What is a Baciata?
Baciata is a “kissed” pizza bread from central Italy: two baked dough layers that are opened after baking and filled. Read about its origin, method and suitable fillings — plus...
Susanne Hofacker |
Recipes & Baking
-
-
The Secret of Pinsa
Pinsa delights with a light, crisp crust and an airy interior. Crucial are the flour blend, gentle dough handling and very hot baking — ideally in a powerful oven.
Susanne Hofacker |
-
Neapolitan pizza: Dough and ingredients
The art of Neapolitan pizza baking is intangible UNESCO cultural heritage. Here you’ll find a compact dough recipe and preparation guide — based on AVPN guidelines — including practical fermentation...
Susanne Hofacker |
-
Raspberry Babka
Summer-fruity raspberry babka with raspberry jam and fresh berries: a moist yeasted braid that is especially good warm from the oven. The recipe was kneaded with a Bernardi Miss Baker...
Susanne Hofacker |
-
Pizza in Teglia — Italian sheet-pan pizza recipe
Pizza in Teglia is the Italian take on sheet-pan pizza: crisp on the outside, airy inside. Here you’ll find Bernardi’s recipe — suitable for mixer and by hand.
Susanne Hofacker |
-
Italian Easter recipes from Bernardi
Authentic Italian Easter ideas direct from Bernardi: small doughnuts, Easter nests and buns. The recipes are in Italian — especially convenient with a Bernardi dough mixer.
Susanne Hofacker |
