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 |
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 |
Crispy pizza pinwheels are the perfect finger food — quick to prepare, easy to roll and baked fast in a wood-fired oven. Also works in a home oven.
Susanne Hofacker |
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 |
Two straightforward classics from our Christmas bakery — ingredients, preparation and the tested baking times for the pizza oven.
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 |
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 |
Sicilian street-food classic for home: crisp rice balls with savoury ragù and mozzarella. Clear quantities and step-by-step instructions.
Susanne Hofacker |
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 |
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 |
Want more than salami and Capricciosa? With a few well-prepared ingredients, flavourful creamy bases and a crisp finish, you can give your pizza an effortless wow factor.
Susanne Hofacker |
Pizza ovens can do more than pizza: with high heat and a cast-iron pan, you can achieve juicy seared meat in a wood-fired oven in a few simple steps.
Susanne Hofacker |
Fresh basil brings a pizza — especially a Margherita — into balance. Our chef Filippo Licciardo demonstrates the Basil Trick in the video: a simple pro technique that helps the...
Susanne Hofacker |