The Casatiello is a rustic cake typical of the Easter tradition in Neapolitan cuisine, filled with meats and cheeses and decorated with whole eggs. Tradition has that it is prepared on Friday evening, left to yeast the entire Friday night, only to be fired the […]
The Neapolitan Pizza Dough always starts with the water, whether this be for technical or traditional reasons. So which water is best to use? Even tap water is fine – if it is potable of course. The first times making this dough it is better to […]
The Crostoli (Chiacchiere, Frappe) are one of the most popular desserts for the days of Carnival, which takes different names depending on the region of origin, but which in essence have in common the light pastry dough and a good balance of ingredients.
Photo Credit: Błażej Pieczyński (buari.com)