppers and beans;
  • bacon cooked with balsamic vinegar and radicchio;
  • squash/pumpkin, sausage and mozzarella;

(sorry for the amount of pork meat choices but I was born and live in Emilia-Romagna region and as for every real Emiliano, we cannot live without pork meat, we will be seriously ill! :D)

  • roast-beef, mayonnaise, lettuce and tomato;
  • roast-beef, arugula/rocket and shredded Parmigiano Reggiano cheese;
  • roast-beef and roasted potatoes;
  • roasted potatoes and smoked cheese;
  • good quality canned tuna, mozzarella, tomatoes, oregano and mayonnaise;
  • mozzarella and grilled vegetables;
  • smoked salmon, dill and mayonaise or sour cream;
  • smoked salmon and cream cheese;
  • tomatoes, aurugula/rocket, mushrooms and shredded Parmigiano Reggiano cheese;
  • roasted/caramelized onions and gorgonzola cheese (or blu cheese);
  • sliced turkey breast, fontina or taleggio or asiago cheese and mushrooms mayonnaise.

Or the sweets:

  • Nutella or Nutella and mascarpone or Nutella and banana;
  • fruit jam or ricotta and fruit jam;
  • honey and cheeses;
  • white chocholate and shredded coconut.

best italian flatbread piadina closeup

So what’s your favourite recipe for piadina? The crispy, the soft, the thin or the thick? And what stuffing would you like to put in there?

As you can see, Piadina is a very simple recipe, tastier than other flatbreads, and you can fill it with a lot of ingredients to make it as a real meal. So that’s why piadina has earned its place in the gastronomic hall of fame, becoming one of the most loved and enjoyable italian foods.

Piadina Romagnola authentic Italian recipe and history about this typical Italian flatbread
 
Prep time
Cook time
Total time
 
Authentic Italian Flatbread recipe for Piadina Romagnola and his history.
Author:
Cuisine: Italian
Serves: 5
Ingredients
Ingredients for my favourite Piadina dough (a bit thick, soft, easy to fold without cracking with a great rich and buttery taste):
  • 500 grams / 18 ounces / 4 cups all-purpose flour
  • 75 grams / 2.70 ounces lard from rendered pork fat (called "strutto" in italian)
  • 8 grams / 2 tsp baking powder
  • 8 grams / 1 full tsp salt
  • 150ml / ¾ cup / 5.00 Us fluid ounces whole milk
  • ≈ or a bit less than 100ml / ½ cup / 3.40 Us fluid ounces water
General ingredients to make every kind of Piadina dough:
  • 500 grams / 18 ounces / 4 cups all-purpose flour
  • 50 grams / 1.80 ounces / 4 tbsp extra virgin olive oil
  • OR
  • 75 grams / 2.70 ounces lard from rendered pork fat (called "strutto" in italian)
  • OR
  • a mix between them
  • 8 grams / 2 tsp baking powder
  • OR
  • 1 tsp of baking soda
  • OR
  • no leavening agents
  • 8 grams / 1 full tsp salt
  • 250 ml / 1¼ cups / 8.5 Us fluid ounces of liquids (whole milk, water or both)
Instructions
  1. Combine lard (if used), flour and salt, then mix in water and/or milk, olive oil (if used), baking powder or baking soda (if used).
  2. Knead the dough for about 10 minutes until quite smooth, uniform, soft but no sticky (if it's sticky add more flour).
  3. Make a ball and cover the dough with plastic wrap and let rest at least 30 minutes at room temperature (if the dough is being prepared more than 1 hour in advance, you can keep it in the fridge and when needed remove 1 hour before using it).
  4. Heat Montetiffi pan or a non-stick pan over medium-high heat if you're eating piadina immediately.
  5. Divide the ball into several pieces (I suggest 5 - about 140-150gr each ball).
  6. Roll out the dough into a circle with a rolling pin on a floured surface to the desired thickness (I like it thicker, 4mm-1/6in).
  7. If you want the circle to be perfect, use a round cutter large enough.
  8. Once the pan is hot, add raw piadina, prick it all over with a fork to avoid air bubbles and cook for about 1-2 minutes for a thin piadina, 2-3 minutes for a thicker one or however until forming brown spots onto the bottom.
  9. Then flip and cook for about the same time.
  10. Remember that piadina should be served hot, so it's recommended to have your fillings ready.
  11. Once cooked you can serve piadina immediately by placing your desired filling on a half and then close to a half moon or cutting it as is into triangles to use as a bread-substitute.

Authentic Italian Cheesecake (Torta di Ricotta e Mascarpone)

Some of you asked me about the recipe for the Italian Cheesecake (made with ricotta) always served in italian restaurants, that is lighter, airy and fluffier than the american one, so I made for you a little research and some tests to find the best one.


best italian cheesecake ricotta mascarpone fluffy soft

I personally like more the NewYork Cheesecake version (you can find the best recipe ever here) because it kinda reminds me my beloved journeys to the U.S., but whichever you prefer, if you’ll make this italian Cheesecake you’ll love it so much that you’ll have to restrain yourself from not eating the entire cake! (I’m not joking, me and my husband ate it in just 2 days and we fought for the last slice…)

The first two recipes I tried, provide for just ricotta as a main ingredient but, although the flavors were lovely, they didn’t send me to the moon because the texture was a bit grainy and less smooth.

