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Gabriele Bonci is the owner (and chef) of a famous Roman Pizzeria al taglio (Pizzarium, Via della Meloria, 43, Rome). This is his recipe for Pizza Bianca (Roman style), which you can top with anything you like - I made it simple and topped it (read full article)
A great recipe from the Apulian chef Palma D’Onofrio (http://www.palmadonofrio.it/). The mushed potatoes give this focaccia a nice, sweet flavour. Focaccia is present in many variants in Italy itself. This one is from Bari. Enjoy! Per leggere (read full article)
I’m back. Summer is almost over, so I decided that I should treat myself and my friends with these panini from heaven. First of all, you need to know that you cannot go wrong with Simili Sisters recipes - if you want to know who they are, pleas (read full article)
Ideal to be served as party canapés or with a nice glass of wine to welcome your guests. You can prepare this a few hours in advance, keep it in the fridge and transfer to the oven when the guests arrive. Happy summer! Ingredients Ready rol (read full article)
Focaccia is quite popular in Italy and is usually seasoned with olive oil and salt. It may also be topped with a number of ingredients - I used Olives and Sundried Tomatoes for this one. No matter what toppings you use, this Italian flat bread i (read full article)
Ingredients • Plain Flour 400g (I mix 100g of Canadian strong flour with 300g of `00` flour) • Extra Virgin Olive Oil • Dried Active Yeast 1 level tbsp (15g) • Water Approx 340g • Sugar 1 tsp • Salt • Rosemary or Olives (read full article)
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