A great Margherita pizza is all about balance: chewy crust, bright tomato, creamy mozzarella, and fresh basil. It’s simple, but that’s the charm. With just a few quality ingredients and some smart technique, you can bring a bit of Naples to your kitchen. This version focuses on a thin, tender crust with a puffy rim…
Roman-style pizza bianca is the kind of bread you tear into before you even sit down. It’s golden, crisp on the edges, and full of tiny air pockets inside. There’s no sauce, no cheese—just olive oil, salt, and sometimes a sprinkle of herbs. It’s simple in ingredients but big on texture and flavor. You can…
Sfincione is the cozy, homey cousin of classic pizza—thick, fluffy, and baked in a pan until the edges turn crisp. It’s a Sicilian staple that blends pillowy dough with a savory onion-tomato topping and a generous shower of breadcrumbs and cheese. This is weeknight-friendly comfort food that also works for parties and game day. You…
Warm, fragrant, and irresistibly golden, rustic focaccia is the kind of bread that makes a meal feel special with almost no effort. It’s light and airy inside, crisp at the edges, and deeply flavorful thanks to olive oil, rosemary, and flaky sea salt. You don’t need a mixer or fancy technique—just a bowl, patience, and…
These rustic bread rings are a little chewy, a little crisp, and full of bold garlic and olive oil. They’re the kind of snack you can’t stop nibbling—great with wine, soup, or a simple salad. In Sicily, you’ll find variations sold in bakeries and markets, each with its own twist. This version sneaks a soft…