by Giorgia Ghizzoni | Jun 3, 2020 | Recipe
A delicious breakfast or afternoon snack, typical of Nothern Italy. Ingredients 500 flour (200g Manitoba, 300g flour type “00” ) 150g natural yeast, refreshed and doubled in volume 140g milk 90g sugar 3 eggs 55g butter zest of a lemon (or an orange) 1/2tsp...
by Giorgia Ghizzoni | May 15, 2020 | Recipe
The most famous focaccia is the one from the region of Liguria, but other regions have their version of it and here’s how they make it in Apulia! Just a note that this is the Apulian version with no potato in the dough, which is traditional! Ingredients 500g...
by Giorgia Ghizzoni | May 1, 2020 | Recipe
This is a traditional recipe from the region of Emilia. Think of a tall, soft focaccia-like bread that is meant to be baked and eaten immediately with the whole family, in the form of little warm “sandwiches” with lots of different filling-combinations!...
by Giorgia Ghizzoni | Apr 15, 2020 | Recipe
Cornetti is the Italian word for “croissant”. It’s definitely an important part of the traditional “cornetto e cappuccino” breakfast. Usually, cornetti are made of puff pastry, which requires a lengthy (though rewarding!) process. This...
by Giorgia Ghizzoni | Apr 14, 2020 | Basics, The science blog
So you’ve been given a piece of natural yeast and, however excited you might feel about all the delicious recipes you’re going to make with it, you don’t know where to start in order to do right by it. Let us guide you through the basic care of your...
