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Here you will find the recipes of the Fundamental Basics of Italian Cuisine: sweet and savory creams, Sauces and sauces, Basic doughs for bread, pizza or puff pastry. In the kitchen, many have a habit of assuming that the ' basics’ have already acquired. Actually, It's not that ' you are born learned’ And so not everyone knows how to prepare them Fundamental and preparatory recipes for many dishes.

Dal pan of Spain the mayonnaise, the brioche bread with bechamel. On this page I will post The main basic recipes of Italian cuisine and not only that, and, If you have any request, enhanced performance5400 RPM spindle as well: consistent with my knowledge I will try to accommodate you and, If ignorant, I'll try to learn and experience learning with a new recipe. Is a page ' in the making’ where you and I we will learn together to Cook. Meanwhile, to be able to speak my mind with competence, I attended a training course at the Cordon Bleu cooking school Cook's profession of Rome.

The following sections in which I articulated the basics, with the recipes you will find inside. All links will take you to pages and recipes.


GRAZIELLA 9 May 2019 - 20:33

Hi Ada, Please would you have of wholemeal bread recipes, with sourdough ?
With whole wheat flour, healed semolina or wholemeal spelled.

Ada Parisi 9 May 2019 - 22:19

Hi Graziella, I confess to being a monster… I make the bread twice a week with yeast, public all of my loaves of Instagram but I never wanted to write a post on bread seriously and publish my changes. Therefore, if you search on the site of the BREAD IN POT recipe you can find my standard doses for bread with yeast, you can also cook in the pot, but not normally in the pan. The recipe with semolina, but you can easily mix all the flour that you have appointed. Please note that if you do not put a percentage of flour type 0 or 1, the bread is very fragrant and flavorful but a little’ heavy: I like the same, but I wanted to warn you. Finally, all using wholemeal flour, you may need a little’ more water, but you'll hear it alone. I hope to be of help. ADA

Marylu December 13, 2014 - 19:29

I am looking for a bread or loaf with yeast. You have some recipe? Thank you very much

Sicilians creative in the kitchen December 13, 2014 - 21:34

Hello! I only use sourdough, but usually I don't put the recipes on the blog because they use it in a few. If you want I can send you a few recipes in private, Let me know if you prefer soft or hard wheat flour, oil or butter in the dough, water or milk. And if I can use your email to everyone, pay. See you soon, ADA

Marylu December 16, 2014 - 09:51

Hi sounds great out on my mail. The flours I use most are integral and normal 00 or consigliami you. I prefer oil goes well both water and milk. a hug thank you

Sicilians creative in the kitchen December 16, 2014 - 11:42

Perfect. If I can send you all already today. See you soon! ADA

Sicilians creative in the kitchen December 16, 2014 - 13:47

Hello! I tried to send you an email about what appears in your post but I come back!

Dolly November 20, 2014 - 22:32

Hello, congratulations for the recipes, are of great help! I just recently discovered in a bar in Pavia a delicious focaccia dough made the”Sicilian Rotisserie”, high and soft that I had never tasted before. It's not that you can place it between the recipes? Thanks.

Sicilians creative in the kitchen November 21, 2014 - 19:18

Hello!I think you mean the dough from Sicilian pizza. If and’ that you find on the blog in the recipe the sfincione, but give me time to see if there’ some other focaccia so. ADA

Silvia February 28, 2014 - 19:40

Thanks for this collection, filled with essential recipes, lots of patience and passion!
I write them all 🙂
Thank you thank you thank you!!

Sicilians creative in the kitchen February 28, 2014 - 22:42

But Silvia thanks to you!!! Continues to peep the page because it is constantly updated! Hi, ADA

Susanna February 20, 2014 - 19:27

Ciao ragazzi ,I discovered today,Thanks to a friend. You are very good and have some wonderful recipes. Tomorrow I try for caramel cookies. Guam yum !!!!! Thanks.

