Ingredients
Organic, fresh, sustainable and local are all words that describe our ingredients list. But the most important to me would certainly be: quality. When it comes to Italian baking/cooking, the key to success is always in the quality of the inputs.
Using organic stoneground flour - milled fresh within our kitchen or sourced directly from our local miller - we are able to craft tastier, more nutrient-dense food for all to enjoy.
Flour has flavor - don't you forget it!
Technique
As I made my way into the kitchen as an adult, my grandmother (Nonna Flora) would share her ‘recipes’ with me holding out the palm of her hand, throwing salt in and saying “Quanto basta” - translated 'as much as needed.'
Simply put - there are no special techniques or exact formulas when it comes to Italian cooking; just a combination of premium ingredients put together with time and thoughtful consideration.
Health
Knowledge is power...as well as flavor! Not all breads and pastas are nutrition-less bricks and sticks of wheat.
The mass production of dough unfortunately strips away all of the plentiful vitamins and minerals that wheat has to offer. By using slower, more thoughtful methods - such as wild yeast cultures, cold fermentation and slow drying - we are able to preserve those nutrients in a better for you loaf and bowl that is more easily digested and flavor-rich.
