Notes about Recipes in this book

• Basic pizzette dough (Pizzette)

  • lean1 on October 13, 2020

    I love this recipe. It was easy to mix (in one bowl) and made A LOT of dough. The dough is softer than the usual pizza dough because of the butter. It made 15 med size pizzas. I could have made more had I rolled the dough more. I will try that next time.

  • lean1 on July 26, 2021

    Made it again today the right way and made thirty(30) little pizzas. I used the recipes on the next few pages with my own home-made sauce and oregano, olives and mozzarella, and low fat cheddar and primosale. Tasted all three. Like being in Italia!

• Crostini with pickled radicchio and bresaola (Crostini con radicchio sottaceta e bresaola)

  • mjes on August 08, 2021

    I'm a big fan of bresaola so I'm always game to try a recipe that uses it. Pickled radicchio is a perfect foil for bresaola ... will repeat often.

• Nonna's little meatballs in a roll (Panino con polpettine della nonna)

  • chaffinski on January 08, 2025

    Didn’t do the waiting step or coating steps and still delicious. Addition of salami and the lemon water final cooking steps are genius.

• Fried meatballs (Polpettine di bar)

  • twoyolks on June 13, 2024

    This were surprisingly bland.

• Neopolitan taralli (Taralli Napoletani)

  • cbk15 on June 08, 2022

    I really loved these! I used a mix of rendered bacon fat and olive oil as the recipe headnote stated these are traditionally made with a kind of pork fat. This resulted in a super umami flavor and a lovely light and soft but crispy "breadstick" like texture for lack of another way to describe it.

• Gourmet Chick

  The book is filled with recipes for pastries, porchetta and pizzette which Paola has developed herself after lots of local research. It also is filled with a lot of Paola’s own photographs...

  Full review