Bread as a precious food, as a field of research, as craftsmanship to be defended and enhanced.
Hence the idea of Richemont Club Italia - an association that brings together the best professionals in the art of baking - and Italian Gourmet to unite in a single volume the state of the art of bread making today: recipes, advice, vision and projects for the future. A future that must be built step by step, thanks to the professionalism and creativity that the masters of bread know how to demonstrate every day.
Inside you will find over 80 recipes: Biova, Bocconcini, Casereccio, Focaccia pugliese, Pan Brioche with black pepper, Bread with corn flour, Semolina Bread, Dark Bread, Puffed Rosetta, Braid, ... and much, much more!
TECHNICAL DATA
Author: Richemont Club Italy
Publication date: 2019
Language: Italian
Pages: 256
