Recipes

Pane al latte di Hokkaido | Pasta Madre Essiccata e Farina Tipo 1
Hokkaido Milk Bread | Dried Sourdough and Type 1 Flour
FOR TANG ZHONG (Water Roux): 25 g of Ruggeri type 1 flour; 100 g of...
Biscotti di riso con nocciolata
Rice biscuits with hazelnut | Rice flour
Light and delicate, they melt in your mouth thanks to the rice shortcrust pastry ....
Brioche veneziana
Venetian Brioche | Soft wheat flour type 1
A slightly different version of the Venetian brioche , prepared with sourdough and Ruggeri Type...
Focaccia barese con grano khorasan
Barese Focaccia with Khorasan Wheat | Khorasan Wheat Flour and Dried Sourdough
The classic recipe for focaccia from Bari with cherry tomatoes and black olives from Puglia,...
Focaccia semplice al farro | Farina di Farro Spelta
Simple Spelt Focaccia | Spelt Flour
Preparation time : 10 minutes Cooking time : 25 minutes Passive Time : 24 Hours...
Sfoglie di quinoa
Quinoa flakes | Quinoa flour
Quinoa puff pastry is a thin sheet of bread that resembles carasau bread , made...