Milk breads

stale bread (250 grams) • milk (about 250 ml)

all-purpose flour (about 400 grams); • semolina flour (about 100 grams); • extra virgin olive oil (about 30 ml); • low-fat milk (about 200 ml); • fresh baker's yeast (about 10 grams); • water (about 200 ml);

day-old bread (I used a mix of whole wheat and white) (150 grams) • milk (I used lactose-free) (200 ml) • cured meats (I used dry sausage) (100 grams) • provolone or your favorite cheese (100 grams) • egg • Olive oil and salt, to taste

purple savoy cabbage, trimmed (500 grams, weight after discarding outer leaves) • sheep’s milk ricotta (you can also use goat ricotta) • medium red onion • hot vegetable broth (300 ml) • Extra virgin olive oil, • Salt and black pepper, • kamut sandwich bread • Pine nuts, • Chopped hazelnuts, • Raw purple cabbage strips, • Extra virgin olive oil,

sourdough starter discard (150 grams) • plant-based milk or lactose-free milk (200 ml) • brown sugar (125 grams) • honey • all-purpose flour (about 400 grams) • salt • chocolate chips • dark chocolate • For decoration: • chocolate sprinkles • granulated sugar

st DOUGH: • fresh yeast (25 grams) • milk (80 ml) • water (60 ml) • egg yolks • sugar (60 grams) • unsalted butter (25 grams) • all-purpose flour (250 grams) • salt • nd DOUGH: • st dough • egg •

type 2 (semi-whole wheat) flour (about 330 grams) • wheat bran (about 30 grams) • buckwheat couscous (about 30 grams) • baking soda (about 9 grams) • salt (about 4 grams) • milk (about 200 ml) • plain unsweetened yogurt (about 280 grams) • sunflower seeds • rolled oats • sesame seeds • poppy seeds

whole wheat flour (150 g) • all-purpose flour (135 g) • rye flour (40 g) • spelt bran (20 g) • wheat germ (25 g) • bulgur (20 g) • baking soda (9 g) • salt • pumpkin seeds (30 g) • sunflower seeds (30 g) • flaxseed meal • milk (175 ml) •

all-purpose flour (about 400 grams) • durum wheat semolina flour (about 150 grams) • (2 1/4 teaspoons/7 grams) instant dry yeast • sugar • warm milk (about 150 ml) • warm water (about 150 ml) • sunflower oil (about 100 ml) • salt • Extra virgin olive oil, coarse salt, and fresh rosemary for topping

small to medium potatoes • tuna in water or oil • roll (day-old bread) • Milk as needed (you can also use soy or oat milk) • Chopped parsley, to taste • Garlic powder, to taste • egg • Salt, to taste • Cheese pieces (any kind) • Breadcrumbs, • Oil for frying,

all-purpose flour (about 500 grams) • warm milk (about 140 grams) • olive oil (about 40 grams) • salt (about 15 grams) • warm water (about 90 grams) • Rolling pin • Mixing • Nonstick skillet

ripe grapes (about 600 grams) • all-purpose flour (about 500 grams) • sugar (about 80 grams) • fresh baker's yeast (about 8 grams) • water (about 200 grams) • milk (about 100 grams) • extra virgin olive oil • salt • Fresh rosemary, to taste • extra virgin olive oil, for topping • sugar, for topping

peeled pumpkin (about 250 grams) • all-purpose flour (about 500 grams) • sugar (10 grams + 20 grams) • active dry yeast (about 7 grams) • egg • fine salt (about 10 grams) • turmeric • extra virgin olive oil (about 40 grams) • warm milk (about 200 ml) • Rosemary and coarse salt, to taste

all-purpose flour (about 500 grams) • water (about 170 grams) • milk, at room temperature (about 180 grams) • instant dry yeast (or 0.4 oz/12 grams fresh yeast) • salt (about 10 grams) • lard (about 40 grams; original: 1 1/2 tablespoons lard + 2 tablespoons extra virgin olive oil) • water • extra virgin olive oil • coarse salt

all-purpose flour (about 380 grams) • whole milk (about 90 grams; we used skim milk) • sourdough starter discard, refrigerated for 5 days (about 200 grams) • lard or extra virgin olive oil (about 70 grams) • salt (about 8 grams) • baking soda (about 6 grams)

