This book is all about the pleasure of making your own bread at home. Both the bread we eat every day, with its unique flavor, and fancy bread, made with infusions, herbs, fruit or vegetables, for a special occasion, be it an important dinner, a particularly stylish aperitif, or an out-of-the-ordinary brunch or snack. But it is also about tempting breadsticks and crackers, seasoned with many different aromas, tasty and fragrant focaccia, plain or flavoured, and delicious pizzas, from the classic ones to the newer versions, created by combining products of excellence. And there are even stories about types of bread that have been selected for their gastronomic value and current significance: regional Italian specialties and gluten-free varieties. It includes recipes that are easy to prepare, without the need of any special equipment, which you can prepare with your own hands from start to finish, learning the art of making bread in a playful manner: experimenting, persevering and enjoying yourself with a few simple rules that are naturally easy to follow. Like any self respecting game.

Author Biography

ACADEMIA BARILLA, founded in Parma, the heart of the so-called Food Valley, is appreciated for its extraordinary food products - from Parmesan cheese to Parma ham, to pasta and various specialties. The academy promotes courses that spread knowledge about the Italian gastronomic tradition, distributes the best Italian products, and spreads Italy's culinary culture through publications like this one that recount the unequaled gastronomic riches of the country.