So I swapped out half of ricotta for mascarpone cheese, known for its silky texture and its sweet taste. And that’s when I found the best version. Smooth, lighter but rich in flavour, so fluffy and delicate, just amazing! Especially when eaten after an overnight rest (covered and refrigerated), so the flavors have time to blend, as for every cheesecake. After 2 days in the fridge it’s even better, but who can wait for 2 days to eat it?!

So this is my “go to” italian cheesecake, definitely your sweet tooth will be satisfied!

best italian cheese cake ricotta mascarpone sliced

parmigiano reggiano discount

Authentic Italian Cheesecake (Torta di Ricotta e Mascarpone)

Difficulty: easy
Preparation: 20 minutes Cooking Time: 90 minutes
Yield: 8-12 servings

Ingredients:

for the base:

  • 200 gr / 2 cups / 7 oz graham crackers finely crushed (I use the classic italian cookies Oro Saiwa)
  • 30-50 gr / 1/8-1/4 cup / 1-2 oz sugar (I use 30 gr)
  • 110 gr / 1/2 cup / 4 oz unsalted butter

for the filling:

  • 250 gr / 1 1/8 cups / 9 oz whole milk ricotta (cow or sheep or mixed, I use both mixed because the cheesecake will be tastier)
  • 250 gr / 1 1/8 cups / 9 oz mascarpone cheese
  • 100-120 gr / 1/2-3/4 cup / 3.5-4.5 oz sugar (I use 100 gr)
  • 1/2 vanilla pod or 1tsp pure vanilla extract
  • 1 tbsp (10 gr) cornstarch or potato starch
  • 3 eggs (separated)
  • a pinch of salt

for the topping:

  • fresh fruit, fruit sauces, chocolate sauces….

Instructions:

Make sure that the ingredients are at room temperature before you star mixing the filling.

If ricotta is too watery put it in a sieve or a cheesecloth set over a bowl for at least 30 minutes, but I’ve never had to do this so just drain it when you see that it loses liquid.

Grease with a no-stick spray or some butter the bottom and sides of a 23 cm / 9 inch springform pan or use a sheet of baking paper.

italian cheesecake silicon springform pan

As you can see, I use a silicone springform pan, it’s perfect for cheesecakes!

To make the crust, mix the graham crackers crumbs, sugar and melted butter until combined. Press this mixture over the bottom of the springform pan and about 2,5 cm / 1 inch up the sides.

italian cheese cake oro saiwa

Classic Italian cookies for cheese cake – they don’t contain eggs

Preheat the oven to 175°C / 350°F / gas mark 4.

Using an electric mixer beat ricotta, mascarpone, sugar and cornstarch just until smooth (do not over beat!).

Add egg yolks one at a time and beat for no more than 30 seconds each, to avoid the cheesecake to crack in the oven.

If used, split half the vanilla bean pod and scrape out the seeds. Add them (or the vanilla extract) into the batter and combine.

In a separate high bowl whip egg whites with a pinch of salt until forming stiff and firm peaks.

italian cheesecake egg whites firm

Add whipped egg whites to the ricotta and mascarpone batter.

italian cheese cake batter complete

Mix slowly with an upward movement of the spoon or spatula to avoid undoing the whipping of the egg whites (if you want a less fluffier cake, put no whipped egg whites together with the yolks).

italian cheesecake batter springform pan

Pour the cheesecake batter into the springform pan and level the top with a spatula or the back of a spoon.

italian cheesecake batter leveled springform pan

Reduce the oven temperature to 150°C / 300°F / gas mark 2 and bake for about 90 minutes, when the top is lightly golden and/or a toothpick inserted in the centre comes out clean. Turn off the oven and leave the oven door ajar for 20 minutes, then remove the cake and let cool to room temperature before covering with plastic wrap.

best authentic italian cheese cake torta ricotta baked top

Refrigerate for several hours or preferably overnight. Don’t eat it if it’s not chilled well because it will not taste like a cheesecake but like a mousse (well… it wouldn’t be so bad though, right?).

italian cheesecake baked side

Serve the italian cheesecake with fresh fruit, fruit sauces, chocolate sauces or whatever you like! (I usually use a blueberry jam and some mixed preserved berries to garnish).

best italian cheese cake topped blueberry sauce

best italian cheesecake ricotta mascarpone authentic

perfect italian cheese cake ricotta mascarpone soft fluffy

As you can see from the pictures, the inside of my cheesecake is yellow but that’s why I used eggs with orange yolk, so if you use normal eggs the cheesecake will be as white as usual. Enjoy!

best italian cheese cake torta ricotta mascarpone airy soft

Authentic Italian Cheesecake (Torta di Ricotta e Mascarpone)
 
