Delicatessen gifts in the shop

Bread and pizza course for hobby cooks Would you like to bake your own bread, pastries and pizza in a wood-fired oven? Handling the oven appeals to you? And a few tricks would also be nice? Then you've come to the right place. Our chef Frank is very experienced and has entertainer qualities that will make the course unique in every way. Bread and pizza are the main focus of our course, but of course we also cater to the guests' wishes. Will the yeast plait not turn out or what is the secret behind the crispy dough bubbles on the pizza? Frank brings a lot of experience from the bakery and gastronomy with him. His courses always create a unique event that is geared to the participants. All hobby cooks who are interested in cooking and baking in a wood-fired oven are welcome. Several ovens are always fired up so that different recipes can be prepared. During the cooking and baking, the atmosphere remains relaxed and informal; exchange and questions are the top priority. Included are of course non-alcoholic drinks, coffee, tea and of course the delicacies created. The dates: Event time: Saturdays from 10am - 2pm. Adress: La Bottega ToscanaIndustrial park Birkenhain 263589 LinsengerichtAlso available as a voucher for an individual appointment subject to availability!

Bread and pizza course for amateur cooks. You would like to bake bread, pastries and pizza in a wood fired oven? You are interested in the handling of pizza ovens? And a few tricks would be nice too? Then you are exactly right with us. Our chef Frank is very experienced and has entertainer qualities that make the course unique in every way. Bread and pizza are the hurdles of our course, but it is of course also on the wishes of the guests received. Will not the yeast dough succeed or what secret is behind the crispy dough bubbles on the pizza? Frank brings a lot of experience from the bakery and the gastronomy. His courses always create a unique event that is oriented towards the participants. Welcome are all hobby cooks who are interested in cooking and baking in a wood oven. There are always more ovens fueled so that different recipes can be prepared. During cooking and baking, the atmosphere remains casual and informal, exchange and questions come first. Included are of course soft drinks, coffee, tea and of course the resulting delicacies. The data: Event time: Every first saturday of the month from 10am to 2pm. Venue: La Bottega Toscana Gewerbepark Birkenhain 2 63589 Linsengericht Other courses: We also offer a course about pizza baking.

Lid for Pizza Ball Box Lid for our pizza bale box in the size 40cm x 60cm. The lid closes the bale box, dough box, proofing box airtight so that the dough can mature. The lid is white and fits all coloured boxes in our range. 100% PE, food safe.

Pizza bale boxes in a set Our proven pizza bale boxes, proofing boxes, dough boxes in a set. Three boxes in the size 40cm x 60cm. They are stackable. The set includes a lid. 100% PE, food safe.

Pizza dough ball box size 40cm x 60cm Stackable dough boxes for pizza dough balls. The ideal boxes for maturing pizza dough balls. The dough is perfectly stored in these professional proofing boxes. The 40cm x 60cm format offers space for up to 10 dough balls. The boxes are stackable and close just as well when stacked as with a lid. Several boxes can be stacked on top of each other and only one lid is needed for the top box.100% PE, food safe.

Neuer PizzakursIm Frühjahr starten wir wieder mit einem Pizzakurs durch. Er findet live, echt und in Farbe in unserer Showküche statt. Pizzabacken mit allen Sinnen.Pizzabäcker Sandro ist ein Ass auf seinem Gebiet und wird euch zeigen, wie ihr zu Hause eine super leckere Pizza backt. Dabei geht er auf alle wichtigen Details ein:die Teigherstellung und die Zutaten des Teigesdas Stretching, also das Ausbreiten der Pizzader Belag oder was das Herz begehrt und wie man es auf der Pizza verwendetdas Backen oder wie bekommt ihr aus eurem Backofen das beste Ergebnis?Rezepte und RezeptideenDer Kurs dauert ca. 3 Stunden und vermittelt nicht nur viel Wissen rund um das Thema Pizza backen, sondern auch Infos rund um die Holzbacköfen, Lebensmittelkunde und fördert den Austausch untereinander. Fortsetzungen können gerne individuell gebucht werden. Der Kurs findet in deutscher Sprache statt. Copyright für die Bilder:  https://www.bootshaus-studio.com/

