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Focaccia (UK: / f ə ˈ k æ tʃ ə / fə-KATCH-ə, US: / f oʊ ˈ k ɑː tʃ (i) ə / foh-KAH-ch(ee-)ə, Italian: [foˈkattʃa]; Ligurian: fugassa, Ligurian: [fyˈɡasːa]; Barese: fecazze, Neapolitan: [fəˈkattsə]) is a flat leavened oven-baked Italian bread. [1] In Rome, it is similar to a type of flatbread called pizza bianca (lit ...
Piadina romagnola (Italian: [pjaˈdiːna]) or simply piadina, traditionally piada (Italian: [ˈpjaːda]), is a thin Italian flatbread, typically prepared in the Romagna historical region (Forlì, Cesena, Ravenna, and Rimini). It is usually made with white flour, lard or olive oil, salt, and water. The dough was traditionally cooked on a ...
Pane di Altamura is a type of Italian naturally leavened bread made from remilled durum wheat semolina [1] from the Altamura area of the province of Bari, in the Apulia region. The bread has ancient origin, with historical record of breadmaking in Altamura dating to 1420. [1] Historically, the bread was prohibited from being baked in private ovens.
Cut a bagel in half down the middle, then slice the segments into 1/8-inch thick half moons and toast. Serve with your favorite dip, like hummus or guacamole. Recipe here. 5. Grilled Cheese ...
Use an Italian bread like ciabatta, slather on the garlic butter and bake just until everything is golden. The exterior of the bread will be crunchy, but the interior will remain soft and pillowy ...
In ancient Rome, panis focacius was a flatbread baked in the ashes of the hearth (focus in Latin). [1] This eventually became a diverse variety of breads that include focaccia in Italian cuisine, hogaza in Spain, fogassa in Catalonia, fugàssa in Ligurian, pogača in the Balkans, pogácsa in Hungary, fougasse in Provence (originally spelled fogatza), and fouace or fouée in other regions of ...
The just-OK: Baking in the oven. To reheat pizza in the oven, we wrapped our slice in aluminum foil and stuck it on a baking sheet in the oven for five minutes at 450 F.
Piedmontese biscuits made with flour, maize flour, eggs, sugar, honey, butter and lemon zest. Pasticciotto. Pastry filled with ricotta cheese and egg custard, originally from Lecce, Apulia. Pastiera. Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water.