![]() Just something unique, special and incredibly tasty. And it was amazing – thinner than a focaccia, more substantial than a pizza base and tastier than pitta bread. Their large rectangles of salted flatbread are a firm favourite with the city’s residents and we barely managed to secure ourselves a large slab when we were there.īut we did. In the southwestern corner is a bakery from where smells waft over the square and jostle for prominence against the rich coffee scents coming from the various cafés. ![]() A couple of chilled beers completed the feast nicely.Ĭampo de’Fiori, the city’s old flower market, is now home to a daily food market where visuals, smells and flavours meld together in luscious Technicolor with the intensity of a thousand ristretti.Ĭafés and bars line the exterior of the diminutive square, encircling a generous selection of stalls around a central statue of Geordano Bruno, a 16th century philosopher who was executed as a heretic in 1600. Just me and my Dad exploring the Italian capital and imbibing Peroni, pasta, pizza and football in equal measure.īut the best meal we ate was a hastily bought picnic of bread, cheese, tomatoes and cured ham eaten on the steps of a backstreet church close to the Campo de’Fiori. Please forgive me if this is not the case but play along anyway. Both the dough's flavor and texture are improved as it rests in the refrigerator.I’m assuming that as a well-seasoned traveller and committed gastronome, you’ve been to Rome.Store the remaining dough in your lidded container and use it over the next 14 days.Allow the bread to cool completely on a wire rack before slicing.Bake the bread for about 30 minutes or until the crust is nicely browned and firm to the touch.Pour in about a cup of hot water into the container below the stone and close the oven door to trap the steam. Slip the bread from the pizza peel onto the hot pizza stone.Dust the top of the bread with a little more flour, and slash a 1/4 inch deep cross, or tic-tac toe pattern into the top using a serrated bread knife.Place an empty container to hold water on the rack below the pizza stone.Twenty minutes before baking, preheat the oven to 450 degrees F.(It may not rise much before baking, so do not be concerned.) It does not need to be covered at this point. ![]()
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