After visiting this wonderful site so many times it finally dawned on me to register. I am a chef, cookbook author and until very recently a biodynamic farmer in Italy. My first book, Piano, Piano, Pieno:Authentic Food From a Tuscan Farm contained a bread chapter which I was delighted to see referenced here, on The Fresh Loaf, several times. I maintain a food and travel blog here.
I began my journey in food as a baking enthusiast and my dream is to one day open an artisan bakery. Right now I am fascinated with laminated dough, pizza and making my own flour with ancient whole grains and legumes. Thanks for this incredible resource, I am excited to be part of this community.
creations - laminated or otherwise! I'm a recovering closet chef myself! Hope you put salt in your baked goods:-)
Happy baking
Thanks for the welcome Dabrownma. Those saltless loaves (which often taste like cardboard when sampled without some Tuscan fare) go very well with the new peppery Tuscan olive oil, their salty salumi and pecorino cheese (when in Rome). But unless I am cooking Tuscan food I add salt to my loaves:)
Tha
I've spent the past 15 minutes surfing through your online Petraia photo album. How anyone could leave a place like that -- I guess when it's time, it's time. And Switzerland has its charms to be sure. But Petraia, what a magical place and what a heroic, dream livelihood and life you had there. Having done some Italian property shopping ourselves, I can appreciate how you struck, and alchemically manufactured, gold there.
Ciao,
Tom
Thanks so much for your welcome Tom and your kind words. Petraia was indeed a magical place and it was one of the hardest things I've ever done leaving her. But it was time.....as my husband, who spent half his life as a filmmaker always said, it was an easier movie to watch than it was to make:)
Welcome Petraia
I'm looking forward to perusing your blog. The photos are beautiful.
Claudia
Thanks so much Claudia.
Benvenuta in questo magnifico forum :-)
Gaetano
Grazie Gaetano!