This document contains recipes for traditional Italian foods. It includes instructions for making croissants from France, doughnuts from the USA, and cappuccino from Italy for breakfast. For lunch, there are recipes for focaccia, risotto, parmigiana, calzone, zeppole, and red wine from Italy. Dinner items include pizza, panzerotto, and cola (USA). The document then provides full recipes for croissants, doughnuts, cappuccino, and focaccia.

2. Breakfast
• Croissant (France)
• Doughnuts (USA)
• Capuccino (italy)
Lunch
• Focaccia (Italy)
• Risotto (Italy)
• Parmigiana (Italy)
• Apulia’s calzone
(Italy)
• Zeppole (Italy)
• Red Wine (Italy)
Dinner
• Pizza (Italy)
• Panzerotto (italy)
• Cola (USA)
Index
2

3. 3

4. Ingredients:
•500g strong white bread flour
• 10g salt, plus a pinch for the eggwash
• 80g caster sugar
• 10g instant yeast
• 300ml cool water
• 300g chilled unsalted butter,
• 1 medium egg to glaze
The croissant (France)
4
Preparation
• Put the flour into a bowl of a mixer
fitted with a dough hook. Add the salt
and sugar to one side of the bowl and
the yeast to the other. Add the water
and mix on a slow speed for 2 minutes,
then on a medium speed for 6
minutes. The dough should be fairly
stiff.
• Tip the dough out onto a lightly
floured surface and shape it into a ball.
Dust with flour, put into a clean plastic
bag and chill in the fridge for an hour.
• On a lightly floured surface, roll out
your dough to a rectangle, about 60 x
20cm; it should be about 1cm thick.
Flatten the butter to a rectangle, about
40 x 19cm, by bashing it with a rolling
pin. Put the butter on the dough so
that it covers the bottom two-thirds of
the dough. Make sure that it is
positioned neatly and comes almost to
the edges.

5. • Fold the exposed dough at the top
down over one-third of the butter. Now
gently cut off the exposed bit of butter,
without going through the dough, and
put it on the top of the dough you have
just folded down. Fold the bottom half
of the dough up. You will now have a
sandwich of two layers of butter and
three of dough. Pinch the edges lightly
to seal in the butter. Put the dough
back in the plastic bag and chill in the
fridge for an hour to harden the butter.
• Take the dough out of the bag and put
it on the lightly floured work surface
with a short end towards you. Roll into
a rectangle, about 60 x 20cm, as
before. This time fold up one-third of
the dough and then fold the top third
down on top to make a neat square to
make a neat square.
• Put the dough back into the plastic
• bag and chill for another hour. Repeat
• Your dough now needs to be left in
the fridge for 8 hours, or
overnight, to rest and rise slightly.
• When you are ready to shape the
croissants, line 2 or 3 baking trays
with baking parchment or silicone
paper.
• Put the dough on a lightly floured
surface and roll out to a rectangle,
a little more than 42cm long and
30cm wide; it should be about
7mm thick. Trim the edges to
neaten them.
• Cut the rectangle lengthways into
2 strips, then cut triangles along
the length of each strip; these
should be 12cm wide at the base
and about 15cm high (from the
middle of the base to the tip).
5
this stage twice more, putting
the dough back into the fridge
for an hour between turns.

6. 6
• Once you have cut the first
triangle, you can use it as a
template for the rest. You should
get 6 triangles from each strip.
• Before rolling, hold down the
wide base of the triangle and
gently tug the opposite thin end
to cause a slight tension in the
dough. Now starting at the thick
end of the triangle, roll up into a
croissant. You will have 12
medium-sized croissants. For a
traditional crescent shape, turn
the ends in towards each other
slightly.
• Put the croissants on the
prepared baking trays, leaving
space in between them to
expand; allow 4 – 6 per tray. Put
each tray inside a clean plastic
bag and leave the croissants to
rise at cool room temperature
(18 – 24°C) until at least doubled
in size. This should take about 2
hours.
• Heat your oven to 200°C.
• Lightly whisk the egg with a
pinch of salt to make an egg
wash. Brush the top and sides of
the croissants with the eggwash.
Bake for 15 – 20 minutes or until
golden brown. Cool on a wire
rack. Eat warm.
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7. 7
The doughnuts (USA)
Ingredients
•1 tablespoon plus 1 teaspoon active dry yeast
•1 cup whole milk, heated to 110°F
•2 to 2 1/2 cups (320 to 400 grams) bread
flour
•1 teaspoon pure vanilla extract
•3 large egg yolks
•2 tablespoons (30 grams) superfine sugar
•1/2 teaspoon table salt
•4 tablespoons (1/2 stick or 2 ounces) unsalted
butter, softened at room temperature and cut
into cubes
•Vegetable oil for frying

