Born as poor food of Reggio Emilia – but also the one between the Po river and the Apennines – the erbazzone has numerous variations. Handed down from generation to generation by our local housewives, the razdore, it has also become a viable business experience. It is an excellent solution for breakfast, for a queek […]
You have never been to Zena if you have not tasted its fugassa. The recipe comes directly from the “Vera Cuciniera Genovese”, and is as simple as complex, since it provides two kg of flour, 150 gr of yeast, a glass of warm water, half a glass of high-quality extra virgin olive oil, better if […]
The schiacciata all’olio, better known as stiacciata, is simple and delicious bread focaccia that has deep roots in the rural origins of Florence and Tuscany. It was prepared usually once a week, together with the homemade bread by the farmers who used their fingers to flat the dough: that means the name schiacciata, where the […]