This book is all about the pleasure of making your own bread at home. Both the bread we eat every day, with its unique flavour and fancy bread, made with infusions, herbs, fruit or vegetables, for a special occasion, be it an important dinner, a particularly stylish aperitif, or an out-of-the-ordinary brunch or snack. But, it is also about tempting breadsticks and crackers, seasoned with many different aromas, tasty and fragrant focaccia, plain or flavored, and delicious pizzas, from the classic ones to the newer versions, created by combining products of excellence. And there are even stories about types of bread that have been selected for their gastronomic value and current significance: regional Italian specialties and gluten-free varieties. Recipes that are easy to prepare, without the need of any special equipment, which you can prepare with your own hands from start to finish, learning the art of making bread in a playful manner: experimenting, persevering and enjoying yourself with a few simple rules that are naturally easy to follow. ACADEMIA BARILLA, launched in 2004 in Parma by the world's largest pasta producer, is devoted to the preservation and promotion of the Italian gastronomic tradition through courses taught by renowned chefs, gastronomic tours, the hosting of meetings and culinary laboratories with noted specialists, and the publication of books like this. SELLING POINTS: ? The latest trend in the kitchen: homemade bread. ? Easy recipes for anyone wanting to learn the art of making bread, pizza, focaccia, breadsticks and traditional baked goods with fillers, using traditional Italian recipes. ? Each recipe provides preparation time, cooking time and degree of difficulty. ? Curiosities and historical remarks about the origins of the recipes. ? Collaboration with Academia Barilla, for a sure mark of quality.
