New Gourmet Pizza Topping Trends

New Gourmet Pizza Topping Trends

opciones binarias tenerife As is very true in Adelaide, small town type connections are very valuable.

binäre optionen handeln schweiz In our case, working with the boys from The Pizza Journey on some marketing projects has also led them to share with us their ideas for some new and exciting pizza toppings.

opzioni binarie applicazioni Charlie and his crew are very forward thinking with their flavour groupings and they are always willing to try some unlikely combinations. Their tips for upcoming trends are Spanish, Mexican and Vietnamese flavours, alternative “proteins” such as slow cooked rabbit and less commonly known Italian smallgoods like Sopressa (aged Salami), fried pizza dough, and semi-cooked eggs as a pizza topping.

binär optionen Following Italian tradition, his team gathers annually to make their own sausage, ham, chorizo and other variations of pork products. The team also passionately believes in sourcing local.

buy tastylia Charlie tells us, “The best thing about these latest pizzas is that Ive moved from using imported specialist Italian flour and have switched to Laucke Special White 00 Flour. I wanted to be able to adapt my recipes to a local flour and keep the local food / locavore idea front and centre. We are pretty spoilt in Adelaide to have a world class mill right on our doorstep and in the middle of such a great food producing area. With some minor adaptations to my technique, I got the Laucke product to work as well as the premium Italian gear, very exciting!”

binäre optionen predator template We believe you will see some of these inspired gourmet toppings in trendy pizza bars in 2016 – and we encourage you to try them at home as well!

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opcje binarne forex forum ‘HellBoy’ Pizza Fritte

http://intelligenetics.com/?losd=%D8%AB%D9%86%D8%A7%D8%A6%D9%8A-%D8%AD%D8%B3%D8%A7%D8%A8-%D8%AE%D9%8A%D8%A7%D8%B1%D8%A7%D8%AA-%D8%A7%D9%84%D8%B9%D8%B1%D8%B6-%D8%AF%D9%88%D9%86-%D8%A5%D9%8A%D8%AF%D8%A7%D8%B9&ac3=a6 ثنائي حساب خيارات العرض دون إيداع ‘HellBoy’ Pizza Fritte – Housemade Salami, Cherry Bocconcini, Fresh Basil and Chilli Infused Honey.

vivir de opciones binarias punto com Dough is formed into a disc and deep fried for 45 seconds and then fired in the wood oven (with toppings) for another 90 seconds.

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dolar endeksi forex kodu Barely set folded Eggs, Fried Housemade Shoulder Ham, Truffle Oil, Bambini Bocconcini and Fresh Parsley Pizza

köpa Viagra online sverige Barely Set Folded Eggs, Fried Homemade Shoulder Ham, Truffle Oil, Bambini Bocconcini, Fresh Parsley.

 

Hell Nino Pizza - Spicy Chorizo Pizza

“Spanish Hellboy” – Spicy Chorizo, Passata, Cherry Bocconcini, Dried Oregano and Chilli Flakes.

Pancetta, Housemade Salami, Bocconcini, Chiptoles in Adobo Sauce, Wood Fired Capsicum Pizza

Pancetta, Homemade Salami, Cherry Bocconcini, Chipotole Peppers in Adobo Sauce, and Woodfired Capsicum

 

Parsley and Lemon Butter, Barossa Hot Sopressa, Cherry Tomoatoes, Woodoven Mushrooms, Anchovies and Bambini Bocconcini Pizza

Parsley and Lemon Butter as a sauce, with Barossa Fine Foods Hot Sopressa, Yellow and Red Cherry Tomatoes, Wood Oven baked Mushrooms, Anchovies, and Bambini Bocconcini

 

Prawn Star Pizza

The “Prawn Star” with fresh prawns, Fresh Mozzarella, Passata, Chilli Jam and Shaved Parmesan. Recipe found here: http://lacasa.com.au/recipes/prawn-and-fresh-mozzarella-pizza/

Quattro Formaggio Pizza with Sage Leaves

Quattro Formaggio Pizza with Sage Leaves – (Bambini Bocconcini, Grated Pecorino, Ashgrove Tasmanian Blue cheese and an aged Mozzarella, smoked with Oak chips)

 

 

Baked Spanish Eggs, Housemade Chorizo, Spicy Tomato Sauce, Mozzarella, Free Range Eggs and Fresh Basil Pizza

Pizza Journey’s take on the classic Baked Spanish Eggs. They’ve topped this pizza base with Housemade Chorizo, Spicy Tomato Sauce, Smoked Mozzarella, Free Range Egg and Fresh Basil.

