Chia seeds Bread Rolls

One undeniable truth about being a food writer is the obsessive motivation to constantly think about recipes, ingredients and how to combine them to create something worth sharing. Testing and experiment is second nature to us, and although we all have more kitchen disasters than we care to admit, those moments when a new recipe works…

Spelt and Oats No-knead Bread (pane con avena e farro)

The benefits of oats and spelt have been glorified by the health conscious and seem to be living a new renaissance these days. How lovely to think that these have been staple ingredients in the Italian diet since time immemorial, proving once more that our traditional cuisine boasts health recipes to suit most dietary requirements….

No-knead Spelt Focaccia with Potato and Zucchini

Move over, white flour! The more recent diets trends have cast the spotilght on an ancient grain that has been enjoying a new-found popularity amongst home-bakers and those with a knack for healthy eating. Spelt, or dinkel wheat, contains a higher percentage of protein than wheat and enough gluten to be used in place of…

Roasted Cherry Tomatoes and Cannellini Beans Salad

Have you been looking for a super healthy recipe that combines nutritional virtues with great flavor? Look no further! In the one bowl you have the antioxidant powers of tomatoes, the good, necessary fats of extra-virgin olive oil, the antibacterial boost of garlic and the mood-elevating kick of rosemary. Add to this blissful mix the…

The Real Italian Bruschetta

Bruschetta (pronouced brus’ketta) is to an Italian as vital as a peanut butter sandwich is to an American. We may have it most days during summer, as a way to celebrate the most awaited season of tomatoes at their ripest and to use up stale bread that simply cannot be thrown out and wasted. It is…

Beer and Extra-Virgin Olive Oil Flat Bread (Pizza Scima alla Birra)

It has become a tradition now to kick off the new year with a bread-dedicated post. After all, I am a self-confessed avid baker (read “bread-baking addict”) and very little else elevates my culinary spirit to blissful excitement more than kneading, beating and shaping a starchy good. I have spent the last couple of weeks…

Frittelle, Italian savoury donuts

No matter how loudly nutritionists will speak against deep-fried food, I do allow myself and my children the occasional indulgence. I fiercely stand by my credo that “once in a while” will do you no harm, and, quite frankly, if it makes you happy when you eat it, than it’s got to be good for…

Chillie Mussles in White Wine Broth (Cozze in bianco alla Marinara)

Finding myself going through the chills of winter in Melbourne, knowing that the northern hemisphere  is now enjoying a hot, steamy summer, doesn’t always come easy. For a European girl like me the months of June, July and August are instantly associated with hot weather, drinks by the beach, seafood eaten with bare, sandy hands….

Panini alle Olive (Olive and Rosemary bread rolls, made in a food processor)

Happy 2012 to all! Given my self-confessed obsession for yeasted baked goods, it only makes sense that the first post of the year is -yet another- bread recipe. I have been experimenting with doughs and flours and I really wanted to offer you an alternative to hand or machine kneading, and it turns out that some breads can be mixed in…

My favourite Baguettes (French bread stick)

Baguettes are, quite possibly, the western world’s most-loved bread. The reason being that this starchy good, with its morish texture and savoury crumb is simply and utterly divine…It’s the ideal accompaniment to any cheese and cold cut of meat, it’s best friend with terrines and  pâtés and it doesn’t fail to impress when married with jams…