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Tag: bakery 

French baguette with direct method

The French baguette, also known by the name of Parisian or French bread, is a bread of french origins, born in Paris in 1920 and, from there, spread all over the world. Longer and slimmer than the white loaf bread (filone), it is 6 cm wide and 65 cm long, for a total weight of […]

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Olive oil wrapped bread rolls

Olive oil wrapped bread rolls, along with rosettes, wholemeal michettes and breadsticks, are part of the products that are never missing in the bread basket of restaurants and, more generally, on the festive table. Immediately recognizable by consumers for the rolled shape of the tips, which is somewhat reminiscent of the shell of a snail, […]

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Michette, recipe of the typical bread of Milan

The michette are bread rolls, very popular in Northern Italy and in the Canton of Ticino (Switzerland), with a round shape and a weight that, generally, ranges from a minimum of 50 to a maximun of 90 grams. Unmissable companions for hiker's picnic and trips out of town, once cooked the michette can be stuffed […]

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Rosettes , recipe of Italian bread par excellence!

Sisters of the michette bread rolls, the rosettes are very common bread rolls in Northern Italy, particularly in the province of Milan, where they say that rosettes are born during the period of the Austro-Hungarian domination. The rosettes are so called because, unlike the michette bread rolls, they are not engraved with the razor blade, […]

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White bread loaf with direct method

The white bread loaf with direct method, also known as bread stick or lunghino bread, is one of the most well-known basic leavened products, and loved by customers, of the bakery. It is prepared by directly mixing water, white flour type 00, salt and yeast, so it does not require the preparation in advance of […]

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Pizza Margherita: how to prepare it (English version)

Thanks to one of our readers, today we publish the recipe to prepare one of the most famous pizzas: the pizza Margherita with tomato, mozzarella cheese and fresh basil. Preparation of pizza Margherita Ingredients for the dough: 1 KG (a pound) of White Flour Type 00 1/2 liter of warm water (temperature about 25 degrees […]

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