Maroggia’s Mill Cookbook: Rye Flour Pizza/ Il Ricettario del Mulino di Maroggia: Pizzette alla segale

 

Pizza, you name it…I am simply crazy about this dish! I actually think it is not by chance that my partner is 100% Neapolitan! But even before meeting him my passion for this iconic dish of the Neapolitan tradition fascinated me, and in the past 7 years I lost count of the pizzas I baked. Many of them were baked in my friend Reto’s wood fired oven, you can’t ask for more! But I realized it has been quite a while ‘since I posted a pizza dough recipe, I had to go as far as my licorice and beetroot pizza which I had baked for the MTChallenge. A gap to be filled with a new dough for Maroggia’s Mill Cookbook, made Mulino di Maroggia’s rye flour. A very tasty and versatile flour which I love particularly. I baked the pizzas blind to be garnished as one likes the best, even with cold ingredient as we are in the full bloom of summer and not anyone is in for eating an oven hot pizza!

And with this post I wish you a wonderful summertime, see you in September!
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ZZAFF!: Cavollatt montato

 

For the last episode of this season of ZZAFF! I chose a simple but very scrumptious recipe. The base consists in cavollatt, an egg cream that was once consumed as an energy drink because of the amount of sugar and fat contained in it. The cream, alternated with ladyfinger biscuits, results in an excellent dessert that is perfect for the summer season. Cavollatt montato has to rest in the refrigerator and is to be eaten cold.
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