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Author Topic: Tribute to Ciro  (Read 2081 times)

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Offline dellavecchia

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Tribute to Ciro
« on: May 12, 2014, 06:20:23 PM »
These pies were baked awhile ago, but I have not had time to post. Unfortunately, this will be my last post for quite some time. I have some difficulties to get through. I will miss you all, but pizza cannot be a priority for me anymore - maybe it will in the future at some point.

These pies are a tribute to Ciro's creations. I can't remember the recipe specs, but they are naturally fermented. 1. Rosemary ham and grated provolone, 2. local shallots and lardo, 3. vesuvian tomatoes, steamed escarole, sicilian capers, and exquisite olive oil.

Best to all of you - especially those perfecting this neapolitan craft of ours.

John

Offline deb415611

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Re: Tribute to Ciro
« Reply #1 on: May 12, 2014, 06:47:51 PM »
beautiful as always John.  You will be missed while you are gone.   I wish you the best in getting through the difficulties that are happening in your life. 

Deb
Deb

Offline apizza

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Re: Tribute to Ciro
« Reply #2 on: May 12, 2014, 07:57:17 PM »
I will miss your posts John, and hopefully they will return.
Buona fortuna, Marty
Marty

Offline Peasant

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Re: Tribute to Ciro
« Reply #3 on: May 12, 2014, 08:41:26 PM »
Sorry to hear the bad news; I hope your list of priorities takes a more pleasant turn soon.  Your shots are always great and it sucks that I never saw your instagram account until now.

Offline csafranek

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Re: Tribute to Ciro
« Reply #4 on: May 12, 2014, 09:47:27 PM »
Very sorry to hear of your troubles John. God Bless.

Chad

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Offline tinroofrusted

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Re: Tribute to Ciro
« Reply #5 on: May 12, 2014, 09:58:37 PM »
John, you have been such a great contributor to this forum. You will be missed!  I hope that you will get your difficulties resolved and be able to resume making delicious pizzas and posting about them here soon! 

Regards,

TinRoof

Offline kiwipete

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Re: Tribute to Ciro
« Reply #6 on: May 12, 2014, 11:15:58 PM »
Thanks for all your great posts John.

Your "Doppia bufala con erbe" is an all-time classic.

Hope things work out for you and we see you back soon.

All the best,

Peter

Offline norma427

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Re: Tribute to Ciro
« Reply #7 on: May 13, 2014, 06:40:22 AM »
John,

Sorry to hear of the difficulties you have to get through.  Your posts are always very good and your pies always look delicious.  Hope to see you back on the forum.

Norma

Offline thezaman

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Re: Tribute to Ciro
« Reply #8 on: May 13, 2014, 10:13:06 AM »
 John, sorry about your difficulties, hope everything works out and will be looking for your return. which will mean your trying times are behind you!!! May God be with you, Larry

Offline Bobino414

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Re: Tribute to Ciro
« Reply #9 on: May 13, 2014, 10:27:10 AM »
John,

I hope you have a speedy and positive resolution to your challenges.  I use your formula/workflow for my Nea pies; they will have more meaning now.

Bob

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Offline Serpentelli

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Re: Tribute to Ciro
« Reply #10 on: May 13, 2014, 12:25:06 PM »
John,

I pray that whatever it is that will be keeping you from the simple pleasure of pizza making will be a temporary setback in your life. Even though most of us do not know you, it is easy to tell  from your posts that you are a caring and gentle person.

Be Well,

John K
I'm not wearing hockey pads!

Offline RobynB

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Re: Tribute to Ciro
« Reply #11 on: May 13, 2014, 06:26:52 PM »
Will miss your posts, John.  You have always been an inspiration to me.  Best of everything to you. 

Offline Pizza Napoletana

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Re: Tribute to Ciro
« Reply #12 on: July 15, 2014, 09:38:54 PM »
These pies were baked awhile ago, but I have not had time to post. Unfortunately, this will be my last post for quite some time. I have some difficulties to get through. I will miss you all, but pizza cannot be a priority for me anymore - maybe it will in the future at some point.

These pies are a tribute to Ciro's creations. I can't remember the recipe specs, but they are naturally fermented. 1. Rosemary ham and grated provolone, 2. local shallots and lardo, 3. vesuvian tomatoes, steamed escarole, sicilian capers, and exquisite olive oil.

Best to all of you - especially those perfecting this neapolitan craft of ours.

John

Dear John, I just noticed your post. I am sorry about the problems that you are facing. I hope you overcome your difficulties and join us soon again. By the way, your pizzas are beautiful as usual.

Regards,
Omid
Recipes make pizzas no more than sermons make saints!

http://pizzanapoletanismo.com/2011/09/27/a-philosophy-of-pizza-napoletanismo/

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