Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
In a bowl, mix the water with the yeast and malt and pour it over the sifted flours.
Knead until all the flour is hydrated.
Cover the bowl with plastic wrap and let it rest for 30 minutes.
Then add the salt and knead until you obtain a smooth and homogeneous dough.
On a lightly floured work surface, form a ball and place it in a greased bowl, cover with plastic wrap and refrigerate overnight.
The next morning, divide the dough into 7 pieces of about 150 g each and form balls, while with the remaining dough, form a disc with a rolling pin.
Take a 24cm springform pan, an 8cm bowl, and a clean cloth.
Place the bowl in the center of the pan.
Cover the entire pan with the cloth, securing it with kitchen string.
Generously dust the cloth with flour. Place the dough disc in the center of the pan and brush it with a little oil.
Place the balls on the dough disc.
With a kitchen scraper, cut a triangle of dough and fold it over each ball, dust with flour and cover with a cloth until doubled in size.
Preheat the static oven to 220°C.
Line a baking tray with parchment paper and flip the bread onto the tray.
Spray some water inside the oven to create steam and bake for about 45-50 minutes.
Halfway through baking, lower the temperature to 200°C and bake the last 10 minutes with the door ajar.
Let cool on a wire rack.
Store in a paper bag or a closed container.
Serve warm, ideal for accompanying soups or meat dishes.
Italia, Lazio
| Energy (kcal) | 320.82 |
| Carbohydrates (g) | 70.05 |
| of which sugars (g) | 1.81 |
| Fat (g) | 0.76 |
| of which saturates (g) | 0.12 |
| Protein (g) | 10.84 |
| Fibre (g) | 2.21 |
| Salt (g) | 0.79 |
