Ingredients for 2 liters of limoncello: - 8-10 untreated lemons - 1 liter of alcohol at 90 ° - 600 grams of sugar - 1 liter of water
First, wash the lemons thoroughly. Dry them well with a clean cloth. Prepare the alcohol and a glass jar with a fairly large cap. With a knife or a potato peeler remove the very thin peel from the lemons, being careful not to take the white part; put the peels in the glass container and add the alcohol. Close the glass container and leave the skins to soak in alcohol for a week, shaking the container from time to time; you will see that the alcohol will become more and more yellow and the lemon peels increasingly clear. After 7 days, prepare the syrup of water and sugar; in a saucepan, heat the water then add the sugar Heat over low heat, stirring until the sugar has all dissolved then turn off and let cool Add the syrup to the skins soaked in alcohol and mix well. And here is our limoncello ready to be filtered. Proceed by filtering it, using a sieve and another large container. It is now ready to be bottled.

Amatriciana, or 'matriciana in Romanesco, is a condiment for pasta that took its name from Amatrice, a town in the province of Rieti, until 1927 in Abruzzo. The main ingredients are: bacon, pecorino cheese and tomato. It is included in the list of traditional Lazio agri-food products. The ancestor of the amatriciana is gricia (or griscia), or the same dish without the tomato, the latter in fact was imported to Europe at the end of the eighteenth century. The name Griscia comes from a village a few kilometers from Amatrice, a fraction of the municipality of Accumoli, named Grisciano. The recipe was invented by the ancient shepherds, who went to pastures with lard, dry pasta, bacon, black pepper and pecorino. In the nineteenth century and up to the beginning of the twentieth century, the popularity of the Amatriciana in Rome increased considerably, this was due to the close contacts - at that time already several hundred years old - between Rome and Amatrice. At that time, many of the town innkeepers and tractors were originally from Amatrice, so the term “Matriciano” came to mean “inn with kitchen”. The Amatriciana was extremely well received and (although born elsewhere), it was quickly considered a classic of Roman cuisine. The name of the dish in Roman dialect became matriciana due to the apheresis typical of this dialect.

Ingredients

Manitoba flour 200 g 00 flour 300 g Water at room temperature 300 ml Salt up to 10 g Fresh brewer's yeast (or 1.5 if dry) 4 g
First, pour the two types of flours into a bowl, crumble the yeast inside and pour a little of the dose of water. Stir with a wooden ladle and slowly add the water. Always keep stirring and when you have added about half of the water you can also add salt. Then add the remaining water, always slowly, until a homogeneous mixture is obtained; help yourself with your hands to work it better. Finally, transfer the dough to the work surface and knead it with your hands until it is smooth and homogeneous. Once you have a nice smooth dough, let it rest on the work surface for about ten minutes, covering it with the bowl. Once rested, give it a small fold: imagine that the sphere is divided into 4 parts, take the end of each, gently pull it and fold it towards the center. Then give the dough a fold. Give it the shape of a sphere. Transfer the dough to a bowl, cover with cling film and let it rise. You can put the bowl in the oven off but with the light on. On average, the dough should take 6 hours to double in volume. Transfer the dough to a previously greased pan, roll the dough and cover with a canavaccio, letting it rest for another 30 minutes. After the time has elapsed, season the pizza to your liking. Bake at 250 ° in a static oven for 25/30 minutes.