Sicily's "pane cunzatu" delivers that smooth sense of umami. Rooted in tradition, the flavors capture this area's geography of land and sea, from fish to flour. I took some time to make a Pane Nero, then used it as the canvas for...
Beatrice Ughi (from Gustiamo) invited me to Sullivan Street Bakery for an event; How to make perfect panini." The event featured Alessandro Frassica, who came from Florence Italy's renowned I'no, bringing a mix of truffles, olive oils and vegetable. In addition, host...
There's the sandwich bread known as panini. Then there's the manini, which translates into "hand bread." They are basical olive oil-enriched bread made in Italy and the south of France. A spongy white bread, similar to Norman-style pain Brié,...
Feel free to follow us on social media for the latest news and more inspiration.