Italy

Neapolitan Pizza at Pizza Republica

PizzaDiavola

Pizza Diavola

Pizza Republica is all about Neapolitan pizza and fresh ingredients (of course.) Fresh ingredients in every menu item.

Neapolitan pizzas originated in Naples, Italy. They’re made from simple and fresh ingredients: dough, raw tomatoes, fresh mozzarella, fresh basil and olive oil. No fancy toppings.  There is always more sauce than cheese. Before the 1700s, flat breads were served without any tomatoes. These came to Europe in the 16th century, and although popular today, they were not so back then. Europeans thought tomatoes were poisonous. Fortunately for us, necessity, and mainly hunger, drove very poor peasants to top their flat breads with tomatoes towards late 18th century. Soon poorer neighborhoods made this delicious combination their specialty.  Well, we know now how vastly it spread out and became the pizzas we all enjoy today. And back to the Neapolitan pizza, it has to basically consist of a thin soft crust and it must be topped with simple fresh tomato sauce, fresh mozzarella cheese and fresh basil.

Back to our search for Neapolitan Pizzas… We ordered some bread to start. Obviously we dipped it into balsamic vinegar, olive oil and black pepper. 🙂

Bread

Bread, ready for dipping in balsamic vinegar, salt, pepper and olive oil.

 

Next course, BUFALA MOZZARELLA CAPRESE salad. Wonderful!

capresesalad

Bufala mozzarella caprese salad

All gone a in few fast unforgettable minutes..

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Next, Pizza Diavola, with smoked bufala mozzarella, hot salami, hot capicola and extra virgin olive oil. Oh yes! All those delicious fresh ingredients with a perfect spicy but not too fiery balance.

PizzaDiavola

Pizza Diavola

pizzadiavola1

Neapolitan Pizza

We also had to try their Pizza Vesuvius, 1/2 pizza, 1/2 calzone. Heavenly!
pizzavesuviusThe calzone part was simply filled with a variety of fresh vegetables. Yum!

No room for dessert in this visit. For sure, we will return to Pizza Republica for more Neapolitan Pizza and for their  Limoncello Cheesecake, and I will definitely blog about it! 🙂

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Chicken with Rosemary Limoncello

 

 

As promised in my limoncello post from April 10 , here is my chicken limoncello recipe.

Recipe

  • Ingredients: 2 garlic cloves, 3 Sprigs of rosemary, 1/2 cup limoncello, chicken legs, salt, pepper.
  • Directions

 1. Here I am cutting some fresh rosemary sprigs from my garden to include in my recipe. Store-bought fresh rosemary will do fine. I am simply happy that I can get these from my herb garden.

rosemary1

2. Season the chicken with salt and pepper. Set aside.

3. Add 2 cloves of garlic to a hot pan with oil.

4. Add the chicken,  rosemary and the limoncello

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5. Cover with a lid and let it cook until golden brown.

chicken_limoncello0

You can choose to make the same recipe with chicken breast. It will be lighter but will still carry same delicious flavors.

chicken_limoncello2

Soon I will be making a delicious limoncello cake and I will be sharing that recipe also. Limoncello continues to surprise me. Especially, since I am not a big liqueur fan. Limoncello has arrived to my kitchen and is quickly becoming the most versatile ingredient yet.

TIP: If you want to make this recipe and don’t have limoncello, you can replace the limoncello with lemon or lime and white cooking wine.

Travel to Southern Italy with Homemade Limoncello

limoncello_myfoodstories

Making Limoncello at home is an old tradition in Southern Italy. Many homes carry this homemade after-dinner aperitif in the freezer. Yes, the bottle is best kept in the freezer, and the aperitif is served chilled. 🙂 Absolutely irresistible!

Our good friend Emilio is from Southern Italy, and has lived in the United States for many years. He finds time in his busy schedule to make limoncello. It is his unique way to travel back home, one sip at a time.

We had been to dinner at Emilio’s home and he offered us limoncello. Following traditional customs, some serve it on small ceramic glasses, also chilled. Emilio used beautiful, small, delicate glasses. I had to ask him for the recipe. Emilio was very generous. He gave me the recipe, and reached into his freezer for a bottle (from a batch he had previously made.) Needless to say, my husband was extremely happy! I was also extremely happy with the experience! I went a bit further and got myself the beautiful set of limoncello glasses you see in this post. Somehow an extra set of 4 glasses got purchased and made it out of the store with me. They were for Emilio, of course! I couldn’t think of a better way to show my gratitude.

Thinking about all that great Limoncello taste, I went ahead and researched other recipes calling for limoncello, and here are my favorite ones: Limoncello chicken and limoncello cake. I will try them and share them with you in future posts. For now, here is Emilio’s recipe.

  • Limoncello 

Ingredients

10 lemons (as fresh and large as possible)

1 qt Everclear alcohol

1 1/4 qt. water

2 lbs sugar

Peel the lemons very thin. Prepare an infusion with the lemon peels and the Everclear. The infusion needs to sit for about 10 days. After 10 days, boil the water and add sugar for a few minutes to make a simple syrup (sugar will be completely dissolved and mixture should be clear.) Let the water and sugar cool completely. Strain the Everclear infusion, remove the lemon peels. Combine the simple syrup mixture with the Everclear and pour into bottles. Store in a cool, dark place. Be sure to put the limoncello in the freezer before serving as it is best served very cold.