Bread rolls with rosemary
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Pan marino. Bread with a wonderful aroma of rosemary, airy crumb with a crust decorated with crystals of salt, glistening like diamonds. The revival of this wonderful recipe we owe the Baker of Ferrara (Ferrara) in Northern Italy Luciano Pancaldo (Luciano Pancaldo), the name of which translates as "hot bread". Reading biographical material about the family D Este (D'este), the rulers of Ferrara, he came across a description of bread, which was baked to the court of the Dukes. So, under the impression read and born amazing recipe for Panmarino. The words of the author of the recipe Karina.