Italian
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MoreSo, the team @salumiaustralia may have helped me brush up on my Italian since this video informing me that “Finocchietto” is pronounced with a “k” sound rather than a “ch” sound but what I did know at the time was that sliced super thin with the freshly made ricotta and hot honey it’s a bloody winning combo on a pizza!
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MoreThis is one of my favourite pizza combinations mainly for my love of both Mortadella & Burrata. The beautifully thinly sliced mortadella packs from @salumiaustralia are the perfect size for your next pizza party. This mortadella along with all their other Salumi goods which feature through this series are made just down the road from where we live in Billinudgel, Nothern NSW. Check them out!
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MoreWhen I’m eating bolognese my favourite thing is to spoon the sauce onto the garlic bread and eat it while involuntary eating pleasure noises escape from me like Ohhhhhhfuuuuuaaaaarrrkkenyaaaarmyyyy…. So the next logical step was to skip the whole eating pasta step and put it on a pizza with garlic oil! Make it for yourself and see what sounds come out
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MoreI love these white bases cooked off with fresh Ingredients on top. It allows you to pull other flavour combinations you love onto a pizza.
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MoreWhy cheeky? Guanciale is cured pork cheek and on pizza it’s bloody delicious. It’s crisps up with the rind on like a cross between bacon and crackling! 🤤
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MoreIt takes your pizza’s to another level, giving it a 4th dimension of flavour! This oil is a quick & easy version of confit garlic which is French for ‘cooked slowly’ so let’s just agree to call it Garlic Oil as I can be pretty impatient.
