Focaccia with Cherry Tomatoes

Focaccia with Cherry Tomatoes

About this recipe The long leavening gives the dough a slightly acidic scent that goes well with the flavor of the cherry tomatoes. If you don’t love it, you can do it in two ways: shorten the rising time, then leave the dough at room temperature for about 8-12...
Easter Dove

Easter Dove

About this recipe If you don’t like candied fruit, you can replace them with 150 g of chocolate chips. In this case, brown the orange zest with the butter and replace the liqueur with the same amount of water. With this recipe you can also prepare the classic...
Forno Condiviso #buonaidea

Forno Condiviso #buonaidea

Forno Condiviso is one of the #buoneidee of the Scuola dei Quartieri for the redevelopment of the suburbs of the Municipality of Milan. Anna (i.e. temporaryBreadblog), food writer always with her hands in the dough and Laura, who teaches the food history to her...
Panini di cena from Sicily

Panini di cena from Sicily

About this recipe I discovered this recipe thanks to a friend of mine from Messina who sent me the link to this site. They are soft milk rolls flavored with cinnamon and cloves that are usually enjoyed on Holy Thursday before Easter. Their name derives from the fact...

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