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Kamal Gerasimov
Kamal Gerasimov

Frijenno Magnanno: A Classic Cookbook of Neapolitan Cuisine

Frijenno Magnanno: A Classic Cookbook of Neapolitan Cuisine

Frijenno Magnanno is a book by Luciano De Crescenzo, a famous Italian writer and actor, who collected and wrote down more than a thousand recipes of traditional Neapolitan cuisine. The title means "Frying and Eating" in the local dialect, and it reflects the simple and tasty style of cooking that characterizes this region.

The book was first published in 1997 and it has become a classic reference for anyone who wants to learn about the rich and varied gastronomy of Naples. The book contains not only recipes, but also poems, anecdotes, historical notes and cultural insights that make it a delightful read. Some of the recipes are written in Neapolitan dialect, which adds to the authenticity and charm of the book.

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Some of the dishes that you can find in Frijenno Magnanno are: pizza, pasta, seafood, meatballs, mozzarella, eggplant, tomatoes, cheese, pastries, coffee and limoncello. The book also explains how to prepare some of the typical sauces and condiments that accompany these dishes, such as ragÃ, pesto, salsa verde and salsa di pomodoro.

If you are looking for a PDF version of Frijenno Magnanno, you can try to search online for some websites that offer it for download. However, be careful about the quality and legality of these sources. Some of them may contain errors, omissions or viruses. A better option would be to buy a physical copy of the book from a reputable seller or a library.

Frijenno Magnanno is a book that will make you fall in love with Neapolitan cuisine and culture. It is a must-have for anyone who appreciates good food and good stories.

One of the most famous recipes from Frijenno Magnanno is pizza margherita, which is considered the symbol of Neapolitan cuisine. It consists of a thin crust topped with tomato sauce, mozzarella cheese and basil leaves. The colors of the ingredients represent the colors of the Italian flag: red, white and green.

Pizza margherita was created in 1889 by a pizza maker named Raffaele Esposito, who dedicated it to Queen Margherita of Savoy, who was visiting Naples with her husband King Umberto I. The queen liked the pizza so much that she wrote a letter of appreciation to Esposito, who then named the pizza after her.

To make a perfect pizza margherita, you need to use high-quality ingredients and follow some simple rules. First, you need to prepare the dough with flour, water, yeast, salt and a little bit of oil. Then, you need to let it rise for a few hours until it doubles in size. Next, you need to stretch the dough by hand or with a rolling pin until it forms a thin circle. You can also use a special tool called a "mattarello" to make the edges thicker.

Then, you need to spread some tomato sauce over the dough, leaving some space around the edges. You can use fresh or canned tomatoes, but make sure they are peeled and crushed. You can also add some salt, oregano and garlic to enhance the flavor. Next, you need to add some slices of mozzarella cheese on top of the sauce. You can use fresh or smoked mozzarella, but make sure it is not too wet or too dry. You can also tear it by hand instead of cutting it with a knife.

Finally, you need to bake the pizza in a very hot oven for about 10 minutes or until the cheese melts and the crust becomes golden and crispy. You can use a wood-fired oven or an electric oven, but make sure it reaches at least 250 degrees Celsius. When the pizza is ready, you need to take it out of the oven and add some fresh basil leaves on top. You can also drizzle some extra virgin olive oil over the pizza for extra flavor.

Pizza margherita is best enjoyed hot and with your hands. You can also fold it in half or in four and eat it like a sandwich. It is a simple but delicious dish that will make you feel like you are in Naples. 0efd9a6b88


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