Down to my few hundred grams of flour from Sicily, here's what I made, a New York state stoned ground wheat, semolina di rimacinata (organic) with the grano duro integrale from Molini del Ponte in Castelvetrano!
Roberta Pezzella – Inspiration
Cut, Paste, Bake: Learning Filove from a Baker Who Wouldn't Give Me an Interview The first time I asked Roberta...
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