Pizza: Seasonal Recipes from Rome's Legendary Pizzarium

Pizza: Seasonal Recipes from Rome's Legendary Pizzarium

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Overview

Pizza: Seasonal Recipes from Rome's Legendary Pizzarium by Gabriele Bonci

A fresh take on everyone’s favorite food, straight from the "Michelangelo of dough" (Vogue). Yeast, flour, and water—from such humble ingredients rises a food that is for many an object of devotion. Here is a cookbook that reveals the secrets of the crust straight from the source in Italy. Gabriele Bonci, known throughout his country as the King of Pizza, operates a small pizzeria in Rome, where for the past ten years he has developed his signature style: making use of stone-milled farro flours, relying on the seasons to determine his unconventional topping combinations (he comes up with more than 1,500 each year), and inventing new techniques for sandwich pizza and fried pizza. The more than eighty recipes here (adapted for the American kitchen) will have pizza geeks’ heads spinning: pizza with grilled peaches and chicory; potatoes, eggplant, and rosemary "ash"; asparagus, egg, and lemon; endive, olives, and anchovies. This is Roman-style pizza al taglio—rectangular with an airy, foccacia-like dough that can support an ample topping. Bonci details his process for making dough, including his own sourdough starter. Whether for the expert or novice baker, this book revolutionizes the concept of pizza and introduces flavor combinations that can apply throughout the kitchen.

Product Details

ISBN-13: 9780847840687
Publisher: Rizzoli
Publication date: 10/08/2013
Pages: 256
Product dimensions: 7.98(w) x 9.50(h) x 1.03(d)

About the Author

Gabriele Bonci was born in Rome and learned the culinary arts in one of the capital’s finest restaurants before opening his own pizza shop in 2003. Since 2009, he has been the host of the TV cooking show La Prova del Cuoco. He has been featured in Anthony Bourdain’s The Layover, Travel and Leisure, The Atlantic, and The Guardian.

Table of Contents

Foreword 11

Destiny 13

Gabriele Bonci: Who I Am 14

Pizza the Natural Way 19

Pizza School 22

Ingredients 24

Tools 32

Techniques 38

Mixing 41

First Rising 44

Folding 46

Second Rising 50

Dividing the Dough 51

Stretching 52

Cooking 54

Basic Doughs 56

White 60

Mixed Grain 62

Whole Grain 64

Pizza Recipes 74

Year-Round Pizzas 76

Tomato Pizza 78

Potato Pizza 81

Classic Pizza with Tomato Sauce, Mozzarella, and Basil 82

Focaccia with Cherry Tomatoes 84

Summer Pizzas 86

Zucchini Crostino 88

Pizza with Figs 89

Pizza with Eggplant Parmigiana 92

Pizza with Prosciutto and Figs 93

Pizza with Potatoes, Eggplant Puree, Buffalo Mozzarella, and Rosemary Ash 96

Pizza with Octopus and Potatoes 98

Spicy Tomato-Anchovy Pizza 100

Pizza with Roast Pork, Tomatoes, Apricots, and Peppers 101

Eggplant and Shrimp Pizza 104

Pizza with Peppers and Ragusano Cheese 106

Pizza with Three Tomatoes 107

Pizza with Squash Blossoms, Ricotta, and Black Olives 110

Pizza with Potatoes, Boiled Beef, and Mint 111

Anchovy Crostino with Zucchini and Peppers 114

Pizza with Tomato Sauce and Anchovies 115

Pizza with Grouper and Scapece Zucchini 118

Pizza with Green Tomatoes, Mango, Baccalà, and Bitter Greens 119

Pizza with Prosciutto Cotto and Bell Pepper Puree 122

Uncle Pietro Uncle's Pizza 123

Pizza with Grilled Peaches and Curly Endive 127

Spicy Pizza with Eggplant and Burrata 128

Pizza with Potatoes, Green Beans, and Sautéed Cuttlefish 129

Shrimp Cocktail Pizza 132

Autumn Pizzas 134

Pizza with Tomatoes and Baccalà 136

Pizza with Mushrooms 137

Pizza Stuffed with Broccolini and Mortadella 140

Pizza with Ricotta, Persimmons, and 'Nduja 141

Pizza with Gruyère and Chicory 144

Smoked Pizza 145

Pizza with Shrimp and Porcini Mushrooms 148

Focaccia with Grapes 150

Pizza with Mashed Potatoes and Cotechino Sausage 152

Pizza with Chicory, Rabbit, and Grapes 153

Focaccia with Chestnut, Porcini, Squab, and Radishes 156

Pizza with Squash, Grana, and Amaretto Cookies 159

Pizza with Tuna-style Tongue and Pickled Vegetables 160

Pizza with Piennolo Tomatoes, Romanesco Broccoli, and Caciocavallo Cheese 162

Pizza with Black Poplar Mushrooms, Grana, and Cured Beef 165

Pizza with Oranges, Spinach, and Coppa di Testa 166

Pizza with Turnips and Squid 167

Pizza with Turnips; Veal, and Chestnuts 170

Pizza with Winter Squash, Pancetta, and Provolone 172

Winter Pizzas 174

Pizza with Beans and Sausage 176

Pizza with Chicory 177

Pizza with Broccoli and Cauliflower and Coppa di Testa 181

Pizza with Romanesco Broccoli and Cured Pork Loin 182

Pizza with Chickpea Puree and Baccaià 183

Pizza with Winter Vegetables or "Dry Minestrone" 186

Crostino with Taleggio and Cauliflower 188

Pizza with Squash, Eel, and Dandelion Greens 189

Pizza with Sardinian Artichokes 192

Pizza with Curly Puntarelle 195

Pizza Stuffed with Mortadella, Puntarelle, and Anchovies 196

Pizza with Four Cheeses 198

Amatriciana-style Pizza 200

Pizza with Duck and Oranges 201

Pizza with Spinach, Conciato di San Vittore, and Guanciale 204

Pizza with Fennel, Salmon, and Treviso Radicchio 206

Pizza with Leeks, Gruyère, and Lots of Nutmeg 208

Pizza with Cabbage and Pork 210

Cardoon Pizza 213

LSD (Licorice, Sausage, and Date) Pizza 214

Spring Pizzas 216

Pizza with Squash Blossoms, Mozzarella, and Anchovies 218

Pizza with Asparagus, Pancetta, Parmigiano, and Lemon 220

Onion Pizza 221

Pizza with Roman-style Tripe 224

Spring Vegetable Pizza 226

All About Artichokes Pizza 227

Pizza with Eggs, Asparagus, and Lemon 231

Pizza with Coffee-flavored Lamb and Snow Peas 232

Calzone with Endive, Olives, and Anchovies 234

Pizza with Buffalo Mozzarella and Bitter Greens 236

Pizza with Tuna-style Chicken 237

Pizza with Fava Beans and Pecorino 240

Pizza with Edible Flowers 241

Pizza with Friggitelli Peppers and Baccaià 244

Fried Pizza 247

Pizza Struffoli 248

A Note from the Translator 252

Index of Ingredients 256

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