8. 8
Preparation
•In a medium bowl, combine 1
tablespoon of the yeast with 3/4 cup
of the warm milk and stir to dissolve
the yeast. Add 3/4 cup of the flour
and stir to create a smooth paste.
Cover the bowl with plastic wrap and
let the flour mixture rest in a warm
place for 30 minutes.
•Once 30 minutes have passed, in
the bowl of a stand mixer fitted with
the paddle attachment, combine the
remaining 1 teaspoon yeast with the
remaining 1/4 cup milk (the milk will
be room temperature at this point).
Add the rested flour mixture along
with the vanilla and egg yolks and
mix on low until the ingredients are
incorporated and the dough is
smooth, about 30 seconds. Turn off
the mixer and add 1 cup of flour,
along with the sugar and salt. Mix on
medium until the dough starts to
come together, about 30 seconds.
Add the butter and mix on medium
until it's incorporated, about 30
seconds.
•Remove the paddle attachment
from the mixer, and switch to the
dough hook. Start adding the
remaining flour, 1/4 cup at a time
(turning the mixer off for each
addition) and knead the dough on
medium until it completely pulls
away from the side of the bowl and is
smooth and not too sticky, about 1
minute. The dough will be very soft
and moist but not so sticky that you
can't roll it out. (For this step, you
may only need to use as little as 1/4
cup flour, so there may be flour
leftover.) Cover the bowl with plastic
wrap and let the dough rest in a
warm place for 30 minutes.

9. 9
•Once 30 minutes have passed, gently
press down on the dough to remove
any gas bubbles then chill, covered,
for at least 1 hour and up to 12 hours.
•When ready to roll out the dough,
line a baking sheet with a lightly
floured non-terry towel. Lightly flour a
work surface and roll out the dough to
a 1/2-inch thickness. Using doughnut
or cookie cutters, cut out 3-inch-
diameter rounds with 1-inch-diameter
holes. (For filled doughnuts, don't cut
out the holes.) Arrange the doughnuts
on the prepared baking sheet, leaving
at least 1 inch between doughnuts.
Cover the doughnuts loosely with
plastic wrap and let them proof in a
warm place until almost doubled in
size, 30 to 40 minutes. Check to see if
the doughnuts are ready every 5 to 10
minutes. To test, use a fingertip to
lightly touch one of the doughnuts. If
the dough springs back immediately, it
needs more time; if it springs back
slowly, it's ready; and if the dough
doesn't spring back at all, it's over-
proofed. You can punch down and
reroll over-proofed dough once.
•While the doughnuts are proofing,
line a baking sheet with 2 layers of
paper towels and place a wire rack on
top of the towels. In a heavy-
bottomed large pot or deep fryer, heat
at least 2 inches of oil until a deep-fry
thermometer registers 360°F. Working
in batches, use a slotted metal spoon
or spatula to carefully place the
doughnuts in the hot oil. Fry, flipping
once, until light golden brown, 1 to 2
minutes per side. Transfer as done to
the wire rack and return the oil to
360°F between batches.
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10. The cappuccino (Italy)
10
Ingredients
1/2 cup milk
1/3 cup hot brewed Easy Espresso
Preparation
•Place milk in a 1-cup microwave-
safe measuring cup. Microwave,
uncovered, on high for 1 minute or
until milk is hot and small bubbles
form around edge of cup.
•Place a metal whisk in cup; whisk
vigorously by holding whisk handle
loosely between palms and quickly
rubbing hands back and forth.
Remove foam to a small measuring
cup as it forms. Continue whisking
until foam measures 1/3 cup; set
aside.
•Pour Easy Espresso into a mug;
pour in remaining hot milk. Spoon
foam over top and serve
immediately. Yield: 1 serving.
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11. 11

