An Easter treat: Colomba / È quasi Pasqua! Colomba Giorilli dei Fables de Sucre

colomba giorilli-fables 1

It’s almost April, the time to test your baking skills with difficult doughs, the time for Colomba! I tried this recipe last year and I am very sad not to be able to replicate it this year too, due to a lack of time. This Colomba, the original recipe is by Giorilli and this it the re viewed by Fables de Sucre, is simply perfect. A fragrant cloud with a compact, soft, buttery and well developed dough. Scent of vanilla and citrus, perfectly balanced, blend very nicely with the buttery texture. My guinea pigs loved it! As with all very rich doughs, such as panettone, there are some basic rules. Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Traditional Wheat Loaf, baked in a Cast Iron Pot / Il Ricettario del Mulino di Maroggia: Pane classico di frumento cotto in pentola

pane pentola classico 2

Yet another Friday and to make up for my macaron incident two weeks ago (for those who don’t know I should have posted a recipe fro Maroggia’s Mill Cookbook but messed up with the schedule) yet another recipe for Maroggia’s Mill Cookbook. For today’s post I baked a simple, classic loaf. A round loaf with a crispy and fragrant crust.

Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Rye, Toasted Flour and Thyme Crackers / Il Ricettario del Mulino di Maroggia: Crackers di farina di segale, farina tostata e timo

cracker segale e timo 1

New year, new life, new recipe. I start the year with new recipes, with Maroggia’s Mill Cookbook and some news. As already anticipated shortly I will be opening a new blog where I will talk about my new adventure with macrobiotics and develop my own recipes according to my new lifestyle. Some changes are necessary for this blog too. It is unthinkable for me to be able to publish twice a week in both blogs, so I decided to split up the posts on two different days, keeping Fridays as posting day for the current blog and keeping Monday for the macro blog. Here the focus will be mainly on bread, and if possible I will try to participate to the various bread collections and contest I took part to the past year and a half, as Twelve Loaves, Daring Bakers and MTC Challenge. Of course Maroggia’s Mill Cookbook column will stay so I will have to make some choices, probably picking just a few challenges from month to month. But now let’s move on to the recipe with which I greet the new year.

Continue reading / Continua a leggere…

Ècole de Boulangerie de Panissimo: Marguerite

marguerite 1

Last month I was so taken by Easter Festive Breads (fortunately all went down well) I didn’t post the bread for Panissimo’s École. You probably won’t believe it but at the beginning of April my bread for the École de Boulangerie de Panissimo – the Marguerite – was already baked and photographed. But then came Twelve Loaves, a couple of recipes Michela and I cooked together and some other projects and there was no space for another blog post. Continue reading / Continua a leggere…

A friendship’s tale: Msemmen bread from Morocco / Storia di pane e amicizia: lo Msemmen dal Marocco

msemmen 2

This is a special bread, a bread of friendship. A bread to tear and share. My friend Amal taught me ho to prepare and bake it. I met her at a swap event in Chiasso, “Il trovatutto”, which is held monthly in a recreational center in town. I started going to it when I realized that many things stored during my last move weren’t of use anymore. Simply they stayed several months in the boxes without me noticing. An old mirror, some jeans I was given but never wore, things like this. Since waste is not an option in my house I was more than glad when my path crossed the one of “Il trovatutto”. I got rid of many things and met new people, and among them Amal. Funnily enough we met over our passion for food and baked goods.
Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Maroggia’s Miller Ciabattas / Il Ricettario del Mulino di Maroggia: Le ciabatte del Mugnaio

ciabattine 1

Here we go, another “other friday”, another recipe from Maroggia’s Mill Cookbook. This time it’s not a recipe I made up but one that was given to me by the miller itself. Alessandro Fontana in fact is not the miller but headchief of production at the Mill, but I’m sure he won’t mind being “labeled” the miller, it has a romantic and vintage allure to it, don’t you think? Continue reading / Continua a leggere…

Knock Knock here comes Le Creuset’s Knob / Il pomello del desiderio

panepentolatagl

A year ago, after a lot of internet browsing and actual drooling over pictures of magnificient breads, I decided to get my own Le Creuset pot. I longed for one for far too much time. Blame it on childhood memories of my mum’s orange set of pots, my natural attraction to all things nice and often too expensive, or the new colors that were issued in 2012. Who knows. I knew I needed one. Continue reading / Continua a leggere…

A celestial wreath and some secrets / Una angelica ghirlanda e qualche segreto

IMG_4075

Not long ago, as you all know my blog is fairly young, la Greg commented on some of my first pics on Instagram. She was so fascinated by the wreath she asked me if I was to bake one sooner or later and making a post out of it. Continue reading / Continua a leggere…