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         Italian recipes-Italian recipes-Italian recipes-Italian recipes 

                             TGIFeasy pizza  dough and pizza recipes 

                                        " Ciao Bella what are you cooking?"

                                      ♥to share my Italian recipes

                                            WELCOME to

 Real Italian Housewife
shares her authentic and traditional Italian recipes

 with easy directions and pictures...of homemade meals in this homemade site

 and a♥ handmade recipe is your recipe..                

                           scroll for the Italian recipes pages

 real traditional

led light bar...recipe

 the way they make

in Naples,Italy


                                   Make your own  Italian Magic 

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All our real authentic-traditional-easy Italian recipes

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 in a Notebook with more Pasta,Chicken and Soup recipes...

and our new creation Brown rice dessert "Riciera", the 

famous Neapolitan fry Pizza...

and the recipe of Italian cookies Biscotti.     



    Tomato sauce,Pasta,lasagna recipes RISOTTO and parmigiana,

     potato pie recipes page



  chocolate Italian style cake covered with crushed almond.......... 


 The famous Neapolitan Fry Pizza
  recipe is in ciaobellacooking  NOTEBOOK!

                             The fried pizza

is a variation of the classic pizza and vaguely resembles a calzone.

Made with same dough recipe, is fried in a large pan filled with boiling oil

 and drained.




                                 traditional Neapolitan  dessert. 


                                   "car wash"

  homemade authentic traditional Italian ricotta cheese pie                                                                                                                                                                                      

              recipe in  Brain Abundance Review page

                    Open market in Naples,Italy 

 the following are all FREE links exchanges......

Have fun browsing and bargaining for clothes, jewelry, bags and shoes on

many items clothes, jewelry and more from Italy!

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Artist  Michel Croteau 

 Canvas Prints- Framed prints-

Art Prints of the artist's paintings

 are available on......

 Fineartamerica .com

 artist page is located at:

***Oil and acrylic Paintings are sold by the artist...

 "Origami For Peace" by Michel Croteau... the artist painted this theme  as Mural in the Italian Riviera village of Valloria.


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       *****real authentic Italian recipes

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                   fridge for preparation.


                       put the recipe on the fridge


        lasagna can be made also with

                pasta "Mafaldine"

        "Ciao Bella, what are you cooking?"

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                 Italian food  with the recipes

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Brr winter soup.... chicken minestrone...soul Italian recipe is your recipe 

***wet and cold outside...prepare my oven

    barbecue chicken or "Brodo"

             soup...Italian soul food♥


***Bruskizza for fun and easy snack............. 





        Panettone is a classic Italian

yeast bread traditionally served around Christmastime. This sweet bread is reminiscent of Christmas stollen or raisin bread in the way it combines the sweet flavors of dried mixed fruit into bread.The rich dough contains eggs and butter, which gives it a tender, fine texture and a moist interior after baking. Although commercial bakers typically use a sourdough starter, you can make classic panettone at home using active dry yeast to speed up the rising and proving process.Panettone can be enjoyed with breakfast, with afternoon tea, as a dessert or as an anytime snack. Enjoy homemade panettone with your family this holiday season!

                      Recipe for Classic Panettone

The following recipe makes 1 panettone and serves 10 to 12 guests.

1 package active dry yeast
1 cup warm water, 110 to 115 degrees Fahrenheit
2 medium eggs, room temperature
1/2 cup plain yogurt
1/4 cup granulated sugar
1 tsp. pure vanilla extract
1 tbsp. grated lemon zest
1 tbsp. grated orange zest
1/4 tsp. salt
4 cups all-purpose flour
1/4 cup golden raisins
1/2 cup mixed dried fruits
1 tbsp. confectioners` sugar
1 tbsp. melted butter

Combine the active dry yeast, warm water and sugar in a large bowl. Cover bowl and let stand for about 10 minutes or until the mixture turns foamy.

Add the eggs, plain yogurt, pure vanilla extract, salt, lemon zest and orange zest. Mix ingredients well.

Stir in the all-purpose flour 1/2 cup at a time until the dough turns into a manageable ball. Place the dough onto a lightly floured surface and knead it for 5 to 10 minutes. Add more flour to the surface when necessary to keep the dough from sticking.

Place the dough in a large, lightly buttered bowl, cover with a damp towel and allow it to rise in a warm spot until it doubles, typically about 60 minutes.

Preheat your oven to 350 degrees Fahrenheit and prepare a panettone pan. If you don`t have one of these, you can use a small cake pan with high sides or an empty, cleaned 1-pound coffee can. Line your pan or can with parchment paper that has been cut to fit, but leave a little bit of paper overlapping the top so you can easily remove the bread when it has finished baking. Lightly butter the paper.

In a smaller bowl, toss the golden raisins and mixed dried fruits with the confectioners` sugar.

Punch down your dough ball while it`s still in the bowl. Transfer the dough to a lightly floured surface and knead in the raisin, fruit and sugar mixture.

Shape the dough back into a ball and place it in your prepared pan or can. Drape it with a towel and let the dough rise for another 25 to 30 minutes. Keep in mind that the dough should rise above the sides of the pan.

