Tag: bread

Bread Pudding – Bread Pudding Recipe – Italian Cuisine

»Bread Pudding - Misya Bread Pudding Recipe

First cut the bread into slices and leave it aside.

Whisk the eggs with the sugar, then add the milk, cream, vanilla and cinnamon.

Pass the slices of bread, one at a time, into the egg mixture, then place them in a buttered baking sheet, slightly overlapping each other.
Sprinkle the surface with the dried blueberries, then pour the remaining mixture over the slices of bread.

Cook for about 45 minutes in a ventilated oven preheated to 180 ° C.
You can check the cooking with the toothpick test, like any other dessert: if the toothpick comes out dry, the cake is ready.

Serve the warm, warm or even cold bread pudding on its own, accompanied with ice cream, with cream, with a caramel topping … in short, as you prefer!

Bread mice with spinach pesto and sticks with cooked ham – Italian Cuisine

To cheer up the afternoon snack and offer the little ones a fun novelty, focus on an original combination and the sympathy of one of the most beloved characters, Mickey Mouse!

What a bore the usual snack, who knows how many times you've heard it from your children, tired of the same unimaginative proposals. It is not always easy to invent combinations able to amaze and bring new energy to children, which fatigued by the scholastic commitment often just to snack unleash the most insistent whims.

And then we must not forget the fundamental importance that the mid-afternoon snack has in feeding the little ones: one well calibrated snack it can in fact have positive effects on mental efficiency, on the ability to concentrate and on eating behavior at subsequent meals. It is clear how it is for children never skip this meal and indeed prefer tasty products but above all able to supply the correct caloric needs to the body and the right nutrients.

We offer children a tasty snack that is at the same time balanced, fun and original, such as new ones Citterio Junior Snacks, soon available in stores. From the collaboration with Cucina Disney a new line of snacks was born: sticks with cooked ham and turkey breast sticks low in fat, gluten and milk derivatives. It is also a snack that is very comfortable to carry, ideal to be consumed at school or on an outing, given its 4-hour storage time outside the refrigerator.

We suggest a merry and delicious combination, a spinach pesto in which to dip the sticks with cooked ham, together with a Mickey Mouse toasted bread. Because if it is true that at the table "even the eye wants its part" it is even more true that for the little ones it is also important the joy that comes from such an original dish. And now let's see if anyone will even say "what a bore your usual snack!"

For 4 people
Preparation time: 20 minutes
Difficulty level: easy


6 slices of cereal bread,
200 g of salad spinach,
120 g of sticks with Citterio ham,
80 g of cherry tomatoes,
40 g of pine nuts,
30 g of Parmigiano Reggiano,
2 sprigs of parsley,
half a lemon,
extra virgin olive oil,


Wash and dry the spinach and then transfer them to the mixer together with the previously lightly roasted pine nuts, the chopped Parmigiano Reggiano, 3 tablespoons of oil, a pinch of salt and the juice of half a lemon. Blend everything until you get a thick and homogeneous sauce and transfer it to 4 small bowls.

Clean the tomatoes, wash them, dry them and cut them into 4 slices.
Lightly toast the slices of bread in boxes and make from each one 2 croutons in the shape of a Mickey Mouse head (use a cookie cutter) and serve them with the Citterio ham sticks, the spinach sauce, the cherry tomatoes and decorate as you wish with leaflets of parsley.

Enjoy your meal, both young and old!

Schüttelbrot: the rye bread from South Tyrol – Italian Cuisine

Crunchy and aromatic, the Fiè rye bread accompanies speck and seasoned cheeses: here is the recipe to prepare it at home

Dry, crunchy, fragile: it is Schüttelbrot, the Rye bread typical of theSouth Tyrol. It is found in the form of flat discs of various sizes and is characterized by its spicy taste. In fact, seeds are added inside the dough cumin, fennel is fenugreek. Prepare it with us: it can be preserved for a long time and for some time you can enjoy the flavors of the mountain directly at your home.

The Schüttelbrot recipe


For the biga you will need: 250 g of rye flour, 25 ml of water at 30 ° C, 20 g of yeast. For the dough: 500 g of rye flour, 250 g of wheat flour, 850 ml of water at 30 ° C, 20 g of yeast, 20 g of salt, 5 g of cumin seeds, 5 g of seeds of fennel, 5 g of trigonella.


Prepare the biga: first dissolve the yeast in hot water. Then mix it with rye flour to obtain a dough that has a rather soft consistency. Let it rest for an hour in the heat.

Once this time has elapsed, work the chariot with the other ingredients and, again, let the new dough rest for about 15 minutes.

Now divide the dough into loaves weighing about 150 grams and place them on a floured surface. Cover with tea towels and let them rest for another 10 minutes.

Shake the loaves gently, flattening and rotating them to make them large and thin. Bake in a preheated oven at 220 ° C for about 30 minutes.

How is the Schüttelbrot served?

Bring it to the table with a chopping board of meats and cheeses, even better if of South Tyrolean origin, such as speck and malga cheese. Add a couple of pickled gherkins and a good glass of red and the appetizer – or snack – is ready! Try it also with our recipe of lamb rind in schüttelbrot crust on cabbage with three cumin.

Browse the gallery to discover many other curiosities about the Schüttelbrot

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