Fugàssa, as it’s known in Venetian, is one of the many Easter cakes: we would like to give you the original recipe from one of its greatest bakers, Paolo Sarto.
Blog
Discover how to prepare the classic dunking biscuits and learn how to properly use baking ammonia.
The Bread Code’s tips for experimenting with new types of sourdough starters and adding unique flavors to your bread.
Let’s enjoy the Christmas holidays with an extraordinarily mouth-watering dessert from Ferrara: Pampepato.
The magic of Christmas is special because it has countless forms, meanings… and delicious desserts. Let’s make the most of it!
This recipe has two secrets: the original preparation technique so dear to McDowell’s heart, which gives the pastry an almost flaky structure, and the GranEssere GustoFibra N°3 flour, which gives it an elegant aromatic bouquet.