Liquorice and Beetroot Babka / Babka alla barbabietola e liquirizia

For those who know me well this recipe does not come as a surprise… you know ho much I love beetroot and licorice don’t you? I tried this babka for breakfast and it is simply delicious, pillowy soft and just slightly sweet, want a slice? Well, roll up your sleeves and get started baking!

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

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.

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

The 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.

Maroggia’s Mill Cookbook: Maroggia’s Miller Ciabattas / Il Ricettario del Mulino di Maroggia: Le ciabatte del Mugnaio

Here we go, another “other friday”, another recipe from Maroggia’s Mill Cookbook. This time it’s not a recipe I made up but one that was given to me by the miller itself. Alessandro Fontana in fact is not the miller but headchief of production at the Mill, but I’m sure he won’t mind being “labeled” the miller, it has a romantic and vintage allure to it, don’t you think?

Panissimo and Ethnic Bread: Turkish Pide / Panissimo e i pani etnici: la Pide turca

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.

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

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.

Ciabatta the fourth / Ciabatta, la quarta

Recently I have been focusing my attention on blogs and online forums, something I couldn’t afford to do previously, and realized that bread baking can be considered a form of addiction, and I’m not alone. Not that I thought of being unique in this kind of passionate obession but the awareness that out there many other people suffer from the same form of dependence can only make me feel happy and less alone.