Sourdough
Mexican Birote Bread
It is a typical bread of the Mexican city of Guadalajara and it is said that it was brought to Mexico by a baker following the army of Maximilian I.
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Galician Bread
The pan gallego or pan galego has thick and crunchy rind and very soft crumb. These characteristics are due to long leavening and the use of mother yeast. The long hours of rest give the cereal time to express itself at its best by giving a bread with an unmistakable aroma.
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Bread with Chia Seeds
If you want, you can use black chia seeds, the classics, or the white chia seeds. Otherwise you also can use a mix of black inch white chia seeds.
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Rose Cake
This cake has many versions: I like this one with butter both in the dough and in the filling, but if it seems too rich, you can opt for extra virgin olive oil.
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Focaccia with Cherry Tomatoes
The long leavening gives the dough a slightly acidic scent that goes well with the flavor of the cherry tomatoes.
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Panini di cena from Sicily
I discovered this recipe thanks to a friend of mine from Messina: 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 that they are a rich dough that serves as a dinner (cena).
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