Panissimo and Ethnic Bread: Turkish Pide / Panissimo e i pani etnici: la Pide turca

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Panissimo‘s theme for the start of 2014 immediately grabbed my attention: Ethnic breads. I love the cuisine of distant cultures and countries, especially the ones of India and Middle East. 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…

MTC Challenge: Italian Stew, how I Iove you! / MTC Challenge: Spezzatino o anche di un amore nato a fuoco lento

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To every recipe an introduction. A story, a few anecdotes. When I first read this month’s MTC Challenge recipe I got shivers in my spine. No, not those sweet old memories shivers. Cold and scary ones. My mother being British we grew up eating sheperd’s pies, Lancashire hot pots, pork and I remember few occasional stews. But not spezzatino, the italian version of stew. No nonna recipes, no Sunday lunch tradition, nothing. Continue reading / Continua a leggere…

Delinquent bread, don’t try this at home! An offence to bread baking but still tastes good. Excess sourdough wholewheat bread / Una pagnotta criminale o anche un affronto a tutte le regole della panificazione. Pane integrale agli esuberi brutto ma buono.

delinquent bread

New year, new goals, new…news?
I’m still in a transitioning phase in which scheduling has to be done, ideas must not only be put on paper but need to get in action and unfortunately time is short. So short I’m posting a plain recipe, no anecdotes, no funny story…oh well maybe there’s something funny about this bread and a few things to say. Continue reading / Continua a leggere…

What I learned from my Panettone failure / Panettone mappazzone, cosa ho imparato da una grande dilusione

panettone

This year I decided to face my biggest fear in the world of leavened products: Panettone or even said, quite rightly, the “King of leavened”. The result, thinking ot the huge emotional stress and sleep deprivation involved, was extremely disappointing. Continue reading / Continua a leggere…

Of Buckwheat ciabatta Quest / Alla ricerca della ciabatta al grano saraceno perfetta

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Some recipes are like miracles, perfectly balanced from the first test to the hundred times you cook/bake them after their discovery. Some recipes are like nightmares, thoughts of the numerous failures hunting you at night, the need to nail them a monkey on your back. Especially if you’re like me, instinctive and a bit lazy on the technical/study side of the cooking/baking world. I am improving, but to me nothing beats some proper experiments and action in the kitchen. Guerrilla cooking (oh and how many times I come out defeated!). Continue reading / Continua a leggere…

Autumn Kolache with Chestnut flour and Persimmon Jam / Kolache con farina di castagne e marmellata di cachi per Sourdough Surprises

kolache

It’s Sourdough Surprises time again! This month’s theme, kolache, was initially a bad surprise but in the end provided me with an excuse to brainstorm and come over with a new and original recipe. What happened? Continue reading / Continua a leggere…

Chestnut flour, potato and walnuts bread rolls / Panini di farina di castagne, patate e noci

castagneintroweb

I already admitted it. I’m a recipe hoarder. The problem is the web has too many interesting recipes to offer and frankly, how can one resist? To bookmark a recipe is far too easy, as any recipe saved is easily forgotten if not directly printed. That’s what happens to me 90% of the time, not to mention the chaos which reigns in my bookmarking folders. But some recipes are special and not only get a bookmark but need to be made as soon as possible and eventually get printed to be hanged on my magnetic board. This is one of those recipes. Continue reading / Continua a leggere…

Poppy seed snails for Serena / Delle chioccioline ai semi di papavero per Serena

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What I love the most about having a blog and a Facebook page is having inputs from fellow bloggers, followers and friends. Sometimes I wish I’d dedicate more time of my time to studying from books, but 90% of the time I end up following another blog’s inspiration, or responding to special requests from friends and family. This time around Serena (who works here, how cool is she?), an old friend from Padoa Art School, asked me whether I had a good recipe for a german pastry she loves. Continue reading / Continua a leggere…

Brioche obsession and Chocolate Babka / L’ossessione per la brioche e la Babka al cioccolato

babkaaltoweb

Lately brioche has been the queen of my kitchen. It all started with italian facebook baking groups raving about this russian flower and the endless posting of pictures, videos and blog posts. I’m not usually inclined to follow trends, but admit the shape was so gorgeous I couldn’t help myself. And having friends around for dinner is always a great excuse, isn’t it?

Continue reading / Continua a leggere…