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...
Testing a formula for sourdough ciabatta, and inspired by my friarielli, I decided to fill the holey crumb. Using a mix of porchetta and a splash of Korean mustard (Burnt & Salty), it was a simple process. Reheat some sliced pork, spread some oily slicked broccoli...
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...
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