Oven leavening: bread, focaccia, breadsticks, pizza, crackers. Leavening in your own kitchen following 3 simple rules: conditions, fermentation, time.

A morning that starts early together with our chef researching and selecting the best pieces according to season from the market in via Fauchè, the fishmonger and the supermarket. After the shopping, which will be done all together, we return to the kitchen to understand how to clean it, prepare it and use it best to end the day with a rich lunch […]