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

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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.
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Annunci

Panissimo February: Ticinese bread / Panissimo Febbraio: Pane alla ticinese

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Panissimo’s theme for this month was regional breads. As soon as I read Sandra’s post I knew I would be baking pane alla ticinese, one my favourite breads as a kid. Funnily enough my first article for Azione was about this special kind of bread, a thing which brought back to mind many colourful memories about my childhood and the afternoon snack I used to eat with my friends: bread and chocolate. Continue reading / Continua a leggere…

Maroggia’s Mill Cookbook: Aniseed, White Chocolate and Lime Zest Grissini / Il Ricettario del Mulino di Maroggia: Grissini all’anice, cioccolato bianco e scorza di lime

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It’s already the third appointment with the Mill’s Cookbook, time does fly quick doesn’t it? This recipe is one that has been lying around for a long time, just as an idea, on my recipe notebook. No better chance to put it to practice and see whether the flavour combination would work or not, and hell it works! Continue reading / Continua a leggere…

I bought you flours: Potato and Za’atar Bread Roses for Twelve Loaves / Rose speziate per te: Panini a forma di rosa con patate e za’atar per Twelve Loaves

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As things of life unravel I find myself almost two weeks from my last blogpost. Blame it on the weather, blame it on too many failed recipes and things to do, blame it on me and my laziness. The last days I’ve been blessed with good recipes, good lightning and the urge of writing a new post. The recipe has been waiting two weeks in the “limbo” folder and after yet another good review from one my food testers I can share it with you. This recipe was inspired by this month’s Twelve Loaves theme: spices. Continue reading / Continua a leggere…

Dried wild fennel leaves, Lemon and Pepper crackers / Sfogliate di pane al finocchietto, limone e pepe

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Lately baking disasters have been the norm, the uneasy feeling of not doing it right, of not being focused. Yet another batch of grissinis gets burnt, the ciabatte do not rise as expected and every single recipe and experiments turns into drama. Not good. To get back on the track and to push myself I turn to the easiest solution to soothe the wounds to my confidence: online challenges and contests. When improvising too much I often lose concentration, having to participate to contests is another thing…there are deadlines and a recipe can turn out bad once, maybe twice. I started with a quick and easy recipe, because as always I put myself in the position of squeezing my urge of baking between chores and appointments. Renouncing is not an option. Continue reading / Continua a leggere…

Fridge emptying skills: Satsumaimo pan japanese sweet potato bread rolls / Abilità svuotafrigo: Satsumaimo pan o anche panini giapponesi alla patata dolce

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Lately my fridge-emptying skills have been quite bad. Unable of resisting the impulse of filling it up with all sorts of fruit and vegetables I plan to cook or bake with. But then I get lost, too much blogging around, recipe searching, the occasional invite for lunch or dinner, late dinners that get resolved with a quick pasta or simple bread and cheese. Fruits and vegetables lying in the bottom drawer of the fridge, to be found just in time before they’re due to be thrown away. Continue reading / Continua a leggere…

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

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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?

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Pain de beaucaire, truth or dare? / Pain de beaucaire e le verità nascoste

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I know I owe you all an apology and an explanation. My last post’s title was misleading, as pointed out to me by Barbara. Probably some of you, like her, expected some dark revelation about my personal life and got none. I talked about some secrets and shared none… My mind was travelling back in years, living those moments I would share solely with my mother and my mind went through what we considered our little secrets.
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A celestial wreath and some secrets / Una angelica ghirlanda e qualche segreto

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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…

Childhood’s fav: ”A Tale of Plastic Bread / Memorie d’infanzia: “Pane di Plastica”

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They are locked in everyone’s memory. In the most secret recesses of one’s mind here they lie, soft and sweet, our childhood’s favourite meal or just one magic ingredient. Romantic candy floss, sticky caramel mou sweets, grandma’s special pasta sauce, mummy’s comforting meatballs, pick what you may but you cannot run and you cannot hide. Continue reading / Continua a leggere…