Maroggia’s Mill Cookbook: Multigrain Pizza / Il Ricettario del Mulino di Maroggia: Pizza con farina 4 cereali

Pizza, oh my beloved pizza… Anyone who knows me well knows as well how much I love this dough and how hard I worked over the years to get perfect results. The funny thing is that I’m the queen of “neapolitan style” pizza while I can’t get proper results with the dish version.

Michela’s cazzottini buns / I cazzottini di Michela

It was April when finally my blog and facebook friend Michela and I met. A friendship born out of luck onto the pages of Panissimo‘s facebook group. Something immediately clicked between us, and as we always say we found each other like two little dough balls originating from the same mixture. She flew from Rome with a small trolley bag full of little presents and her addictive laughter. Amongst her presents she took two little packages of flour. One was the renomated Senatore Cappelli, which I had read so many raving reviews about.

Crunchy Licorice Snails / Chioccioline croccanti alla liquirizia

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.

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

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.