Pbread Natural Bakery di Stefano Pibi: Il re dei Lievitati: Il Panettone
Cook Time: 50 minutes Difficulty: 5 out of 5 Serve: 6 Ingredients: Ingredients of the first dough: 55 g Sourdough at third refreshment...
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3 min read
Chef Gianluca Deiana Abis: Panada
Prep. time: 45 minutes Cook Time: 90 minutes Difficulty: 3 out of 5 Serve: 6 Ingredients: INGREDIENTS FOR THE MIXTURE 750 g semolina 60 g...
4 min read
Lisa Musu and Daniela Melis: Culurgiones
We met Lisa and Daniela, two beautiful hard working and very welcoming women, at artisan workshop Sas Durcuras, Cagliari, that opens to...
2 min read
Alberto Piso: Pane Frattau (Brodo di Pecora)
Pane Frattau (Brodo di Pecora) Prep. time: 10 Cook Time: 30 Difficulty: 2 out of 5 Serve: 4/6 Ingredients: 3 Sheets of Carasau bread...
2 min read
Alberto Piso: Pane Frattau (Brodo di Pecora)
Pane Frattau (Brodo di Pecora) Prep. time: 10 Cook Time: 30 Difficulty: 2 out of 5 Serve: 4/6 Ingredients: 3 Sheets of Carasau bread...
2 min read
Alberto Piso: Brodo di Pecora
Brodo di Pecora Prep. time: 30 Cook Time: 2 hours Difficulty: 2 out of 5 Serve: 6/8 Ingredients: A whole quarter, possibly one in the...
2 min read
Chef Gianluca Urru: Sebadas (Seadas) al Miele Amaro di Corbezzolo
Sebadas al Miele Amaro di Corbezzolo Prep. time: 15 Cook Time: 6 Difficulty: 3 out of 5 Serve: 4/6 Ingredients for the dough: 500 gr...
2 min read
Chef Gianluca Urru: Sebadas (Seadas) al Miele Amaro di Corbezzolo
Sebadas al Miele Amaro di Corbezzolo Prep. time: 15 Cook Time: 6 Difficulty: 3 out of 5 Serve: 4/6 Ingredients for the dough: 500 gr...
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