Tigelle, also known as crescentine, hail from the Emilia-Romagna region of Italy, specifically Modena. These small, round flatbreads are traditionally cooked in terracotta molds or modern tigelle irons, making them a beloved staple for pairing with salumi, cheeses, and spreads. Let me show you how I make this delightful flatbread dough, drawing from my own…
The Torta Pasqualina originates from Liguria, Italy, and is a traditional Easter dish with layers of delicate dough and a rich filling of greens, ricotta, and whole eggs. Historically, the dish involved crafting 33 ultra-thin pastry layers, symbolizing the years of Jesus’ life. Today, the dough preparation is simplified while maintaining…
Friselle, a beloved traditional bread from Puglia, specifically the Salento region in southern Italy, are ring-shaped, twice-baked bread designed for long storage and easy preparation. These crispy delights were historically cherished by farmers and sailors for their durability and versatility. Often topped with tomatoes, olive oil, and oregano, friselle can also accommodate a variety of…
Altamura bread, known for its unique flavor and PDO (Protected Designation of Origin) status, hails from the Puglia region of southern Italy. This bread is renowned for its hard durum wheat semolina base, characteristic thick crust, and long shelf life. The tradition of making Pane di Altamura dates back centuries and reflects the rich culinary…
Pane Carasau, known as “carta da musica” for its paper-thin texture, originates from Sardinia, Italy. Its unique crispness and golden color make it a versatile bread often enjoyed with olive oil and salt. Let me show you how I make this traditional bread, incorporating my own personal experience to ensure it’s…
So, here’s a detailed guide for making Impasto della Crescia (Umbrian Flatbread Dough), inspired by the traditional methods used in Umbria, Italy. From my own personal experience, and based on my overall research, this flatbread dough is versatile, easy to prepare, and serves as a great base for stuffing with cured meats, cheeses, or vegetables….
Piadina Romagnola is a beloved flatbread from Romagna in Northern Italy. Known for its soft yet slightly crisp texture, it’s a versatile treat served with various fillings. Traditionally, piadina is linked to rural Romagna, where farmers prepared it with lard for flavor and richness. Over time, variations have emerged, incorporating ingredients…
So, here’s a detailed recipe guide for making Impasto del Pane Pugliese (Apulian Bread Dough), a classic Italian bread known for its chewy texture and rich flavor. This guide incorporates traditional techniques with some tips and variations to help you perfect this rustic favorite. Hailing from Puglia in Southern Italy, Pane Pugliese is a rustic…
Tuscan bread, renowned for its simplicity and rich historical roots, is a salt-free, rustic bread originating from Tuscany. This omission of salt is said to stem from a historical salt tax, and it has become a defining characteristic of the bread, pairing perfectly with the region’s flavorful dishes like ribollita or panzanella. From my own…
Focaccia is one of Italy’s most beloved breads, particularly famous in regions like Liguria, where it is often enjoyed with olive oil, herbs, and sometimes even topped with sea salt or cheese. It’s soft, slightly chewy, and has a beautifully crispy crust, perfect for dipping in olive oil or making into a sandwich. Let me…