Basic Preparations

This section looks at basic preparations like making pasta, polenta and risotto or how to cut up chicken on the bone, make spatzle, gremolata, and many of the other basics you will use to prepare Italian dishes.

The basic stocks: chicken broth, meat broth, vegetable broth and fish fumet are all found here. As are the basic sauces: bechamel, Napoli, tomato sauces and meat ragu.

Doughs

Foccacia dough is traditionally made in Italy with potato and flour.

Pizza di Recco is made with milk and is traditional in Liguria.

Pizza Napoli is made with flour, yeast and salt.

Focaccia dough can also be used as a pizza base but it is not a dough which can be cooked thin. So if you use this dough recipe for pizza it will be a thick style (which is good in slices rather than rounds). The traditional Napoli pizza should be thin