Bread, pizza, focaccia, biscuits and small pastries: the art of baking is today an expanding world that, resting on a solid tradition, especially in our country, can achieve 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
Average delivery time 1-2 business days