Prep time
Cook time
Total time
 
Classic Italian Cheesecake with ricotta and mascarpone, smooth and lighter but rich in flavour.
Author:
Recipe type: Dessert
Cuisine: Italian
Serves: 8
Ingredients
for the base:
  • 200 gr / 2 cups / 7 oz graham crackers finely crushed (I use the classic italian cookies Oro Saiwa)
  • 30-50 gr / ⅛-1/4 cup / 1-2 oz sugar (I use 30 gr)
  • 110 gr / ½ cup / 4 oz unsalted butter
for the filling:
  • 250 gr / 1⅛ cups / 9 oz whole milk ricotta (cow or sheep or mixed, I use both mixed because the cheesecake will be tastier)
  • 250 gr / 1⅛ cups / 9 oz mascarpone cheese
  • 100-120 gr / ½-3/4 cup / 3.5-4.5 oz sugar (I use 100 gr)
  • ½ vanilla pod or 1tsp pure vanilla extract
  • 1 tbsp (10 gr) cornstarch or potato starch
  • 3 eggs (separated)
  • a pinch of salt
for the topping:
  • fresh fruit, fruit sauces, chocolate sauces....
Instructions
  1. Make sure that the ingredients are at room temperature before you star mixing the filling.
  2. If ricotta is too watery put it in a sieve or a cheesecloth set over a bowl for at least 30 minutes, but I've never had to do this so just drain it when you see that it loses liquid.
  3. Grease with a no-stick spray or some butter the bottom and sides of a 23 cm / 9 inch springform pan or use a sheet of baking paper.
  4. To make the crust, mix the graham crackers crumbs, sugar and melted butter until combined. Press this mixture over the bottom of the springform pan and about 2,5 cm / 1 inch up the sides.
  5. Preheat the oven to 175°C / 350°F / gas mark 4.
  6. Using an electric mixer beat ricotta, mascarpone, sugar and cornstarch just until smooth (do not over beat!).
  7. Add egg yolks one at a time and beat for no more than 30 seconds each, to avoid the cheesecake to crack in the oven.
  8. If used, split half the vanilla bean pod and scrape out the seeds. Add them (or the vanilla extract) into the batter and combine.
  9. In a separate high bowl whip egg whites with a pinch of salt until forming stiff and firm peaks.
  10. Add whipped egg whites to the ricotta and mascarpone batter.
  11. Mix slowly with an upward movement of the spoon or spatula to avoid undoing the whipping of the egg whites (if you want a less fluffier cake, put no whipped egg whites together with the yolks).
  12. Pour the cheesecake batter into the springform pan and level the top with a spatula or the back of a spoon.
  13. Reduce the oven temperature to 150°C / 300°F / gas mark 2 and bake for about 90 minutes, when the top is lightly golden and/or a toothpick inserted in the centre comes out clean. Turn off the oven and leave the oven door ajar for 20 minutes, then remove the cake and let cool to room temperature before covering with plastic wrap.
  14. Refrigerate for several hours or preferably overnight.
  15. Serve the italian cheesecake with fresh fruit, fruit sauces, chocolate sauces or whatever you like!

Calf’s Liver Venetian Style (Fegato alla Veneziana)

AUTHENTIC FEGATO ALLA VENEZIANA (CALF’S LIVER VENETIAN STYLE)

Fegato alla Veneziana (pron. Fay-gah-toe Ah-lah Vay-nez-e-ah-nah*) is one of the most traditional Venetian dishes known all over the world for its simplicity and above all because it’s appreciated even by those who don’t like eating liver.


fegato alla veneziana calf liver venetian style perfect best

I’m one of them, even if I’m born in a land where offal parts are a strong presence in the traditional cousine, but I don’t like most of them, one in particular: liver (well, at least until I tried this recipe) 😀 .

I cannot stand its strong bitter taste. Maybe because when I was young a friend of mine gave me for the first time a plain boiled liver (for me the worst thing on earth to eat!) and I remember that I covered it with a lot of ketchup to be able to chew it because I didn’t want to give a bad impression for having not eaten it.

The second time in my life I ate liver was definitely better. I went to Tuscany and they served me Chichen Liver Patè on Crostini. I realized that was liver patè at the end of the meal, but it tasted good (you have to treat livers with a special treatment so they lose a bit of their bitterness – try this amazing Crostini recipe).

The third time I ate liver was the best, and was with the recipe I’m showing you today.

Because I want that my son tastes all kind of dishes, even those that I don’t like, I bought a Calf’s liver (the best and healthy between livers).
I followed the Venetian style recipe… I taste it out of curiosity…. and I was amazed! I really liked it a lot!
And above all it doesn’t taste like liver at all! The meat it’s so tender and the sweet onions are the perfect combination!

Have I said that it’s a lot cheaper than other meats? That doesn’t hurt, right? So try it and let me know!

