You need pasta frolla, if you want to make CROSTATA, or Italian pastries or even some Italian cookies. Therefore, you need a great recipe, & a few tips 😉
These days I’ve been cooking lots of recipes that require basic knowledge of traditional Italian cuisine, so I decided it was time for a HOW TO project.
For the next few weeks, I will post basic (and fundamental) recipes, that we must master in order to cook really good Italian food.
Let’s start from the end: desserts.
A sweet Italian Easter bread recipe from traditional Tuscan cuisine: pan di ramerino, rosemary and raisins bread rolls.
Usually, when you make pizza bianca at home, the result is far, far away from that oily, delicious and crunchy slice you savor while walking through the narrow streets of Rome.
But there’s a gentle and genius chef that shared his knowledge, and above all, made it possible to have just the same pizza, when homemade.