PIDONI FRITTI ALLA MESSINESE. The Pitoni or Pidoni are parcels of a pizza-like dough, stuffed with curly endive, mozzarella and a tiny bit of anchovy. Not dissimilar to calzoni but fried, they are a typical and most appreciated dish from Messina. In Sicily, you can find them in the friggitorie, the Italian equivalent of…… Continue reading Sicilian pidoni: small calzoni with curly endive
I live the strange life of innkeepers, working 7 or 8 months in a row with no breaks. However, we also get to have longer holidays in December and escape the cold to sunny and exotic corners of the world. Another advantage is that I don’t feel guilty for having stuffed myself with all sorts…… Continue reading sour-cherry braided brioche
This simple onion Focaccia bread is Umbria’s best flat bread. A crispy and light yeasted crust is topped with tender onions and flavored with olive oil and sage. I have always been one for slow things. My husband makes fun of me because when he tells me a joke I laugh 5 minutes later. Years…… Continue reading slow dough focaccia
HOMEMADE PIZZA. In Italy, the term pizza is generally used to indicate a flat bread which can be stuffed or topped with all sorts of ingredients. In Central Italy, pizza is also a panettone-shaped bread traditionally made for Easter. No news so far, all Mediterranean populations have been eating flat breads for at least 3000…… Continue reading home-made pizza
Torta al testo is a traditional rustic flatbread made in Umbria, Central Italy. It is often served stuffed with cured meats or grilled sausages.