Combo 2 books:
1) Arte Bianca:
Bread, pizza, focaccia, biscuits and small pastries: the white art is today an expanding world that, resting on a solid tradition, especially in our country, can reach new and unexpected successes.
The book is divided into 7 chapters - one for each author - where more than 70 recipes are described: Viennoiserie (croissants, croissant noisette,...) Sweet and savory snacks (almond cookies,...), Focaccia (cheese focaccia, onion focaccia, Ligurian farinata,... ) Pizza (Roman shovel pizza, crock-pizza in shovel and shovel,...), Fresh pasta (tagliolini, taglietelle with egg yolk only, tagliatelle with whole wheat flour,...), Bread from the world (whole wheat bagels, kanelsnurrer,...), Full color (purple carrot, spirulina, beet spike,...).
TECHNICAL DATA
Author: Matteo Cunsolo, Alessandro Marra, Ezio Rocchi, Gianni Dodaj, Marco Valletta, Gianfranco Fagnola, Ugo Bassignani
Publication date: 2019
Language: Italian
Pages: 256
2) Fermentazioni spontanee
Italian Gourmet, always attentive to the changes, in terms of content and business, of the sector, returns to talk about leavening with four great professionals who have made spontaneous fermentations, a leavening technique starting from fruits and vegetables, their added value.
Bread, pizza, pastry, nothing is missing from this book that finds its focus in spontaneous fermentation. Carlo Di Cristo, researcher, biologist, now a point of reference in the field, has signed a fundamental technical introduction that leads us into the fascinating world of fermentation: particular metabolic strategy implemented by different living microorganisms that allows them to obtain energy from specific organic molecules.
Human knowledge about fermentation phenomena is at least as ancient as agriculture and, in baking as well as in confectionery, it is nowadays carried out with different methods: yeast first of all, mother yeast, but more and more spontaneous fermentations, obtained from fruits and vegetables.
The authors have enriched the volume with useful cards dedicated to the single products from which fermentation can be obtained: beet, carrot, apple, bell pepper, plum and seeds,...
Then the recipes, divided by sections: as for bread, Ezio Marinato proposes, among the others, his raspberry bread, carrot bread, strawberry bread and bran bread; Cristian Zaghini presents pizza (leavened with cooked cereals, with aromatic herbs, Piuma and Super Crick Crock, without forgetting a sweet specialty with Sweet pizza with cocoa). Pierluigi Sapiente, a young emerging professional of the pastry, presents the final section dedicated to the sweet (baba cream and black cherry, barley and raspberry butterflies, bomboloni, rose and raspberry cake, honey whole croissant, date cookie, panettone, Nadalin and colomba...
Spontaneous fermentations will no longer be a secret and whoever will want to approach this interesting fermentation technique will be able to find all the answers and techniques needed and discover that it can be associated to many recipes in order to have characterized and, practically, unique products.
TECHNICAL DATA
Author: Carlo Di Cristo, Ezio Marinato, Cristian Zaghini, Pierluigi Sapiente
Publication date: 2019
Language: Italian
Pages: 240
