Bruschetta (pronounced Brus-Ketta) derives from the Italian word ‘abbrustolito’ meaning ‘toasted’ and is in fact classic Italian toasted bread, traditionally prepared with stale bread from the previous day. Rustic bread,…
A very fragrant and simple loaf made with Extra Virgin Olive Oil. Makes a 300g loaf, Preparation 10 mins + 2 ½ hours rising, Cooking about 20 mins 300 g…
Pane Frattau is made using Pane Carasau. Basically it consists of layers of Carasau bread softened by meat broth, then stuffed with tomato sauce and Pecorino cheese. It is usually…
Durum wheat semolina’s flour is widely used in Southern Italy to make pasta, pizza, focaccia, biscuits, sweets and of course, bread. Puglia in particular has the reputation of being the…
Wholemeal flour, red garlic and herbs all together for an explosion of flavours in this rustic loaf. We mixed the wholemeal flour with the more refined flour to allow the…
