Tuscan no salt bread is one of the staples of Italian bakery. Typical to Tuscany it’s also widely used in all Central Italy (Marche, Emilia Romagna, Umbria regions). It has a crunchy crust and soft, airy crumb inside. All ingredients you’ll ever need is yeast, water and flour. Classic Tuscan Bread has NO oil and …
Simple and delicious Italian rustic bread typical of Central Italy but also widely baked in other regions. Very soft and spongy inside with a deep brown crust it’ll conquer you from the first bite. Pagnotta is a perfect fit for soups, bruschetta and of course for a quick bite with a drizzle of extra virgin …
Friselle is a kind of double-baked bread originated in southern region of Italy, Puglia.
Like most of the iconic Italian recipes, it’s super simple but it’s PACKED with taste.
Wonderfully chewy on the inside, crusty and golden brown on the outside and irresistible big holes, this homemade ciabatta bread is a perfect rustic bread to deep in soups, make bruschetta and sandwiches. Divide it in smaller pieces and make ciabatta rolls for panini! Ciabatta, pronounced [tʃaˈbatta] and in Italian means night slipper. If you’ve …
