Walnut Braid

Walnut Braid

About this recipe If you want a more rustic braid, use 350g of white whole wheat flour (or 1 flour) and 150 g of mixed cereal flour or whole wheat flour. To maintain the typical softness of this type of bread, it is better not to use too much whole wheat flour, but if...
New Gambero Rosso Guide Pane & Panettieri d’Italia

New Gambero Rosso Guide Pane & Panettieri d’Italia

The first guide on the world of bread and bakers published by Gambero Rosso has just been released. There was no guide in this variegated world of bread, above all a point of the situation on the world of bread was missing in Italy today. Bread is bread, one might...
Einkorn Bread with Seeds

Einkorn Bread with Seeds

About this recipe Einkorn is a type of spelt, specifically Triticum monococcum, and this is the German name. Spelt is the ancestor of wheat, it is in fact from the Triticum family, from which the soft wheat Triticum Aestivum and the durum wheat Triticum Durum derive....
Extra Virgin Olive Oil Grissini

Extra Virgin Olive Oil Grissini

About this recipe Since the goodness of these breadsticks also lies in the flavor that the oil gives, try to use one of excellent quality, even with a slightly intense flavor like that of Tuscany or Puglia. Obviously it must be extra virgin olive oil! ingredients 25g...
Small Focaccine with Cereal Flakes and Seeds

Small Focaccine with Cereal Flakes and Seeds

About this recipe These small focaccine are tasty and soft at the same time: the cereal flakes and the seeds give flavor and also have a good nutritional value, the flour mix with the fibers of the wholemeal flour makes the small focaccine more digestible and...

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