I was checking out the website that Steve posted a little while ago to
see if I have the stuff to try mozzerella (I don't...I'm gonna try basic
cheese first and work my way up.)

There is a recipe there for Pane Rustica, which I amusedly noted, is
almost identical to the No Knead Bread recipe. I had previously noted
that the bread the no knead recipe makes seems identical to the local
bread that I get here in Naples. I guess I wasn't the only one!

There's some good non cheese recipes there. We used to use the
zatarain's root beer extract (in the root beer recipe) and just make a
root beer kool aid with sugar and water....so good.

--
-Gina in Italy

http://www.myspace.com/ravenlynne1975

"I'm a psychopath with super powers and you're my girl!"
- Mr. Hyde, Jekyll.

Dr. Jekyll: Ever killed anyone, Benjamin?
Benjamin: Not personally. I have people.
Dr. Jekyll: You're missing out. It's like sex. Only there's a winner.

ravenlynne > wrote:

> There is a recipe there for Pane Rustica, which I amusedly noted, is
> almost identical to the No Knead Bread recipe. I had previously noted
> that the bread the no knead recipe makes seems identical to the local
> bread that I get here in Naples. I guess I wasn't the only one!

Try to find some good pane cafone. That is the one interesting
Campanian sourdough bread.

Victor

ravenlynne wrote:

> There is a recipe there for Pane Rustica, which I amusedly noted, is
> almost identical to the No Knead Bread recipe. I had previously noted
> that the bread the no knead recipe makes seems identical to the local
> bread that I get here in Naples. I guess I wasn't the only one!

Which kind of bread is the NKB similar to? Ciabatta?
Just curious. Now or then I will bake this NKB and see how it comes, but I'd
like to have a model, for comparison.
--
Vilco
Think pink, drink rose'

In article >,
"Vilco" > wrote:

> ravenlynne wrote:
>
> > There is a recipe there for Pane Rustica, which I amusedly noted, is
> > almost identical to the No Knead Bread recipe. I had previously noted
> > that the bread the no knead recipe makes seems identical to the local
> > bread that I get here in Naples. I guess I wasn't the only one!
>
> Which kind of bread is the NKB similar to? Ciabatta?
> Just curious. Now or then I will bake this NKB and see how it comes, but I'd
> like to have a model, for comparison.

Here in the USA this type of loaf is often called pane Pugliese. It's
rounder and higher than ciabatta. (it's the football rather than the
foot) My friends from Campania call it pane rustica.

D.

Donald Martinich wrote:

>> Which kind of bread is the NKB similar to? Ciabatta?
>> Just curious. Now or then I will bake this NKB and see how it comes,
>> but I'd like to have a model, for comparison.

> Here in the USA this type of loaf is often called pane Pugliese. It's
> rounder and higher than ciabatta. (it's the football rather than the
> foot) My friends from Campania call it pane rustica.

I know pugliese, yeah, sorta like tuscan bread but with salt, while tuscan
is "stupid" (or "foolish", in italian "sciocco") which means unsalted.
--
Vilco
Think pink, drink rose'