Last summer, my buddy Filippo Drago gifted me with bags of Bio Antichi Ricetta Flour. Having used most of it, I used the last bit to make lievito madre (sourdough). The results included nice tight crumb, as well as of a volcanic crust which made me...
I wrote a previous post about baking a Sicilian Pane Nero. The last batch was a bit dense. Wanting to give it another try, this time I used a special flour made with ancient grains, benefit of the variety of grains and mill of my Sicilian friend Filippo Drago....
Think Sicily and images of sun, beach, summer and semolina come to mind. Throw in a bit of rye from Central Europe's hinterlands and you have a bread that many centuries ago, Roman Legions might have created to serve to Germanic tribes for a pre-battle "we...
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