Our FGpizza customers know to expect a little something sweet with their shipments. Sperlari Caramella Spicchisu, the Lemon and Orange candies from Italy! Each order includes a piece or two, to thank you for your business and to let you know that we appreciate you.
We've had lots of you request to buy larger quantities, so we created a 12-ounce gift pack complete with a gift tag.
With over 160 years of experience in the confectionery market, the Sperlari brand name guarantees top quality and taste. Spicchisù, sweet and tasty, traditionally made, and contains the juices of lemon and orange bringing the true essence of the fruit to this candy assortment.
This assortment contains: Caramella alla Arancia (Orange) and Caramella al Limone (Lemon).
Made in Italy (of course...)
Frankie's Pasta Package includes:
1 Potato Ricer
1 Gnocchi Paddle
1 Partana Olive Oil
6.6# Caputo Semolina Flour (3 kg)
5 Cans of DOP San Marzano Tomatoes -Strianese
1 Round - Ravioli / Pasta Stamp - 2.5"
1 Cappelletti Stamp - 1.5"
1 Flour Dredger
1 Zig-Zag Pasta Cutting Wheel
Treat yourself or send one to that special "Little Italian Cook" in your life. You'll love it!
In our Pasta Italiana package, you can taste the best Italy has to offer.
4.4# Caputo Semolina Premium Pasta Flour (2kg)
4.4# Caputo Tipo "00" Flour (2kg)
2 Partana Olive Oil
4 Cans of DOP San Marzano Tomatoes, Strianese
1 Tutto Calabria Hot Chili Peppers in oil.
1 Italian Flag Apron Restaurant Quality
ALL imported from Italy. All of the highest quality.
This wonderful package has all the tools required to make gnocchi.
PLUS! You save money when you buy these items as a package.
1 Potato Ricer
1 Gnocchi Paddle
1 Stainless Steel Bamboo Strainer
1 Italian Colored Apron
2 Partana Olive Oil
4.4# Caputo Semolina Flour (2 kg)
3 Cans of DOP San Marzano Tomatoes
You can see Natalia and I make Gnocchi in our video, located on the Pasta Video page.
Our Romana Pasta Package includes:
1 ROUND spring-loaded ravioli stamp
1 SQUARE spring-loaded ravioli stamp
2 Partana Olive Oil
4.4# Caputo Semolina Flour (2kg)
6 Cans of DOP San Marzano Tomatoes, Strianese
1 Italian Flag Apron 24" Restaurant Quality
1 Zig-Zag Pasta Cutting Wheel
PLUS! you save money when you buy these items as a package and they all ship in one, Priority Mail, Large Flat-Rate box.
Dress the part and show your colors... Italian colors that is!
The tri-colored Green, White, & Red head band is adjustable. The classic style makes it fun and functional.
Made of 60% polyester and 40% cotton. Machine washable on delicate, but we suggest hand wash to preserve the shape and bright colors.
Cooking Italian Style! Sporting the colors of the Italian Flag.
This apron is really nice, I have one, use it and love it.
It's 32" long and "heavy weight" material. Green (on top), white (in the middle) and red (on the bottom). One top pocket for pencil or thermometer (in the green area), and 1 lower bigger pocket (in the white area). Made of 65% cotton and 35% polyester, these aprons really hold up.
To see a closer picture of the material, please click HERE
This is just about the coolest invention. I know that my mother and grandmother wished they had one... The only way they could stop stirring the pot... was to teach me to do it!
...and after they taught me to cook... I looked around for the next victim. Well not anymore!
For those who make polenta and large pots of sauce, this is for you - AND THIS THING WORKS!!
This automatic pot stirrer will fit two-handled sauce pots from 9" to 14" or 9-16 quarts. It's powered by 4 "C" batteries, stirs continuous or intermittently and comes with two heat-resistant blades (up to 375 degrees). 2 stackable blades stir at different levels for better consistency. Ardente brand. Imported
Color available: Black
Simple to use, clean and store (easily folds flat into any kitchen drawer). This great invention stirs your precious sauces, candies, or polenta and gives the chef time to relax or extra time to prepare something else.
Time to dress up the place Italian style with these cute little Italian flags.
Each flag is 6"x"9" and stands 12" tall. Two Italian flags are accompanied with a round, plastic, table-top stand. Very cute.
Perfect accompaniment for the Red & White Checkered Tablecloth.
"Frankie... Does everything have to be RED, WHITE & GREEN?" No, it does not... but a little pasta on it couldn't hurt!!
Here we offer a beautiful, 100% cotton apron, decorated with wonderful designs of different pasta shapes, long and short. Some, we never knew existed!
This apron even fits Frankie G! It is woven on an oversized loom making it 6 Inches wider than other aprons to provide the perfect fit. Our apron measures 28 by 32 Inches, ties at the waist, and has an adjustable neck strap.
It has a large front pocket to hold cooking essentials: Corkscrew, thermometer, recipe cards, potholders, etc.
Durable and hearty. Machine washable.
Remember? Nana would (and maybe she still does...) dry her dishes with towels she made and embroidered from flour sacks? Well, we have removed the flour and are offering the the natural towels for you to add to your kitchen.
The set includes 3 oversized dish towels: 20-inch by 30-inch. Made of 100% cotton and hand-woven in India.
Perfect as a general all purpose working towel for the kitchen and throughout the home. Lint-free and absorbent, these floursack towels are excellent for glassware/barware/dinnerware. Floursack towels may also be used to line proofing baskets for rising bread. They are really versatile.
We are offering a natural color. Towels are machine washable.
