Bread: a word, infinite possibilities. From the oldest forms of bread to Italian regional varieties, we discover the history of bread together with professor Philippe Daverio
On the occasion of 90 years of La Cucina Italiana, we trace the origins and curiosities of the most loved Italian products. Traditional ingredients and recipes become the protagonists of Philippe Daverio's lessons, ready to reveal all the secrets.
We eat it almost every day, can't miss it on the table, but have you ever wondered what its origin is? Don't miss this episode dedicated to history of bread, in all its forms and variations, from unleavened bread, michetta, baguette, to breadsticks and friselle.
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