Page 762 - Bread News Today

>> and here we are. >> yeah. >> yeah, its very exciting. >> im having lunch at the shingle in the ankle, one of my favorite restaurants in florence. its >> so nice to see, really nice to see. >> and im joined again by local food expert, professor leonardo roman allen my friend they are restore, daniela murphy. >> i. stanley >> high. >> oh. hi >> hi. >> this place specializes in poor food in the recipes are so heavenly im sure its were all bread would choose to come and die marks marco must sally...

So that last few attempts at bread went through some changes. I'll be trying a different recipe, but more on that in another thread later. My question for today is what flours do you use for your starters? I have been giving one of the two loaves each attempt at bread produces to some friends, and I was recently informed that they're trying to not use anything made with AP

Take traditional dishes, traditional recipes and then add something new. all the team of the restaurant, we are all under 30 years olds rear are really young. >> these young chefs are seeing oldest conditions with the. wise >> so the panzanella form is an example of a traditional to scan dish. >> so. farmers >> basically made with the simplest -- >> exactly. >> forest in green ingredients, onion, tomato, red vinegar. >> cucumber, thats it. >> and normally we do with old bread. >> with all bread,...

For the children any more, or meat orfish. translation: if you go outj to the street and ask people to choose between dignity and bread, they will choose bread, because they dont care about dignity any more because people have got hungry. imagine he goes on the trip and dies on the sea, we will be lost. if he dies, we will be automatically homeless. this country has known some of historys most famous battles. now its people are facing a new fight — simply to survive. anna foster, bbc news, tun...

Up here in the north, forget about pasta and pizza. oh, my god. thats so beautiful. perfetto. this is the land of rice and polenta. >> polenta, in the ancient time, it was like the bread. >> people from south of italy call it polentoni. >> there isnt even a tomato in sight. this is amazing. and olive oil plays second fiddle to butter. >> butter -- a lot of butter. >> whoa. warning -- irresponsible amounts of butter were used in the making of this program. hey, i hate to say it, but -- we need mo...

>> oh, my god. it just melts in your mouth. >> im stanley tucci, im fascinated by my italian heritage. so, im travelling across italy to discover how the food, in each of this countrys twenty regions, is as unique as the people and their past. the creations of famous tuscans are known the world over. michaelangelo, i think if he were to come back today, hed be able to walk around florence. it hasnt changed. but its the hands of the ordinary people... >> we fold it like this... >> that have craft...

He hurries us past any food that hasnt had a pulse. and we head up to his hideaway on the roof where he does his cooking. >> oh my god, come on! >> were starting with the chianina beef, the medici family favorite. this cattle has grazed in tuscan fields for 2000 years. theyre of such high quality that were eating it raw. >> oh, my god! thats the best sushi ive ever had! >> and now, the main event. >> so what hes doing now its that its the family secret, beside excessive amounts of salt, for a br...

Chunk of bread. [speaking non-english] this is good, i like this. >> its absolutely delicious. and he says that he makes it because he loves it. he can make it at home but he cant make it as good as this. >> after that little appetizer, we head up to the house in one a fabulous friends in the hills above the town. hes gather together the ingredients for a live or knees classic. hes making a fish stew. >> this is a fake version. i need to keep my voice down so the neighbors dont hear, but if you ...

Them beforehand? >> no. thats the difference. it means the florentine eat the beans. >> the bean eaters. >> yeah because we are using so many different -- >> ono now youre going to mix them all up. >> the cooking is really very poor, simple cooking. >> thats true. >> i read that during the renaissance the wealthier people would have meat, whereas the poor people basically just had been, some kind of soup and some bread and that was it. >> i have to say, we use what we have. it says something abo...

As the Telegraph's thrifty buys expert, I seek out the best value staples to make you a savvier shopper. This week, supermarket sourdough