Maroggia’s Mill Cookbook: Savoury Semolina Flour Pancakes / Il Ricettario del Mulino di Maroggia: Pancakes salati con farina per pasta e pizza

Breakfast, you already know how much I love this moment of the day and I won’t go on stressing how important it is for me to start the day with a rich meal. I have already experimented with a bread recipe using Maroggia’s Mill pasta and pizza flour (which is a mixture of wheat flour and very finely ground semolina flour) and I was pleasantly surprised. The result was very good, with an aromatic flavour and a good texture regarding the crumb.

#Twelve Loaves: Rye and fennel seeds snails with blood oranges and red onion chutney / #Twelve Loaves: Girelle di segale e semi di finocchio al chutney di arance sanguinelle e cipolle

I’ve been thinking a lot about this recipe, most of all because the need to create a savoury bread was stronger than ever. What triggered this flavour combination was the poll that Lora-Cake Duchess launched in Twelve Loaves to choose April’s theme.