Wheat and Emmer Focaccia with Leeks and Broccoli / Focaccia di frumento e farro con broccoli e porri

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Today on the blog a recipe from another blogger, Astrid aka Dolce Amara Deliziosa, will be delighting your tastebuds. This good recipe languished a long time in my “limbo” folder, photos already taken and all the changes to the original file already written down. But then, a challenge, a new recipe, and me getting lost into many other ideas and projects and the recipe slowly drifted into oblivion. Well, it’s finally the right time to publish it, if only to give credit to Astriduccia. It was indeed love at first sight with this tasty focaccia, which I enjoyed very much for lunch on several occasions (thank you freezer <3). Continue reading / Continua a leggere…

Of friends and recipe swapping: Luigi’s Rustic Mini Babà / Di amici e scambio di ricette: I mini babà rustici di Luigi

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Since I’ve started my blog my path has crossed those of many other bloggers, passionate home bakers and cooks, or simply people who love to eat good food. With some of those friendships were born, even though we never met in person. Continue reading / Continua a leggere…

October’s Panissimo: Farina bona, potatoes and walnuts yeasted bread rolls / Panissimo di Ottobre: Panini di farina bona, patate e noci

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When reading this month’s theme for Panissimo challenge, ancient/special flours, there was no doubt, farina bona would be one of the ingredients I would use. Farina bona is a very special cornflour, finely ground and toasted, with a earthy deep perfume reminiscent of roasted hazelnuts, butterscotch and freshly popped corn. Used for centuries in Val Osernone, in the italian part of Switzerland, this flour went gradually lost until recent times when, probably following the latest trends in reviving regional/traditional ingredients and recipes, it has had a strong comeback on our tables. Continue reading / Continua a leggere…