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
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Grandma’s biscuits (Biscotti della nonna) — classic recipe for wood-fired and home ovens
A simple, traditional biscuit recipe with a delicate citrus note — ideal for a wood-fired oven or a home oven. Step-by-step instructions to recreate Grandma’s biscuits (Biscotti della nonna).
Susanne Hofacker |
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Oven-baked Parmigiana di Melanzane
Parmigiana di Melanzane – layered aubergines with tomato, mozzarella and Parmesan – turns out especially well in the oven. Here is the recipe with times and tips.
Susanne Hofacker |
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Ricotta and Vegetable Cannelloni
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 |
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Crostata con Marmellata — Shortcrust Tart with Jam
An Italian classic from the Fontana Cookbook: tender shortcrust pastry, fruity jam and a decorative lattice. Ideal for the pizza oven — a treat as dessert or with coffee.
Susanne Hofacker |
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Lasagne alla Norcina (Salsiccia) — Recipe
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 |
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Focaccia Cipolla Bianca — White Onion Focaccia
Focaccia Cipolla Bianca with white onions — from a recipe in the Fontana Cookbook. The moist dough with a touch of potato yields a soft crumb and a flavourful crust.
Susanne Hofacker |
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Cantuccini with Almonds and Pistachios
Crisp, twice-baked cantuccini with almonds and pistachios — ideal for the pre-Christmas season. The recipe works in a pizza oven (e.g. Fontana) as well as in a home oven.
Susanne Hofacker |
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Patate al Rosmarino — Rosemary potatoes from the wood-fired oven
Rosemary potatoes from the wood-fired oven — crisp outside, soft inside. With rosemary and sage, olive oil and a little pork lard. Also works in a home oven.
Susanne Hofacker |
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Nidi di Rondine (Swallow's Nests) from the Pizza Oven
Nidi di Rondine (Swallow's Nests) – rolled, filled pasta, sliced and gratinated with béchamel, tomato sauce and cheese. A flavoursome oven dish for pasta lovers.
Susanne Hofacker |
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Focaccia with Tomato and Oregano
A recipe from our Fontana cookbook: moist focaccia with tomatoes, oregano and basil. Works equally well in a pizza or wood-fired oven as in a home oven.
Susanne Hofacker |
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Flammkuchen and Pizza: Differences and Recipe
Flammkuchen or pizza? We highlight the key differences in dough, toppings and oven technique — plus a simple Flammkuchen dough recipe for home baking.
Susanne Hofacker |
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Churrasco – Brazilian-style skewered grilling
Churrasco stands for convivial skewered grilling — originally shaped by cattle herders. Here you will find a concise introduction to skewers, grillable ingredients and home preparation.
Susanne Hofacker |
