The Izzo Forno Scugnizzo Napoletano: Electric pizza oven

Comment

The Izzo Forno Scugnizzo Napoletano: Electric pizza oven


‘The Ferrari’ of pizza ovens, the world’s first commercial electric Neapolitan oven. 

There is a better way
Mediterranean Foods is leading the market again with the exciting solution of making wood fired pizza in an electric oven. Joe and Gino Cuccurullo, Directors of Mediterranean Foods have felt the responsibility as a business to make more environmentally friendly decisions. 

Behind the oven
Are we facing a turning point? We at Mediterranean Foods believe so, and are sure to see more of this style of oven appearing around New Zealand as the wood-fired pizza operators begin to understand there is a “better way”.

Our Scugnizzo* Napoletano pizza oven was developed by Izzo Forni in Naples, Italy, where the quality of pizza is taken very seriously.

The chamber of this oven is made of local Naples firebrick and mortar and has a low-domed ceiling that creates the extreme heat. The bottom of the chamber is made of Biscotto di Sorrento, a heat-absorbing material that prevents crusts from burning. Beneath the oven floor lies a layer of Vesuvian soil to absorb even more heat. The front of the oven is handmade copper — elegant and stylish.

Scugnizzo01.jpg
  • Environmentally friendly. No soot, no smoke, no trees being cut down and no pollution! 

  • It can cook six pizze at the same time in around 60-90 seconds, because it keeps an average temperature of 420-450°C. 

  • “Let’s treasure tradition while looking at innovation” - Massimo Bottura

  • *Scugnizzo is the Neapolitan word used to describe a streetwise kid of Naples, the ones who live by their wits and take chances. It’s said in an endearing way.

For any trade enquiries contact:
Gino Cuccurullo
Managing Director, Mediterranean Foods
Email: gino@medifoods.co.nz
Mobile: 021 289 1093

Comment

Introducing: Grana Padano

Comment

Introducing: Grana Padano

IMG_1676.jpg

Grana means “granular” – it falls apart on the tongue, like a sugar cube. Padano refers to its origin: a clearly defined area around the Po River in northern Italy.

Grana Padano was one of the first cheeses protected by the European Union. Not just anybody can produce a cheese called Grana Padano. Like Champagne, it’s connected to a region and to regulations.

Monks developed the recipe for Grana Padano in the 12th century, aiming for a practical hard cheese that could be aged in caves for years. 

Aged for a minimum of 9 months, this cheese is produced with milk from free-range cows that are let to graze on fresh forage and silage. 

Consorzio_Grana_Padano_logo.jpg
IMG_1645.jpg

Grana Padano is instantly recognisable. Each one of its wheels is characterised by its marks of origin. If those marks are not there, then it is not Grana Padano. These marks act as Grana Padano’s unique, personal signature: they distinguish it from any other product. They certify its quality, its origins and its uniqueness as “traditional cheese”.

Thanks to Grana Padano’s raw materials, it has great nutritional qualities.

  • 60g of Grana Padano contains the same amount of nutrients found in 1 litre of milk.

  • Eating Grana Padano regularly will boost your daily intake of mineral salts which form a vital part of a balance diet, such as zinc, copper and phosphorus but, most importantly, calcium.

  • It is also an important source of A and B2 vitamins

  • Grana Padano is a semi-fat cheese, meaning it is made from partially skimmed milk.

  • Grana Padano is completely carbohydrate free and is lactose-free due to the characteristics of its production and to the long ageing period, which is why it is perfectly suited for people who suffer from lactose intolerance.

Full-bodied, this hard cheese delivers a savory and nutty touch with a dense and somewhat flaky texture. Creamy, mild and with a lingering aftertaste, it can be enjoyed on its own or to complement your dish.

From ‘beginning to end’ - Aperitifs, appetisers and desserts.

Served as an aperitif or as a dessert, Grana Padano is the perfect way to whet your guests’ appetite or to end a meal. Ideally, you should take it out of the fridge one hour before being used, unwrapping the cheese beforehand to allow it to breathe and fully express its fragrance and flavour


FOOD AND WINE PAIRINGS

Fresh bread and Grana Padano go well. 

Grana Padano can be thinly shaved so it melts on the tongue, grated into dishes, or if you're really hungry simply cut yourself a large chunk and take a bite. 

Grana Padano pairs well with figs and dried fruit, sliced apples, or a drizzle of honey. For a savory snack pair with walnuts, olives or cured meat.

The fruity, nutty flavor and rich texture of Grana Padano pairs well with a full-bodied, aromatic white wine or a big Italian red like Barolo. 

Grana Padano is great with Prosecco and other bubblies!

Comment