Calf’s Liver Venetian Style (Fegato alla Veneziana)

Difficulty: easy
Preparation: 5 minutes Cooking Time: 25 minutes
Yield: 2-3 servings

Ingredients:

  • 1/4 cup butter
  • 1/4 cup extra virgin olive oil
  • 1/2 pound / 250 gr calf’s liver (or pork)
  • 1/2 pound / 250 gr white onions
  • 1/4 cup white wine
  • 1 tsp white vinegar
  • a bunch of fresh parsley
  • salt and pepper to taste

Instructions:

Cut the onion into thin slices (here it’s called venetian style).

cutting onion sliced onion

Trim the covering membrane, blood vessels and any blemishes from the liver (these parts would become tough after the cooking process).

trim skin liver

Cut the liver into about 2L x 1/2h x 1/2w inch or 5L x 1h x 1w cm strips, but I know that it’s a little bit tricky to cut them into even pieces so keep this just as an example.

cut liver strips If you want the dish to have a thicker sauce and to make the liver softer, flour the strips and set aside.

liver in flour In a skillet (preferably non-stick) large enough to hold the onions and the strips of liver in a single layer, add oil and butter over a medium-high heat.

Add onions, white wine, season with salt and reduce the heat to medium-low (wine will give a mild flavour and a sweeter taste to the onions, you can skip it if you want a stronger flavour).

Cook the onions covered, stirring often to avoid them from sticking (if necessary add some water), until they are soft and fully cooked (about 20 minutes, it depends on how thin you cut the slices).

cooked onion Increase the heat to high and add the strips of liver along with the vinegar, stirring and tossing them constantly until browned outside and to your taste (if you want a medium rare liver cook it for 3 minutes) but no more than 6-7 minutes (starting from a fridge-cold meat) to avoid to eat a rubbery liver (I like it well done so I cooked the liver for 6 minutes and it was really tender anyway).

As you read before, I salted the onions so there’s no necessary to use more salt on the liver, but check the seasoning anyway and add salt, if you want, only at the end because it dehydrates the liver and makes it hard and stringy.

Add parsley and serve immediately.
calf liver venetian style

Traditionally, Calf’s Liver Venetian Style is served alongside with polenta but since we’re going to the warm weather it would be also good with a fresh and crunchy salad to balance with the liver tenderness.

Calf's Liver Venetian Style (Fegato alla Veneziana)
 
Prep time
Cook time
Total time
 
An authentic Italian healthy offal recipe that even children will love!
Author:
Cuisine: Italian
Serves: 2
Ingredients
  • ¼ cup butter
  • ¼ cup extra virgin olive oil
  • ½ pound / 250 gr calf's liver (or pork)
  • ½ pound / 250 gr white onions
  • ¼ cup white wine
  • 1 tsp white vinegar
  • a bunch of fresh parsley
  • salt and pepper to taste
Instructions
  1. Cut the onion into thin slices (here it's called Venetian style).
  2. Trim the covering membrane, blood vessels and any blemishes from the liver (these parts would become tough after the cooking process).
  3. Cut the liver into about 2L x ½h x ½w inch or 5L x 1h x 1w cm strips, but I know that it's a little bit tricky to cut them into even pieces so keep this just as an example.
  4. If you want the dish to have a thicker sauce and to make the liver softer, flour the strips and set aside.
  5. In a skillet (preferably non-stick) large enough to hold the onions and the strips of liver in a single layer, add oil and butter over a medium-high heat.
  6. Add onions, white wine, season with salt and reduce the heat to medium-low (wine will give a mild flavour and a sweeter taste to the onions, you can skip it if you want a stronger flavour).
  7. Cook the onion covered, stirring often to avoid them from sticking (if necessary add some water), until they are soft and fully cooked (about 20 minutes, it depends on how thin you cut the slices).
  8. Increase the heat to high and add the strips of liver along with the vinegar, stirring and tossing them constantly until browned outside and to your taste (if you want a medium rare liver cook it for 3 minutes) but no more than 6-7 minutes (starting from a fridge-cold meat) to avoid to eat a rubbery liver (I like it well done so I cooked the liver for 6 minutes and it was really tender anyway).
  9. Check the seasoning and add salt, if you want, only at the end because it dehydrates the liver and makes it hard and stringy.
  10. Add parsley and serve immediately.

Potato Gnocchi: authentic, best and fool-proof recipe, firm outside with a delicate and soft texture inside, not chewy, not soggy… simply delicious!

Stop looking elsewhere. Here you’ve found the best and fool-proof Gnocchi recipe ever. Yes, now you can make authentic Italian Gnocchi like a fine restaurant (or even better) with no fuss, I promise. (comments below can confirm that)


Potato Gnocchi best italian soft firm tender not chewy

If you don’t know what they are, Gnocchi (nyoh-k-kee) are a typical italian pasta, they can be prepared with different flours like semolina but the most popular are those made with potatoes.

Here in Italy you can easily find good quality fresh Gnocchi at the grocery store, but making them at home it’s always comforting…. especially when you’re stuck at home with your son ill and you have only some potatoes and eggs in your pantry, like me today 😀 .

I don’t like gum-like Gnocchi, they are too chewy for me, and I like to make them little, so when you eat them you can taste the sauce better, but they’re easy to make so you can choose the size you want – little Gnocchi are also called “Chicche” (kee-k-kay).

