Four courses from the wood-fired oven: antipasti with bruschetta and roasted vegetables, a creamy porcini lasagne, moist sea bass with a lemon crust and a panettone dessert. A festive menu...
Susanne Hofacker |
Sardinian cuisine: four authentic dishes for home cooking—Pane Carasau, Fregola con Arselle, Porceddu and Seadas—with clear ingredient lists, step-by-step methods and modest oven tips.
Susanne Hofacker |
Simple, flavourful and true to their roots: Roman Classics — Cacio e Pepe, Bucatini all'Amatriciana, Saltimbocca alla Romana and Carciofi alla Romana — with clear step‑by‑step instructions and subtle tips...
Susanne Hofacker |
Four classics from Campania, Apulia, Calabria and Sicily — practical, everyday recipes and tips for the home oven, pizza stone and pizza oven.
Susanne Hofacker |
From Lombardy to Liguria: Four Northern Italian classics — Risotto alla Milanese, Vitello Tonnato, Tiramisu and Pesto alla Genovese — with compact recipes and practical tips.
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 |
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 |