Mag 5, 2021 | Bread & more
Sardinian Pane Frattau (serves 2 | 20 minutes | easy) A lesser-known traditional dish from the Italian region of Sardinia—the perfect brunch recipe for any egg lover out there. The recipe requires using pane carasau, a thin and crispy type of bread produced in...
Mag 5, 2021 | Bread & more
Crescione Romagnolo (makes 4 | 45 minutes | easy) A great alternative to the life-saving piadine for when you’re feeling slightly more fancy and have a little extra time. You can mix up fillings however you wish, just remember to add cheese! 200g plain flour...
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...
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