Pasticceria Penso: Putizza
Putizza is another dessert typical of Trieste. It is similar to Friuli's ubiquitous spiral cake called gubana, with a filling of biscotti crumbs, dried fruit, nuts, and spices, but I…
Pasticceria Penso: Presnitz
Presnitz is a dessert typical of Trieste, Italy, the city where Pasticceria Penso was located.* It's essentially a spiral of puff pastry filled with dried fruit, nuts, and spices. For…
Osteria Al Vecchio Stallo: Bread Baskets
I made three types of bread for these baskets. First, when I was working on the bread shelves for Gastronomia Furlan, I set aside a few extra mantovana rolls. Next,…
Gastronomia Furlan: Mantovana Rolls
This style of bread roll is super common throughout Italy, where I've seen it in countless restaurant bread baskets. It may go by the generic name panino arrotolato, since the…
Gastronomia Furlan: Olive Bread
I was inspired to make these loaves of olive bread by a loaf I once bought for myself in Trieste. (It made a fantastic picnic with a hunk of cheese,…
Gastronomia Furlan: Rosetta Rolls
The rosetta (a.k.a. michetta) is a traditional Italian bread roll shaped like a flower and is a popular choice for making panini. For my mini rosetta rolls, I used the…
Gastronomia Furlan: Focaccia
I debated for a long time whether to make mini focaccia for this shop, since it's not a type of bread native to Friuli, where my fictional shop is located.…
Gastronomia Furlan: Baguettes
For the baguettes, I used the same color mix as for all my white breads: Fimo vanilla, Fimo Soft sahara, Premo white, and translucent. After forming the shapes, I used…
Gastronomia Furlan: Butternut Squash & Whole Wheat Bread Knots
Bread knots are probably my favorite style of bread to bake in real life, so I was looking forward to making some in miniature. I made the butternut squash knots…
Gastronomia Furlan: Rye Rolls
For these rye rolls, I wanted a lighter shade of brown than in my previous rye bread projects, in the hope that there would be greater contrast between the dough…