I have been fiddling round with brioche and buttery type breads since i tasted the Treccia in Taddeucci’s in Lucca…
Now I can never hope to recreate it UNLESS they take me on as an apprentice…
Here’s hoping:) Continue reading
For some reason, I always think of that song when I think of Venice:)
It is one of the most requested songs for Gondaliers to sing ……
Yet it is a Neapolitan song.
But this lovely beauty is all Venetian!! It’s a Veneziana.
A Venetian version of Pandoro perhaps or a Panettone, as the dough is similar but without the fruits.
Definitely a festival bread and it does take a little effort but WELL worth it. Continue reading
i am a bit concerned!
My friend told me i was being breadist…………I said “What?’
Sexist, racist, elitist, oldist…..NOW BREADIST!!
I had to laugh….
In order to appease my breadist leanings, I shall add a new category .
I shall call it greedyboys in honor of my greedy boys who tends to have more cakeist and biscuitish leanings than bread.
It will be cakey/ biscuity type things so then i will not be breadist.
Here is a wee preview of what we can expect to see in greedyboys…….
And I promise to do at least one non bready thing a week!!
I am …………Sweet as…
I should explain, Sweet as is a NZ expression which means great, feeling good:)
and of course dolce means sweet but sweet as in dessert/cake.
I know you are going to LOVE LOVE LOVE this one.
In fact I am having trouble deciding between this and Panettone.
Hard times, decisions, decisions….
Could be a greedygirl and have BOTH!! Continue reading
A delicious Potato bread from the Garfagnana region in Italy.
It is similar to the Rewena bread we make here in NZ but the potatoes don’t ferment for 3 days as we allow them to with Rewena.
This has a unbelieveably light crumb and so porous.
Ideal for scooping up sauces , casseroles and soup and IDEAL for winter.