These are my last recipes;
Some of the recipes I prepare for my home and also for friends.
Plates I liked and learned to prepare, adapting to my taste and needs.
Ma ... attention:
my recipes are in my own way and they don't necessarily respect traditional canons;
also because, on certain classic preparations, each village and each family have their own original version!
On this page, day by day, may appear a new or a reworked recipe; but also a tale about a particular meal prepared or eaten with friends.
Just like some curiosity ...
Enjoy the reading!
The focaccia from Bari,
a personal reinterpretation
A symbol of the cuisine of the city of Bari is certainly the typical focaccia.
More or less high (or more or less subtle) and covered with cherry tomatoes and olives (or just cherry tomatoes).
Certainly well seasoned with the excellent local oil and with a mixture of flour ... and here we have to discuss:
each bakery has its own version, some using only flour and some using potatoes as well; others use a part of semolina.
In order not to be mistaken, I have taken a good look at myself as Antonio Fiore prepares it, of the homonymous bakery in old Bari, and I tried to repeat it as I could.
According to those who have tried it, excellent!
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