Panina coll' Uva

Panina with raisins, this is a very traditional bread/cake... In facts, every bakery in Arezzo, the town where I live, produces a huge quantity of it during the whole Lent till Easter and sometime a little after... It is consumed with boiled eggs and salami at breakfast on the Easter Day.

It is made from a fresh yeast dough with the addition of soft raisins and typically ground saffron that gives the yellowish colour and a pinch of pepper ( I've liked to perfume with some macis from my cupboard ) and olive oil from our family production...I find the oil gives the Panina a lovely moisture and lightness better than lard that is mainly used...

 ...while raising...

Panina coll'uva

....per il pranzo pasquale...

...un po' troppo altina e con poca uvetta, ma con un delicato sapore di zafferano e lievitata ottimamente!!!

Tradizionalmente, quì ad Arezzo, si accompagna alle uova sode, per me, invece, è una vera goduria con l'uovo di cioccolato...

Basket of Bread

It is always pleasing for a customer being welcome with a little present...a lovely basket of bread...while it's looking at the menù...

This is just an idea of different kinds of bread you can delight with people coming to your restaurant...

Triangles of Onion Focaccia (dough aromatized with rosmarine and sage), Walnut chip Twists (same aromatized dough), Poppy seed Knots made from milk bread with lemon zest and Fennel seed Croissants from the same dough...