Video Recipes

Difficulty: MEDIUM

INGREDIENTS

500 g type 1 organic flour
300 ml whole milk
15 g fresh beer yeast
50 ml extra-virgin olive oil
10 g salt
75 g mixed seeds

• Combine the Milleusi type 1 organic flour, mixed seeds, fresh beer yeast and whole milk.
• Mix for a few seconds.
• Add the salt and extra-virgin olive oil.
• Work until a smooth and homogeneous dough forms.
• Cover with plastic film and leave the dough to rest for 35 minutes.
• Place the dough in the tin mould.
• Leave to rest for about 30 minutes until the dough doubles in size.

Do you want to prepare delicious bread sticks with olive oil and turmeric? Then, you cannot miss this video recipe made by our chef Federico Perrone
Difficulty: LOW

INGREDIENTS

500 g Gran Riserva Type 1 flour
5 g turmeric
50 ml extra-virgin olive oil
300 ml water
10 g salt
20 g fresh beer yeast

• Combine the Gran Riserva type 1 flour, water and fresh beer yeast and mix for a few seconds.
• Add the turmeric, salt and extra-virgin oil.
• Work until a smooth and homogeneous dough forms.
• Cover with a plastic film and leave to rise for about 1 hour, until the dough doubles in volume.
• Cover with plastic film and leave to stand for about 10 minutes.

Difficulty: MEDIUM

INGREDIENTS

For two persons

500 g Milleusi Type 1 Organic Flour
15 g fresh beer yeast
10 g salt
10 ml extra-virgin olive oil
260 ml water
Cherry tomatoes
Basil

• Combine the Milleusi Type 1 Organic Flour, fresh yeast and water in a bowl and mix.
• Add salt and extra-virgin olive oil.
• Work until a smooth and homogeneous dough forms.
• Divide the dough into 8 small balls
• Line a baking tray of about 20 cm with grease-proof paper, grease with oil and roll out the dought
• Cover with plastic film and leave to rise for 10 minutes.
• Garnish with the cherry tomatoes, basil and oil in a bowl.
• Cover with plastic film and leave to rest for about 30 minutes until the dough doubles in volume.
• Bake at 240° for 10 minutes until golden.

Difficulty: LOW

INGREDIENTS

350 g non-clumping flour
150 g Milleusi type 1 organic flour
250 g cold butter
100 ml whole milk
Lemon zest
5 g cake yeast
Pinch of salt
250 g icing sugar
Coconut flour
4 egg yolks
Hazelnuts for decoration

• Whip until a cream is obtained.
• Add the lemon zest to the egg yolks.
• Mix with a whisk.
• Pour in the milk.
• Add the non-clumping Milleusi flour and cake yeast.
• Blend for a few seconds.
• Combine the Milleusi type 1 organic flour.
• Mix until a soft and homogeneous dough forms.
• Pour the dough into a piping bag with nozzle.
• Bake at 180° for about 7 minutes.
• Dust with coconut flour.

Whole wheat Pappardelle with Fresh Pasta flour and Gran Riserva whole wheat flour

INGREDIENTS

300 grams Fresh Pasta flour
100 grams Gran Riserva whole wheat flour
4 eggs (1 yolk)

PREPARATION

• Mix the Fresh Pasta flour with the Gran Riserva whole wheat flour.
  Add the eggs and yoke.
• Work until a smooth and homogeneous dough forms.
• Cover the dough with plastic film and leave to rest for 30 minutes.

Focaccia with cherry tomatoes and olives with Gran Riserva Emiliano il Manitoba Italiano flour and Double-milled durum wheat semolina flour

INGREDIENTS

250 g Gran Riserva Emiliano il Manitoba Italiano flour
250 g double-milled durum wheat semolina flour
35 g potato flakes
15 g fresh beer yeast
10 g salt
10 ml extra-virgin olive oil
375 ml water
Basil leaves
Olives
Cherry tomatoes
Oregano

PREPARATION

• Combine the Gran Riserva Emiliano il Manitoba Italiano flour, double-milled durum wheat semolina flour, potato flakes and fresh beer yeast in a bowl and mix.
• Add the water, salt and extra-virgin olive oil.
• Work until a smooth and homogeneous dough forms.
• Cover with plastic film and leave to rest for 30 minutes in the oven switched off with light on, until the dough doubles in volume.
• Mix the olives, cherry tomatoes, basil and oil in a bowl.
• Grease a baking dish of about 28 cm with oil.
• Roll out the dough and use your fingertips to create wells.
• Cover with plastic film and leave to rest in the oven switched off with light on, until the dough doubles in volume.
• Bake at 240° for 15-18 minutes until golden.

The recipe to prepare homemade bread with our Italian Emiliano Manitoba.

INGREDIENTS

750 g Gran Riserva Emiliano il Manitoba Italiano flour
450 ml water
15 g Fresh beer yeast
15 g Oil
10 g salt 

PREPARATION

• Combine the Gran Riserva Emilano il Manitoba Italiano Flour, fresh yeast, oil and salt in a bowl and mix.
• Work until a smooth and homogeneous dough forms.
• Cover with plastic film and leave to rise for 1 hour.
• Place the dough in the baking tray and leave to rise for 2 hours.
• Preheat the oven to 220° C for about 30 minutes until it becomes golden.

What a good focaccia! Especially if you do it at home by your hands. Focaccia is a very tasty snack: preparing it is very simple … The only rule is to stuff it to taste!

INGREDIENTS

500 grams of Gran Riserva flour type 0
500 grams of Re-milled durum wheat semolina
75 grams of potato flakes
20 grams of extra virgin olive oil
20 grams of salt
15 grams of fresh yeast
680 grams of water

PREPARATION

• Pour all the ingredients into a large bowl; mix them until forming a smooth and homogeneous dough.
• Cover the dough with cling film and leave it to rest for about 40 minutes.
• Create some balls of 400 grams and let them rest until their volume has doubled.
• When the dough has doubled, spread it on a pan and season it with tomatoes, oregano, and extra virgin olive oil.
• Leave it for about 30 minutes inside the oven turned off but with the light on.
• Preheat the oven to the maximum temperature and bake the focaccia for 15/18 minutes until it becomes golden.

What goes well with mini-hamburgers? A great company! Chef Irina Steccanella will guide you in the preparation of mini-burger sandwiches, made with Re-milled durum wheat flour and Gran Riserva flour Type 1.

INGREDIENTS

1 kg of flour (consisting in 500 grams of durum wheat semolina and 500 grams of type 1 Gran Riserva flour) 250 ml of warm milk
250 ml of warm water
100 grams of softened butter
40 grams of sugar
25 grams of fresh brewer’s yeast
1 tablespoon of honey
20 grams of salt
1 egg yolk
1 tablespoon of milk
Some seeds to decorate

PREPARATION

• Pour the flour, the salt, the sugar and the milk into a bowl, and then mix all the ingredients with a fork.
• Dissolve the yeast in warm water, add the honey and the butter.
• Mix all the ingredients well to obtain a soft and elastic dough.
• Transfer the dough into a bowl, cover it with cling film and let it rest for about 1 hour. When the volume has doubled, create some balls of 80 grams. Slightly flatten the balls with the palm of your hand.
• Combine egg and milk, brush the surface of the rolls, and sprinkle them with some seeds.
• Cover the Mini Burger Sandwiches with cling film and let them rest until the volume has doubled.
• Preheat the oven to 200 ° C and bake the little sandwiches for about 15 minutes.

If you say tart you say home, kitchen, family! The secret of this simple and genuine recipe is our Gran Riserva Manitoba Emiliano flour.

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INGREDIENTS

250 gr of Gran Riserva Italian Manitoba
75 grams of cane sugar
1 egg
Peel of a lemon
65 grams of cold butter cut into cubes

PREPARATION

• Make a well in the centre of the flour, add the egg, grate the lemon peel and mix everything with a fork; then add the cane sugar and the butter cubes.
• Mix all the ingredients until the dough becomes smooth and homogeneous.
• Roll out the dough and place it in a pan.
• Bake it to 200 degrees for about 15-18 minutes.

These snacks are ideal for tasty appetizers! Watch the video recipe with Chef Irina Steccanella to prepare them with Gran Riserva Integrale flour.

INGREDIENTS

500 gr flour Gran Riserva wholewheat
250 ml water
15 gr salt
15 gr EVO Oil
15 gr Yeast

PREPARATION

• Mix together all the ingredients until you get a smooth and homogeneous dough
• Let it rest for 30 min and then use a rolling pin to obtain a thin sheet
• Cut puff pastry, place it in a baking dish and bake it to 220 230 degrees for a few minutes until it colours

INGREDIENTS

500 gr of anti-lumps flour
130 g of sugar
200 g of softened butter
5 eggs
5 tablespoons of milk
1 small cube of brewer’s yeast
A pinch of salt.

PREPARATION

• Make a well in the centre of the flour, add the eggs and mix.
• Dissolve the yeast in warm milk.
• Add the salt, the sugar, the butter cut into pieces, the milk with the dissolved yeast and work the dough until it is smooth and homogeneous.
• Transfer into a bowl, cover with cling film and leave to rise for about 3 hours until the volume has doubled.
• Place the dough on a flat surface and create the desired shapes (e.g. round sandwiches, braids, etc…)
• Leave it for about 30 minutes inside the oven turned off but with the light on.
• Preheat the oven to 180 ° C and bake for about 30 minutes.

Making Pizza at home has never been easier with Pizza Mix flour!

INGREDIENTS

500g of Pizza Mix
260 g of water at room temperature
15 g of Evo Oil

PREPARATION

• Pour the pizza Mix on the worktop and add water and oil
• Knead until obtaining a smooth and homogeneous dough
• Create a ball and cover it with a cloth; let it rest for 20 minutes
• Work the dough and spread it on a baking tray until you get a thickness of about one finger
• Cover with a cloth and let it rest for about an hour until it doubles
• Add the tomato and bake to 220 ° for 15-18 minutes
• About a couple of minutes before the baking time ends, add the mozzarella and other ingredients to taste and bake again until the cooking is complete

Have you ever prepared potato dumplings? It’s very simple: follow the video recipe with Chef Irina Steccanella and don’t forget to use Pivetti’s Manitoba flour.

INGREDIENTS

500 g of potatoes
150 g of  Il Manitoba Italiano flour
1 egg yolk
salt

PREPARATION

• Mash the potatoes.
• Do not over-knead the dough. It should not become elastic.
• Take portions of the dough and form long cylinders with the desired diameter for gnocchi.
• Cut the cylinders in many pieces of the same length.

Do you want to give a touch of colour to your tagliatelle, ravioli or spinach spatzle? Enjoy the recipe!

INGREDIENTS

350 grams of durum wheat
150 grams spinach
2 eggs

PREPARATION

• Make a well in the centre of the flour on a chopping board, add the eggs, the spinach (previously boiled, drained, squeezed and chopped) and mix well with the flour using a fork.
• Knead the dough well and long enough, until it is soft and homogeneous, then leave it to rest for half an hour.

INGREDIENTS

2 eggs
200 grams of sugar
200 grams of Manitoba  flour
1 lemon
200 ml milk
1 bag of baking powder
100 grams butter

PREPARATION

• Mix eggs and sugar with a whip.
• Then add the previously melted butter, the lemon peel, the milk, the baking powder and the flour.
• Line a round baking tray with the baking paper and pour the whole mixture into it.
• Bake in the oven (preheated) to 170 degrees for 40/45 minutes Leave to cool and sprinkle with icing sugar.

How to prepare the real Emilian fresh pasta? Watch the video recipe with Chef Irina Steccanella to find it out.

INGREDIENTS
300 of Fresh Pasta flour
3 eggs

PREPARATION

• Make a well in the centre of the flour on a chopping board, add the eggs and mix them with the flour using a fork.
• Knead the dough well and long enough, until it is soft and homogeneous, then leave it to rest for half an hour.

This time Chef Irina Steccanella will guide you in the preparation of crepes, which are the perfect base to create delicious sweets and rich appetizers!

INGREDIENTS

3 eggs
250 g of Milleusi flour
500 ml of whole milk
Seed oil

PREPARATION

• Mix eggs and flour by stirring energetically.
• Then add the milk and seed oil to form a thick cream without lumps.
• Grease and heat a pan. Pour the mix inside pan with a ladle until a thin disc of dough is formed.
• As soon as the edges detach easily, turn the crepe and bake for about thirty seconds.

Chef Irina Steccanella will guide you in the preparation of strozzapreti, one of the symbolic dishes of the Romagna tradition. The preparation requires only water and Pivetti Milleusi flour.

INGREDIENTS
400 g of Milleusi Lump-free flour
200 ml of water

PREPARATION

• Make a well in the centre of the flour on a wooden chopping board
• Pour the water slowly and knead until obtaining a smooth and homogeneous dough. Leave the dough to rest for 15 minutes. Once the time has elapsed, use a rolling pin to obtain a sheet approximately 1 cm thick
• Cut the sheet into strips with a knife
• Roll up the strips with your hands until you get the Strozzapreti
• Boil in salted water… Once the strozzapreti rise to the surface they will be ready to be drained