tekobo Posted September 6, 2020 Report Share Posted September 6, 2020 Sorry about the slightly out of focus picture. I was so excited after eating my first piece. We finally made it back to Padova in Italy yesterday. For our first bite to eat The Husband chose one of his favourite bars. I was less impressed and was planning to say "I told you so" after we chomped our way through some sub standard polpette. And then the mini pizza that we had ordered arrived. The bar tender had recommended it. Wow. Wonderful, hot pizza base topped with cold stracciatella and crudo. Sooooo happy to be back. 6 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted September 6, 2020 Report Share Posted September 6, 2020 Dreaming of a day when we’re allowed to leave our own borders and experience such as this... 😪😷 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted September 6, 2020 Author Report Share Posted September 6, 2020 3 hours ago, Pequod said: Dreaming of a day when we’re allowed to leave our own borders and experience such as this... 😪😷 Be careful what you wish for. We are super happy to see our friends and to be enjoying a relaxed time in this lovely town. However, with that enjoyment comes a concern that we could be vectors for disease, picked up on the plane here or as we wander round our old haunts. We are taking precautions but I certainly feel the weight of responsibility. Having said that, I don't think I will ever forget the sheer happiness of standing outdoors eating that pizza off a window ledge with drops of cold cheese that I missed dropping on the ground by my feet. 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted September 6, 2020 Report Share Posted September 6, 2020 Tekobo, what a memory, so simple but so powerful. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted September 6, 2020 Report Share Posted September 6, 2020 Understand that dilemma, especially traveling to visit friends. 1 Quote Link to comment Share on other sites More sharing options...
Tyrus Posted September 7, 2020 Report Share Posted September 7, 2020 On 9/6/2020 at 8:22 AM, Pequod said: Dreaming of a day when we’re allowed to leave our own borders and experience such as this... 😪😷 I second that emotion Quote Link to comment Share on other sites More sharing options...
tekobo Posted September 7, 2020 Author Report Share Posted September 7, 2020 Today we returned to the bar and were introduced to a new variant that we were told was even better: stracciatella, speck, figs and balsamic vinegar. We had to try both, side by side to see what we thought. They were both good. May have to go back to check again tomorrow. 2 2 Quote Link to comment Share on other sites More sharing options...
Paul Posted September 10, 2020 Report Share Posted September 10, 2020 On 9/7/2020 at 11:46 AM, tekobo said: May have to go back to check again tomorrow. Always good to get a second opinion! 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted September 13, 2020 Author Report Share Posted September 13, 2020 It's a draw. The Husband prefers the speck, stracciatella, fig and balsamic pizza and I prefer the crudo and stracciatella pizza. I am not keen on round food touching square food and that is what the sweetness of fig next to smoked bacon feels like to me. One of our Padovadan friends knows Dario Cecchini, the Tuscan butcher who was featured on Netflix. Apparently Dario is a very nice person and it is a pleasure to visit his restaurant in Panzano. We had the Cecchini experience here in Padova yesterday. Our friend ordered a box of goodies from the Panzono store and we had the opportunity to try some Tuscan specialities last night. Delicious. Great to be back, breaking bread with friends even though it was pointed out that I had bought the WRONG bread for Tuscan food! 4 Quote Link to comment Share on other sites More sharing options...
tony b Posted September 13, 2020 Report Share Posted September 13, 2020 Looks wonderful, even with the "wrong" bread. 1 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted November 29, 2020 Author Report Share Posted November 29, 2020 Today I used the pizza dough recipe recommended by Mac Roberta’s Pizza Dough Recipe - NYT Cooking (nytimes.com). It was simple (made up the dough in my mixer) and a huge success. Homage to Italy - home made strachiatella cheese topped with lardo. Super yummy start. Loosey goosey - sliced cured goose atop a hot tomato sauce 4 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 29, 2020 Report Share Posted November 29, 2020 Wow, so round and so puffy, great job. 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted November 29, 2020 Author Report Share Posted November 29, 2020 Thank you very much for sharing the recipe and your greaseproof paper tip @MacKenzie. It made the whole process so much less stressful than normal. This will help me get my pizza game down before my KKs arrive. It is sooo disappointing to heat soak a KK, build up everyone's excitement and then end up with nasty wet, sticky dough and guess the continent shaped pizza. 1 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted November 29, 2020 Report Share Posted November 29, 2020 5 hours ago, tekobo said: guess the continent shaped pizza. Oh, you've seen my pizzas then! LOL! Typically, it's Australia! 1 2 Quote Link to comment Share on other sites More sharing options...
