Basic Pizza Dough....La Pasta della Pizza di base

This is a very simple method for making pizza dough. It is so delizioso and making it can be quite fun.

The key ingredient apart from the essential yeast, is good quality flour. Purchase 'bread & pizza' flour, it will make that difference between a doughy pizza and a perfect one!...divertiti...have fun.



800 gm Bread & pizza flour i.e. lighthouse flour
1 level tablespn sea salt
2 x 7g sachets of yeast
1 tablespn caster sugar
Roughly 650ml lukewarm water


Pile the flour onto a clean kitchen surface and make a well in the centre. Add the yeast, sugar to the lukewarm water, mix it with a fork until well blended. Leave for a few minuto then pour into the well. Using a fork, slowly bring in the flour in from the inner edge of the well and mix into the water.  Continue to mix, bringing in all the flour. This is where you can use your hands! 

Bring the dough together so it forms a large ball, knead the dough using your hands bringing it forwards and backwards. You may feel like a toddler but have fun, roll it, then stretch the dough towards you with one hand then push the dough away from you with the other hand. Repeat for 10 mins until your dough is soft and spongey.

Flour the top of your dough and cover it with glad wrap and let rest for 15 mins at room temperature.

Now divide the dough into as many balls as pizza you want to make.
Dust your surface with flour and start rolling!
When you're ready to cook them, pre heat your oven to 220 C. Next step is to smear on 2 tblespns of tomato sauce (see next blog)! and your favourite toppings.

Tomato Sauce...salsa di pomodoro

extra virgin olive oil
1 clove of garlic, trimmed and sliced
bunch of fresh basil leaves
1 x 400g tin good quality tomatoes
sea salt & pepper ........

Heat a saucepan, add a dash of olive oil and then the sliced garlic. Cook until garlic turns light brown. Add half the basil, the tomatoes and a few pinches of salt & pepper.  Cook gently for about 15-20 minutes, mashing the tomatoes until smooth the. season, taste again and put to one side.

Enjoy...godere

Quick Tiramsu....tiramisu veloce

There are so many different ways to cook a  tiramisù but this is one of my favourites. tiramisù translates to "Pick Me Up", this version will certainly do that. Enjoy...godere

15 sponge fingers

285 ml freshly brewed espresso

4 tblespns caster sugar

500g mascarpone

A few drops of vanilla essence

140ml Marsala (fortified wine)

zest and juice of 1 orange
100g good quality dark chocolate

Get  a large rectangle glass dish or similar. Arrange your sponge fingers in layers on top of each other, covering the base of the dish. Add 2 tblspns of the caster sugar to your freshly brewed espresso. give it a stir to sweeten. Pour the coffee over the sponge fingers, making sure the top layer is completely covered.  The sponge fingers will completely absorb the coffee.

While that soaks in, put your mascarpone in a bowl and whisk it up with the rest of the sugar.  Slowly add a few drops of vanilla essence while whisking.  Drizzle in the marsala until the mascarpone becomes silky and a shiny consistency.

Now add a few squeezes of orange juice before smearing the mascarpone over the sponges.
Finally grate or peel the dark chocolate over the smeared mascarpone. Sprinkle lightly with a little finely grated orange zest.



Keep in the frigorifero till ready to serve.

Mama G xx

Braised Lamb Shanks with Polenta, Brocollini & Cavolfiore (cauliflower)

This is one of my marintino's all time favourites and a great hearty winter lunch. The secret to this dish is all in the lamb. Cook it slowly in a moderate oven and make sure you check in now and then. Once done, the meat should just slowly fall off the bone....delizioso!

2 tblspn Good olive oil
4 lamb shanks 
1 large onion, finely diced
1 large carrot, finely diced
2 celery sticks, finely diced
1 cup of red wine/shiraz 

2 cups of beef stock
2 tblespn tomato paste
4 sprigs of thyme (the dried variety is fine too)

Instant polenta with an additional 25g butter and 1/4 cup parmesan mixed in
steamed brocooli & cauliflower

Preheat oven to 170 C Heat half the oil over medium heat in a large oven proof casserole dish. Add the shanks turning 5-6 minutes or until brown in colour! Transfer to a plate.