Have a try at them because is not the hardest pasta to make if you follow my instructions (as instead many people say that). Those which haven’t been successful in making gnocchi is just because they were in lack of information, trust me!

parmigiano reggiano discount

So here is my best version for delicious Potato Gnocchi!

Difficulty: easy
Preparation: 30-40 minutes Cooking Time: 5 minutes
Yield: 6-7 servings

Ingredients:

  • 3 lbs / 1,4 kg raw potatoes not peeled, suitable for gnocchi (starchy or old potatoes not waxy)
  • 2 egg yolks (medium)
  • 3 tbsp / 30 grams / 1 ounce potato starch
  • 2/3 cup / 50 grams / 1.8 ounces Parmigiano Reggiano or Grana Padano cheese (finely grated)
  • 2 tsp / 15 grams salt
  • a pinch of ground nutmeg (optional)
  • 1 cup / 130 grams / 4.5 ounces all-purpose flour (sifted) plus more to put on the working area

Gnocchi Ingredients

Instructions:

Rinse, peel and cut potatoes into little pieces and put them in a microwave steamer for about 15 minutes. For me this is the best cooking method because most of the water will evaporate in the cooking process and this will prevent to use too much flour in the dough thus avoiding rubbery Gnocchi.

If you don’t have a microwave just rinse potatoes, leave the peel (so they don’t absorb too much water) put them in a pot filled with water and boil until fork-tender. While still warm, peel the potatoes.

Mash potatoes with a fork or a potato masher and put them in a big bowl.

Let them cool a bit.

(If you cook potatoes in a pot with water wait the next day to make gnocchi or try to dry them a bit in the oven)

Add egg yolks, potato starch, Parmigiano Reggiano or Grana Cheese, a pinch of grated nutmeg (if you like), salt and flour.

Knead gently until a nice pliable ball is formed, do not over knead. It has to be soft and not too much sticky. If it’s still a bit damp add some more flour, not too much though!

Immediately dust with flour your working area, take a piece of the dough at a time and gently roll each out to form 3/4 inch – 2 cm in diameter ropes.

Cut the ropes into about 1 inch / 2,5 cm pieces (it depends on what size you want your Gnocchi), lightly press and roll each pieces into the tines of a fork or a gnocchi board with the tip of your thumb to make a small indentation (this is a bit difficult to explain with words but there a lot of videos on the Web so you can watch them until I have time to make one by myself) or you can skip this passage and leave gnocchi as is.

potato gnocchi rolls

Put Gnocchi, divided from each other, over a well floured plate to avoid from sticking together.

Let them rest for 15 minutes.

potato gnocchi best authentic

If you want you can freeze them with the plate and once frozen you can put them into a freezer bag to leave more space in the freezer.

To cook Gnocchi, bring a large pot of salted water to a full boil and add a tbsp of extra virgin olive oil to avoid them from sticking while cooking.

Drop Gnocchi (both fresh or frozen), a few at a time, into the boiling water, make a little stir.

When they rise to the surface, immediately remove and drain them with a slotted spoon and put onto the serving dish.

Put pasta sauce over them and serve immediately.

If you don’t serve them immediately, remember to sprinkle Gnocchi with a little bit of olive oil and give a little stir. When you want to serve Gnocchi just put your favourite sauce in a pan, heat up and put them in to combine for less than 30 seconds.

potato gnocchi ragu bolognese

As shown above, I used my Ultimate Best Authentic Bolognese Sauce but they’re really good too with just a melted butter and sage sauce like I did for my son.

potato gnocchi butter sage

Potato Gnocchi: firm outside with a delicate and soft texture inside, not chewy, not soggy... simply delicious!
 
Prep time
Cook time
Total time
 
Best Authentic Italian Gnocchi recipe, fool-proof, easy and super delicious.
Author:
Cuisine: Italian
Serves: 6
Ingredients
  • 3 lbs / 1,4 kg raw potatoes not peeled, suitable for gnocchi (starchy or old potatoes not waxy)
  • 2 egg yolks (medium)
  • 3 tbsp / 30 grams / 1 ounce potato starch
  • ⅔ cup / 50 grams / 1.8 ounces Parmigiano Reggiano or Grana Padano cheese (finely grated)
  • 2 tsp / 15 grams salt
  • a pinch of ground nutmeg (optional)
  • 1 cup / 130 grams / 4.5 ounces all-purpose flour (sifted) plus more to put on the working area
Instructions
  1. Rinse, peel and cut potatoes into little pieces and put them in a microwave steamer for about 15 minutes.
OR
  1. Rinse potatoes, leave the peel (so they don't absorb too much water) put them in a pot filled with water and boil until fork-tender. While still warm, peel the potatoes.
  2. Mash potatoes with a fork or a potato masher and put them in a big bowl.
  3. Let them cool a bit.
  4. Add egg yolks, potato starch, Parmigiano Reggiano or Grana Cheese, a pinch of grated nutmeg (if you like), salt and flour.
  5. Knead gently until a nice pliable ball is formed, do not over knead. It has to be soft and not too much sticky. If it's still a bit damp add some more flour, not too much though!
  6. Immediately dust with flour your working area, take a piece of the dough at a time and gently roll each out to form ¾ inch - 2 cm in diameter ropes.
  7. Cut the ropes into about 1 inch / 2,5 cm pieces (it depends on what size you want your Gnocchi), lightly press and roll each pieces into the tines of a fork or a gnocchi board with the tip of your thumb to make a small indentation or you can skip this passage and leave gnocchi as is.
  8. Put Gnocchi, divided from each other, over a well floured plate to avoid from sticking together.
  9. Let them rest for 15 minutes.
  10. To cook Gnocchi, bring a large pot of salted water to a full boil and add a tbsp of extra virgin olive oil to avoid them from sticking while cooking.
  11. Drop Gnocchi (both fresh or frozen), a few at a time, into the boiling water, make a little stir.
  12. When they rise to the surface, immediately remove and drain them with a slotted spoon and put onto the serving dish.
  13. Put pasta sauce over them and serve immediately.

