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 |
Gluten-free pizza succeeds when flour alternatives, binding and baking technique work together. Here you'll find a clear guide, helpful links for DIY mixes and practical tips for baking at home...
Susanne Hofacker |
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 |
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 |
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 |
Vegan pizza without compromise: the dough is naturally vegan, the sauce depends on good tomatoes — and toppings rely on vegetables, oil and seasoning for juiciness and flavour. Practical, tested...
Susanne Hofacker |
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 |
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 |
Stuffed rabbit with salsiccia, bacon, olives and herbs: Coniglio in Porchetta is an aromatic oven dish suitable for festive occasions.
Susanne Hofacker |
Crisp, rustic flatbreads by Kati Wilhelm: an original wheat-and-rye base recipe, three tried-and-tested topping ideas and tips for pizza oven and pizza stone.
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 |
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 |
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 |