| For Christmas, Rachel bought Al a pizza and foccacia making lesson - a vital skill to be learned while we are in Italy!
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| The lesson was detailed and exhaustive - covering the types of flour, correct pH and temperature of water, how to use the yeast, how long to leave the mozzarella to drain etc. etc. Being a lesson for making pizza at home, rather than in a traditional wood oven, the process was slightly adapted and it wasn't necessary to learn how to spin the dough round on your finger. Shame.
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| Nonetheless, a classic Pizza Margherita was demonstrated...
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| ...and cooked to perfection!
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| Traditional Ligurian focaccia has similar, but slightly different dough. The method for making the holes in it is a particularly refined skill which we were taught (you stick your fingers in it!).
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| Al was fairly pleased with his own effort - anchovies and olives.
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| Obviously the most important part of the lesson was how to eat them!
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| And a few days later Al recreated the experience at home for Rachel.
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| Still room for improvement, but certainly tasty enough to enjoy practising!
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