The smell of a fresh loaf of homemade bread permeates a kitchen until the whole family gathers from their corners of the house to mooch a taste. And it’s just so delicious, still warm and piping hot, butter melts the instant its spread. Making your own bread is certainly rewarding, though the process is slow and personal as each batch of dough is kneaded by hand. It tests our patience as we wait for it… [Read More]
An extremely thin, crisp Sardinian bread, that looks like thin “music paper.”
Sliced bread; also, a packaged bread used for canapés and sandwiches when there is a preference for regularity of shape over flavor and texture.
Spicy bread served with eggs in a shell shape decoration, it is an Easter specialty of Naples.
A typical thin bread of Sardinia.
“Slipper,” a bread with a slipper-like form and airy texture.
Sardinian dish made with Carta da Musica bread briefly soaked in warm water and topped with crushed tomatoes, grated Pecorino, and a poached egg.
Small Roman bread roll.
Round, flat bread from Romagna.
Sardinian semolina bread typically made into very large round loafs.