Pizza Classica: Four ingredients, straightforward handling and plenty of flavour — this basic recipe yields a classic, Italian-inspired pizza dough, ideal for spontaneous weekends or for a cold fermentation.
Susanne Hofacker |
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 |
Creamy ricotta filling, fresh herbs, béchamel and tomato sauce: these cannelloni develop particularly aromatic flavour in a pizza or wood-fired oven and form a delicate crust.
Susanne Hofacker |
Classic Lasagne alla Norcina from the Fontana Cookbook: a savoury minced meat sauce with black truffle, béchamel sauce and fresh egg pasta. Many variations use salsiccia — this recipe works...
Susanne Hofacker |
Fancy making Pinsa at home? Here’s a clear basic recipe with cold fermentation, guidance on dough temperature and ideas for classic and creative toppings.
Susanne Hofacker |
Sicilian street-food classic for home: crisp rice balls with savoury ragù and mozzarella. Clear quantities and step-by-step instructions.
Susanne Hofacker |