Italian bread is famous for being based exclusively on flour and water, yet this recipe, typical of nothern Italy, includes olive oil in its dough. The presence of fats creates a very soft bread, which is easy to be preserved in the foggy climate of Po valley. Moreover, olive oil can be replaced by butter…
A necessary premise to an Italian article about frying is that the most common technique is shallow frying: most Italian fried dishes are in small pieces, whereas deep frying is used mainly in certain specific dishes like “arancini siciliani” and the famous “carciofi alla giudia”. However, these are somewhat exceptions. The first common rule…