Bottega Rotolo (Part 2): In the Adelaide City region of South Australia

Mother and daughter team of Connie Rotolo and Rosalie Hassan run "To The Plate" cooking classes at Bottega Rotolo. We dropped in one day for a lesson on something sweet - and relatively easy so our tutors took the class through the basics of pizza making. And what could be better than a homemade dessert pizza?

“This is pizza ala very fast,” explained Rosalie. “I've got five cups of flour, add some salt, one heaped tablespoon of fermipan and mix it.”

The fermipan yeast means you don't have to wait for the dough to rise. The art is mixing in just the right amount of water by hand so that the consistency is perfect - not too wet and not too dry.

Rosalie is pretty liberal with the olive oil once the dough is spread over the tray. She then adds a layer of sliced figs but she reckons for a really sweet pizza try grapes.

“Grapes are fantastic but you really need to have grapes like a Shiraz - a wine grape. And when you cook it all caramelises and it it's just fantastic.”

But for our pizza, we’re sticking with fig slices, which is put into the oven at about 180 degrees. After about half an hour the end result is delicious especially when combined with a dollop of muscapony - a thick traditional Italian cream cheese. Being a touch acidic, it offers the perfect blend with fig pizza.

Bottega Rotolo run regular cooking classes. For details contact Rosalie Hassan.

Bottega Rotolo
"To The Plate" cooking classes
7 Osmond Tce
Contact 8362 0455