Sfogliatelle Frolla

Recipe Of The Month - September
The Neapolitan speciality, Sfogliatella is ricotta and candied fruit-filled pastry. Believed to have originated in a local convent, they made their way to the shops and bakeries of Naples and were immediately adopted as a uniquely delicious speciality. You will find these tempting iconic pastries throughout the area, sold in cafes, bakeries, and restaurants, indulged in for breakfast or tea time.

There are two types of sfogliatelle: riccia and frolla. Both have the same filling, but riccia is made with a crisp multi-layered pastry, and frolla with a crumbly, shortbread-like dough. Everyone has his or her favourite, though the frolla dough is much easier to make and work with than the crisp strudel-like riccia dough.

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Tomato-Topped Savoury Muffins With Ricotta & Carrots

Why are muffins so popular all the world over? Perhaps because they are small, little loafs of bread or cake. So easy to eat, and perfect to inspire your creativity, whether for sweet or savoury muffins. They are also a great way to include lots of vegetables in a snack, such as grated carrots.

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Focaccia is said to date back to Ancient Rome, where the flattish dough was baked in the hearth until quite crispy. The original focaccia of modern times is believed to be Focaccia alla Genovese, from the Ligurian town of Genova where it is known locally as fugassa. Coated in olive oil and sprinkled with coarse sea salt, this classic is traditionally shaped into a flat rectangle unlike other focaccias.
Bakeries often sell focaccia topped with all sorts of toppings: green olives and thyme; fresh rosemary and onion; even thinly sliced potato. These days it’s really popular to top focaccia in a decorative way, using vegetables, herbs, even fruit—some focaccia can be as beautiful as a museum painting!

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Warm Milk Focaccia

Recipe Of The Month - February
Focaccia is a yeast-leavened flat (yet thick and pillowy) Italian bread, originally from Liguria, where it is known as fugassa.

It may be sweet or savoury, sprinkled with herbs and a little salt; with thinly sliced spring onions and olive oil or with a thin layer of either potatoes or tomatoes. Served for breakfast with butter and jam, alongside a meal or as stuffed with meats, salads, or cheese as a sandwich, focaccia is now eaten all over Italy. In Tuscany, a grape harvest topping is rosemary and grapes, baking to nearly jam-like in the oven.

While traditionally made with water, this modern version gives a sweeter and more tender result. It's the perfect sustaining snack for the still-cool month of February—if you can make it in a wood-burning oven, it is even better!

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Pinsa Romana Ai 4 Formaggi

Pinsa, with its typical oval shape, gets its name from the Latin word “pinsere”, which means to stamp, pound, crush. In ancient Rome, this dish was prepared by the plebians using different ground cereals mixed with water, salt and herbs. In Virgil’s Aeneid, it is named as the first dish that Aeneas ate on landing in Lavinium.

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