our Italian Cooking
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Adele when she was
head chef at her restaurant
Amildo Monini is an expert baker, well-known for his breads, focaccias, and of course his famous pizzas.
Some of her Delicious Recipes
Pizza Bianca (white Roman focaccia) ready to be served.
Pizza Bianca, as well as Pizza Rossa (Red Pizza) topped with tomatoes, is very popular in Rome for breakfast or as a snack.
The wood burning oven gives all pizzas and breads the special extra flavor.
Pizza Bianca dough is stretched up to 4 feet (120 cm) in length. The surface is dimpled with the fingertips to create small depressions.
The pizza is then finished with extra virgin olive oil and coarse salt.
Cut in squares and sliced, Pizza Bianca is filled with mortadella, prosciutto and figs or mozzarella and cold cuts, to become a delicious snack.
Adele, now retired, was owner and manager of her own family restaurant in the countryside north of Rome. As a former professional chef she likes to experiment with new combinations of flavors. “Most of the Italians know how to cook,” says Adele, “But I to try something different all the time”. She prepares clams and mushrooms, zucchini and shrimps, truffles, fish sauce, side by side with the traditional dishes of the Lazio region. All perfectly Italian, all perfectly new. At her place lamb is always tender, fish is fresh, pasta is handmade and cooked to perfection. She (reluctantly) accepted to share with me few of her recipes.
Making fresh egg fettuccine pasta by hand.
My youngest sister Adele grew up with a passion for cooking like all of us in the family.
Energetic and resolute, she was always at ease, more than anybody else, with cooking for a multitude. During the holidays or organizing parties she was never intimidated by cooking for a number of guests.
Guest Cook from Rome, Italy