Ready or not, here I come, Sicily!!!! Well, that’s in a few weeks. Last weekend, I made it up to the Bronx warehouse of Gustiamo for a great event. My contribution, le panelle Palermitane, a Palermo-based street food composed of a chickpea fritter stuffed on a...
The Naples-based delicacy “Mozzarella in Carrozza” consists of mozzarella cheese that is enveloped in bread, dipped in egg and bread crumbs, then fried often along with a filet of anchovies for a bit of salt. Inspired by a friend Nicola Cavallini on my...
Trying to test all of the invaluable formulas found on Ian Lowe's Instagram Dropbox feed, I recently gave a go to his bulk retard baguettes. Not a stranger to cold bulk baguettes, this formula led me to amazing results. Less chewy then the usual levain style...
I made another waSted, the loaf Jim Lahey let me watch him prepare a few months back. I re-engineered several efforts and with some coaching from the master, I understood how this bread comes together, especially after another class at his bakery. Here is effort...
Marcos Cerutti grew up in Brazil. He is the child of an executive whose own parents came to Brazil from Italy. Cerutti's Italian roots ran deep, especially in his love of bread and the knowledge he learned about it from his grandmother. Having met...
