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by Fulvio Marino (Author)
Enjoy the soul-satisfying aromas and incredible tastes of authentic Italian artisan breads baked with ease, by you, in your own kitchen.
From humble homes in the mountain villages of Umbria and the Piedmont to the grand bakeries of Milan and Rome, the Italians know bread-baking. The same breads they make are also made in fancy, expensive bakeries outside of Italy, too, but few people realize how easy, gratifying, and inexpensive it is to make these spectacular loaves at home. Enter Fulvio Marino, one of Italy's most celebrated bread-makers, who has made it his mission to teach everyday home cooks the secrets of Italian artisan breads. As global chief baker for Eataly, he travels the world delivering his uplifting message and take-it-to-the-bank wisdom. Now, at last, he has written a big, colorful book that reveals his secrets and those of his fellow artisans. Illustrated with hundreds of step-by-step color photos that show you how the breads are folded and shaped, Mastering Italian Breads includes:- Well-known classics like Focaccia, Ciabatta, Crostata, and Pan Dolce
- Lesser known--but worth discovering!--Italian regional breads like Pane Pugliese and Teglia alla Romana
- More than a dozen Italian spins on rolls, biscuits, and breadsticks
- Six rustic and delicious versions of pizza doughs
- Breads with a sweet side, such as Cannoli and Panettone
- Authoritative, easy-to-follow advice about yeasts, wheat varieties, proofing, rising, shaping, and baking
These time-tested, kitchen-perfected recipes promise a lifetime of extraordinary flavors to enjoy and savor.
Author Biography
Fulvio Marino is the descendant and scion of a famous family of Italian millers--in a country that takes its grains, whether for pasta or bread or sweets, very seriously. He grew up playing around bags of freshly ground flour at Mulino Marino, the family mill in the heart of Piemonte. As Fulvio pretended to sort grains and stone-grind flour, his father, uncle, and grandfather gently guided him. Eventually, the games became reality: bread is in his blood. Today, Fulvio is among the most recognized bakers in Italy and the world. He served as the global chief baker of Eataly from 2007 to 2023, directing its bakeries in Italy, the US, the UK, and beyond. He has been a host/presenter on several television food programs in Italy, including Il forno delle meraviglie (The Oven of Wonders), È sempre mezzogiorno! (It's Always Lunchtime), and, on Food Network Italy, Nel Forno di Casa Tua (In Your Home Oven). His recipes are always accompanied by stories about products, places, and people, alongside insights into the different flours and leavenings used in Italy's incredible diversity of breads. With his simple, direct style, addressed to bakers of every skill level, Fulvio Marino leaves nothing to chance, sharing the tips and tricks of the trade and precise measurements to ensure the final results are always perfect. He lives in Milan.
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Description
by Fulvio Marino (Author)
Enjoy the soul-satisfying aromas and incredible tastes of authentic Italian artisan breads baked with ease, by you, in your own kitchen.
From humble homes in the mountain villages of Umbria and the Piedmont to the grand bakeries of Milan and Rome, the Italians know bread-baking. The same breads they make are also made in fancy, expensive bakeries outside of Italy, too, but few people realize how easy, gratifying, and inexpensive it is to make these spectacular loaves at home. Enter Fulvio Marino, one of Italy's most celebrated bread-makers, who has made it his mission to teach everyday home cooks the secrets of Italian artisan breads. As global chief baker for Eataly, he travels the world delivering his uplifting message and take-it-to-the-bank wisdom. Now, at last, he has written a big, colorful book that reveals his secrets and those of his fellow artisans. Illustrated with hundreds of step-by-step color photos that show you how the breads are folded and shaped, Mastering Italian Breads includes:- Well-known classics like Focaccia, Ciabatta, Crostata, and Pan Dolce
- Lesser known--but worth discovering!--Italian regional breads like Pane Pugliese and Teglia alla Romana
- More than a dozen Italian spins on rolls, biscuits, and breadsticks
- Six rustic and delicious versions of pizza doughs
- Breads with a sweet side, such as Cannoli and Panettone
- Authoritative, easy-to-follow advice about yeasts, wheat varieties, proofing, rising, shaping, and baking
These time-tested, kitchen-perfected recipes promise a lifetime of extraordinary flavors to enjoy and savor.
Author Biography
Fulvio Marino is the descendant and scion of a famous family of Italian millers--in a country that takes its grains, whether for pasta or bread or sweets, very seriously. He grew up playing around bags of freshly ground flour at Mulino Marino, the family mill in the heart of Piemonte. As Fulvio pretended to sort grains and stone-grind flour, his father, uncle, and grandfather gently guided him. Eventually, the games became reality: bread is in his blood. Today, Fulvio is among the most recognized bakers in Italy and the world. He served as the global chief baker of Eataly from 2007 to 2023, directing its bakeries in Italy, the US, the UK, and beyond. He has been a host/presenter on several television food programs in Italy, including Il forno delle meraviglie (The Oven of Wonders), È sempre mezzogiorno! (It's Always Lunchtime), and, on Food Network Italy, Nel Forno di Casa Tua (In Your Home Oven). His recipes are always accompanied by stories about products, places, and people, alongside insights into the different flours and leavenings used in Italy's incredible diversity of breads. With his simple, direct style, addressed to bakers of every skill level, Fulvio Marino leaves nothing to chance, sharing the tips and tricks of the trade and precise measurements to ensure the final results are always perfect. He lives in Milan.
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| Delivery | Estimated between and . Will usually ship within 1 business day. |
