I am learning a lot from Vito Iacopelli's youtube video series. Vito thank you for your video series even if i am commenting 3 years later... I am learning a lot from you, especially the impiasto and streching

This is a single product dish. They idea is to work to courgette in different ways to create surprises in the taste buds. Half the courgette is made into thin slices The flat one is slightly thicker. and

Go to the bakers and ask him to sell you some dough for his bagettes (You can ask him if he uses the 72% formula 1Kg flour / 720ml of water / 18g salt) Roll the dough into a ball and let it sit at 35 C

Para los que aun no han pasado el entrenamiento PADI y sueltan lagrimas de cocodrilo cuando les toca hacer un sofrito... Secretos para no llorar e ir mas rapido. ▶️ DTube ▶️ IPFS I will be posting Cooking

Como hacen los bares y los cafes para vender pinchos de milanesa de pollo o ternera a menos de un Euro, si el Kilo de pollo cuesta 5.70€ ? ▶️ DTube ▶️ IPFS I will be posting Cooking advise videos to help

Instead of wheat, the pizza base is made from rice. I was curious as to what this gluten-free option could provide me with. I used my @RiskDebonair's super secret self-proclaimed world's greatest chef