« muhammara: qualcosa da spalmare sul pane / something to spread on bread | Main | ricotta fatta in casa (2) / homemade ricotta (2) »

February 11, 2009


Feed You can follow this conversation by subscribing to the comment feed for this post.


però quando la crosta è croccante e la mollica morbida e profumata si fa la scarpetta! ;)


spalmo spalmo eccome se spalmo.....è una delle cose che mi piace fare...ho fatto il pane di segale, lo posterò presto. bacioni a te Simo!!!

Simona Carini

Certamente Lo: hai completamente ragione. Ed e' una cosa che anche mio marito (americano) ha imparato a fare. Ne ho anche parlato sul blog: http://briciole.typepad.com/blog/2007/05/fare_la_scarpet.html

Ciao Astro, leggero' con piacere del tuo pane di segale. Bacioni di rimando.


Although very demanding,there is something very rewarding about baking one`s own bread,connecting us with one of the most authentic primal food preparation experiences of our ancestors.This post has created an ambiance that reminded me of this energy.Grazie,Mia


Hello dear Simona! How are you? I'm glad you are learning more about baking bread. It's fun and therapeutic! It also tastes so good :)
All the best,
Maryann xox


Very cool!


Lori Lynn @ Taste With The Eyes

I am laughing because I played your audio file and my dog Wilson started to grumble. I think he thinks you are in the house.
Good luck with your bread baking, they really look great!

Simona Carini

I totally agree with your assessment, Mia. Baking bread connects us to something older, bigger and deeper.

You are right, Maryann, it's all those things. All the best to you.

Thanks, Paz.

Poor Wilson: I hope he doesn't get too upset. Thanks, Lori Lynn.


Un buon pane deve avere una buona crosta ed una buona mollica,anche se io preferisco i pani croccanti con poca mollica:))

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment

Your Information

(Name is required. Email address will not be displayed with the comment.)

briciole di italiano

  • The words and images on this blog are small fragments (briciole | brɪCHōle ) I let fall to entice you to follow me, a peripatetic food storyteller.

    Contact: simosite AT mac DOT com
Privacy Policy
Get new posts via email
Your email address:*
Please enter all required fields
Correct invalid entries
follow us in feedly

briciole on Facebook