Siete più da brioche, croissant o fette biscottate con la marmellata? Vi siete mai chiesti che gusto hanno le fette biscottate fatte in casa? 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. Natalie, I LOVED this post! Made me laugh out loud! I never touched that stuff when we lived in Italy for the very reasons you named. Gosh, I miss Rome sometimes, though…especially lately. This mama has been craving carbonara pasta like crazy and it’s not easy to find in Jordan! Spreads and fette biscottate are a powerful combo, but the little rusks reach an even higher plane when they meet a latte, combining the crunch on the edges, the soft middle, the warm coffee, and the cool spread. However, dunking a jam-covered rusk is a textural tightrope. If you dare to bite into one without dipping it, you receive a mountain of crumbs at your feet. On the other hand, fette biscottate crumble in hot milk like a sand castle to water. There are but a few seconds after dunking a piece into a latte before it becomes part of your drink. Only by risking such destruction can you achieve ultimate flavor. Many Italians I know are horrified when they hear that a lot of people don’t know how to make pasta sauce. Allow me to present you with frozen pizza topped with french fries and hotdogs and fette biscottate.

Well, British and American eat tuna sandwich and crisps for their lunch. We do cook every day for lunch and dinner. This type of twice-baked bread is widely consumed across Europe and Asia, but I first experienced it when, in the early 2000s, I shared an apartment in Milan with two young Italian girls. I watched my roommates for cues on how to assimilate, eventually realizing the easiest way to turn into an Italian was to eat like one. I investigated their cupboards, mirrored their selections when I went shopping, and coughed my way through my inaugural fette biscottate. It is a crisp and crunchy lightly sweetened bread. In Italy it is refrerred to as Fette Biscottate. This type of breadoriginated in East Prussia.

Form the dough into a log and place in prepared loaf pan, cover and place in a warm draft- free area until doubled in bulk. Dear, tey them with butter and jelly nam or Nutella, we don’t treat it as a regular bread. The name should have already given you hints that this is more of a cookie than a bread. Even it it were bread tho, it would be still better than the soggy disgusting bread you find abroad.

OMG all the people here insulting while getting offended about this post at the same time, the irony!Once both the white and the dark doughs have proven, transfer them on the table and roll them with a rolling pin. You must give both the doughs a square shape of approximately the same size.