This was the greeting of Riley leaving the school yesteday.
 It is amazing how these simple and effectivw words came out from a child: stay orange! he said everything with two words. I will remember this for ever and I will try to stay orange for the rest of my life.



GORGEOUS CHILDREN!!! they kept busy on dough for pizza, focaccia, pissaladiere and....gelato!!!

the proud parents were obseving and enjoying their kids like at the theathre!


Ingredients for 6:
250 gr ( 8 oz) flour
1 beaten egg
1 tea spoon salt
15 gr ( ½ oz) fresh yeast
½ tea spoon sugar
75 gr ( 5 tsp) warm water
a few drops olive oil

for the filling:
1 kg onion thinly sliced
3-4 spoons olive oil
2 tea spoons fresh chopped herbs, like basil,, thyme and rosemary
12 anchovy fillets
a few black olives, stoned
To make the  bread dough, sift the flour into a bowl and make a well in the centre. Put inside the  beaten egg. In one other bowl mix sugar, yeast and water and leave until it froths. Then gradually stir the yeast mixture into the flour, mixing with fingers to form a ball of soft dough. Add a little flour if too sticky and knead well with your hands for 10 minutes or until the dough is smooth and elastic. Pour out a few drops of olive oil on the dough to grease it outside. Cover with a damp cloth and leave to rise in warm place for one hour or until it doubles in bulk.
Make the filling. Cook the onions in olive oil in a covered pan on a very low flame, stirring occasionally until they are very soft. Add the salt, pepper and herbs and continue to cook for a few minutes longer.
Preheat the oven  to 190°. Grease a pie plate with olive oil. Punch the dough down, stretching it with your hands. Spread the onion mixture over it and place the anchovy fillets, making a lattice pattern. Drop some oil in the middle of each square. Let the dough to rise again for 10-15 minutes, then bake 25-30 minutes. Serve hot.