Pizza, breads and other starchy goods

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Wholemeal Focaccia with olives and chillies

Pumpkin Seed Bread Rolls

Chia seeds bread rolls

Spelt and Oats no-knead bread

Home-made Sourdough

No-knead bread


Ciabatta Bread

Italian focaccia

Pan Carre (Sandwich bread) 

Chickpea Bread 

White wine and olive oil flat bread -Pizza Scima- 

Baguettes (French Bread sticks)

Olive and rosemary bread rolls made in the food processor


Italian Olive Oil Bread


Savoury Donuts, Frittelle

Focaccia Pugliese, Apulian style Focaccia

Bruschetta with Oxheart Tomatoes

Schiacciata Toscana (Italian flat bread)



13 thoughts on “Pizza, breads and other starchy goods

  1. Holy cow…I am a sucker for anything bread! And I’m also a health nut! The common doctrine currently is that you can’t have carbs and be in good shape! Sooooo, are you saying these are legitimately healthy?

    • Yes, I am!
      Xan, unless you are celiac or diabetic, carbs are not simply good for you, they are essential to keep you well! Therefore,yes, bread is good for you.
      Having said this, you have to distinguish between good breads and no-so-good ones… The not-so-good ones are those soft, sugar and fat-loaded bombs you buy at some Bakery chains… In general, the softer ad the whiter the bread the more sugar and fat it contains. Good bread is made of organic stone-ground flour, water, salt and yeast.
      I go by the credo that “the carbs are not the problem, what you put on them is!”. A poached egg served with a slice of avocado on sourdough toast will be good for you. A cheap-white bread sandwich loaded with butter mayo and filled with salami, will, not surpassingly, be bad for you!

  2. I fully agree Silvia! I do not why people think that carbs make them fat! We need (good) carbs! And like you said, it is all about which sauce do you use for the pasta/rice, what do you put on your sandwich? I love that you fight for the carbs! On the other hand, it is sad that they should be fought for.

  3. Silvia I still cannot find the recipe for Rosemary and raisin buns and the pastry for the Italian strudel on the internet. Please can you give me the exact site. Thank you , Elvira

  4. Have just made your Tuscan Rosemary and Raisin buns and I wanted to check if the quantities you gave are correct. The dough is VERY dry and I’ve had to add extra water to it as its kneading because it didnt incorporate all the flour. It certainly wasn’t the sticky dough as shown in your show. So looks like I won’t have “nice soft buns!”

  5. I saw you make cottage cheese with milk, cream and lemon juice. I’ve tried making it with my limited ingredients here in PNG, but can’t get it to curdle, can you let me have the recipe please, and I’ll try again- i only have long life milk and cream

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