Maroggia’s Mill Cookbook: Semolina Flour Focaccia / Il Ricettario del Mulino di Maroggia: Focaccine con farina di semola

Focaccia friscello 1

For once my english introduction to the recipe has to be completely different from the italian one. Why this? Focaccia is quite a common snack (or at least it was) in High Schools both in Ticino and in Italy. I remember those round flatbreads, that were handed out at screaming and pushing (and quite commonly spotty) teenagers during recreation time. There were few focaccias and pizzas, wrapped in grease paper (or was it the actual grease from the breads?) and many, too many of us. Those who had the chance to get their hands on such a treat would rarely share, grinning at those who were left with nothing. Oh teenagers! What was it that made to us those rubbery and greasy breads so appealing I still ask myself, watching back to those days. But let’s look forward. Luckily my tastebuds have had a proper breaducation along the years, no such “breads” are seen in my house, and I rather not eat than bite into rubber foam discs. This focaccia is what all High School pupils deserve. Continue reading / Continua a leggere…

Annunci

A nice discovery: About Mornflake Oats and a recipe for Rye and Coarse Oat Loaf / Che bella scoperta! L’Avena Mornflake e una ricetta per il Pane alla segale e avena spezzata

Pane Segale e Avena

If I say oats, what do you say? Porridge! I assume, as most of us associate this ingredient with the infamous healthy breakfast. One of the most healthy but yet discriminated cereals, it’s one of the few products I have a clear memory of when going back to my childhood days. Continue reading / Continua a leggere…

Mantovanine

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Bread bread bread. Hydration, shaping, scoring – oh lord that’s something I can’t get my head over yet – how many different factors concur to a perfect loaf, bun or roll! Not to name temperature and lord only knows how much my oven sucks. The tricky buggar acts like a normal oven through 2/3 of baking, then suddenly turns into Mr Hyde’s oven and attempts to murder, uhm burn, whatever is in its mouth. Continue reading / Continua a leggere…

MTC Challenge May: Orange flavored Babà with Saffron Cream and Chopped Pistachios / MTC Challenge di Maggio: Babà aromatizzato all’arancia con crema allo zafferano e pistacchi tritati

Babà 1

When I read this month’s MTC Challenge recipe I jumped for joy. Babà! A sweet treat that has always fascinated me, a leavened which is not easily baked at home. In short, a real challenge! I thank Antonietta (not Antonella as I called her wrongly in my excited comment to the post on the official page of MTC Challenge…I do have a problem with names…) from the blog La Trappola Golosa, for throwing such a high standard challenge and especially for providing us with a GOR GE OUS recipe. 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…

#Twelve Loaves: Rye and fennel seeds snails with blood oranges and red onion chutney / #Twelve Loaves: Girelle di segale e semi di finocchio al chutney di arance sanguinelle e cipolle

girelle 1

I’ve been thinking a lot about this recipe, most of all because the need to create a savoury bread was stronger than ever. What triggered this flavour combination was the poll that Lora-Cake Duchess launched in Twelve Loaves to choose April’s theme. Continue reading / Continua a leggere…

Of friends and recipe swapping: Luigi’s Rustic Mini Babà / Di amici e scambio di ricette: I mini babà rustici di Luigi

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Since I’ve started my blog my path has crossed those of many other bloggers, passionate home bakers and cooks, or simply people who love to eat good food. With some of those friendships were born, even though we never met in person. Continue reading / Continua a leggere…

My heart belongs to Genoa. Sourdoug Surprises: Focaccia with pickled artichokes, red cabbage and anchovies / Il cuore a Genova, una focaccia alla crema di carciofi, cavolo rosso e acciughe per l’amore della mia vita

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Focaccia, Genoa’s most famous bread, is this month’s Sourdough Surprises theme. Genoa has adopted me for little less than a year back in 2006, and still is the city I consider my true home. Continue reading / Continua a leggere…