Pellegrino Artusi is the legendary author of the classic Tuscan cookbook “The Science of Cooking and the Art of Fine dining”, appeared in 1891. This book has aged so well that most of its recipes still work wonders; I use it very often and these biscuits are something I make regularly, they are simple and…
Fried zucchini blossoms are a best of the Italian summer recipes. I like when the batter is without egg and the result is crispy and light like a Japanese tempura. They make a really great aperitivo. Time: 20 min Ingredients (4 people, 3 flowers each) 12 zucchini blossoms 150 g flour type 00, sifted 100–120…
Among the thousand ways to perepare pizza and the many different ones I tried out over the years, this is what for me works best in a home-oven (which normally reaches a temperature of 250°C). The most important thing is the quality of the flour — try to find a good Italian type 0 and…