I've officially kicked off pesto season.It's always a hit at my house, no matter the variation.My father-in-law brought me some peppers from his garden, so why not give it a try?

A traditional focaccia from my homeland, the Valle d’Itria. While it may not be a typical holiday recipe, it’s always a hit with guests at any festive gathering. The classic filling of fresh green onions and black olives is always a crowd-pleaser.

Focaccia Barese is a classic dish from Apulia, known for its generous use of olive oil, which makes it crispy. The dough is quite soft. For the third session of the online course, I made my version using dried sourdough starter with yeast and tomato sauce.

https://www.noifacciamotuttoincasa.it/focaccia-pugliese-senza-glutine/Hello everyone! Here I am with my first attempt at baking since I found out I’m gluten intolerant. I’ve always loved making baked goods, and, not to brag, but they usually turn out great—Vivy and our friends always ask for them! But since I learned about my gluten intolerance last year, I’ve made them less often. I never tried making focaccia or pizza I could eat myself—I’d make them for friends and just watch them enjoy! I did some research, and for my first try, I decided to use a pre-mixed gluten-free flour blend that I already knew worked well. But since I can be stubborn, I added some buckwheat flour, which I think has a unique aroma and flavor. For the focaccia topping, I stayed pretty true to the original: tomatoes, pitted green olives in oil (homemade), and red onion. It’s a tried-and-true combination! Once I spread out the dough, topped it, and baked it, I was pleasantly surprised—it was soft (which I didn’t expect!) and light, and most importantly, it tasted great. Vivy, who insisted on eating the focaccia (I told her I’d make her a traditional one), was very happy with it.Until next time!Pierre and Vivy

Fioretta, or liquid ricotta, is made by not fully draining the whey during the production of traditional ricotta. It's typical of the Agno Valley, especially Recoaro Terme, where there's even a local festival dedicated to it. Fioretta is semi-liquid, fresh, and slightly tangy.This simple, humble dish hides a unique, delicate, almost velvety flavor. For an aromatic touch, you can add a pinch of nutmeg.This dish is special to me... it was in Recoaro Terme, while I was studying at culinary school, that I met my husband.

The softness of focaccia and the flavors of pizza... this is the perfect combination for this stuffed focaccia. Simple but super tasty.

The first time I read about these gnocchi was in a book by Benedetta Parodi. Before, we only had potato or pumpkin gnocchi. I've been making them for years now, and every time I'm amazed at how easy they are to make.

Hi everyone! Today I’m sharing a delicious treat—a recipe that combines two of my favorite things: homemade breads and nuts (especially pistachios). This is a homemade focaccia, soft and warm, filled with high-quality mortadella and a simple homemade pistachio pesto. Words can’t do this recipe justice—I’ve already tasted it, and just looking at the photo makes my mouth water. You absolutely have to try this one!

I love arancini, but this time for the #globalapron2024 event, I used Taleggio cheese for the supplì, which my niece Verdiana loves.

I've been experimenting for years, starting with store-bought flours and eventually moving on to professional-grade flours. I've used different types of yeast: fresh, dry, sourdough starter, old dough, and fermented water. I've made both direct and indirect doughs, with and without folds, with different hydration levels, using water, extracts, purees, spices, and more. I don't think I'll ever stop experimenting and learning!Now it's time to try this new flour from the Caputo family.

One of my favorite dishes! I have a little trick: besides choosing the right potatoes, I prefer to bake them in the oven to dry them out well and get the softest gnocchi ever.