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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Pizza Bianca: Origin, Characteristics and Recipe
Pizza Bianca omits tomato sauce and relies on quality olive oil, cheese and herbs. Here you will find background on the Roman tradition and a practical recipe with step-by-step instructions.
Susanne Hofacker |
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Southern Italy: Regional specialities to recreate at home
Four classics from Campania, Apulia, Calabria and Sicily — practical, everyday recipes and tips for the home oven, pizza stone and pizza oven.
Susanne Hofacker |
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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 |
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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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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 |
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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 |
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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 |
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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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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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Pinsa: Basic recipe with cold fermentation
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 |
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How to make Orecchiette
Homemade Orecchiette require just durum wheat semolina and water. Here you’ll find the technique step by step — including concise practical tips.
Susanne Hofacker |
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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 |