From the Wood-Fired Oven: New and Traditional Techniques for Cooking and Baking with Fire
Frankie G's note: To me, this is the most comprehensive and "complete" book about baking, cooking, and using a woodfired oven. We are really proud to offer this to our FGpizza family...
In the past twenty years, interest in wood-fired ovens has increased dramatically in the United States and abroad, but most books focus on how to bake bread or pizza in an oven. From the Wood-Fired Oven offers many more techniques for home and artisan bakers—from baking bread and making pizza to recipes on how to get as much use as possible out of a single oven firing, from the first live-fire roasting to drying wood for the next fire.
From the Wood-Fired Oven offers a new take on traditional techniques for professional bakers, but is simple enough to inspire any nonprofessional baking enthusiast. Leading baker and instructor Richard Miscovich wants people to use their ovens to fulfill the goal of maximum heat utilization. Readers will find methods and techniques for cooking and baking in a wood-fired oven in the order of the appropriate temperature window. What comes first—pizza, or pastry? Roasted vegetables or a braised pork loin? Clarified butter or beef jerky? In addition to an extensive section of delicious formulas for many types of bread, readers will find chapters on:
Appendices include oven-design recommendations, a sample oven temperature log, Richard's baker's percentages, proper care of a sourdough starter, and more. . . .
Earth ovens combine the utility of a wood-fired, retained-heat oven with the ease and timeless beauty of earthen construction. Building one will appeal to bakers, builders, and beginners of all kinds, from:
Build Your Own Earth Oven is fully illustrated with step-by-step directions, including how to tend the fire, and how to make perfect sourdough hearth loaves in the artisan tradition. The average do-it-yourselfer with a few tools and a scrap pile can build an oven for free, or close to it. Otherwise, $30 should cover all your materials--less than the price of a fancy "baking stone." Good building soil is often right in your back yard, under your feet. Build the simplest oven in a day! With a bit more time and imagination, you can make a permanent foundation and a fire-breathing dragon-oven or any other shape you can dream up.
Earth ovens are familiar to many that have seen a southwestern "horno" or a European "bee-hive" oven. The idea, pioneered by Egyptian bakers in the second millennium BCE, is simplicity itself: fill the oven with wood, light a fire, and let it burn down to ashes. The dense, 3- to 12-inch-thick earthen walls hold and store the heat of the fire, the baker sweeps the floor clean, and the hot oven walls radiate steady, intense heat for hours.
Home bakers who can't afford a fancy, steam-injected bread oven will be delighted to find that a simple earth oven can produce loaves to equal the fanciest "artisan" bakery. It also makes delicious roast meats, cakes, pies, pizzas, and other creations. Pizza cooks to perfection in three minutes or less. Vegetables, herbs, and potatoes drizzled with olive oil roast up in minutes for a simple, elegant, and delicious meal. Efficient cooks will find the residual heat useful for slow-baked dishes, and even for drying surplus produce, or incubating homemade yogurt.
Renowned baking author and instructor Peter Reinhart has always been on the forefront of the bread movement—from his seminal work, The Bread Baker’s Apprentice, to today. In Bread Revolution, he explores the cutting-edge developments in bread baking, with fifty recipes and formulas that use sprouted flours, whole and ancient grains, nut and seed flours, alternative flours (such as teff and grape skin), and allergy-friendly and gluten-free approaches.
A new generation of bakers and millers are developing innovative flours and baking techniques that are designed to extract the grain’s full flavor potential—what Reinhart calls “the baker’s mission.” In this lushly photographed primer, Reinhart draws inspiration from these groundbreaking methods to create master recipes and formulas any home baker can follow, including Sprouted Sandwich Rye Bread, Gluten-Free Many-Seed Toasting Bread, and Sprouted Wheat Croissants.
In many instances, such as with sprouted flours, preferments aren’t necessary because so much of the flavor development occurs during the sprouting phase. For grains that benefit from soakers, bigas, and sourdough starters, Reinhart provides the precise guidance that has made him such a trusted expert in the field.
Advanced bakers will relish Reinhart’s inventive techniques and exacting scientific explanations, while beginning bakers will rejoice in his demystification of ingredients and methods—and all will come away thrilled by bread’s new frontier.
Dishwasher safe. Detachable 100mm (3.9") blade.
Imported from Italy
Frankie G's note: This is the book that started my love of and for woodfired ovens. I built MY OVEN directly from the pages of this book. This book explains building an oven from ground up, and baking hearth-bread from grain to loaves. It's a must for anyone considering building an oven or baking bread from scratch.
Creating the perfect loaf of bread--a challenge that has captivated bakers for centuries--is now the rage in the hippees places, from Waitsfield, Vermont, to Point Reyes Station, California. Like the new generation of beer drinkers who consciously seek out distinctive craft-brewed beers, many people find that their palates have been reawakened and re-educated by the taste of locally baked, whole-grain breads. Today's village bakers are finding an important new role--linking tradition with a sophisticated new understanding of natural levens, baking science and oven construction.
Daniel Wing, a lover of all things artisinal, had long enjoyed baking his own sourdough bread. His quest for the perfect loaf began with serious study of the history and chemistry of bread baking, and eventually led to an apprenticeship with Alan Scott, the most influential builder of masonry ovens in America.
Alan and Daniel have teamed up to write this thoughtful, entertaining, and authoritative book that shows you how to bake superb healthful bread and build your own masonry oven. The authors profile more than a dozen small-scale bakers around the U.S. whose practices embody the holistic principles of community-oriented baking based on whole grains and natural leavens.
The Bread Builders will appeal to a broad range of readers, including: