Italy smells good with the recipes of our pizza maker Anatole in Saint-Pierre-du-Mont

Italy smells good with the recipes of our pizza maker Anatole in Saint-Pierre-du-Mont

Conviviality and sharing on the daily menu with the specialties of Anatole Streltchouk, our pizza maker Pizzas by Anatole in Saint-Pierre-du-Mont 768 Route de Saint-Sever. Anatole has planned everything so that we can prepare our focaccias and pizzas at home, respecting some basic rules of these typical Italian dishes.

The focaccia, a pure pleasure

Focaccia seduces young and old alike. Much like our focaccia, it can be eaten on its own or with a few simple ingredients like cherry tomatoes, black olives and a few aromatic herbs, but it can also be garnished after cooking with ingredients of your choice, like leek fondue. Anatole gives you HIS recipe, if you listen to the program again, you will understand that the focaccia is prepared in advance so that the dough can rise several times.

Anatole Streltchouk's focaccias from Pizzas d'Anatole in Saint-Pierre-du-Mont
Anatole Streltchouk’s focaccias from Pizzas d’Anatole in Saint-Pierre-du-Mont

Guanciale and provolone!

For his current pizza, Anatole highlights two essential products of Italian cuisine. First the guanciale, dried pork cheeks or cheeks. Mixed with salt, pepper and chili, this sausage gives your pizzas a sublime, distinct flavor. He associates this Guanciale with the traditional Provolone, the famous mild or spicy cheese. Be careful, the dough of your pizza is not fully topped before baking, putting the guanciale in the oven would be a crime for our pizza maker, who will guide you step by step in this recipe for his pizza of the moment.

Provolone and Guanciale
Provolone and Guanciale ┬ęGetty
The pizza of the moment with Guanciale and Provolone by Anatole Streltchouk from Pizzas d'Anatole in Saint-Pierre-du-Mont
The pizza of the moment with Guanciale and Provolone by Anatole Streltchouk from Pizzas d’Anatole in Saint-Pierre-du-Mont

As a reminder, to make your own pizza dough thanks to Anatole’s perfect recipe, don’t hesitate to listen to the program we’ve dedicated to him here.