My bread for you

The editorial

Bread has always been a passion of mine, it relaxes me, it has taught me to know how to wait, for me it is like an oriental philosophy: it makes me concentrate and so I abstract myself from the rest of the world. I entered this world a little at a time, for goodies, and then I became demanding with the choice of flour, my sourdough, trying to reach a perfection to which one never arrives, but to which it is good to tend. In this site you will find the recipes divided by type of yeast, but also a section dedicated to great leavened products, because they have a special place in my heart. Then you will also find a series of small articles on the world of flour and bread because the universe that revolves around bread it’s really varied or rather colorful. Ah, besides bread, I have another great passion, the kitchen, if you want, you can go and take a look at my site Pizzaforbreakfast.

Can’t miss them!

All Recipes

Panettone & Co.

Long mixtures, prepared in successive phases, rich in aroma and unmistakable scents


Flour and water, here comes the magic of the yeast. A world to discover and never leave again

Fresh yeast

With this yeast, practical and quick to use, baking becomes child’s play

Mixed yeasts

For those who do not want to choose, they do not want to stay here or there, but only on the side of bread (the good one)

Il Pane fatto in casa

The book you have always dreamed of … More than 100 recipes of bread, pizza, focaccia and desserts to not miss the best of fresh yeast and sourdough.
You can buy the book on line on Amazon

Latest Articles

Forno Condiviso #buonaidea

Forno Condiviso del Corvetto wants to be a meeting point, a place for a community that revolves around the world of bread. A center where neighborhood residents, students, enthusiasts, producers and craftsmen find their meeting point.

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Pizzaforbreakfast cover lunga

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

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