Sicilians creative in the kitchen February 20, 2014 - 22:55

Hello Susanna, Welcome and thanks for compliments! Did you choose well, Caramel cookies are delicious! Let me know how you are, ADA

Marco February 5, 2014 - 15:52

Hello everyone,
Meanwhile, super congratulations for the recipes.. Stunning, classy and delicious.
I follow you closely.
Only one thing I wanted to ask: Why not take up graphics in this section? There are written very interesting things but you don't understand…
Do you easily confusion…
Thanks and congratulations again… 😉

Sicilians creative in the kitchen February 5, 2014 - 15:55

Hi Mark, you're absolutely right. By the time I'm thinking about giving up graphics but I confess that I am not able. The lay out of the current WordPress won't let me do anything else and I should update and change the whole site, Maybe entrusting myself to an expert. Is’ one thing on my mind for some time and I'll definitely, as soon as I have a clear head and I'll find someone to do it for me! Thanks for the compliments, ADA

Matilde February 5, 2014 - 13:09

seeing your recipes basics, I notice that's missing is the one to make the focaccia, both to make bread! Obviously my questions are concerned, Indeed, Buttigieg pointed…in fact I would like to make a superlative focaccia, Maybe a long leavening like pizza, and also some sandwiches, simple in preparation, and in the ingredients – and without the yeast that is going so fashionable but that I don't want to use….

You can settle my friend-cuciniera? 😀

A big hug and good job!

Sicilians creative in the kitchen February 5, 2014 - 13:13

Matilde!!! Of course! Then, no bread recipe I put it because if you're looking for bread in the blogs you find so much (and you'll find more and more) and done with so many methods: fresh yeast, dry yeast, soon even sourdough. The yeast I'm growing in these days. Search bread on the blog and try the recipes that I, Some are seasoned but you can not dress and make simple sandwiches. If you don't like, you tell me and advance some recipes even easier I by. Let me know.

Matilde February 5, 2014 - 17:00

As usual: Dear!
I've seen recipes that suggested, all interesting! I wanted to know if I could remove the butter, where it appears, and also the oil. My intention is to make beautiful rustic bread rolls, made with only flour.

Instead, you loaded a few recipes for the cake? Maybe some slow food recipe! Looks like a great tutorial…

Big kisses mythical!

Sicilians creative in the kitchen February 5, 2014 - 17:04

Dearest, then Yes, You can remove the oil and butter, but I suggest you simply reduce the amount because a little’ of fat helps the leavening, Since it is not a sourdough. Especially the one with nuts is still very rustic. For the cake, I'm working these days and I hope to post it soon. Of Course Slow Food, but I would do it with both yeast and with the variation of sourdough. A hug!

Matilde February 5, 2014 - 18:23

(comment very significant!)

Sicilians creative in the kitchen February 5, 2014 - 22:54

🙂 🙂 🙂 (very poignant response)

Simona November 27, 2013 - 15:08

When you prepare fresh gnocchi, How long “survive” in the fridge before being cooked?The quantities listed above how many people meet?
Thanks in advance!

Sicilians creative in the kitchen November 27, 2013 - 17:30

So Simona, considers that the dose per head of dumplings is about 250-300 grams, Why weigh. So with those doses should satisfy about 6 people. On survival in the fridge, little say, They oxidize easily. If you eat them after several hours I advise you to freeze them. The gnocchi should be cooked and facts. A warm greeting, ADA

Roberto November 20, 2013 - 14:03

Congratulations for this section, really very useful.
What would be in your experience the basis for the muffins?

