Maroggia’s Mill Cookbook: Trapizzino, my way / Il Ricettario del Mulino di Maroggia: Trapizzino a modo mio

Here we are with our usual appointment with Maroggia’s Mill. This time it Alessandro was the one suggesting the recipe to try out: trapizzino. Stefano Callegari is the inventor of Trapizzino, a triangle of pizza-like dough with a soft crumb and crisp crust stuffed with all things good. A bread pocket which can be filled with whatever you like the most and is just the right size for a little snack or a quick lunch on the go. The inspiration for my own version came from this interview which is accompanied by the original recipe. Since not everyone keeps sourdough at home I decided to solve this problem by making a preferment. The dough is super soft and the bread can be filled with everything, even runny sauces, as in fact is done in Trapizzino’s shops around Rome. Why not organize a nice picnic outdoors with your friends? You can bring your trapizzini already cut in the centre and ready to be filled, along with tupperwares of various foods and sauces to personalize your trapizzino, isn’t it brilliant?

MTChallenge: Chestnut Honey and Feta Pizza / MTChallenge: Pizza al miele di castagno e feta

Here comes another month, here another MTChallenge. This time Eleonora and Michael, the two minds behind the blog Burro e Miele, threw their gauntlet not with a recipe but with an ingredient instead, and honey it is. Panic. This exact month is filled with work and new ideas, meetings, recipe testing and I won’t deny that such a great freedom within the challenge scares me a bit. In order not to exhaust myself I decided to keep a low profile, a very low one…but always with the desire to test new recipes and enjoy something different. Feta and honey have been a staple of Sunday brunches for a long time now and I’ve been crumbling feta on almost all of my white pizzas in the past years. It seemed to me like a perfect combination. A sweet and salty pizza, bring it on! The idea of putting honey directly into the dough is a winning one. Chestnut honey has a very distinctive taste and the result is pretty good…I already have been thinking of other recipes and I think I will be experimenting next Autumn. For the umpteenth time I want to thank MTC for being such a source of inspiration.

Maroggia’s Mill Cookbook: Mustard Flavoured Pita / Il Ricettario del Mulino di Maroggia: Pita alla senape

Flatbreads are amongst my favourite breads. Why? First of all they are already portioned and ready to be eaten on the go for a quick snack or stuffed for an easy lunch to take with you to eat on your mid-day break. They also make the perfect side dish bread, to be dunked in rich gravies, to clean the plate from the tomato sauce that hasn’t been trapped linguine or spaghetti or even to be used instead of cutlery to scoop food from the plate as one would do with a spoon or a fork. No slicing, no morsels, no fuss. For this recipe for Maroggia’s Mill Cookbook I thought to add a little flavour and spice to the dough by simply mixing in some mustard. Heavenly…you don’t need to spread mustard anymore as the flavour is already in the bread! These pitas are pillowy soft, melt in the mouth and keep fresh up to 5 days if stored in plastic bags. You can also freeze them and keep them stored on case of a bread emergency. Simply pop them in the toaster or the oven!