Recipes

How to make purple potato bread? How to ensure you get a bright and moderately intense color? What are the precautions to take to get the best possible result? And what impact do purple potatoes have on the rheology of the dough and… …

What characterizes a rustic panettone glaze, and what differentiates it from a traditional glaze? What technical choices and ingredients allow you to obtain a coating with an irregular appearance and a marked structure? And how is it made? What impact does it have on the… …

How to make blue bread naturally? What are pea flowers? And how do you put them into bread dough? What are the precautions to take to get the best possible result? And what impact do they have on the rheology of the dough and… …

How do you add a natural powdered colorant like saffron to a sourdough bread dough? How does it affect the formation of the gluten mesh and the rheology of the dough? Does it impact acidity and fermentation? Saffron bread… …

How do you make savory panettone? And a savory open crumb panettone? What are its characteristics in terms of balancing the ingredients? What precautions should you take? And how and for how long can it be preserved? Gastronomic panettone In Italy,… …

What role does the recipe play in making a open crumb panettone? What characterizes a recipe designed to favor an open and lettered crumb? What is the most suitable procedure for making a open crumb panettone recipe? And above all, what is… …

How to make croissants with mixed leavening in practice? Or how to make puff pastry with sourdough and brewer's yeast? How to work the dough, laminate it and cook it? Which croissant recipe to use? Introduction to the croissant recipe So, where… …

The classic panettone dough involves the use of wheat flour, sugar, chicken eggs, "natural yeast made from sourdough", butter, salt, raisins and candied orange peel. Ingredients such as honey, vanilla, malt, cocoa butter, milk or derivatives, and flavourings… …

Imagine a soft, stringy panettone, melting in the mouth, moist at the right point, sweet but delicate, simple but with complex aromas, light, which does not grease the hands or the palate, and which leaves the stomach feeling light. Here, this is Panettone… …

Giorilli for me is synonymous with tradition. And if I think of a traditional Colomba, I think of the Giorilli Colomba: soft as a cloud, delicate in aromas and flavours, with candied orange as the protagonist in every bite. Quality candied orange Proprio… …