Soft and Doughy Pizza By The Slice (Italian Pizza al Taglio)

My son doesn’t like flat pizza, so I had to learn how to make a really soft and doughy pizza like those you can find in an italian bakery (…or anywhere else).


pizza al taglio soft doughy italian best chicago style

I’ve already told you that I’m a very pizza addict, so here is a second recipe… while waiting for the 3rd! 😉

At home it’s mostly impossible to achieve because you would need professional ovens, so after months and months of kneading and baking I figured out how to do it (the secret for a very soft dough is just a potato)… and now my son is really happy (and I keep on baking…).

If you want to save time, like I often do, you can use instant mashed potato flour instead of steaming just one potato. So keep in mind that if you use a steamed potato you need to reduce the amount of water stated in the ingredients.

Pizza al taglio

Soft and Doughy Pizza (Italian Pizza al taglio)

Difficulty: easy
Preparation: 25 minutes Cooking Time: 20 minutes
Yield: 3/4 servings – 40cm x 30cm / 15″ x 12″ pizza pan

Ingredients for the dough:

  • 130 grams / 4.6 ounces / 1/2 cup milk (or water if you want a lighter version)
  • 200 grams / 7 ounces / 1 cup water* (less if using a steamed potato read below)
  • 10 grams / 1 tbsp granulated active dry yeast or 25 grams / 1/2 tbsp fresh yeast or 140 grams / 5 ounces mother yeast
  • 20 grams / 1 1/2 tbsp unsalted butter at room temperature
  • 20 grams / 1/4 cup instant mashed potatoes flour or 1 steamed and peeled potato (in this case use less water*)
  • 500 grams / 18 ounces / 4 cups all-purpose flour (or pizza/bread flour)
  • 10 grams / 1 full tsp sugar
  • 10 grams / 1 1/2 tsp salt

For the topping:

  • 1 cup plain chopped tomatoes sauce, plus a little pinch of sugar, salt to taste
  • other ingredients to your taste
  • fresh mozzarella, cut into 1.5 cm / 0.59 inches square pieces (making big pieces is important to prevent mozzarella from burning during the cooking time)

Instructions:

Preheat oven to 230°C / 450°F / gas mark 8.
Dissolve yeast in warm water and/or milk, sugar and butter, then mix all the ingredients (add the remain water and salt at last) to form a smooth, soft and no sticky dough (If it’s too sticky add a little flour otherwise add more water). Knead for about 20 minutes.
Let rest for 5 minutes, cover your pizza pan with baking paper and roll out the dough.

Pizza al taglio dough

Cover with a lid or a plastic wrap to avoid the dough from drying and let rise for at least 2 hours (4 if using mother yeast).

Pizza al taglio dressing

Dress pizza with tomato sauce, other ingredients and mozzarella.

Pizza al taglio ready

Bake for about 20 minutes.

Pizza al taglio soft doughy

Pizza al Taglio, done!

IMPORTANT tips to know:

If you are using fresh or dry yeast (not mother yeast), I suggest you to greatly reduce the amount of yeast in recipes and, as a consequence, to extend the rising time.
A slow fermentation allow a better maturation of the dough with more digestible, more flavorful and tastier pizzas.
So here are the times I suggest you for 500 grams/18 ounces/4 cups of flour (that usually require 10 grams/1 tbsp granulated dry yeast or 25 grams / 1/2 tbsp fresh yeast for 2 hours of rising time):

  • 4 h of rising time -> use 1/2 amount of yeast;
  • 6 h of rising time -> use 1/4 amount of yeast;
  • 8 h of rising time -> use 1/8 amount of yeast;
  • 10 h of rising time -> use 1/16 amount of yeast;
  • ……

Here’s an example: if you want your dough to rise in 6 hours use 2,5 grams / 1/4 tbsp of granulated dry yeast or 6,25 grams / 1/8 tbsp of fresh yeast.

