Florence is basically the city of the schiacciata: A LOT of stores and markets there sell sandwiches made from it, All'antico Vinaio being the most famous.
Yes. No salt added. The reason why if you want to know is buried in history. At one time, bread in Florence had salt like rest of Europe but there was a reason (tax on salt or supply, etc. happened) and the Florence population decided to go without salt and it stuck. The rest is history.
as a chef...most disappointed to have been dragged out of europe by the knuckledragging neighbours... keep me informed of real food culture.. excellent watch and info👍
So funny. I've been baking sth like this for a while now and was thinking what I was making was focaccia. To improve my skill and the product I've been looking for focaccia recipes, but FINALLY I've come across you, Guys! Che cazzo!
My starter rises in about 2 hours after adding some whole wheat flour. And then collapses. So it hardly makes any dough rise. Now what ? It’s in about 80 degrees temp in the room.
From what I heard another pizza chef who makes his own madre (wet sourdough starter) in another video mentioned that his starter is not allowed to go above 80 degrees internal temp because it inhibits the organic reaction of the yeast. He maintains 75-76 internal temp. Hope it helps.
Why are they talking spanish? As an italian it make no sense to me. If you don't know how to speak english just speak italian. PS. Tra l'altro sono andato a vedere sul sito i prezzi e per un panino fatto con la focaccia sono un po' altini.
I have a bakery in the US, I've been thinking about doing focaccia sandwiches and obviously pricing them. I think size is a big factor here. These look like roughly 1/8th sheet pan. So roughly a 340g (before baking) focaccia dough which is roughly 3x a brioche bun. So if you do 3x the mortadella and stracciatella as a brioche bun you almost have to charge $15 at the minimum. Now if we take out the good olive oil and use vegetable oil, then make the focaccia piece smaller, substitute ham for mortadella, substitute cheap mozz for stracciatella......then ok, maybe it's $8 then. For comparison a basic Italian sub at penn station is $18. Thats with cheaper meat, cheaper cheese, and cheaper bread. (The EVOO is not cheap and focaccia takes a ton) But it's good that you said this is too much so I can try to cut some corners and maybe get mine more consumer friendly
Oh, the steaming bread! The sandwiches look incredible! Wish I was there.
Florence is basically the city of the schiacciata: A LOT of stores and markets there sell sandwiches made from it, All'antico Vinaio being the most famous.
Lovely swing through delicious sandwiches!
We ate at one of the Florence locations. It was delicious!
Which city is popular with sandwiches in Italy?
lol you guys talking castellitaliano
Me, a portuguese speaker understood every single word
FAVOLOSA 😋
Does their dough really not contain any salt?
Yes. No salt added. The reason why if you want to know is buried in history. At one time, bread in Florence had salt like rest of Europe but there was a reason (tax on salt or supply, etc. happened) and the Florence population decided to go without salt and it stuck. The rest is history.
as a chef...most disappointed to have been dragged out of europe by the knuckledragging neighbours...
keep me informed of real food culture..
excellent watch and info👍
Wait, are they talking in Spanish....aren't they in Italy?!! 😂
So funny. I've been baking sth like this for a while now and was thinking what I was making was focaccia. To improve my skill and the product I've been looking for focaccia recipes, but FINALLY I've come across you, Guys! Che cazzo!
The shop a few shops down. Is just as good and not as busy so don't waste your time and share the love with others
My starter rises in about 2 hours after adding some whole wheat flour. And then collapses. So it hardly makes any dough rise. Now what ? It’s in about 80 degrees temp in the room.
Have you tried leaving it in a dark place for longer?
From what I heard another pizza chef who makes his own madre (wet sourdough starter) in another video mentioned that his starter is not allowed to go above 80 degrees internal temp because it inhibits the organic reaction of the yeast. He maintains 75-76 internal temp. Hope it helps.
How many languages do you speak, Chef? Awesome video
I could go for another Paradiso now.
Why are they talking spanish? As an italian it make no sense to me. If you don't know how to speak english just speak italian.
PS. Tra l'altro sono andato a vedere sul sito i prezzi e per un panino fatto con la focaccia sono un po' altini.
I have a bakery in the US, I've been thinking about doing focaccia sandwiches and obviously pricing them.
I think size is a big factor here. These look like roughly 1/8th sheet pan. So roughly a 340g (before baking) focaccia dough which is roughly 3x a brioche bun. So if you do 3x the mortadella and stracciatella as a brioche bun you almost have to charge $15 at the minimum.
Now if we take out the good olive oil and use vegetable oil, then make the focaccia piece smaller, substitute ham for mortadella, substitute cheap mozz for stracciatella......then ok, maybe it's $8 then.
For comparison a basic Italian sub at penn station is $18. Thats with cheaper meat, cheaper cheese, and cheaper bread. (The EVOO is not cheap and focaccia takes a ton)
But it's good that you said this is too much so I can try to cut some corners and maybe get mine more consumer friendly
Italian family owned, shows Indians employee. Is Florence the new Toronto?
Your comment makes no sense
you know indians exist and work in italy too right? some of them were even born here