Sicilians creative in the kitchen November 20, 2013 - 14:22

Thanks Steve. I have to tell you that I do not have a basic recipe for muffins that works always and everywhere, because they are extremely customizable and recipe varies greatly according to the ingredients you want to put: cocoa or not, stuffed, dried fruit, fresh fruit… As you can see on the site there are many different recipes. All have in common though use in separate bowls of dry ingredients and liquid ingredients, then you have to mix together in haste and without working much the mixture, otherwise the muffins will be tough. If you tell me what kind of musty interests you I give you timely recipes. See you soon, ADA

Roberto November 20, 2013 - 19:38

Hi Ada, I usually have 3 that I enjoy to change depending on the ingredients:
Here it is my own personal recipe:

INGREDIENTS: 18 muffins. (9 muffins)
200 G SUGAR. (90)
160 GRAMS of FLOUR 00. (100)
60 G WHEAT STARCH. /fecola (40)
50 G COCOA (25) If you want to divide equally between white flour and wheat starch or coconut or almonds

3 EGGS. (2)
200 G of low-fat yogurt. (1 jar)
1 PACKET of YEAST. (1/2 teaspoon)

The second and’ that your corn with his foil

The third :
for 12 muffins

250 grams of flour 0 –
75 grams soft butter
75 grams of sugar
75 grams of honey –
1 eggs
200 ml milk
1 sachet of baking powder

75 gr chocolate drop or other (almonds or fruits)

With these 3 I can untangle myself and experiment with different types of excellent muffins 🙂

Sicilians creative in the kitchen November 20, 2013 - 23:49

Thanks Steve, the I'll definitely try. You try the recipe of my Muffins to barley, are made with a completely different procedure, similar to that of choux pastry and they are soft like never before. And soon you'll see a couple of muffins on the blogs you might like. See you at the next popover then! ADA

Roberto November 21, 2013 - 14:00

Thanks Ada I'll definitely try

Dolly July 6, 2013 - 11:30

Hello, congratulations for the recipes, really need! I have done several times the brioche, following your recipe, I make small or large, the base, in contact with the Pan becomes more dark and hard, and the rest is not yet cooked, I keep an eye on, the round after just, at 180° position in meta’ of the oven, but the result is the same, the part that touches the Pan goes dark while the rest is not yet cooked. What should I do??? I hope I explained.

Sicilians creative in the kitchen July 6, 2013 - 19:59

Hello! This recipe and’ for the brioche bread, to make a mold from Madeira cake not for ordinary brioche (the recipe comes, before those without butter and then the classic). Is’ strange that it does not get properly.. Is’ a proven recipe. The bagnii well the sheet of parchment paper with which sheaths the mold? 180 not ventilated oven? If it rises well should bake perfectly in25 minutes. But you have a gas oven? It's the only way I could figure out why the base hardens, in this case you can try putting a bowl with dell’ water in the bottom of the oven for the first fifteen minutes. Let me know…

Dolly July 7, 2013 - 11:56

The oven is gas, I think at this point, that's why the base is darken. I'll try to put a bowl of water in the bottom and I'll see… Thanks.

Sicilians creative in the kitchen July 7, 2013 - 23:56

Also try putting the brioche higher up in the oven, so the heat from ground level is further. Let me know.

Elena March 10, 2013 - 08:46

you're an Angel!!How's my practice of adoption?? 🙂'm going to try to do it all white too.,would you like to see that I also learn how to make sweets?GRZ

fratelli_ai_fornelli March 10, 2013 - 12:37

Practices are being examined by the competent authority…a hug

Elena March 9, 2013 - 22:41

Hi, Today I did for the first time the yellow cream, I am better with salty 🙂 however being the first attempt and being afraid to make a mess I halved the doses of all the ingredienti.il flavor and texture seem perfect to me but nn came yellow but white.. Uff!What did I do wrong?

fratelli_ai_fornelli March 9, 2013 - 22:59

Hi Elena,you didn't do anything wrong but the ' yellow cream’ It is not the custard, that is really very yellow. I know it sounds contradictory, but the fact is pale yellow and yellow cream is lighter. If you want one more color charge, the doses remain the same everything except eggs which become 4. Then, If you want a very yellow cream with half the doses should put 2 egg yolks, milk-250, 1 tablespoon of flour and sugar 2. A warm greeting… PS. Then there's also the white cream, delicious and very light, all the same but no yolk…try it even so putting lots of grated lemon zest…


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