Mag 5, 2021 | Bread & more
Umbrian Crescia di Pasqua (makes 1 | 2.45 hours | medium) A traditional Umbrian Easter dish – not to be confused with the flat “crescia”. A soft, leavened bread with a savory aftertaste due to the mix of cheese used in the dishe’s preparation....
Mag 5, 2021 | Bread & more
Shallot Tarte Tatin (makes 1 | 40 minutes | medium) A classic French pastry dish, but with a little twist. Tarte Tatin was created by the Tatin sisters, in their hotel, who served an upside down apple cake and named it after themselves. It quickly became one of the...
Apr 23, 2021 | Bread & more
Piadine (makes 4 | 30 minutes | easy) I like to refer to them as life-saving because they’re the perfect dish for a quick lunch and simultaneously cure all your stuffed bread cravings. 200g plain flour “00” – 93ml water – 1 and 1/2 tbsp...
Apr 23, 2021 | Bread & more
Focaccia Genovese (makes 1 | 3.5 hours | medium) Yesterday was a very good day. I FINALLY managed to create an almost-perfect focaccia Genovese. “Almost-perfect” because as my mother very kindly pointed out, it was slightly lacking in salt. Mother aside, I...
Apr 7, 2021 | Bread & more
Farinata Ligure (makes 1 | 2.5 hours | medium) A thin, crispy and gready Liguiran bread which is often topped with vegetables, such as fried onions or agretti, and fish, such as anchovies. Make sure you have a baking dish of the correct size! 150g chickpea flour...
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