Pane,Pizze e focaccie

Il Pane "The Bread

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In Tuscany is rough country loaves with thick chewy crusts, and flat disks of "focaccia" seasoned with wild herbs of the fields. Their tastes and shapes are fragrant reminders of a tradition that is older than the Roman monuments and Romanesque cathedrals that we rush to Europe to see. These breads are expressions of an earthy culture that still talk about its most fondamental expieriences in terms of bread. Each day in Italy,more than 35000 bakers rise early to knead their dough and shape their loaves, and of that number 90 percent are artisan bakers, working on a small scale and dedicated to keeping a family and the Tuscan regional tradition alive.

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Cibatta bread Panini

Filone e Panini

The simple shape and different size of bread

This one is cook on the brick gas oven with the temperature at 145 to 200 for a hour, with spray water every 18 minutes.

Schiacciata con l'uva

Grapes and wine focaccia

This focaccia is very traditional in September in Tuscany every pastry and bar make or carry the focaccia with grapes.There is the time where you can feel the great taste of grapes with his own sugar and juice. Very simple recipe to execute for your custumers and with great result, follow this link to find out how by clickinghere

Focaccia al rosmarino

Rosemary "focaccia"bread

The recipes and the nutrion of this "focaccia" bread here.

Sample Text before slot Tuscan

Pizza di pomodoro fresco,aglio e basilico

Fresh tomato,garlic and julienne basil Pizza

There are many different kind of dough for pizza depend on the use of your production needs, the oven you have and the flours that you use. If you like to find out more details about how to prepare a dough for your pizza production filled out the form by clicking here

I Grissini

Bread sticks

The "grissini" is very popular in the italian baskets bread, they can be use for tasty dips, or simply wrapped with thin sliced Prosciutto Toscano

Pan di Pasqua

Original Pecorino cheese bread from Umbria.

This a bread dough where is added pecorino cheese try this recipes by ordering your "pecorino" cheese here

Focaccia con uva passa e rosmarino

Rosemary and golden raisins focaccia bread.

The combination between the raisins and rosemary give a unique flavor try it and also you can see the menu

Schiacciatine all'olio d'oliva

Crispy small focaccie with extra virgin olive oil

you can make different size of this special dough find out by filled out this form

Schiacciata con aglio e pomodorini

Crispy Focaccia with garlic and cherry tomatoes

Schiacciata is different than focaccia bread, usually this kind of special bread is obtain buy baked the strech dough on the sheet pan wet with olive oil and by put on the dough a special solution of water mixture with salt find out here how to do it yourself.

Pagnottelle

Pizza Bread

This bread is make with the same dough of the pizza the best use when is warm, you can also cut in half and use for sandwiches.

Pizza bianca con arrugola e olio di tartufo

White cheese pizza with baby arrugola and drizzled truffle olive oil

Pizza cooked with fresh bufalo mozzarella, goat cheese, grated Parmigiano Reggiano, just before serving topped with fresh baby arrugola and drizzled with white truffle olive oil

Pizza Rustica con salsiccie e funghi

Pizza with Italian sausages and mushrooms

The typical bread in tuscany is made without salt.Perhaps,many gastronomes point out that the tuscan bread is pefectly suited to their cuisine,which is full of strong flavors.Tuscans eat thick slabs of a local prosciutto that is much stronger and saltier than that other regions, and their "finocchiona" sausages are more highly flavored than other Italian varieties; the saltless Tuscan bread is perfect foil for both.This bread dries out very quickly,but it is very tasty soaked in a dressing or liquid for a salad or soup,such as "panzanella or ribollita".

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