6x Mulino Bianco Fette Biscottate Italian Whole Wheat (Integrale) Rusks Biscuit Dry Bread 630g

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Fette biscottate– they’re Italy’s classic toast, or toast-cookies, or toast-cookie-crackers, depending on who you ask. Questa ricetta prevede la preparazione di un pan brioche nello stampo da plumcake, una volta cotto il pan brioche si andranno a ricavare le tipiche fette da tostare in forno, ottenendo così la doppia cottura, da qui il nome fette biscottate ovvero cotte due volte. In a medium bowl add the flour, pour the yeast mixture on top, let it sit so the flour absorbs the mixture, then stir, add the egg, honey, oil and salt mix with a fork, then place on a flat surface and knead until smooth. In a medium bowl add the flour, pour the yeast mixture on top, let it sit 5 minutes so the flour absorbs the mixture, then stir, add the egg, honey, oil and salt mix with a fork, then place on a flat surface and knead until smooth, approximately 8-10 minutes. Assolutamente da provare: saporite e fragranti gustatele con le vostre marmellate e confetture casalinghe (dalle più classiche all'insolita all' ananas) e non ne potrete più fare a meno.

In a country like Italy, a place completely dead set against many incarnations of pre-made food, there remain notable exceptions.This wouldn’t be enough for me, but many Italians have a very light breakfast, followed by a substantial lunch and a lighter dinner. years in Italy I can now say with a fair amount of confidence that fette biscottate are the kind of ridiculous food that you have to be born into and grow up with to like. They should never miss in an Italian family’s pantry, ready to be dipped in our morning caffelatte or enjoyed instead of toast with a layer of jam, honey or (on lucky days! Allow me to present you with frozen pizza topped with french fries and hotdogs and fette biscottate.

They are often eaten as a part of a simple breakfast – fette biscottate with a spread and coffee or tea. You’ll usually find classic white bread ( dorate) or wheat bread ( integrale), but you’ll also see other types of flours used. Here’s another breakfast food that is extremely popular in Italy but almost unknown on the British tables: ‘ fette biscottate’, literally ‘biscuit slices’! With the flick of a butter knife, they become a blank canvas — almost literally — for morning creativity. My kids will eat them instead of cereal but they actually prefer to toast bread instead (maybe because they’re half American?Linguini it’s a resource on how to cook authentic Italian recipes in the UK (or virtually anywhere in the world) even when we struggle sourcing the right ingredients. She regularly contributes to guidebooks, magazines, and more, sharing her love of la dolce vita between pizza slices and gelato breaks.