In true Sandy fashion, the week before I leave Italy is one giant whirlwind. Italy has a strange way of making your life chaotic even when you don’t mean to. Either that or I’ve completely lost the ability to foresee future possible obstacles that might come my way. My last weekend at La Distesa was …
I haven’t been quite up on my restaurant reviews in Italy since I’ve been so fortunate to be able to have homemade Italian food twice a day. I haven’t explored the fancy places to dine, and for the most part restaurant Italian food doesn’t have the same warmth and comfort as the simple pasta or risotto dishes …
For lack of a better description, we’ve dubbed Valeria’s recent breads as “Wine Bread”. We call it wine bread because it’s made with yeast collected from wine. I know you’re probably confused, so read this short previous entry about the process. Now that you have your mother yeast, when you are ready to bake all …
Did you know you can bake bread without commercial yeasts? You can cultivate your very own yeast at home, and it’s easier than you think! They call it Pasta Madre, which at first translated sounds like Mother Pasta. But Valeria calls it a Mother Yeast, a natural yeast base created by combining collecting the must …