Michela’s cazzottini buns / I cazzottini di Michela

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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. Continue reading / Continua a leggere…

A nice discovery: About Mornflake Oats and a recipe for Rye and Coarse Oat Loaf / Che bella scoperta! L’Avena Mornflake e una ricetta per il Pane alla segale e avena spezzata

Pane Segale e Avena

If I say oats, what do you say? Porridge! I assume, as most of us associate this ingredient with the infamous healthy breakfast. One of the most healthy but yet discriminated cereals, it’s one of the few products I have a clear memory of when going back to my childhood days. Continue reading / Continua a leggere…

Sourdough Surprises: Sourdough, Saffron and Black Pepper Apple Fritters, diet can wait! / Sourdough Surprises: Frittelle di mele allo zafferano e pepe nero…e la dieta può aspettare!

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I admit it, when I read this month’s Sourdough Surprises theme I was very pleased, and not pleased at all at the same time! It no secret to those who know me well and see me on a weekly basis that I have gained weight. Not a lot, but still those 2 almost 3 kilos one starts to gain without noticing and then it’s almost too late. For a long time my weight has been more or less stable but probably at 33 I should take a little more care about what I eat. Well luckily summer has hit Switzerland with a terrible heatwave and I’ll probably be able to shed off the extra weight I put on. Frying was not really in my book, oh well it surely was in one book…the black one! But these fritters, oh these fritters! Continue reading / Continua a leggere…

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…

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…

Ècole de Boulangerie de Panissimo: Marguerite

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Last month I was so taken by Easter Festive Breads (fortunately all went down well) I didn’t post the bread for Panissimo’s École. You probably won’t believe it but at the beginning of April my bread for the École de Boulangerie de Panissimo – the Marguerite – was already baked and photographed. But then came Twelve Loaves, a couple of recipes Michela and I cooked together and some other projects and there was no space for another blog post. Continue reading / Continua a leggere…

Daring Bakers: Venetian Easter Breads / Daring Bakers: Veneziana (Fugassa de Pasqua)

Veneziana 1The April Daring Baker’s Challenge was hosted by Wolf of Wolf’s Den. She challenged us to Spring into our kitchens and make Easter breads reflecting cultures around the world.

You can’t imagine my happiness when I read this month’s theme for the Daring Baker’s challenge, Easter Breads! I had just tried out this gorgeous recipe by Fables de Sucre and was so amazed by the perfect result at the first attempt. 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…