My Italian cooking journey began right here at La Nicchia in Ascoli Piceno. It is owned and run only by the family who started the business. Their primary focus is on pizza, made in-house from scratch. My fellow classmates and I were lucky enough to learn how to make the pizza right there in the kitchen at La Nicchia. Guido, one of the several siblings who work in the kitchen, showed us the step-by-step pizza making process, starting with the dough. For a typical dough, type “0” or type “00” white flour is used, along with water, fresh yeast, salt, and olive oil. Guido emphasized the importance of using extra virgin olive oil, and if it is not used that the pizza is not worth making! During our time at La Nicchia we learned how to make the basic white pizza dough. However, they do much more than basic at the restaurant. The chefs are constantly testing new dough recipes using alternative flours, including blue corn flour and turmeric just to add colors to the dough.
After learning how to make the dough, I was taught how to properly shape the dough into the desirable disc. Fresh toppings such as mushrooms, tomatoes, aubergine, and prosciutto cotto were added to my (personal) pizza, then tossed in the wood-fired oven for just about two minutes. Eating a whole pizza is traditional in Italy, as the crust is usually thin and toppings are light. To add to the experience, we were provided with an appetizer of French fries before eating the pizza, which is surprisingly a classic pairing with pizza here in Italy! The pizza was delicious and I would love to visit La Nicchia again soon. Unfortunately I was unable to retrieve the recipe from my experience, but attached below is a recipe and step-by-step process provided by the Borgo cooking School. Enjoy!
Kerry's Food & Wine Adventures 