 

Pancetta with Meyer Lemons and Smoked Mozzarella Pizza

Pancetta with Meyer Lemons and Mozzarella.

 

Rosemary Beetroot Burrata Pizza

Chopped Burrata with Buttered Beetroot, Fresh Rosemary and Balsamic drizzle.

 

Marinated Goat Chevre Pizza

Caramelised Onion, Marinated Goat Chevre, Rosemary and Shaved Parmesan.

Slow Cooked Rabbit in Double Cream and White Wine, Cherry Tomatoes, Goat Chèvre, Fresh Parsley

This pizza features Slow Cooked Rabbit in Double Cream and White Wine. Once rabbit is added to the pizza, it is also cooked off with Cherry Tomatoes, Marinated Goat Chèvre, Fresh Parsley and Shaved Parmesan.

 

nutella dessert pizza

And a dessert pizza to finish it all off: Nutella as a spread, with Lindt Raspberry Intense, Marshmallows, Blueberries, Strawberries, and Icing Sugar,

La Casa Del Formaggio Wins Innovation Award!

La Casa Del Formaggio Wins Innovation Award!

La Casa Del Formaggio has won the prestigious SARDI Innovation Award in the 2015 South Australian Food Industry Awards Program. The award was announced at the annual Gala Dinner organised by Food SA, the state’s peak industry body for the food industry.

 

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The award recognised an innovative change to milk supply relationships; how La Casa Del Formaggio sourced milk to make high quality fresh cheese. Rather than buying milk from a bulk milk supplier, La Casa Del Formaggio formed partnerships with seven family farms located in the beautiful, lush Mt. Compass and Myponga region of the Fleurieu Peninsula, South Australia. These farms supply fresh milk seven days a week. The partner farms were selected because of their quality, the terroir of the Fleurieu region (which is reflected in their milk) and specific herd mix of Friesian and Jersey cows, which delivers the perfect balance of butter fat and protein in the milk to make it perfect for cheesemaking.
“This innovative approach delivered advantages at multiple levels” says Claude Cicchiello, Managing Director of La Casa Del Formaggio. “It delivered a price stability advantage for La Casa Del Formaggio, a price/volume stability advantage for the farmers, a level of authenticity, terroir and provenance for the La Casa Del Formaggio brand, confidence of quality for the consumer and an embodiment of the South Australian industry food strategy all in one initiative.”

 

 

 

 

La Casa Del Formaggio's Managing Director Claude Cicchiello

http://www.boligsalg-spanien.dk/?nlnl=binaire-opties-signalen&276=df binaire opties signalen La Casa Del Formaggio’s Managing Director Claude Cicchiello. Photo: James Knowler + Crew

 

 

“We’ve noticed an improvement in the quality, taste and texture of our cheeses since moving to direct milk supply, and we’ve received quite a bit of customer feedback that confirms our observations.”
The close working relationship with a small number of premium dairy farmers has allowed La Casa Del Formaggio to be confident in consistently high quality milk which in turn is now reflected in their cheese products. It has also allowed the dairies to work with La Casa Del Formaggio to carefully and consciously build quality through continuous improvement.

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“At La Casa Del Formaggio, we are passionate about sharing our authentic family cheese tradition from Italy with Australia,” says Claude Cicchiello. That passion and commitment to authenticity and quality is self-evident in the La Casa Del Formaggio range of products; a commitment to authenticity, for example, that means that La Casa Del Formaggio continues to resist the market pressure to put shelf-life extending chemicals into their fresh ricotta.

 

 

For more on the SA Food Industry Awards, visit their website:http://safoodawards.com.au/.

 

La Casa Del Formaggio Celebrates Ricotta Through Spring!

La Casa Del Formaggio Celebrates Ricotta Through Spring!

