Its scent, so singular, evokes childhood and the enveloping warmth of the ideal kitchens of our memory, while the simple hand gestures that accompany preparation offer an antidote to the frenetic rhythms governed by keys and chimes. The pastry board proves to be an unexpected source of well-being and also a springboard for truly creative flights. Sandwiches, flatbreads, pinzini, girelle, crocchette, cornetti, treccine and kügelhopf-these are just a small sampling of the range of baked goods that Maria Castellano has chosen to present, not only as the ideal companions for cold meats, cheeses, jams and chocolate, but also as key ingredients for delicious and often surprising dishes. She offers us a transformist bread capable of becoming terrine, millefeuille and timballo, but also cake, tart and mousse. With valuable tips on raw materials, leavening and technology, homemade bread will no longer be a special project, but an everyday pleasure.
Author: CASTELLANO, Maria
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