Add remaining oil and vegetables.  Cook stirring for 5 minutes until softened. Return shanks to dish, add wine, stock, paste and thyme. Season and cover. Cook in Oven for 2.5 hrs, until the meat starts falling off the bone.

Place lamb on top of polenta, drizzle with sauce. serve with steamed broccoli and cauliflower.

godetevi la vostra cucina.........enjoy your cooking

Mama G xxx 

A little About Me! ..un po 'di me

My  love affair with Italy started back in 1995.  I was the ripe old age of just 18, overseas on a European Adventure! Like many others before, I was on the trip of a lifetime, 17 countries in 37 days...but there was one country that simply took my breath away! Amore...

I was ready to throw down a few shots of frangelico and dismiss my passport into the Grand Canal (main canal that runs through Venice)! i did not want to leave this gorgeous country, the food, the friendly locals, the food, and not to mention the smells that waft from each cucina window you pass. My senses had never been so eccitato or  my appetite so grande!


However I was only 18 and Lire was running quickly through my fingers (shopping is up there with the food). So i decided to head back home to Sydney, save as much as I could and one day ritorno!

And one day I did...so sit back, sip on a cappuccino or pour yourself a glass of your favourite moscato d'asti  (if its past 12o'clock) and let me take you on a culinary journey to delight even the fussiest of mama.

Enjoy your cooking.....godetevi la vostra cucina 

Mama G xxx

Benvenuto! Welcome xx

Benvenuto!

"The secret ingredient is always cheese" - Unknown 

Ciao fellow foodies, and lovers of all things Delizioso & Italiano!

My names is MamaG, and I absolutely love food. Especially cucina italiana.  I just love cooking, eating and exploring all dishes Italy has to offer. I eat with my eyes, then save the best for last... the tasting. That moment when your world stops... its just you and the incredible journey that you're about to be taken on.

This is what i want to share with you Mamas & Papas of all ages & cooking abilities.

Regulary I'm going to tantalise your senses and post a recipe, that even the most novice of cooks can produce.  Always popular with the family, simple fresh and always delizioso!

godetevi la vostra cucina....enjoy your cooking

Mama G xxx

Ricotta gnudi with rocket pesto and slow roasted cherry tomatoes

ok mamas, This is simply delicious ! Its perfect for lunch or a light dinner. Easy to prepare and will be on your kitchen table in <less than 30 minuto!


400g fresh ricotta
2/3 cup plain flour, plus extra to dust

1/2 cup finely grated parmesan
1 egg, lightly beaten
pinch freshly ground nutmeg

Rocket pesto
100 g rocket leaves
1/2 clove garlic
100ml extra virgin olive oil
2 tbs silvered almonds
1/2 cup finely grated parmesan

Slow-roasted cherry tomatoes
1 garlic clove, thinly sliced
2 thyme sprigs, leaves chopped
250g punnet cherry tomatoes
extra virgin olive oil, to drizzle


Pre heat your oven to 90 c. for the tomatoes, place garlic, thyme and tomatoes in a bowl. drizzle with oil, then season and toss to combine. Transfer to a paper lined baking dish. Bake for 45 minutes or so until the tomatoes are soft and caramelised.

to make gnudi.. combine all ingredients in a bowl to form a soft dough. Transfer to a lightly floured work surface and divide dough into 4 portions. Roll each into a long 1cm thick roll. It can be thicker. Depending on required taste. cut into 2cm pieces.   Make sure they are cut similar sizes.  gently roll gnudi and dust with a little extra flour to,avoid sticking. Then press each on with a fork to leave an indent. Place on a single baking tray and freeze for 15 minuto or until firm.

For the pesto....place rocket, garlic, oil and almonds in a food processor until smooth. Transfer to a large bowl and fold through the parmesan. . season to required taste.

Bring a large saucepan of salted water to boil. in batches, cook gnudi for 3-4 minutes until they rise to the surface. Almost done!

Remove using a slotted spoon and drain on a paper towel. Toss gnudi with pesto and serve with your oven roasted cherry tomatoes.

godere....Enjoy!