All Recipes


Cruffins, half way between a croissant and a muffin, are faster to make than croissants because you only have to cut strips of dough and roll them, but the result in the mouth is very similar, melting and pleasantly buttery.

read more

Banana Bread

This dessert is often prepared when you have very ripe bananas that risk otherwise going bad. A good way to avoid waste and enjoy a good breakfast!

read more

Einkorn Bread with Seeds

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.

read more

Extra Virgin Olive Oil Grissini

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!

read more

Follow me on…





Pizzaforbreakfast cover lunga

Una passione, nella vita, la cucina
il sito di cucina Pizzaforbreakfast ti sta aspettando

Pin It on Pinterest

Share This