Mother yeast Maritozzi RECIPESBy Ufficio Stampa17 June 2022Leave a commentA typical leavened pastry from central Italy, whose origins are said to date back to ancient Rome, maritozzo has recently conquered palates all over the world, a real new trend that can be found in many different variations, both sweet and savoury. Legend has it that its peculiar name derives from a playful nickname for…
Conventional baking in the kitchen – Aurora Mazzucchelli MISCELLANEOUSBy Ufficio Stampa17 June 2022Leave a comment“The oven is able to decide for itself how best to proceed with cooking, with a sensitivity that is usually only human” After Franco Aliberti and Igor Macchia, the new protagonist of our in-depth appointments on baking is Aurora Mazzucchelli, Chef at ‘Casa Mazzucchelli’ in Sasso Marconi (BO), the meeting place between haute cuisine and…
