In the past I published the Pandoro Recipe made with sourdough. This year as Christmas approaches I want to post the recipe for “simple” Pandoro, that is without the rolling in procedure that’s normally used when m
Uno scambio di email con Elisa di "I Ricami di Aurora" mi ha dato l'ispirazione per fare i grissini torinesi stirati a mano.
La ricetta di Elisa richiede due impasti a distanza di un'ora l'uno dall'altro. L'ho provato
Dopo tanti tentativi ho finalmente fatto la video ricetta delle biove. E' un pane piuttosto veloce. Il procedimento e gli ingredienti sono ispirati da una ricetta delle sorelle Simili che mi e' stata segnalata da Sergio.
I’m taking advantage of Grandma Laura’s visit to try some new recipes
Grandma Laura is rather sceptical about simplified no knead recipes, so, to convince her, we tried to make a kind of bread she likes very much: s
Tuscan Foodie from TuscanFoodie.com, sent me this recipe for potato focaccia, which in Tuscany they call ”Schiacciata di patate” or Potato flatbread. The pictures I saw on the site made me want to try it right away.
After many attempts, I have finally managed to make really good pastry croissants at home. It’s a very demanding recipe but ultimately very rewarding. If you want to start with an easier recipe, click here to try the r
Many people ask me how to make a bread with a good alveolation / large air bubbles (sarei restìa a usare questo termine perché l’ho trovato in pochissimi siti…) First of all it is important to understand the leaven
I’d been wanting to make oil bread for some time. I did a little research online and many tests and I finally created this recipe to make this bread at home.
This bread is rich in condiments, quick to make, with a rat
This week, during a two day meeting, my colleagues and I spent an evening in a cookery school and we made dinner ourselves.
I tried my hand at making dessert and learned to make this chocolate cake, which I decided to s
Prompted by my friend Ivan, who loves this kind of bread (which you can’t find here in the USA), I decided to make this video recipe.
I had been looking for a good recipe for hard dough bread which was easy and quick
There are many recipes for tiramisu on the web and that’s why I’ve never posted any.
Today I changed my mind. Over the years my wife has perfected the traditional recipe and optimized production times so that now it
To help out those who love baking but don’t have a mixer, I’m always on the lookout for easy recipes where the dough can be kneaded by hand, like the ones for Slow rising ciabatta, Quick rising ciabatta, Beer bread,
The most popular recipe in this blog is the one for the original Genoese focaccia, which you can find here. Many readers have successfully made focaccia following this recipe and they have shared pictures of their master
I found this recipe on this American site, which I want to thank. They are typical, soft milk rolls you can use to make small appetizer sandwiches, or, if you make them a little larger, as burger buns. You can also make
’ve literally been trying out and testing this recipe for years. The dough is simple, like the one you find in many recipes online, but they key to perfection lies in the method and the baking tricks which guarantee op
On my blog, I like to suggest different kinds of recipes that range from very simple, like the ones in this entry, to more challenging ones made with sourdough, like Baguettes.
Today I’d like to present a simple recip
I’ve always wanted to make “rosette soffiate” (literally, “puffed roses”) and I took advantage of grandma Laura’s visit to give it a try. We tested a couple of recipes and when we combined Roy Jerden’s and
Although I often maintain that haste is a baker’s enemy, I am however always on the lookout for easy recipes that are quick to make at home, like the one for the “Ciabatta” bread, which I then post on these pages f
Like every year, at Christmas I made grandpa Beppe’s Genoese Panettone. This year my son Luca wanted to make one himself and since he doesn’t like candied citrus peel (like most kids), we changed the recipe a little