Soft and Doughy Pizza By The Slice (Italian Pizza al Taglio)
 
Prep time
Cook time
Total time
 
Soft and Doughy Pizza By The Slice like those you can find in an Italian bakery.
Author:
Cuisine: Italian
Serves: 4
Ingredients
For the dough
  • 130 grams / 4.6 ounces / ½ cup milk (or water if you want a lighter version)
  • 200 grams / 7 ounces / 1 cup water* (less if using a steamed potato read below)
  • 10 grams / 1 tbsp granulated active dry yeast or 25 grams / ½ tbsp fresh yeast or 140 grams / 5 ounces mother yeast
  • 20 grams / 1½ tbsp unsalted butter at room temperature
  • 20 grams / ¼ cup instant mashed potatoes flour or 1 steamed and peeled potato (in this case use less water*)
  • 500 grams / 18 ounces / 4 cups all-purpose flour (or pizza/bread flour)
  • 10 grams / 1 full tsp sugar
  • 10 grams / 1½ tsp salt
For the topping
  • 1 cup plain chopped tomatoes sauce, plus a little pinch of sugar, salt to taste
  • other ingredients to your taste
  • fresh mozzarella, cut into 1.5 cm / 0.59 inches square pieces (making big pieces is important to prevent mozzarella from burning during the cooking time)
Instructions
  1. Preheat oven to 230°C / 450°F / gas mark 8.
  2. Dissolve yeast in warm water and/or milk, sugar and butter, then mix all the ingredients (add the remain water and salt at last) to form a smooth, soft and no sticky dough (If it’s too sticky add a little flour otherwise add more water).
  3. Knead for about 20 minutes.
  4. Let rest for 5 minutes, cover your pizza pan with baking paper and roll out the dough.
  5. Cover with a lid or a plastic wrap to avoid the dough from drying and let rise for at least 2 hours (4 if using mother yeast).
  6. Dress pizza with tomato sauce, other ingredients to your taste and mozzarella.
  7. Bake for about 20 minutes.

 

Vera Pizza Napoletana (Real Neapolitan Pizza)

I’m really a pizza addict. For about 5 years I tried to achieve every information, every secret to be able to make a delicious Neapolitan pizza at home quite like those you eat in pizzeria…. with success.


vera pizza napoletana real neapolitan pizza best italian

It’s not as difficult as it seems, it takes more to write it and when you have all the information in your mind you’ll go faster.

In the web there are lots of pizza recipes, but what I’m writing here is based on the real pizza napoletana disciplinary that contains technical specifications (here you can find the whole text: http://www.pizzanapoletana.org/public/pdf/disciplinare%202008%20UK.pdf).

As written in the disciplinary, the “vera pizza napoletana” (real Neapolitan pizza) should be soft, flexible, easy to fold like a booklet, with the typical taste coming from well-grown/well-baked and bread-taste crust mixed with the slightly acidic flavour of tomato sauce and the respective aroma of oregano and garlic or basil and cooked mozzarella flavour.

The cooking method is very important for the final result so you must use a pizza baking stone.
pizza baking stone neapolitanYou can find it in home centers or in online shops.

Vera Pizza Napoletana (Real Neapolitan Pizza)

Difficulty: hard
Preparation: 6 to 10 hours Cooking Time: 3 to 5 minutes
Yield: 10 to 15 servings

Ingredients for the dough:

  • 1 liters / 2.2 lbs water (spring if possible)
  • 50-55 grams / 1.7-1.9 ounces sea salt
  • 3 grams / 0.10 ounces hydrated yeast (you can also use 425-450 grams / 15-15.80 ounces mother yeast or 0.84 grams active dry yeast)
  • 1.7-1.8 Kg / 3.7-3.9 lbs all-purpose flour

…Yes you don’t have to use olive oil!

Condiments:

  • plain chopped tomato sauce, plus a little pinch of sugar, salt to taste
  • oregano and a slice of garlic or few basil leaves (I prefer using just basil)
  • fridge-chilled fresh mozzarella, cut into 1.5 cm / 0.59 inches square pieces (making big pieces and use a fridge-chilled mozzarella is important to prevent pizza from become watery during the cooking time)

These ingredients are for 10 to 15 pizzas, I suggest you to reduce quantities by a half.

Instructions:

Put water into a mixer, add salt and 10% of flour (170-180 grams / 6-6.3 ounces).
Add yeast, start the mixer and phase the rest of flour in.
Let knead the dough for at least 20/30 minutes, it should be soft, smooth and no sticky.

Let rest the dough for 2 hours covered with a plastic-wrap at 25°C/77°F (I put it in the oven and switch on the light).

Cut the dough into 180-250 grams / 6.3-6.8 ounces pieces and shape them into balls (I usually cut them into 200 grams / 7 ounces).
For each ball, stretch the top down and around the rest of the ball until the outer layer wraps around the other side. Pinch the two ends together and make a smooth ball.
Put your balls stitch-side down in a rising tray (alimentary case) dusted with flour and cover with a lid or a plastic wrap to prevent the ball from drying out (space out balls 8 cm /3 inches).