This year La Casa Del Formaggio is celebrating the ricotta recipe that has remained unchanged for the last 30 years. Rosa Cicchiello made ricotta in the family kitchen to supply fresh cheese to customers partronising the local Hectorville deli the family was running at the time. The ricotta was such a success that three years later in 1988 the family decided to focus on cheese fulltime. And La Casa Del Formaggio was born.

Cicchiello

“I can remember Mum working early in the morning, making her ricotta that Dad would take fresh to the shop,” says Claude Cicchiello, Managing Director of La Casa Del Formaggio. “When we started making cheese fulltime, ricotta was the foundation of the business.”

 

Rosa’s ricotta recipe has remained unchanged for the past 30 years. There is considerable commercial pressure to add preservatives to provide more shelf life for the retailers but La Casa Del Formaggio has resisted this pressure, believing that customers will always reward them for their commitment to authenticity.

 

La Casa Del Formaggio became famous for introducing Bocconcini in tubs into family refrigerators across Australia. But this spring, La Casa Del Formaggio is focused on honouring the star of its past.

 

“We sell Mum’s original recipe in tubs here in South Australia. That is the one we are celebrating with a special statewide promotion,” Claude said. Kicking off October 1st, the company will be giving South Australian customers a chance to win a Vespa Primavera 50cc valued at $5990 on road by simply purchasing a tub of ricotta and entering their details online. This competition is only available in South Australia as the Ricotta tub is only sold in SA due to its short fresh shelf life. For full details, visit lacasa.com.au/vespa (SA Permit Number T15/1173).

La Casa Vespa Promo A4 Layout

There will also be celebrations held in store with Ricotta Donut giveaways at Foodland Norwood on October 2nd and Foodland Pasadena on October 8th, promotions and sampling. They have also updated its packaging from white to the company’s signature green, to make it more prominent on shelf.

Here is the recipe we will be sharing in stores, that can be made with any of our Ricottas:

Ricotta Donut Recipe Card

Celebrations will continue nationwide through the rest of spring with regular ricotta recipes and meal ideas posted on social media.

 

La Casa Del Formaggio has come a long way from its origins as a continental deli in suburban Adelaide. It is now a rapidly growing family business making premium quality authentic cheese. La Casa Del Formaggio works directly with local SA dairy farmers to guarantee consistent product quality. “We are passionate about sharing our authentic family cheese tradition from Italy with Australia,” says Claude.

 

Despite the family deciding that they would focus on cheese, they have never forgotten their roots or the continental deli customers that made them. Even today, Claude’s sister Marisa Salandra runs the factory retail outlet at Glynde, a tribute to the Hectorville store of the past.

 

Rosa’s original Ricotta in tubs is available from Foodland, Coles, Woolworths, Fruit and Veg Stores and Continental Shops across South Australia. Traditional Ricotta made from whey is available in 1kg baskets and is available both locally at Foodland, Coles, Woolworths and Continental Shops and interstate at Woolworths in WA, QLD and NSW. It is also available behind the glass in local Foodlands and delis, plus Woolworths (SA, WA, QLD) and Coles (WA and SA).

 

Rosa, who cofounded La Casa Del Formaggio with Gerardo 28 years ago, passed away earlier this year.

 

Sharing our Family Recipes

Sharing our Family Recipes

On September 30th 2015, the La Casa Del Formaggio staff were given the opportunity to live out our family values and share our treasured recipes with the less fortunate. Members of our team worked together to serve breakfast and lunch with the clients of the Hutt Street Centre in Adelaide’s CBD.

 

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The Hutt Street Centre provides 54,000 meals per year to the homeless and vulnerable. The centre also provides education, training and counseling, as well as activities and space for the displaced to come together and feel a sense of community.

La Casa Del Formaggio felt that we could offer a sense of family by sharing the recipes that were staples in the Cicchiello household, including Bocconcini, Egg and Pancetta Breakfast Bake, Lasagna, Cheesy Vegetables, and Tiramisu.

 

 

IMG_9104 (Bocconcini, Egg and Pancetta Breakfast Bake)

 

 

 

 

IMG_9113

(Rosa’s Traditional Lasagna Recipe, with Mozzarella Cauliflower, Potatoes and Pumpkin)

 

Our team thoroughly enjoyed working together in this environment, and we hope the people of the Hutt Street Centre found the food as comforting as we do.

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For more information on the Hutt Street Centre and their vast array of services, visit their website here.

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