Last January I made a zampone. Well, almost ten full months later I took it out to enjoy with a pot of homemade lentil soup. What surprised me was the gelatin. It was perfectly clear. When I cut the cotechino, the mosaic speckled fat and meat. It was perfectly seasoned, a charcutier's dream come true. Divine!
Feel free to follow us on social media for the latest news and more inspiration.
I love croissants. I love everything about them. Their layers of texture, from their crispy outside to their buttery...
Pretzels, or Brezeln, are the iconic knot-shaped bread from Germanic origins that I can't get enough of, especially...
From my earliest days of baking bread and seeking guidance, I usually return to one person; Thierry Delabre. Known as...
I can't deny being a little obsessive about "getting it right," at least with baking. Take my pursuit of a perfect...
0 Comments