![]() 31 review 3335 N Southport Ave, Chicago, IL, United States +1. Our signature pizzas vary from traditional to innovative, taking inspiration from Italian regional food combinations. Coda di Volpe, Illinois, customer reviews, location map, phone numbers, working hours. ![]() You may now proceed to Coda di Volpe, a new establishment that’s open right now in the Southport Corridor. Also, this slideshow contains prosciutto meatballs. So, from the above percentages, is clear that having a good oven, or a good mozzarella, without meeting quality rating on all other elements, the pizza can become a health hazard! It is not a case that we switched many years ago to Electric Oven or to a single grain -100% Italian – flour or to a medium-hard water with 70/80 ppm of carbonates, best for baking our pizza, as it contains the right amount of mineral salts (calcium and magnesium) to strengthen the gluten and help convert starch to sugar for a perfect fermentation.Ĭoda di Volpe pays attention to each separate ingredient, mostly seasonal and - where possible – shipped from Italy, traceable to organic producers. Chicago has a new Italian restaurant from Billy Lawless boasting vodka-and-prosecco slushies, rosemary ham Neapolitan pizzas and local hogs butchered in-house. ![]() So we, at Coda di Volpe have rated each ingredient and equipment as follow:įlour(20%), yeast( 3%), dough( 5%), water ( 3%), mozzarella(10%), tomato sauce( 6%), oil, herbs and toppings(20%), dough mixer( 3%) the oven(10%), Pizza chef (20%) = 100% To archive a great pizza each separate ingredient is important and they all concur with the end result.
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