Sicily's "pane cunzatu" delivers that smooth sense of umami. Rooted in tradition, the flavors capture this area's geography of land and sea, from fish to flour. I took some time to make a Pane Nero, then used it as the canvas for...
Beatrice Ughi (from Gustiamo) invited me to Sullivan Street Bakery for an event; How to make perfect panini." The event featured Alessandro Frassica, who came from Florence Italy's renowned I'no, bringing a mix of truffles, olive...
There's the sandwich bread known as panini. Then there's the manini, which translates into "hand bread." They are basical olive oil-enriched bread made in Italy and the south of France. A spongy white bread, similar to Norman-style pain Brié,...
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