Penso che ciò che accade al latte riscaldato dipenda dal numero di caffè che Anna la barrista sta preparando contemporaneamente. Il giorno in cui ho registrato, la bevanda al latte caldo e il cappuccino in un altro di questa serie di video sono stati preparati dopo.
Very happy you tried this authentic Tuscan recipe! The baker gave some suggestions for flavor variations which are at the end of the recipe in the description box.
Yum. i haven't had really good mortadella since I left home in 1977. I live in Ohio now, and while they have some very good dishes, it doesn't include Italian cuisine.
Panforte: traditional cake from Siena, dating back to medieval times. Rich in flavor, thin slices are usually paired with an espresso. Available all year round but especially eaten at Christmas. Panforte can be different densities and chewiness, Cristina's is surprisingly delicate for a fruit and nut cake; truly exquisite. She said she can vacuum pack and send abroad! Contact details for Cristina in the description box
The chefs are happy to demonstrate the techniques; they give the recipe at their discretion. Cristina's panforte is truly delicious and...a Tuscan secret.
Ciao, no baking powder added! He uses plain flour. The butter and sugar is whisked until it is silky smooth (40mins minimum machine whisk), with flour and eggs added after. All the steps shown in the video. Chiarugu's ingredients and method written out in full in the description box. Hope this helps.
Happy you like it! It was, as was the bar owner Matteo Celli, a real discovery. For Lab 106 blend Matteo uses 15.5g in (filter) and 25ml per cup out (extraction), which would mean 50ml (for 2 cups) per 15.5g freshly ground coffee. I've asked Matteo if that's right - I'll let you know if it's different. At the end of the video he says for different blends he uses different amounts so these calculations are only for Lab 106.
Thank you! I film and edit people doing what they do best, they have many skills and techniques its amazing to see. In this video is Nicole Uccello, Tuscan pastry chef for 15 years. She works 14--16 hour days...loves her work.
Grazie Anastasia! These are so good people from Milan buy kilos of them from Chiarugi's to give as presents when they get home. Strongly recommend making them, if you want Chiarugi's recipe the ingredients with measurements are in the description box for this video - there are many different flavor options, have fun :)
A strong spirit but depends on the region in Italy. This was filmed in Tuscany, where local grappa is the typical choice. The video shows grappa. I've heard of people putting vodka and rum in.
Yes, he mixed the icing sugar on high speed with the butter for 40mins too...it became very very soft and silky, almost glimmered. Oven temp: 180c fan, first bake 15-20mins, second bake 5-10mins.
