A few recipes

500 gr. of durum wheat flour 

280 ml of lukewarm water

my preparation of yeast

1 tablespoon of salt

1 tablespoon of extra virgin olive oil

In order to do the yeast preparation, crumble 20 gr. of fresh yeast with 1 teaspoon of flour, 1 teaspoon of sugar and 1 teaspoon of water, make a nice and smooth paste, cover with flour and a  lid on top of it. After 30 min. the yeast preparation will show bubbles and will have started working, at that point it is time to incorporate the other ingredients. Knead well for 10 minutes, leave to rest 10  more minutes, then make two loafs and cover with a tea towel for three to four hours. You can sprinkle with egg wash before proving and you can also add all aromatic herbs. In the preheated oven at 200 ° C for 20 minutes.

Same yeast preparation as for bread.

500 gr of plain flour

100 ml of lukewarm water and 170 ml of lukewarm milk

1 tablespoon of salt 

extra coarse salt to sprinkle over when the focaccia is done

Knead well with an interval of one hour, then spread on an oily tin adding some coarse salt, rosemary and if you wish also cherry tomatoes.

Leave it to prove for three hours.

In the  preheated oven at 200 ° C for 20 minutes.

To make the dough use 100 gr of durum per egg and a pinch of salt. For 4 people 300 grams and 3 eggs.

At first work with a fork in a bowl and then knead for 10 minutes.

Leave it to rest, then knead for five more minutes and then use the rolling pin for at least 15 min to achieve a thin layer of dough.

You know it's done when you can almost see your fingers underneath.

Roll it and cut stripes of 1 cm each.

Hang on the Tagliatelle rack to dry.

1 kilo of beef shoulder

salt and pepper

1 cup of extra virgin olive oil

1 cup of white vinegar

4 cloves

3 bay leaves

1 finely chopped onion

Take a terracotta pot and pour a cup of extra virgin olive oil and a cup of white vinegar. Add some salt, 2 cloves, 2 bay leaves, a finely chopped onion, some pepper.

Put one kilo of beef pulp or shoulder, in Italian this cut is called "cappello di prete" and it becomes pulled beef. You are supposed to cut it using the spoon.

You cover and open just a few times and slowly cook for 4 hours and serve with polenta.