12. The focaccia (Italy)
12
Ingredients
•3/4 cups warm water
•1 package active dry yeast
•1 tablespoon sugar
•5 cups all-purpose flour,
plus additional for
kneading
•1 tablespoon kosher salt,
plus coarse sea salt, for
sprinkling
•1 cup extra-virgin olive oil,
divided
Preparation
•Combine the warm water, yeast and sugar in a
small bowl. Put the bowl in a warm, not hot or
cool, place until the yeast is bubbling and
aromatic, at least 15 minutes.
•In the bowl of a mixer fitted with a dough hook,
combine the flour, 1 tablespoon of kosher salt,
1/2 cup olive oil and the yeast mixture on low
speed. Once the dough has come together,
continue to knead for 5 to 6 minutes on a
medium speed until it becomes smooth and soft.
Give it a sprinkle of flour if the dough is really
sticky and tacky.
•Transfer the dough to a clean, lightly floured
surface, then knead it by hand 1 or 2 times.
Again, give it another sprinkle of flour if the
dough is really sticky and tacky.
•Coat the inside of the mixer bowl lightly with
olive oil and return the dough to the bowl. Cover
it with plastic wrap and put it in a warm place
until the dough has doubled in size, at least 1
hour.

13. 13
•Coat a jelly roll pan with the remaining
1/2 cup olive oil.
•Put the dough onto the jelly roll pan and
begin pressing it out to fit the size of the
pan. Turn the dough over to coat the
other side with the olive oil. Continue to
stretch the dough to fit the pan. As you
are doing so, spread your fingers out and
make finger holes all the way through
the dough. (Chef's Note: Yes, this is
strange. But when the dough rises again
it will create the characteristic craggy
looking focaccia. If you do not make the
actual holes in the dough, the finished
product will be very smooth.)
•Put the dough in the warm place until it
has doubled in size, about 1 hour. While
the dough is rising a second time,
preheat the oven to 425 degrees F.
•Liberally sprinkle the top of the focaccia
with some coarse sea salt and lightly
drizzle a little oil on top. Bake the dough
until the top of the loaf is golden brown,
about 25 to 30 minutes. Remove the
focaccia from the oven and let it cool
before cutting and serving.
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14. The salmon risotto (Italy)
14
Ingredients
9 ounces salmon, skinned and
cubed
1 pint chicken stock
1 tablespoon oil
1 tablespoon butter
1 large onion, finely chopped
8 ounces risotto rice or 8 ounces
arborio rice
1⁄4 pint white wine
1⁄4 cup fresh basil (or to taste)
1 ounce pine nuts, toasted
2 sun-dried tomatoes, finely
chopped
1 tablespoon parmesan cheese,
grated
Preparation
•Heat the stock in a pan and simmer gently.
•In another pan heat the oil and butter, add
the onion and cook for 4 minutes, until soft.
•Add the rice and stir for 2 minutes or until
the rice is transparent.
•Stir in a ladleful of the hot stock, and a little
wine. When all the liquid is absorbed, add a
further ladleful of stock and wine. Continue
adding the stock and wine, until the rice is
cooked and has a creamy consistency.
•Add the salmon, basil, pine nuts, sundried
tomatoes and Parmesan. Season well and
serve.
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15. The parmigiana (Italy)
15
Ingredients
•2 tbsp olive oil
•3 garlic clove, crushed
•3 thyme
•sprigs
•8 large sage
•leaves, finely chopped
•4 x 400g cans chopped tomatoes
•3 tbsp red wine vinegar
•3 tbsp golden caster or granulated
sugar
•6 large aubergine sliced lengthways
as thinly as you can
•100g vegetarian parmesan-style
cheese, finely grated
•85g white breadcrumb
•50g pine nut
•2 x 125g balls vegetarian mozzarella
cheese, torn into small chunks
•handful basil leaves

