Natural Yeast (Lievito Madre)
Make your own natural starter and enter the magnificent world of slow-fermented Italian breads.
StarterFermentation
Welcome to Chef David’s artisan baking collection: from natural starters like Lievito Madre and Biga to classic Tuscan breads, focaccia, pizza, buttery croissants, and the seasonal Schiacciata con l’uva. Explore the recipes below and bring the warmth of a Tuscan forno to your kitchen.
The Biga
Classic Italian pre-ferment for ciabatta, pane toscano, baguettes — depth, aroma, and open crumb.
Pre-fermentCiabatta
Croissants
Layered butter and elasticity — the Italian breakfast favorite with irresistible crunch and softness.
LaminateBreakfast
Focaccia alle mandorle
A soft sweet focaccia for breakfast or afternoon tea — tender crumb with almond perfume.
DolceAlmond
Focaccia e Schiacciata
The Tuscan snack bread for sandwiches and pressed panini — olive oil, crunch, and aroma.
SavoryPanini
The Saltless Tuscan Bread
History and technique of the classic pane toscano — perfect for bruschetta, fettunta, and crostini.
Pane ToscanoTradition
Italian Pizza
A simple, reliable dough for great home pizza — crisp base, airy cornicione, pure flavors.
PizzaQuick Dough
Schiacciata con l'uva
Traditional early-autumn grape schiacciata — juicy, rustic, and perfumed with olive oil.
SeasonalGrapes
🍷 Wine Notes & Pairing Suggestions
For savory breads like focaccia, schiacciata, and pizza, reach for crisp, food-friendly Tuscan reds and whites. For buttery or sweet bakes, consider sparkling or dessert wines.
Focaccia & Schiacciata → Chianti Classico / Morellino
Pizza Margherita → Vernaccia / Vermentino
Croissants & Almond Focaccia → Prosecco / Franciacorta
Schiacciata con l’uva → Vin Santo (dolce)