After  trying panino from Pan’Ino, I wanted to try to replicate some at home. Below are shots of a batch of “pane ramerino” and “ciabatta di latte.” The former (ramerino) are Tuscan buns made with raisins, rosemary, and pignoli. I made a traditional ciabatta, save for an overnight retard and a dose of liquid kefir. The breads would be great with mortadella, friarelli and a bitter broccoli – say from the slopes of Vesuvius – which you can get at Gustiamo.