Carbonara and the importance of good bacon

Jan. 29, 2011, 12:36 a.m. | by Adriano Petrich | Categories: Bacon Italian Love pasta

Good news everybody: I am picky

And nothing gets my pet-peeve silly brain going into overdrive better than Carbonara. Just to thicken the plot I am always after a great spaghetti Carbonara.

If the ingredients are not stated in the menu, rest assured that I will ask for them and if the waiter says cream I will grimace.

It is ...

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A new pizza blog to follow

Dec. 20, 2010, 9:08 p.m. | by Adriano Petrich | Categories: Italian pizza

Peter Reinhart has a new blog called pizza quest this is the guy who presented the TED talk about bread and gave the idea for my pizza dough

Peter Reinhart is one of those people like J. Kenji Lopez (of Burger Labs fame) a must follow. I must say I am very curious about what he is gonna post.

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The epoxy method pizza dough

Aug. 20, 2010, 2:06 p.m. | by Adriano Petrich | Categories: dough easy german vegetarian Italian pizza whole wheat

This post is motivated by the pizza contest at the instructables and it is cross posted there in a different form with some more pictures

Working with Baker’s Percentages

From a physicist point of view a baker’s world is a very odd one percentage wise.

It is a place where a recipe can be made with 70% of this plus ...

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Addicted to Passata

July 13, 2010, 11:42 a.m. | by Adriano Petrich | Categories: german vegetarian Italian passata tomato

It is a tidbit odd I might say

The winter has just began here in the South hemisphere, and what appears on the grocery stores?

Wonderful red tomatoes

And what did your nonna told you to do when you get great tomatoes?

Nothing.. She just grabbed grabbed the sieve and made tons of Passata di Pomodoro.. or should do, truth ...

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Italian Cantucci

Feb. 8, 2010, 1:50 p.m. | by Adriano Petrich | Categories: coffee dessert Italian sweet

The Italian biscotti

Italians again. They are a very important influence in Sao Paulo, but not all Italians are created equal.

Every region has it’s special food and we have it plenty: pizza from Naples, panettone from Milan, last but not least pasta and cantucci from everywhere.

Slightly dry, sweet and filled with almonds with a crunch.

They were made ...

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Apple, cherries and rhubarb crostata

Jan. 27, 2010, 12:52 p.m. | by Adriano Petrich | Categories: dessert Italian pie

The water

I have some pet peeves with pie fillings.

Fruits have plenty of water and cooking them releases all that water making the crust soggy.

One branch of though thinks that the solution is precooking. As expected I don’t think that that is the best solution (except in very specific dishes like tarte tartin).

Precooking fruits tends to remove ...

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Tuscan bread FTW

Sept. 24, 2009, 10:29 p.m. | by Adriano Petrich | Categories: 5 ingredients or less bread easy Italian tuscan

It started like it always does. I become obsessed with a food, ingredient or method and can’t stop until I am happy with the results.

One day I noticed that I like bread. I like bread a lot. So I decided to make bread.

For 15 days in a row I baked. The results going from me being sick (sour ...

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