Maroggia’s Mill Cookbook: Rye Flour Focaccia / Il Ricettario del Mulino di Maroggia: Focaccia alla segale

Focaccia, it simply needs no introduction. I baked many version but I still had to use Maroggia’s Mill rye flour. And here it is! Simply delicious…
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Maroggia’s Mill Cookbook: Friselle / Il Ricettario del Mulino di Maroggia: Friselle

Friselle, I have already baked them for Maroggia’s Mill Cookbook with a wholemeal version and prepared a “Messy Spring Frisella” for “Cuochi d’artificio”. I simply adore this crunchy bread and often eat it when I do not feel like cooking, especially during the summer time. Simply soften it up with a little water (or orange juice!) and flavour them the way you like the most. Usually I do with some soft cheese like mozzarella and vegetables. In this case I added pear slices and anchovies, which I simply love! The process take some time but I assure you you won’t be disappointed.
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ZZAFF! Castagnaccio

Our ZZAFF! season begins with an autumnal recipe which has chestnut as the main ingredient. Chestnut is an ancient plant whose presence in the Ticino Region extends from Mendrisiotto to Leventina. Chestnut has been one of the staple ingredients in ticinese cooking since the Middle Ages, due to its high nutritional value. It’s nutritional value can be preserved for a long time through drying or grounding into flour. Among the different recipe sin which chestnut is used I chose the castagnaccio, a sweet which is typical of Northern Italy but has always been very popular in Ticino too. The ingredients are simple as well as the recipe is.
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