Pastry with ancient grains

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Cooking

Gabriele Cini

Language of origin

Publication date

Infos :

pp. 120
19×23,5 cm
colour with photos

How to use ancient grain flours to make delicious and healthy desserts. With more than 60 recipes

Many doctors argue that refined, bleached flours damage our health, not least because of the frequency with which we consume them in the form of bread, pizza, brioches, biscuits..

This book is the result of 10 years of passionate experience with ancient grain flours in bread making and baking. The author explains how to make the most delicious Italian food – bread and pizza, panettoni, croissants, biscuits, cakes and more – with the best flours made from different ancient grains. The simplicity of the recipes and the language used also make the book a valuable tool in home production.

 

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Gabriele Cini

Gabriele Cini lives and works in Tuscany, between Florence and the Versilia coast. Since 1985 with the qualification of first pastry chef he has worked in hotels and star restaurants, both in Italy and abroad. Since 2013 he has dedicated himself to the study and teaching of subjects related to pastry, pizza and icecream, focusing on the wholesomeness of food and the fascinating processes of fermentation. He promotes the reintroduction of ancient grains into our daily diet.
Agence Schweiger

Agence Schweiger