Sourdough bread. A solution for those with gluten intolerance?

Sourdough prepared the old fashioned way, before added gluten and fast-rising yeast became the norm, may be one solution for those who can’t tolerate gluten. Long fermentation process allows bacteria to fully break down the carbohydrates and gluten in bread, making it easier to digest and releasing the nutrients within it, allowing our bodies to …

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sourdough bread

A momentous time for Bread

“It’s a momentous time for bread. That’s especially satisfying, given the years it spent as a bad word in our diet vocabulary: High carb! High gluten! Unhealthy!” “…it’s bread that’s standing out right now. Compare it to the best fried chicken, the best bowl of noodles you’ve had recently. Great bread is truly everywhere.” Just …

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colourful pasta class

Colourful Pasta Class

We had great fun recently at our Colourful pasta class, where we made fresh egg pasta, coloured with beetroot & spinach to create some beautiful colourful Italian dishes. Thanks to all who came & of course to Yohena for these wonderful Photos!

Pizza making class

Neapolitan Pizza

This is the traditional Neapolitan Pizza Dough recipe that we use in our Cooking Class in Como, no oil, not too much salt, just perfectly elastic for gently shaping pizza by hand. Wafer thin base in the centre and bubbly crispy flexible crust. For a healthier option you can swap out up tp 50% of …

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Crostini di Polenta Lombarda

Ingredients 375g Polenta / Polenta con Grano Saraceno (*) Lardo / Guanciale / Prosciutto Stracchino cheese Chopped Walnuts Sognino salad Ragu di salsiccia Method Cook the Polenta according to instructions on packet, cooking times are longer for Polenta with Grano Saraceno. Lay out a layer of greaseproof paper on a baking tray and spread the …

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Ingredients 300g Flour tenero tipo “0” (all white or 1/2 wholewheat) 100g sugar 3 eggs pinch of salt rind of one orange/lemon 100g dark chocolate chips (optional) 100g whole unpeeled almonds Timings Mix 5 mins Rest 0 hours Bake 30 mins Cool 10 mins Ready to eat in … 45 mins Method Pre-heat the oven to …

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Pane Pugliese

Ingredients 450g Farina di Semola 3g fresh yeast 5g honey 300g warm water 10g salt Timings Mix 5 mins Rest 8-12 hours Bake 40 mins Cool 20 mins Ready to eat in … 13 hours 5 mins Method In a small bowl, mix together the yeast, sugar and some of the water to make nice wet …

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