Ciabatta is a rustic Italian bread that’s characterized by its open crumb and crispy crust. It’s great for making sandwiches.

A quick and easy weeknight dinner that comes together in under 20 minutes and only uses a handful of ingredients. Simplicity at its best!

A simple vegetarian pasta dish with fresh rigatoni and smoky aubergine ragu.

Learn how to make ravioli from scratch with a classic egg pasta dough and a lemon ricotta filling.

A simple sourdough focaccia with rosemary and flaky sea salt. Crispy on the outside – soft, fluffy and extra flavorful on the inside.

This sourdough olive bread is made with black kalamata olives. The olives add a rich flavor and a wonderful texture to the bread.

“Malloreddus alla Campidanese” is a typical pasta dish from the Campidano region in Sardinia. It’s a tomato based ragu with pork sausage.

These sourdough demi baguettes are naturally leavened with a stiff sourdough starter and can be baked the same day.

Naturally leavened pizza dough is a great way to make delicious and flavorful pizza without the use of commercial yeast.

Orecchiette with creamy red pepper sauce is an easy and flavorful vegetarian pasta dish, using only a few ingredients.

A sweet and tender sourdough babka swirled with a hazelnut and cinnamon filling. It’s naturally leavened with sourdough.

A rich and slow-cooked lamb ragu with fall-apart tender meat. Perfect to served with pappardelle pasta.