Frollemente

Okay, okay, I’m lagging behind on the publication roadmap, as I have yet to publish about 4 new recipes. In my defense, however, I tell you that here we have resumed at full speed (very full, I would say! Fortunately, I would add!) As soon as possible. Baking, however, remains a daily constant, as it always has been and we continue to produce those who want to be all the breads that we want to try and taste, experiment and then communicate to all of you. But back to us,...

This time I’m here with a sweet recipe, but not too much. Delicate, but decisive and direct flavor. Something that can be good for breakfast, but also for a mid-morning snack. Excellent for a cupcake to pair with coffee, but also for the afternoon snack. In short, you will realize that if they manage to arrive until the day after you have baked them, it will be a great victory! Guys, these Pangoccioli ( in Italy we call it in this way) are gorgeous. I had tried many bef...

Alcuni mi hanno chiesto, prima di questo periodo di quarantena, perchè non scrivessi le ricette di ciò che produco direttamente su Instagram. All'inizio mi è sembrata una domanda sciocca alla quale dover dare una risposta ovvia e scontata. Poi mi sono soffermata a capire quanto la società si è evoluta ed è cambiata in questi due/tre mesi di reclusione. Mi sono messa a meditare su questa domanda e mi sono data più risposte, correlandole a ciò che viviamo quoti...

I have often asked myself, in this period, if it was useful or at least pleasant to report on these blank pages, what has happened in these months and what will still happen. “Who knows”, I thought, if these pages, which for me are like a diary on which moments of life, stories that mix with recipes and real life stories, “if there will be room for such a strange moment, for the pain, for fear, for fragility “. I always ask myself questions about my jo...

But how romantic is  to say “Brioche au beurre” instead of “butter brioche”? In my opinion a lot , and since where there is butter I see romance, then i want to use French, although, I must be honest ,I have never studied and learned it (has the time come once and for all to the sound of croissants and croissants? I would say yes!). Well, after this prelude, I would like to emphasize that in this mixture we will not have any water roux (luckily, you s...

Yes, I know very well that it is spelled ALL SEMOLINA, but I really like that these two words are so close that they touch each other and become a single name: the one I have been looking for over the past few months. Semolina bread has always been my obsession. The reason is that I’m from Puglia and therefore I could not fail in this mission ( semolina bred is one of the tipical bread of this place of Italy). This type of bread to literally drive me crazy and bring bac...