Let rise 4-6 hours.

pizza balls

Dust with flour the work bench and put a dough ball on it. Flip it over.
With a motion from the center to the outside, and with the pressure of the fingers of both the hands on the dough ball, shape into a thin flat disk and remind to DO NOT TOUCH THE EDGES or you won’t have your pizza napoletana crust (center is no more thick than 0.3cm/0.11 inches and edge is not more than 1-2 cm / 0.4-0.8 inches).

home pizza ball stretch pizza

how stretching pizzahow make home pizza movement

DO NOT use rolling-pin because the air included in the dough has to move from the centre towards the outer edge.

Cooking procedures (at home)

Put the pizza baking stone over the top rack of the oven.
Preheat oven to the highest possible temperature for at least 30 minutes (static).

3 minutes before putting pizza in the oven, switch the oven to the broil setting (switch on the grill). This allow to increase the stone temperature. (in pizzeria oven has to reach 485°C/905°F and pizza cooks in 60-90 seconds).

Return to the static setting when cooking pizza.

Take a pizza pan, put it upside down, or you can take an aluminium pizza peel (I do not suggest to use a wood one because pizza won’t slide easily into the oven), dust it with flour.

Lay down pizza into it and quickly add tomato sauce, mozzarella and other ingredients to your taste. Doing this quickly is important to prevent the dough from sticking onto the surface.

making pizza at home neapolitan pizza making

Quickly open the oven, let slide pizza into the pizza baking stone, close the oven.
Let cook for 3 to 5 minutes or until the crust is quite crispy and has lost its white color (do not open the oven for the first 1-2 minutes).
Open the oven, put a fork in to the crust and slide out pizza into a plate.
Taste it…. isn’t it so delicious???

Pizza baking stone makes a huge difference in the taste of your home-made Neapolitan pizza, so I suggest you to really buy one, it’s worth.

authentic neapoletan vera pizza napoletana best

Remember… “home-made strikes back!

Vera Pizza Napoletana (Real Neapolitan Pizza)
 
Prep time
Cook time
Total time
 
Authentic Neapolitan Pizza Recipe at home like in Pizzeria
Author:
Recipe type: Main
Cuisine: Italian
Serves: 10
Ingredients
For the dough
  • 1 liters / 2.2 lbs water (spring if possible)
  • 50-55 grams / 1.7-1.9 ounces sea salt
  • 3 grams / 0.10 ounces hydrated yeast (or 425-450 grams / 15-15.80 ounces mother yeast or 0.84 grams active dry yeast)
  • 1.7-1.8 Kg / 3.7-3.9 lbs all-purpose flour
Condiments
  • plain chopped tomato sauce, plus a little pinch of sugar, salt to taste OR oregano and a slice of garlic OR few basil leaves (I prefer using just basil)
  • fridge-chilled fresh mozzarella, cut into 1.5 cm / 0.59 inches square pieces
Instructions
To make the dough
  1. Put water into a mixer, add salt and 10% of flour (170-180 grams / 6-6.3 ounces).
  2. Add yeast, start the mixer and phase the rest of flour in.
  3. Let knead the dough for at least 20/30 minutes, it should be soft, smooth and no sticky.
  4. Let rest the dough for 2 hours covered with a plastic-wrap at 25°C/77°F (I put it in the oven and switch on the light).
  5. Cut the dough into 180-250 grams / 6.3-6.8 ounces pieces and shape them into balls (I usually cut them into 200 grams / 7 ounces).
  6. For each ball, stretch the top down and around the rest of the ball until the outer layer wraps around the other side. Pinch the two ends together and make a smooth ball.
  7. Put your balls stitch-side down in a rising tray (alimentary case) dusted with flour and cover with a lid or a plastic wrap to prevent the ball from drying out (space out balls 8 cm /3 inches).
  8. Let rise 4-6 hours.
  9. Dust with flour the work bench and put a dough ball on it. Flip it over.
  10. With a motion from the center to the outside, and with the pressure of the fingers of both the hands on the dough ball, shape into a thin flat disk and remind to DO NOT TOUCH THE EDGES or you won’t have your pizza napoletana crust (center is no more thick than 0.3cm/0.11 inches and edge is not more than 1-2 cm / 0.4-0.8 inches).
  11. DO NOT use a rolling-pin
Cooking procedures at home
  1. Put the pizza baking stone over the top rack of the oven.
  2. Preheat oven to the highest possible temperature for at least 30 minutes (static).
  3. minutes before putting pizza in the oven, switch the oven to the broil setting (switch on the grill). This allow to increase the stone temperature (in pizzeria oven has to reach 485°C/905°F and pizza cooks in 60-90 seconds).
  4. Return to the static setting when cooking pizza.
  5. Take a pizza pan, put it upside down, or you can take an aluminium pizza peel (I do not suggest to use a wood one because pizza won’t slide easily into the oven), dust it with flour.
  6. Lay down pizza into it and quickly add tomato sauce, mozzarella and other ingredients to your taste. Doing this quickly is important to prevent the dough from sticking onto the surface.
  7. Quickly open the oven, let slide pizza into the pizza baking stone, close the oven.
  8. Let cook for 3 to 5 minutes or until the crust is quite crispy and has lost its white color (do not open the oven for the first 1-2 minutes).
  9. Open the oven, put a fork in to the crust and slide out pizza into a plate.