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Breads and Pizza

Piadina romagnola recipe (Italian flatbread)
Piadina romagnola (leavened type). Original recipe and history
When talking about piadina romagnola, we should use the plural. Exist the high and raised one, the large and thin (unleavened), and the sfogliata (puffed). Three different types belong to as many areas of Romagna. Piadina Romagnola: the varieties. Among  piadine , there is leavened piadina. And this kind of piadina is typical of the area between Ravenna…
1 July 2021
Romagna Easter Loaf, A Peasant Recipe For Breakfast
Romagna Easter Loaf, A Peasant Recipe For Breakfast
Easter loaf or pagnotta di Pasqua is a simple loveria of Romagna (loveria is a term from the Romagnolo dialect used to refer to good food). It is a leavened dome-shaped semi-sweet bread, typical of the peasant tradition of Romagna and once eaten on Easter morning. The Easter loaf of Romagna In Romagna, the traditional colomba (the…
29 March 2021
Whole Wheat Sandwich Bread With Cereal Flakes
Whole Wheat Sandwich Bread With Cereal Flakes
I love baking pane. Maybe because I love its taste and I have always eaten it with gusto. There was the buttered slices of white bread that I ate without jam. The common bread (pane comune) on the table at lunchtime and again for dinner. There were the baskets of different breads and breadsticks for Sunday lunch or if…
12 March 2021
Crescente, The Typical Focaccia Of Bologna
The crescente, a typical focaccia from Bologna
Have you ever visited Bologna? Do you know or have you ever tasted the local focaccia called crescente?   From Pellegrino Artusi (Recipe No. 194) to the Simili sisters, legendary Bolognese cooking teachers, no cookbook does not mention this focaccia. I leave it to the Italian gastronome to introduce it in his own words: When I first heard…
4 March 2021
Via Emilia Recipe: Tigella Bread or Mountain Crescentina
Tigella or Mountain Crescentina from Modena
Some foods remind me of special memories and experiences. So it is for me with tigella, a typical flatbread of the Emilia-Romagna region. I grew up in Romagna and tigelle (at the plural), or crescentine montanare, an Emilia specialty. I only discovered and appreciated them after moving to Bologna. It is true that decades ago, they were not…
12 September 2020
Pizza Al Tegamino (Pan Pizza) Recipe
Epic Merende Memories And My Recipe For Pizza “Al Tegamino”
What makes pizza so special? I think the secret is to be found in its simplicity. Then if I had to tell you what makes the pan-fried pizza incredible, I would add the choice of mold and olive oil. Pizza al tegamino (or Baked Pan Pizza) Literally means "pizza in the pan". This is what happens when you…
24 July 2020
Girelle salate con il prosciutto a colazione (o merenda)
Cooked Ham Swirl Brioche Rolls Recipe
Savory or Sweet Breakfast? No sweets for me. And breakfast at the bar. Savory swirled brioche roll (girella salata) and macchiato freddo double espresso. Although in these weeks of Covid-19 quarantine, everything has changed. All bars are closed and it means breakfast at home. Like everyone else, I, too, gave up some little things that marked my daily…
23 March 2020
Ficattola, the Tuscan-Romagnolo fried bread
Ficattola, the Tuscan-Romagnolo fried bread
Ficattola is a kind of Tuscan-Romagnolo fried bread. The dough is neutral and goes well with both cured meats and jams. The fried bread called ficattola originated in the Mugello area bordering Romagna and its name seems to refer to the figs that once were mixed into the dough. My father's family originates from those villages in the…
18 October 2019
Torta rustica all'uva nera
Grape focaccia. A traditional peasant recipe from Romagna
When the black grapes are ripe, it is time for grape cake, a rustic, savory, and fall preparation. Among the sweets-not-sweets typical of this period in Romagna is the black grape cake, almost a focaccia. It is an end-of-meal dessert that you can use to accompany also a Bolognese cutting board at aperitif time.   Italian recipes Many traditional Italian…
3 September 2019

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