Garganelli are a traditional egg-pasta shape from Emilia-Romagna. They look similar to penne, but you can always recognize them by the ridges on the outside and the small “flap” created when the pasta sheet is rolled around a stick.
They require only two simple tools: a ridged garganelli board (or a gnocchi board) and a small dowel or stick.

There’s something magical about freshly baked focaccine — soft inside, lightly crisp on the edges, and brushed with good olive oil and a pinch of salt. This version is made with stone-ground tipo 1 flour, which gives them more flavor and character than plain white flour, without being heavy like a fully wholemeal dough.

They rise slowly overnight for better digestibility and a deeper aroma, and just before baking they’re pressed with fingertips, drizzled with extra virgin olive oil and topped with pink Himalayan salt. Simple, rustic and irresistible — the kind of bread you can eat warm, just as it is, without needing anything on top.The mix of wholemeal flour, rye, chestnut flour and soaked seeds gives them a rustic character, while honey and malt gently boost the yeast and add a golden crust. They’re healthy — but not the kind of “healthy bread” that tastes like sawdust. They stay soft inside, with a crisp crust and a natural sweetness that pairs beautifully with cheese, cured meats or simply good extra virgin olive oil.

There’s something deeply satisfying about baking real bread — the kind made with whole, stone-ground flour, slow fermentation, and ingredients that still taste of the earth. These rolls are inspired by traditional Tuscan baking: no refined flour, no shortcuts, just honest ingredients, long rest, and deep flavor.
The mix of wholemeal flour, rye, chestnut flour and soaked seeds gives them a rustic character, while honey and malt gently boost the yeast and add a golden crust. They’re healthy — but not the kind of “healthy bread” that tastes like sawdust. They stay soft inside, with a crisp crust and a natural sweetness that pairs beautifully with cheese, cured meats or simply good extra virgin olive oil.