In collaboration with Brixton Windmill and using their organic wholemeal flour Galette, torta salata, crusty cake, savoury tart. Bring them all on. I must say, I particularly love the versatility of a galette and its rich buttery pastry. Just add or take away some sugar from a classic pastry recipe, and you can bake anything […]
Tag: buttery
Kiwi fruit tart (‘crostata’) with creamy English custard
The humble “crostata” is one of Italy’s most classic and recognisable bakes, which is eaten throughout the country in all sorts of variations, shapes, sizes and fillings. Large, small, sliced, with chocolate or jam, the element that immediately identifies a crostata is the criss-cross lattice work on the top which lets you catch a glimpse […]
The Italian breakfast: cappuccino and croissant (or ‘cornetto’)
I love breakfast. Sweet. Savoury. Sweet and savoury. Bring it on. Nowadays, I often eat cereals with nuts and fresh fruit, accompanied by yogurt or milk, or oats. But when I visit my family and friends in Italy, this is never the case. Whenever I’m in Italy, I go back to an old habit, and […]