Bread

Here you’ll find Bread of many types, traditional and of our own devising, different flours with a look at gluten-free too, yet we have a peculiar passion for durum wheat semolina flour which is the flour par excellence used especially in southern Italy.
Last but not least, we are very mindful of not wasting food, especially stale bread of which popular Italian cuisine has always made great use, giving it value in numerous delicious recipes.

Spinach Focaccia

A simple delicious green focaccia made from spinach, ideal as aperitif or just to enjoy as bread substitute.   Serve 4-5, Preparation time 30 mins, Resting time about 5 hours,…

Beetroot Buns

Beetroot is a great addition to buns or breads in general. Its slightly sweet aftertaste just fits perfectly here as it is not sweet-overwhelming and a savoury filling just calls…

Sweet-Savoury Pumpkin Bread

A rustic pumpkin bread with a somewhat salty-sweet flavour from pumpkin, amaretti biscuits, pancetta and Parmigiano cheese. Great as an appetiser or cubed then served as an aperitif.   Serve…

Gluten-Free Flatbread

Gluten-free flatbread made from rice flour, very simple to prepare simply stuffed with salad, tuna and cherry tomatoes, to be closed and eaten as street food or eaten open-faced with…

Collaborations

Enzo Oliveri