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…

Crunchy Licorice Snails / Chioccioline croccanti alla liquirizia

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It has been a while that I’ve been entertaining the idea of experimenting a little with basic grissini dough and some time ago, a morning before going off to work, I baked my first batch of grissini snails. 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

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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…

Garlic and Lemon Thyme Ciabattas for Twelve Loaves / Ciabatte all’aglio e al timo limonato per Twelve Loaves

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When this month’s Twelve Loaves theme came out I was so happy! Onions, garlic, chives, shallots, leeks and Co. Love them all and the choice is so vasti t was only a matter of flavour pairings. Michela just came by for a few days, bringing with her nice presents and a few little glass jars filled with herbs and spices. One particular herb stole my heart and amazed my tastebuds: lemon thyme. I wanted, at all costs, to use it in a bread. Lemon thyme and garlic, I just knew it would work. Continue reading / Continua a leggere…

Easter Bread: Hot Cross Buns / Pane Pasquale: Hot cross buns

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Yet another month and Panissimo is back again. March marked the beginning of the “Easter leavened season”, which is usually known for complex and rich in fat recipes. Usually the time required for testing and improving these recipes is significant. Continue reading / Continua a leggere…

Panissimo’s Ecole de boulangerie: La Coupe Saucisson / Panissimo e la sua Ecole de boulangerie: la coupe saucisson

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Panissimo also has it’s little school of baking, and every month we are given homeworks in the guise of a new bread shape. Last month finally my friend Michela’s wishes were met, and the shape we had to bake is this very nice saucisson which she had been wanting to make from the start. Continue reading / Continua a leggere…

Daring Bakers: White Chocolate and Pistachio Flower Brioche / Daring Bakers: Fiore di brioche al cioccolato bianco e pistacchio

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Beauty surrounded the Daring Bakers this month as our host, Sawsan, of chef in disguise,
challenged us to make beautiful, filled breads. Who knew breads could look as great as they taste?

This month Daring Bakers is hosted by one very good blogger I’ve been following since the early days of my blog, Sawsan of Chef in disguise. Her choice fell on a recipe and shape I know quite well, a recipe that brought a good share of luck to my life landing me to Azione with whom I collaborate every now and then and to an interesting collaboration with Maroggia’s Mill: the Brioche Flower. Continue reading / Continua a leggere…

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…