Carasau, Sardinian Crunchy Flat Bread
Carasau Bread, Pane Carasau, is a typical product of Sardinia, one of the two big islands of Italy; it originated in the area of Barbagia, in the North-East of the…
Focaccia Pugliese
Focaccia Pugliese or Focaccia Barese is a focaccia typical of Apulia, in southern Italy, the land of durum wheat. Its texture is soft on the inside and crunchy on the…
Simple Rosemary Focaccia
Together with pizza, Focaccia is one of Italy’s best known and most popular baked goods.Each Italian region has its own version of focaccia, both in terms of dough and shape.This…
Ricotta and Semolina’s Flour Gnocchi
Not only potato gnocchi but also ricotta gnocchi, soft and delicate. We have used durum wheat semolina flour instead of the classic white wheat flour. You can then give them…
Durum Wheat Semolina Rustic Bread
Pane Rustico di Semola di Grano Duro. Durum wheat semolina flour is widely used in Southern Italy to make pasta, pizza, focaccia, biscuits, sweets and of course, bread. Puglia in…