Civitella Ranieri

Civitella Ranieri
  Fellows' Forum

Monday, May 11, 2015

Fresh Bread at Civitella

Over the past winter months, Romana, our Chef, continued her kitchen studies at the Università dei Sapori in Perugia.  Today we enjoyed some of her new recipes for bread.  Made with organic ingredients, the new bread has a crisp baked crust and soft but chewy body.

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