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Hans B
Pizza & Gelato workshop in Milano
La Scuola di Cucina - Florencetown srl的点评
点评：It was my last night in Milan and I wanted to do something fun: the Pizza & Gelato workshop. We were welcomed by Kia, the chef of the night. The night began with the preparation of the pizza dough. There were only 4 people attending, so it basically was a personal workshop. Kia expertly explained all steps in preparing the dough, and after that, we prepared our own dough. Because that had to 'age' for about two hours (actually, for best results 24 hours to 40 hours) we moved on to preparing the gelato mix. Preparation of the gelato mix was easy enough, but there was also the cup that should hold the gelato. So we also made the dough for the cup. Then came the baking of the pizza. As I said, 24 - 40 hours needed for best results, so Kia came prepared with dough from the previous day. Kneading the dough and forming the pizza base was all fun, then came the serious bit: finishing. That had to be done with some speed but it went OK (in my opinion). Then moving to the oven and baking - which is also an art. Anyway, the pizza came out OK enough and tasted incredibly good. BTW: slicing a pizza in more than 4 pieces is a no-no. Then came baking the cup for the gelato and that also went OK. The gelato tasted also amazing. All in all, it was a very fun night and Kia was a very knowledgeable host. He mentioned a lot of details creating a very fun atmosphere. Also, he has a very fun solution to 'yes or no to the question if pineapple should (ever) be on a pizza'. (No.)
It was a very fun night, I learned a lot (I really need an oven that can go 400 deg. Celsius) and had an amazing dinner. Very much recommended!!
It was a very fun night, I learned a lot (I really need an oven that can go 400 deg. Celsius) and had an amazing dinner. Very much recommended!!
翻译：这是我在米兰的最后一晚，我想做一些有趣的事情：披萨和冰淇淋工作坊。我们受到当晚主厨 Kia 的欢迎。晚上从准备披萨面团开始。参加的只有 4 个人，所以这基本上是一个个人研讨会。 Kia 专业地解释了准备面团的所有步骤，之后我们准备了自己的面团。因为它必须“老化”大约两个小时（实际上，为了获得最佳效果，需要 24 小时到 40 小时），我们开始准备冰淇淋混合物。冰淇淋混合物的准备很容易，但还有一个用来盛冰淇淋的杯子。所以我们还制作了杯子的面团。然后是披萨的烘烤。正如我所说，需要 24 - 40 小时才能获得最佳效果，因此起亚用前一天的面团准备好了。揉面团和形成披萨底都很有趣，然后是严肃的部分：完成。这必须以一定的速度完成，但进展顺利（在我看来）。然后转移到烤箱进行烘烤——这也是一门艺术。不管怎样，披萨做得还不错，味道也非常好。顺便说一句：将披萨切成超过 4 块是禁忌。然后烘烤冰淇淋杯，一切顺利。冰淇淋的味道也很棒。总而言之，这是一个非常有趣的夜晚，起亚是一位知识渊博的主人。他提到了很多细节，营造了一种非常有趣的氛围。此外，他对“菠萝是否应该（永远）出现在披萨上”这个问题有一个非常有趣的解决方案。 （不。）
这是一个非常有趣的夜晚，我学到了很多东西（我真的需要一个可以达到 400 摄氏度的烤箱）并且吃了一顿很棒的晚餐。非常推荐！！
这是一个非常有趣的夜晚，我学到了很多东西（我真的需要一个可以达到 400 摄氏度的烤箱）并且吃了一顿很棒的晚餐。非常推荐！！
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