16. 16
Preparation
•Heat the oil in a large frying pan, add
the garlic, thyme and sage, and cook
gently for a few mins. Tip in the
tomatoes, vinegar and sugar, and gently
simmer for 20-25 mins until thickened a
little.
•Meanwhile, heat a griddle (or frying)
pan. Brush the aubergine slices on both
sides with olive oil, then griddle in
batches. You want each slice softened
and slightly charred, so don’t have the
heat too high or the aubergine will char
before softening. Remove to a plate as
you go.
•In a large baking dish, spread a little of
the tomato sauce over the base. Mix
25g of the Parmesan with the
breadcrumbs and pine nuts, and set
aside. Top the sauce with a layer or two
of aubergine slices, then season well.
Spoon over a bit more sauce, then
scatter over some mozzarella, Parmesan
and basil leaves. Repeat, layering up –
and finish with the last of the tomato
sauce. Scatter over the cheesy
breadcrumbs and chill for up to 24 hrs,
or bake straight away.
•Heat oven to 200C/180C fan/gas 6.
Bake for 30-40 mins until the top is crisp
and golden, and the tomato sauce
bubbling. Rest for 10 mins, then scatter
with basil leaves and serve with salad
and focaccia
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17. The Apulia’s calzone (Italy)
17
Ingredients
1. For dough:
•600 g flour “00”
•250 g water
•100 g extra virgin olive oil
•15 g salt
•brewer's yeast
2. For filling:
•1 kg onions
•15-20 black olives
•4-5 tomaoes
•ham
•Salt
•ricotta
Preparation
•Clean and cut the onions. Put them in a bedpan with
the oil, salt, tomatoes, black olives and ham.
•Cover by water and boil it for half hour.
•Meantime mix the other ingredients to make the
dough.
•After cut two discs and put one in a circular baking tin.
•Wait the filling will become cold, add the ricotta and
after put in the baking tin. Put on it the second dough’s
disc, seal, do some hole on the surface by a fork and
strew oil.
•Bake at 230°C for about hal an huor, until it will be
golden.
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18. The zeppole (Italy)
18
Ingredients
1. pastry:
• 250ml water;
• 70gr. butter;
• 150gr. flour;
• The grated peel of one lemon;
• A bit of salt;
• 3 eggs;
• 40gr. sugar.
2. cream:
• 30gr. flour;
• 250ml fresh milk;
• The grated peel of a half lemon;
• 3 egg yolk;
• A half vanilla pod;
• 60gr. sugar.
The topping:
• 1 candied cherry for each “Zeppola”;
• Icing sugar.

19. 19
Preparation:
The cream
Mix sugar and egg yolk first, then
add slowly the flour and then mix it
with the mixer but really slow; once
the three ingredients are well mixed
add the milk and continue to mix
with the mixer.
Add then the peel and cook the
mixture on water quench mixing
with wooden spoon; once the cream
begins to bubble, leave it in the
water quench until you get it
creamy. After it fill it into a bowl and
then let it cool down.
The pastry
Put water, salt and butter in a pan
and let it boil up. Once the butter is
melted and water is bubbling, take it
away from the fire and add the flour;
mix all this with a wooden
spoon until you get a dense bowl.
Put again the pastry on the fire until
you will see a white film on the
bottom of the pan, turn of the fire
then. Add sugar, mix all and then in a
bowl a let it just cool a little bit.
Once tepid, add the peel and the
eggs one by one. Add one egg only if
the egg added before is absorbed.
Cut the baking paper into quadrates
with a side of 8cm . Put the pastry
into a pastry bag and squeeze it out
in disks in spiral form of 5cm on the
baking paper.

20. 20
Put then oil into a pan (peanut oil) and
bring it to a temperature of 170°. The
oil has no to be too boiling hot as the
“Zeppole” have to be turned more times
in order that they could bloat in a
homogeneous way. When the oil gains
the right temperature, immerge 2-3
“Zeppole” with the baking paper. Fries
them in oil until they reach a golden
colour. Take them out with a skimmer
and let them first drip off on absorbent
kitchen paper. Once all the “Zeppole”
are fried, put the cream in a pastry bag
and press it out in the middle of the
cake. Put a candy cherry on each and
then scatter icing sugar.
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21. The red wine (Italy)
21
Apulia is a long, thin wine region in the far south-eastern corner of the 'boot' of Italy.
he region is responsible for almost half of Italy's total olive-oil production and has a
long-held reputation as a prolific source of (mostly red) wine. The most obviously full-
blooded Puglian grapes are Negroamaro and Primitivo, while Verdeca is the only
salient example among the whites in this hot, red-dominated region.
Puglia lends itself to division into three rough viticultural areas, which correspond
neatly to its administrative provinces: Foggia in the north, Bari and Taranto in the
middle and Brindisi and Lecce in the south.
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22. 22

23. The pizza (Italy)
23
Ingredients
1. pasta:
•2 lb Italian "00" flour or
all-purpose flour
•1 oz fresh yeast
•2 cups water
•⅜ oz salt
2. Dressing
•½ cup extra virgin olive oil
•1 lb mozzarella cheese
•basil leaves to taste
•1 lb canned tomatoes
•salt to taste
Preparation
•On a wooden or marble work surface, shape
the flour into a well. Place the yeast, salt and
warm water in the center. Be careful not to let
the salt come in contact with the yeast.
•Knead the dough vigorously with your hands for
15-20 minutes, or in a mixer, until the dough is
soft and smooth.