Brush the top of your panettone with melted butter and place in oven. Bake for 45 minutes or until the top turns golden brown and a toothpick inserted into the center of the bread comes out clean.

Cool panettone for about 10 minutes and then lift out of pan by the parchment paper edges. Turn bread out onto a rack to finish cooling.

For slightly sweeter bread, dust the panettone with powdered sugar or drizzle with melted chocolate before serving.

Keep in mind that different ovens might require a variation in cooking time.                 

The above recipe was baked in a <a href="">Rangemaster</a> oven.

               Preserved lemons

are most closely associated with Moroccan and Middle Eastern cuisines, but they are also a staple of the Russian diet and are beloved by Jewish cooks throughout the world. The rich, salty tartness they offer is a natural when added to risotto, pasta, or any type of seafood, from crudo di pesci to fried calamari and also to chicken or veal piccata. Preserved lemons are very tart and intense, so a little bit goes a long way.

Preserving lemons could not be easier. Unlike canning or making preserves, there`s no cooking involved, though all of the Mason jars and lids you use must be sterilized. Pickled lemons will keep for six months in the refrigerator, so don`t make too many at any one time. Small batches work best, unless you`re making a bunch of jars all at once to give as gifts.

                      Italian Preserved Lemons

5 large lemons
Kosher salt

Wash 3 of the lemons thoroughly, using soap and hot water. Pat them dry with paper towels or a clean linen dishcloth. Meyer lemons work especially well for preserving.

Sprinkle a thin layer of kosher salt into the bottom of a sterile Mason jar.

Cut the ends off the three lemons that you have washed.

Slice the lemons lengthwise into six pieces.

Place a few lemon pieces carefully into the Mason jar on top of the kosher salt. Don`t fold or crush them and don`t pack them in too tightly.

Sprinkle a layer of kosher salt on top of the lemons.

Continue layering the lemon slices and salt until you have used all of the slices or the jar is full. Make sure you end with a layer of salt.

Cut the two unwashed lemons in half, crosswise.

Squeeze the juice of the two lemons into the jar of lemon slices and salt. Use a clean sieve to catch the seeds, or do it chef-style by holding your free hand palm up over the jar and squeezing the juice into your palm.

Place the lid on the Mason jar and make sure it is tightly closed.

Put the jar in the refrigerator and leave it for two to three weeks. Turn the jar upside down every other day to help the salty syrup that is developing cover all of the lemon slices completely.

Use the preserved lemons after three weeks by removing a lemon slice from the jar. For more delicate recipes like pastas or broiled fish, rinse the salt off the lemon.

Remove the pulp and the white pith and chop the rind finely.

Vary the flavors by adding cinnamon, cloves, coriander, garlic, ginger, peppers, mint or other spices to the jars before sealing them.

Whether you`re preserving lemons for your own use or to give as gifts, it`s best to start with the highest quality jars and lids.

The Italian food lovers at Ciao Bella Cooking swear by the beautiful and durable glass jars found at purveyors of fine kitchenware such as

where you`re sure to find the perfect jars for your pickles and preserves.


                    Job of the Barista

If you`re a coffee fanatic, you`ll be familiar with the word "barista", a term which has become increasingly common in recent years. Not to be confused with a member of the legal profession, a barista is the name for someone who works in a coffee bar, producing speciality espresso-based drinks including cappuccinos, Americans and lattes.
Generally speaking, a barista is specially trained in the art of making coffee, using freshly ground beans to brew up high quality beverages. Different cafés and coffee shops have their own specific criteria as to the level of expertise needed to be called a barista. In some chains, all staff are referred to as baristas or trainee baristas, while others require staff to undergo extensive training and gain experience before they can be accorded the title of barista. There are evening specialist training courses and qualifications in the art of coffee making which recognize the skill of the art of coffee making and offer expert baristas an edge in what is fast becoming a competitive job market.
Being a barista isn`t just about making coffee. There`s a whole range of skills and techniques to master in the quest to become an expert in brewing delicious coffee. Extracting the perfect espresso from freshly ground beans is all about timing and baristas should be familiar with the flavour and smell of different types of coffee. As well as having a keen sense of what makes a good espresso, baristas need to understand how the addition of milk affects the quality of different beverages. Coffee making is an exact science, with different ratios of milk and froth producing very different drinks. The distinction between a cappuccino and a latte, for example, is all in the quality, quantity and texture of the milk, meaning that producing these drinks properly requires careful attention to detail.
From Arabica beans to Columbian coffee, there`s a whole world of different types of espresso, before you even begin to think about graduating to gourmet milk-based beverages. If you want to try your hand at the job of a barista, a home <a href="">espresso machine</a> allows you to experiment with different types of coffee-making. There are plenty of how-to guides available online to help you master the art of brewing the perfect coffee, as well as advice on stretching and texturing milk to make the perfect latte, cappuccino and flat. Of course, coffee is a matter of taste, so you may need to keep trying to create your ideal brew. Remember that being a barista is not just a job, it`s an art and in coffee, as in everything else, practice makes perfect!

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