Maroggia’s Mill Cookbook: Rye Flour Focaccia / Il Ricettario del Mulino di Maroggia: Focaccine con farina di segale rotta

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Focaccia mon amour. Once you’ve been to Genova and gained two solid kilos by feeding yourself daily with focaccia there is no possible way out, as this crispy and soft flatbread leads to severe addiction. Along the years I baked many focacce, the first one published in the blog was a gorgeous artichoke and red cabbage focaccia for Sourdough Surprises, then I ventured into potato focaccia and developed a recipe for semolina focaccia too. But up until now I had never baked a rustic version of focaccia. This is the reason why I decided it was about time to experiment a little with whole flours too, for Maroggia’s Mill Cookbook. Maroggia’s Mill special pizza flour helps the dough to develop and proof in the best possible way, providing with a soft crumb and a crunchy crust, while the rye flour gives this focaccia a rustic flavour and texture. Long fermentation, needless to say, helps obtain a more digestible bread, with an aromatic and soft crumb reason why I will never stress enough about the fact it is so much worth the wait of a day. With the sunny and warm weather finally setting in you can bake a batch to share with friends for a Sunday picnic brunch. This focaccia is simply heavenly with soft goat cheese and fresh salad. Are you ready to roll up your sleeves and bake?

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Sourdough Braided Butter Bread / Treccine al lievito madre

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About my family’s traditional Sunday breakfast with braided butter bread I already wrote in this post. That recipe, however, required instant yeast, and finally I decided to elaborate a sourdough friendly version of this swiss bread, and my expectations have not been disappointed. Soft, fragrant, a bread to be eaten sliced or slowly “unravelled” (yes, my usual habit of “unraveling” food!) these braids are perfect for people who, like me, live alone. Continue reading / Continua a leggere…

Braided Butter Bread / Treccia al burro

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Braided Butter Bread, Sunday breakfast’s favourite. As a child this rich and soft bread would appear on our table only on the seventh day of the week and was to be enjoyed with a thin layer of butter and a sweet homemade jam. Continue reading / Continua a leggere…

MTC American Breakfast Challenge: An Autumn Delight / MTC Challenge e la colazione all’americana: Una delizia autunnale

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Few weeks ago, in one of my usual daily stroll into the blog universe I stumbled into Cranberry’s blog, drawn in by a very nice biscuit recipe. And as it happens more and more often I got lost into this “dark forest” of recipes (did I ever mention my love for Dante?). What a delight! I discovered raviole del plin and ended my journey onto MTC challenge’s. Nothing like a nice good old challenge to push me into a new recipe! I immediately wrote a mail to Alessandra who kindly accepted my enrollment into the MTC crew. Continue reading / Continua a leggere…

Scones and nice Sunday rituals/ Scones e belle abitudini domenicali

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It’s official, I’m in the Sunday Breakfast Spiral and slowly drawing in friends and family. It started just as a way to welcome a new friend, Marina, even though I always liked the idea of having big sunday breakfasts at my place. Now that I have plenty of time on my hands this is made possible, for my entourage’s delight. Actually I would like it to become a Sunday morning ritual, to be shared with different friends, changing place from one week to the other. Continue reading / Continua a leggere…

The Lakeview review / The Lakeview, recensione

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Don’t you love it when someone you’re not quite so familiar with offers you to do something you’ve just been craving for a long time? One of the things I have been thinking of since booking my Toronto flight is: having a proper brunch. Continue reading / Continua a leggere…