Ajo'Pizza - 都蘭意大利餐廳和比薩店
Description
We provide 100% Handmade genuine Italian food in Dulan
我們提供在都蘭100 ％製作正宗的意大利美食
Ajo' pizza is the first pizzeria in Taiwan able to deliver 100% real italian sourdough pizza.
We deliver food prepared with a mix of imported ingredients from Italy (Extra Virgin Oil, Tomatoes, Cheese and sausages/salami from Spain-Taiwan) and local ingredients (fruit and veggies).
Our philosophy turns around healthy food and 0 km products: we like to invest the money we make in the local business to push the growth of the small community were we live: we do not get our supply from the big american or french wholesale supermarket, we build up our supplier network with taiwanese enterprises to make sure that, the money we produce stay in Taiwan and don't go abroad.
This makes decrease our profit, but at the same time we feel like contributing to a more sustainable world. It's our gift to the next generation.
Pizza here is not fast food! Pizza here is the preservation of a 2000 years old tradition and also the way to make us feel at home.
Beside pizza we provide also fresh salad, vegetarian soup, and, on booking pasta and our signature tiramisu' (made w/ brown sugar, handmade mascarpone cheese and free range/organic eggs).
We are located on Highway 11 at 144.8 km, close to Dulan Bridge, 10 min walk from Dulan Sugar Factory, come to visit us and be amazed at Ajo' pizza!
Ajo'pizza是第一個比薩餅店在台灣能夠提供100％正宗的意大利披薩酵母。
我們準備交付使用的進口原料來自意大利的混合（特級初榨油，西紅柿，奶酪和香腸/臘腸來自西班牙，台灣）和當地食材（水果和蔬菜）的食品。
我們的理念轉身健康食品和0公里產品：我們喜歡投資我們賺錢在當地的業務推小社區的發展是我們的生活：我們沒有得到我們的供應從美國大或法語批發超市，我們建立了我們的供應商網絡，台灣企業要確保的是，這筆錢我們生產留在台灣並沒有出國。
這意味著，有時，為了減少我們的利潤，但在同一時間，我們覺得促進一個更加可持續發展的世界。這是我們的禮物給下一代。
比薩這裡就不快餐！比薩這裡是一個2000年的歷史的傳統的保存，也讓我們有賓至如歸的感覺的方式。
除了比薩我們還提供新鮮的沙拉，素食湯，並預約，麵食和我們的簽名提拉米蘇“（由紅糖，手工製作的芝士和自由放養/有機雞蛋）。
我們位於11號高速公路在144.8公里，靠近都蘭橋，10分鐘步行距離都蘭糖廠，前來參觀洽談，並在Ajo'pizza驚嘆！
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RECENT FACEBOOK POSTS
facebook.comPane Cafone vs Pane Altamura reprise
我再次做到了，這次我們更接近完美：兩個麵包是約700克，這是限制我的烤箱和兩個味道太棒了！！享受圖片！ I did it again and this time we get closer to perfection: both loafs are around 700 g, which is the limit with my oven and both taste great! Enjoy the pics!
Timeline Photos
2個大消息要告訴你！ 第一，開放時間本週末：週五22日開始，從下午5:30到晚上9:00; 23日（星期六），24日週日和週一25日，我們將開放午餐時間上午11:30至下午2:30，晚餐時間下午5:30到晚上9:30。 第二，過年日程：2月6號至2月13日，我們將開放午餐時間上午11:30至下午2:30，晚餐時間下午5:30到晚上9:30。 您是非常歡迎通過Facebook預訂，以確保讓你的熱比薩和擺脫寒冷的天氣！ 2 big news for you! Number one, opening time for this weekend: friday 22nd starting from 5:30 pm to 9:00 pm; saturday 23rd, sunday 24th and monday 25th, we will open lunchtime 11:30 am to 2:30 pm, dinnertime 5:30pm to 9:30pm. Number two, Chinese New Year schedule: february 6th to february 13th we will open lunchtime 11:30 am to 2:30 pm, dinnertime 5:30pm to 9:30pm. You are very welcome to book via Facebook to make sure to get your hot pizza and get rid of cold weather!
Pane di Altamura vs Pane Cafone
讓我說，我今天學到了一些東西：小烤箱+陶壺能烤麵包大麵包，但我並不滿足於與面板迪阿爾塔穆拉得到的結果。我的錯誤是烤麵包太大（1.3千克）的鍋的大小，所以，你可以看到，我得到了一個“義大利黃金麵包”形....規模和窗格Cafone的最終形狀是更好的方式，其中，這裡麵包約為800克。我想我不應該超過700克麵包得到一個理想的結果。 無論造型，面板雙阿爾塔穆拉口味驚人：地殼厚，脆和刀切割過了的問題;酵母在100％semola麵團口感風味爆炸，並匹配完美的具有良好的香腸或火腿和一杯南部的意大利紅葡萄酒（semola麵包來自意大利南部和島嶼），它讓我想起了我用的是麵包吃早在撒丁島.. 面板Cafone：如果你檢查www.vivalafocaccia.com配方，我改變了這種方式：我用25％的全麥麵粉;站在麵團12小時在冰箱+ 2H從冰箱中取出的第二上升;烘烤在230℃×40'內鍋與鍋蓋，40'內鍋無蓋，25'無鍋在200℃ 感謝Vivalafocaccia.com的配方和...什麼是你最喜歡的？ Let me say that today I learnt something: the small oven + clay pot is able to bake a big loaf of bread, but I am not satisfied with the result obtained with Pane di Altamura. My mistake was to bake a loaf too big (1.3 kg) for the size of the pot, so, as you can see, I got a "pandoro" shape....The size and final shape of Pane Cafone is way better, where the loaf here is about 800g. I guess I shouldn't go over 700g loaf to get an ideal result. Regardless the shape, Pane di Altamura tastes amazing: the crust is thick and crunchy and the knife got problem in cutting through; the taste of sourdough on a 100% semola dough is an explosion of flavor and matches perfect with a good salami or ham and a glass of south italian red wine (semola bread comes from south Italy and islands), it reminds me the bread I use to eat back in Sardinia.....aaahhh... It's a bread almost out of market in Asia where the average customer doesn't like crusty bread, it will take maybe a few years to get popular. Pane Cafone: if you check the recipe on www.vivalafocaccia.com, I change it in this way: I use 25% whole wheat flour; stand by the second rising of the dough for 12h in the fridge + 2h out of the fridge; bake at 230 C x 40' inside the pot with lid, 40' inside the pot without lid, 25' with no pot at 200 C. Thanks to Vivalafocaccia.com for the recipe and...very happy with the outcome! And what is your favorite?
Photos from Ajo'Pizza - 都蘭義大利比薩店's post
發酵母阿爾塔穆拉麵包和半全麥麵包Cafone根據工藝（配方改編自 www.vivalafocaccia.com）。將一個陶罐和一個小烤箱足以烤呢？在16小時內回答！ Sourdough Pane di Altamura and Semi Whole wheat Pane Cafone (recipe adapted from www.vivalafocaccia.com) under process. Will a clay pot and a toast oven be enough to bake them? The answer in 16 hours!
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