Gastronomia Furlan

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…

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,…

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…

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.…

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…

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…

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…

For these whole wheat dinner rolls, I used the same color mix as for my other whole wheat roll project: Fimo Soft sahara and Premo translucent, with grated specks of…

These dinner rolls use the same color mixes as the corresponding larger loaves of bread. The butternut squash rolls are a mix of Premo ecru, cadmium yellow, white, and translucent,…

This butternut squash bread, called pane di zucca in Italian, is a recipe I developed for my cookbook Flavors of Friuli. The dough is studded with raisins and walnuts and…