Contest #IlFuturoNelleNostreRadici
Bread Pizza and Taralli from the Sant’Angelo dei Lombardi bakery
My mother went to Annita’s bakery at least a couple of times a month. When she had to go there I realized it the previous evening, as she commanded me to go to the bakery to get a small pan of ‘criscente’, the leavening dough, the mother yeast that was Read more…