24. 24
•Once you have the right consistency,
adding a bit of water or flour if
necessary, shape the dough into a ball.
Cover with a plastic bowl so that the
dough is protected from the air. Let rise
for 3 or 4 hours at room temperature for
about an hour in a warm place.
•Once the dough will be doubled in
volume, ricavatene 6 loaves, modellateli
in spherical shapes, cover with a sheet
of plastic wrap and let them rise at room
temperature for a couple of hours or in
a warm place for about 45 minutes.
•As soon as the loaves have doubled in
volume, prepare the tomato sauce and
place it in a bowl. Add a pinch of salt
and 1/3 of the olive oil.
•Knead the dough, then flattening them
using your fingers.
•Use a ladle or a spoon to spread a good
amount of tomato sauce on the pizza.
Then, cover with mozzarella, torn into
pieces. Garnish with a couple leaves of
basil and bake in a 480° F oven for 5 or 6
minutes.
•Once ready, remove the pizza from the
oven. Garnish with more basil and a
drizzle of oil. Serve immediately.
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25. The panzerotto (Italy)
25
Ingredients
1. For dough
•3 1⁄4 cups all-purpose flour
•2 tbsp. plus 1 tsp. sugar
•4 tsp. kosher salt
•2 1⁄4-oz. packets active dry yeast
•3 tbsp. vegetable oil
1. For filling
•3 tbsp. olive oil
•2 garlic cloves, peeled
•3 medium fresh tomatoes
•1 tbsp. minced basil
•Kosher salt and freshly ground black
pepper
•1 lb. fresh mozzarella, finely chopped

26. 26
•Make the dough: In a large bowl, mix
the flour with the sugar, salt, and yeast.
Make a well in the center of the flour
and pour in the oil and 1 cup water. Stir
with a wooden spoon until the dough
comes together, and then cover with a
kitchen towel. Let the dough stand at
room temperature for 2 hours.
•Divide the dough into 12 pieces and
then shape each piece into a ball. Place
the dough balls on a parchment paper-
lined baking sheet and let stand for 1
hour.
•Meanwhile, make the tomato sauce: In
a 10-inch skillet, heat the oil over
medium. Add the garlic, and cook,
stirring, until golden, about 2 minutes.
Add the tomatoes, and cook, stirring,
until broken down into a sauce, about
20 minutes. Remove the garlic from the
sauce, and then season with salt and
pepper and stir in the basil.
•On a lightly oiled work surface, roll
each dough ball into a 5-inch disk. Place
1 heaping tablespoon of tomato sauce
on one half of each disc, and then top
with 2 tablespoons of the mozzarella.
Fold the dough over the filling and press
down with your thumb to seal it.
•Pour enough oil to come 1 inch up the
side of a deep 10-inch skillet, and attach
a deep-fry thermometer to the side of
the pan; heat the oil to 350°. Working
with one panzerotti at a time, add to the
oil and fry, turning once, until golden
brown on both sides, about 4 to 5
minutes. Using a slotted spoon, remove
each panzerotti from the oil and transfer
to paper towels to drain. Repeat with
the remaining panzerotti and serve
while hot.
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27. The cola (USA)
27
Coca Cola was invented in May of 1886
by John Pemberton as a tonic. John
Pemberton's book keeper suggested the
name Coca Cola to him. His book keeper
Frank Robinson originally scripted the
letters that are on the can today. It was
first sold to the public on May 8 1886 in
Pemberton's pharmacy. On average nine
servings of it were sold each day in the
first year. In that year sells added up to
about $50 and there was a total
production cost of $70. Used as a cure-all
and stimulant, the original coca cola
formula contained trace amounts of
cocaine. Coca Cola Today The Initial
Spread Until the 1960's most people
enjoyed carbonated drinks through soda
fountains at the local soda fountain. After
this period bottling became popular and
with it Coca Cola spread further. Coke
even had to create and patten a special
bottle to identify it as there were so
many copy cats.
Coca Cola is consumed at a rate of a
Billion every day! Coke is a POP!
culture element because it is all over
the television, in almost every store,
spread worldwide, and is even in our
SCHOOLS!
The Beginning In 1887 Asa
Candler bought Coca Cola
for $2,300. After this
happened the drink began
to grow rapidly in sales.
Marketing Due to the
aggressive marketing by
Candler the diffusion of
Coca Cola grew and the
syrup sales were increased
by 4000% between 1890
and 1900 Distinguishing
Features of Coke taste,
design, popularity and how
it was marketed.
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