All Recipes
Bread with Iermano Rye Flour and dill seeds
The Iermano rye that I used in this recipe is from Mulinum, a Calabrian start-up conceived by Stefano Caccavari who, starting from the urban gardens of his country, San Floro, started growing ancient grains and opened a mill where he grinds them.
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Neapolitan Buns
I couldn’t resist and I asked Roberta for the recipe: the creator of these goodnesses is her mother who kindly revealed her secrets to me.
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Bread with 11 Ancient Grains Flour of Parco Agricolo Sud Milano
For the making of this bread, I followed the Nunzia Argentiero’s recipe (www.cucinaetica.it) that is in the book Il grano del futuro, by Luciana Maroni and Daniela Ponzini. The booklet is very interesting and tells the story of how the 11 ancient grains mix of the Parco Agricolo Sud Milano was born.
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Christmas Bread
Starting from the basic ingredients of the panettone, that is from those of the first dough, I thought of preparing this dessert that has all the softness of the panettone and only a delicate vanilla aroma.
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Christmas Crown
This bread is perfect as a Christmas centerpiece: it is slightly sweet and spicy and goes perfectly with both cheeses and jams or creams. The choice is yours to serve it then with the appetizer or with the dessert!
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Raisins Bread
This raisin bread has a part of spelled flour that gives taste and aroma and only 1 tablespoon of cane sugar: all the rest of the sweetness is given by raisins!
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