Pizza al Taglio – Home Pizza (Light and Easy to Digest!)

I’ve been always fascinated by leavened products, I mean the good ones where it’s used just the enough amount of yeast/sourdough and then you have to take care of the dough for long hours, waiting/hoping that it will develop well 🙂 it’s always a magic moment to see it growing with so little yeast. Pizza…

Piadina Romagnola – Italian Flatbread

In Italy, especially some areas of northern Italy, summer means also Piadina Romagnola 🙂 It’s probably the most famous Italian flatbread (after pizza, but that’s a category itself), and a very good and comfortable street food. It’s typical of Emilia-Romagna region (but only the Romagna part), and through all its territory its style gradually changes:…

Casatiello / Tortano – Traditional Easter Bread

Easter has gone also this year, and as always I spent a lot of time in the kitchen 🙂 A tasty lamb for Sunday (as usual), and for the Easter Monday this year I decided to make for the first time this very famous recipe of the Neapolitan tradition. Casatiello and Tortano are very similar:…