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.

read more

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.

read more

Follow me on…





Pizzaforbreakfast cover lunga

A passion, in my life, cooking. My cooking web site Pizzaforbreakfast
is waiting for you

Pin It on Pinterest

Share This