AVPN professional pizza course 25. - 29. January 2021 Learn how to prepare the world cultural heritage, the real pizza Neapolitana. A Neapolitana pizza wants to be baked in very high temperatures in special ovens and demands a real feat from its cook. It is not for nothing that UNESCO has declared the original Napoletan pizza a World Heritage Site. The preparation is a craft that Pizzaioli has to learn with difficulty. The Pizzaioli of the Associatione Vera Pizza Napoletana (AVPN) have set themselves the task of passing on this extraordinary craft. In special courses over five days, restaurateurs get to know the high art of Neapolitan pizza under the expert guidance of Italian pizza makers. The dough may only be made from water, flour, salt and yeast and must rest for at least 8 hours. At 480 degrees the Pizza Napoletana only wants to be in the wood oven for a very short time, just 60 to 90 seconds. The aroma is unique and the possibilities of the topping are as varied as the chef's imagination. The most important thing is that a real Napoletana pizza may only be made with selected ingredients and flours. The products must preferably come from Campania. Their use and preparation is described in detail: The peeled tomatoes, which are chopped by hand, must not be thick and with pieces still present.Fresh tomatoes should be cut into pieces.The mozzarella di bufala (sliced) or the fior di latte (sliced) should be evenly distributed.Grated cheese (if used) should be spread over the pizza with a rotating and even movement.The leaves of fresh basil are placed on the spicesExtra virgin olive oil is added with a spiral movement.In addition to Margherita and Marinara, Vera Pizza Napoletana also offers other types of pizzas with ingredients from the Italian gastronomic tradition. The handling of the dough also plays a central role. The dough balls may only be worked with the hands from the center outwards. This displaces the air outwards and forms the characteristic border with the air bubbles and the leopard color. The pizza must be baked directly on the firebrick in the wood oven, not on a tray. The quality of the finished pizza is strictly assessed. It has to be easily folded onto itself, it needs 1-2 cm crust and a golden color with few burns, the underside must also be golden and without burns. The pizza must be round with a maximum of 35cm diameter and 4mm thickness in the middle. The focus of the pizza is the red color of the tomatoes in contrast to the white of the mozzarella and the green of the basil. The olfactory aromas of the Original Pizza Napoletana are the intense scent of fresh bread, the sour note of tomatoes and mozzarella, the fruity-spicy taste of oil and garlic and the herbaceous taste of fresh basil and oregano. The ingredients together create a harmony in taste. The nutritional value of the original Margherita is around 800 kcal at 250 g and around 550 k cal for the Marinara at 250 g. This is what the AVPN states. The course consists of three parts: 1. Theory (6 hours): The history of Neapolitan pizza Different ways of dough guidance About the ingredients water, flour, yeast, salt, tomatoes, mozzarella and olive oil Important about wood and gas stoves 2. Practice (34 hours): Making the pizza dough by hand and in the kneading machine Shaping the pizza The handling of the pizza dough and the seasoning Oven functions: cheering, inserting the pizza in the oven, various baking techniques Find the right baking temperature Analysis of different baking results due to temperature Cleaning and care of the oven and utensils 3. Test and certificate At the end of each AVPN course there is a theoretical and a practical test. During the practical test, participants must bake two original Neapolitan pizzas, the Margherita and the Marinara. Each participant receives a certificate of participation in the course. Useful information: Hotel and Transfer: Upon request, you will receive a list of hotels in the vicinity after booking. If there is sufficient demand, we will arrange a shuttle from the hotel to the pizza school. Flyer: See the PDF of the AVPN with the exact course content: Italian Flyer, Flyer in English Allergies / Incompatibilities: If you have allergies or adverse reactions to certain foods, please inform us in the free text field in the registration form. More Infos