the secret to make better pizza is to understand your flour

Pizza night in this house never goes unnoticed. The event has been planned in advance. Most likely we have just been on a hunt for a batch of good flour or other interesting ingredients. The kitchen is populated by notebook pages scribbled with the last method I’ll be  testing after much study and deliberation. The dough has been fermented for 12 to 24 hours. Will I achieve … Continue reading the secret to make better pizza is to understand your flour

garbanzo bean farinata with caramelized onions and rosemary

As you probably know Italians have a long tradition of eating vegan food. You didn’t know it? Well, think about it: spaghetti with aglio, olio and peperoncino is vegan. Minestrone is also vegan. Eating fruit at the end of a meal instead of a dessert is the norm here. And, in addition we have a variety of dairy and egg-free sweets made with olive oil and … Continue reading garbanzo bean farinata with caramelized onions and rosemary

slow dough focaccia

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 ago I have embraced the Slow Travel movement. It was … Continue reading slow dough focaccia