multigrain flour (about 500 grams) • eggs • raw cane sugar (about 70 grams) • erythritol (about 75 grams) • milk (about 150 ml) • vegetable oil (about 80 ml) • orange extract • vanilla powder • active dry yeast • raisins (about 100 grams)

day-old bread (about 100 grams) • canned tuna in oil, drained (about 80 grams) • small shallot, finely chopped • Salt, to taste • Black pepper, to taste • fresh basil leaves • grated Parmesan cheese • Milk, • oil-packed sun-dried tomatoes • pitted green olives • egg • Vegetable oil, for frying

kamut flour (about 300 grams) • salt • extra virgin olive oil • water (about 150 ml) • As needed, kamut flour for dusting • cherry tomato passata (about 600 ml) • Heaping 1 teaspoon dried oregano • extra virgin olive oil • Salt, to taste • whole milk mozzarella (or another good melting cheese, about 210 grams)

all-purpose flour (about 280 grams) • water (about 150 grams) • fresh active dry yeast (about 10 grams) • milk (about 20 grams) • salt (about 5 grams) • cherry tomatoes • basil pesto (about 30 grams) • ball fresh mozzarella cheese • activated charcoal powder (about 3 grams)

all-purpose flour (about 500 grams) • sourdough starter discard (about 130 grams) • plus 1 tablespoon water, at room temperature (about 135 grams) • plus 1 tablespoon milk (about 100 grams) • extra virgin olive oil (about 25 grams) • fine salt (about 8 grams) • baking soda (optional) • Extra virgin olive oil, as needed, for brushing

all-purpose flour (about 560 grams) • sourdough starter discard (about 300 grams) • water (about 160 ml) • milk (about 80 ml) • lard or olive oil • salt (about 16 grams)

toasted bread slices (fette biscottate) • espresso or strong coffee • plain yogurt • unsweetened cocoa powder, • milk,

refreshed sourdough starter (50 g) • all-purpose flour (250 g) • water (115 g) • milk (55 g) • salt (6 g) • sugar (8 g) • extra virgin olive oil (18 g) • Piccadilly tomatoes • Fresh herbs • Carrot • Zucchini • Onion •

all-purpose flour (about 1 kg) • milk, at room temperature (500 ml) • water, at room temperature (500 ml) • granulated sugar (20 grams) • sourdough starter (about 300 grams) • sunflower oil (about 140 grams) • fine salt (30 grams) • egg yolk • milk for brushing (50 grams) • Sesame seeds, • Poppy seeds, • arugula (160 grams) •

rice flour (170 grams) • potato starch (80 grams) • guar gum or xanthan gum (3 grams) • milk (can use plant-based or lactose-free) or water (250 ml) • fine salt (8-10 grams) • olive oil (20 grams) • instant yeast for savory baking (such as baking powder for savory recipes, 1/2 packet Paneangeli) • ●To substitute the yeast: • cream of tartar (4 grams) • baking soda (8 grams) • milk (10 grams)

all-purpose flour (250 grams) • instant yeast (7 grams) • water (100 grams) • milk (50 grams) • extra virgin olive oil • Salt, to taste • barley malt (optional) • Ham • Cheese

For the panna cotta: • About 3/4 cup milk strained from bread (made by soaking 7 oz stale bread in 3 1/3 cups milk, then straining) • milk (160 ml) • granulated sugar (60 g) • vanilla bean • agar agar (4 g) • For the chocolate coffee sauce: • dark chocolate (200 g) • unsalted butter (60 g) • cold coffee (40 g) • milk (40 g)

all-purpose flour (about 500 grams) • sourdough starter discard (about 150 grams) • sugar • warm milk (about 250 ml) • oil (about 80 ml) • salt

all-purpose flour (about 200 grams) • fine semolina flour (about 150 grams) • salt • dry white wine (about 100 ml) • extra virgin olive oil (about 70 ml) • milk (about 50 ml) • small eggplants • bell peppers • extra virgin olive oil • garlic clove • mild melting cheese, such as caciotta or similar (about 150 grams) • dried oregano •

extra sourdough starter (about 450 grams) • soy milk (about 625 ml) • sugar (about 15 grams) • oil (about 200 grams) • all-purpose flour (about 1250 grams) • salt (about 30 grams) • Rosemary, to taste