ITALIAN BREAD – Italian food making by Stuzzicando for franchising (VIDEO)

Italian bread, made in Italy the real making process for bread by the Stuzzicando Panettiere MIRKO COSMA homemade pasta for bread preparation and cooking as the traditional way to prepare the Mediterranean Diet offered by Stuzzicando Italian slow food franchising as business opportunity by Stuzzicando the Italian slow food franchising business solution to eat with health in the right time. The real and fresh Italian pasta, carbonara pasta, penne all’arrabbiata pasta, pasta and funghi…, any kind of pizza from Marguerita Pizza, Diavola pizza, funghi & prosciuto pizza,… all kind of fresh bread hand made typical Salento bread pizzi and puccie, the best Italian cuisine dishes, fish, meat, lasagna, pasta al forno, Italian cakes, pasticciotti, pasticciotto Leccese, pasticciottini, Coca Cola and Peroni Beer as Stuzzicando partners

STUZZICANDO ITALIAN FOOD PARTNERSHIP
Italian food partnership and franchising opportunities offer for business people in the world. If you are looking to invest in a Real Italian food business Stuzzicando it’s your partner and best solution. We setup your complete Italian cuisine and dishes business in your city with our Italian chefs, pasticciere and panettiere for more info visit: http://www.italianbusinessguide.com/

ITALIAN FOOD AND CUISINE BY STUZZICANDO
Italian cuisine has a great variety of different ingredients from fruits, vegetables, sauces, meats, etc. In the North of Italy, fish (such as cod, or baccalà), potatoes, rice, maize, corn, sausages, pork, and different types of cheeses are the most common ingredients (tomato is virtually absent in most Northern Italian cuisines). Ligurian ingredients are quite different, and include several types of fish and seafood dishes; basil (found in pesto), nuts and olive oil are very common. In Emilia-Romagna, common ingredients include ham (prosciutto), sausage (cotechino), different sorts of salami, truffles, grana, Parmigiano-Reggiano, and tomatoes (Bolognese sauce or ragù). Traditional Central Italian cuisine uses ingredients such as tomatoes, all kinds of meat (except for horse meat), fish, and pecorino cheese. Finally, in Southern Italy, tomatoes — fresh or cooked into tomato sauce — peppers, olives and olive oil, garlic, artichokes, oranges, ricotta cheese, eggplants, zucchini, certain types of fish (anchovies, sardines and tuna), and capers are important components to the local cuisine.

ITALIAN PASTA HANDMADE
Italian cuisine is also well known (and well regarded) for its use of a diverse variety of pasta. Pasta include noodles in various lengths, widths and shapes, and varieties that are filled with other ingredients like ravioli and tortellini. The word pasta is also used to refer to dishes in which pasta products are a primary ingredient. It is usually served with sauce. There are hundreds of different shapes of pasta with at least locally recognized names.Examples include spaghetti (thin rods), macaroni (tubes or cylinders), fusilli (swirls), and lasagne (sheets). Two other noodles, gnocchi and spätzle, are sometimes considered pasta. They are both traditional in parts of Italy.
Pasta is categorized in two basic styles: dried and fresh. Dried pasta made without eggs can be stored for up to two years under ideal conditions, while fresh pasta will keep for a couple of days in the refrigerator. Pasta is generally cooked by boiling. Under Italian law, dry pasta (pasta secca) can only be made from durum wheat flour or durum wheat semolina, and is more commonly used in Southern Italy compared to their Northern counterparts, who traditionally prefer the fresh egg variety. Durum flour and durum semolina have a yellow tinge in color. Italian pasta is traditionally cooked al dente (Italian: “firm to the bite”, meaning not too soft). Outside Italy, dry pasta is frequently made from other types of flour (such as wheat flour), but this yields a softer product that cannot be cooked al dente. There are many types of wheat flour with varying gluten and protein depending on variety of grain used.
Particular varieties of pasta may also use other grains and milling methods to make the flour, as specified by law. Some pasta varieties, such as pizzoccheri, are made from buckwheat flour. Fresh pasta may include eggs (pasta all’uovo ‘egg pasta’). Whole wheat pasta has become increasingly popular because of its health

COMO SE COCINA EL PAN ITALIANO DE Stuzzicando
oportunidad de franquicia con pizza, pasta, pan y comida Italiana conviertete en partner de Stuzzicando y triunfa en tu negocio en tu ciudad con la coordinacion y ayuda de todo nuestro equipo italiano