In my everlasting quest to make the perfect pizza, it’s always been about the dough. I’ve made hundreds of pies, each time striving for the balance of good structure, depth of flavor, and workability. The outcomes have ranged from revelatory to disastrous, but I’m assured—save a few singed eyebrows and flour-coated jeans—that no one has been harmed by the experimentation. From cracker-thin, high-gluten crusts with a gratifying crunch to pillowy, pliable pies that rise and fall with the heat, the permutations of just a few simple ingredients are seemingly endless.
Posts Tagged ‘Mulino Marino’
Posted in Flours & Beans, Food Science, Grains, Main Dishes, Recipes, Rice, tagged Buratto, flour, food, kitchen science, Mulino Marino, pizza, Pizza Americana, pizza dough, Pizza Napoletana, Tipo 00 on September 9, 2014 | 1 Comment »
Posted in About Us, Christmas, Gift Giving, Gifts & Wares, Hanukkah, Staff Profiles, tagged Christmas, Cole's fish, Dammann Frères, food, food gifts, gift ideas, Hanukkah, La Guinelle, Mas de Bories, Mast Brothers, Mulino Marino, Ortiz, pepper, Rancho Gordo, Rogue Chocolatier, Taza on November 29, 2012 | 6 Comments »
Julia is affectionately known in the shop as “Little Red” because of her lovely red hair. She has worked at Formaggio Kitchen Cambridge for 5 years and wears many hats – from cheesemonger, to classroom instructor, to buyer of chocolate, jam, honey, spices and tea.
Julia’s interest in food began early, as a young girl growing up on a small farm in eastern Oregon. It was on the farm that she learned about food in its most basic forms – between picking blackberries and making jam with her mom and sister, fishing for trout in the backyard, caring for their 30 bantam hens, or tending her own small vegetable garden next to her mother’s much larger one. In the evenings, her parents would cook everything from braised elk, to grilled whole salmon, to freshly baked bread. (more…)
Posted in Cheese, Italy, Travelogues, tagged Bra, Caggiano, Cantine Ascheri, Caseficio Caggiano, Cheese, Comté, enkir, food, Giorgio Cravero, Italy, Jason Hinds, Marcel Petite, Maria Caggiano, Matteo Ascheri, Mulino Marino, Neal's Yard Dairy, Parmigiano Reggiano, Philippe Goux, Randolph Hodgson, Romano Levi on October 21, 2011 | Leave a Comment »
Every two years, the biggest festival in the cheese world happens in Bra, Italy. The event is known simply as “Cheese.” Cheesemakers, cheesemongers, journalists, food lovers and folks lucky enough to live close by, descend on the small town of Bra to sample, sell and eat literally tons of cheese. This year at the biennial festival it was no different. With one exception. The thermometer hit a whopping 90°F. (more…)
Posted in Cheese, Formaggio Kitchen Cambridge, Main Dishes, Pairings, Recipes, tagged Aria, cooking, Fontal, food, guanciale, Mulino Marino, Nostrale di Elva, pizza, pizza Val d'Aostana, recipe, Recipes, speck on January 27, 2011 | 3 Comments »
Recently, a fellow monger, Mike, and I decided to have a leisurely pizza night at home. The weather outside was frightful, a movie was so delightful, and since there was no place to go, we made pizza. Pizza, beers and movies. Classic. However, instead of ordering from the mediocre pizzerias in my neighborhood, we decided that it would be more fun to make it ourselves! (more…)