Focaccia Quotes

This was Antonio's interpretation of "anything": succulent black olives, sun-dried tomatoes and marinated artichokes, three kinds of salami, tiny balls of fresh mozzarella, roasted cherry tomatoes, some kind of creamy eggplant dip that made her swoon, and a basket of warm focaccia.

The square pizza at Di Fara is a complex, multi-step thing: a 1/2-inch-thick crust pressed out into a pan, topped with a long-simmered San Marzano tomato sauce, slices of fresh mozzarella cut from a fist-sized ball, slices of aged mozzarella, grated Parmigiano-Reggiano or Grana Padano that he feeds through a hand-cranked grater as he goes, plenty of olive oil poured from a copper jug, and fresh herbs snipped with scissors. It’s sort of like focaccia—focaccia that oozes so much cheese and tomato that you need a knife, a fork, and three napkins to eat it.

I began by preparing my pasta: my deft fingers forming the intricate shapes of rigatoni, ravioli, spiralli, spaghetti, cannelloni, and linguini. Then I would brew sauces of sardines, or anchovies or zucchini or sheep's cheeses, of saffron, pine nuts, currants, and fennel. These I would simmer in the huge iron cauldrons, which were constantly bubbling above the fire. My pasta dishes, I have to say, were famous throughout the province, and the scent of my sauces carried by the breeze was sufficient to fill a poor man's stomach. I also kneaded bread and produced the finest pane rimacinato, the most delicious ciabatta and focaccia that had ever been tasted in the region. Sometimes I would add wild thyme to the dough, or fragrant rosemary; plucked fresh from the hedgerow, with the dew still on the leaves.

Hidden Sources of Wheat Baguette Beignet Bran Brioche Bulgur Burrito Caramel coloring (?) Caramel flavoring (?) Couscous Crepe Croutons Dextrimaltose Durum Einkorn Emmer Emulsifiers Farina Faro Focaccia Fu (gluten in Asian foods) Gnocchi Graham flour Gravy Hydrolyzed vegetable protein Hydrolyzed wheat starch Kamut Maltodextrin Matzo Modified food starch (?) Orzo Panko (a bread crumb mixture used in Japanese cooking) Ramen Roux (wheat-based sauce or thickener) Rusk Rye Seitan (nearly pure gluten used in place of meat) Semolina Soba (mostly buckwheat but usually also includes wheat) Spelt Stabilizers Strudel Tabbouleh Tart Textured vegetable protein (?) Triticale Triticum Udon Vital wheat gluten Wheat bran Wheat germ Wraps

To pack a healthy lunch, my children follow simple packing guidelines. They combine, and not duplicate, ingredients from each of the following categories. All are available in either loose or unpackaged form, and when possible, we buy organic. In order of importance (i.e. amount), they pick: 1. Grain (favor whole wheat when possible): Baguette, focaccia, buns, bagels, pasta, rice, couscous 2. Vegetable: Lettuce, tomato, pickles, avocado, cucumber, broccoli, carrots, bell pepper, celery, snap peas 3. Protein: Deli cuts, leftover meat or fish, shrimp, eggs, tofu, nuts, nut butters, beans, peas 4. Calcium: Yogurt, cheese, dark leafy greens 5. Fruit: Preferably raw fruit or berries, homemade apple sauce, or dried fruit 6. Optional Snacks: Whole or dried fruit, yogurt, homemade popcorn or cookie, nuts, granola, or any interesting snack from the bulk aisle

Returning to the buffet, she helped herself to another piece of focaccia bread, the top glistening with a sheen of olive oil and sprinkled with big crystals of salt, fronds of rosemary and tiny curls of thinly sliced garlic. She tasted the bread and made a sound of pleasure that would have embarrassed her if anyone had heard. "It's even better with this Cabernet." Dominic Rossi stood there with two full glasses of red wine. Tess felt her face heat with a blush. Okay, so he'd heard.

to rise for three hours. Preheat your oven to 475 degrees and put any toppings you’d like onto the focaccia at this time. Bake for twenty minutes or until it’s golden, rotating it

Callum takes a gigantic bite of his sandwich. I finally dig into mine and moan at the burst of flavor. It's the perfect bite of ham, malt vinegar mayo, fried egg, shoestring fries, and focaccia bread.

She presses play and Andrea listens to the song. A guitar starts playing, then another and then drums; it’s an unusual sound; it seems like rock music but is strange, somewhat gothic and punk. It’s a melodic song, though, and his foot taps the beat without him realizing. A man’s voice, full of sadness, sings the first words:   "When routine bites hard And ambitions are low And resentment rides high But emotions won’t grow And we're changing our ways Taking different roads..."   Andrea knows it! He hears the song arrive from his distant past with a suitcase full of memories. He sees himself as a child, sitting in the living room, his little legs dangling from a chair. His father has just received a new CD from abroad and couldn’t wait to receive it so Gina the caretaker has sent it on to him in Clusone. He’s really excited and tells mom all about it. She’s happy too. Barbara has pigtails and is eating a piece of focaccia with olives, sticking her fingers inside to take them out one by one. She’s tiny, five years old or maybe younger. Andrea sees the CD on the table and wonders what is so special about it. There's a very pale guy on the front, with dark hair and a strange fringe. His mouth is right up to the microphone and everything else is black. It’s written in a language that he can’t read, though he knows that it’s English. His parents are so happy that he decides to take it and have a listen. He snatches the disc and CD player and runs off. He runs very fast...   "Then love, love will tear us apart again" sings Ian Curtis, the voice of Joy Division, his parents’ favorite band. It’s a compilation that came out in 2000, containing a special song, "Love will tear us apart again." Andrea runs to a little girl that he loves very much. He has fun all day long with her in the mountains. He runs to his inseparable friend, his dear... "Susy!" he exclaims, eyes open wide. She smiles and nods. He

rosticceria . . . cuddriruni . . . arancini supplì: A rosticceria is a take-out restaurant serving mostly roast meats; cuddriruni is a Sicilian sort of focaccia, served with a broad variety of toppings; and arancini are Sicilian fried rice balls usually with mozzarella, peas, and a ragù sauce inside, while supplì are Roman rice balls, also with mozzarella and tomato sauce inside. Arancini are round in shape, generally larger than supplì, and can have a greater variety of stuffings, while supplì are ovoid and always have more or less the same ingredients. all dressed up like a paladin in the puppet theatre: The traditional Sicilian puppet theatre, often performed by itinerant puppet masters, features principally stories drawn from the chivalric romances of the Middle Ages and the Renaissance, which in Italy were mostly derived from the Carolingian tradition.

Mi piaceva osservare la pasta che lievitava al calore della fiamma, e scaldare il forno con le fascine, raccattandone poi la cenere, e allineare per bene le pagnottine. Era piacevole stare nella cucina calda e piena di luce, in cui si diffondeva il buon odore del pane, e guardare fuori i campi e i boschi grigi, freddi e solitari, e poi chiudere le imposte, accendere la candela, apparecchiare e mettere a scaldare la focaccia di patate sulla brace, e sapere anche che di lì a poco tutti quelli che amavo sarebbero stati al riparo per una notte intera.

Visitors to Mason’s Yard in St. James’s will search in vain for Isherwood Fine Arts. They will, however, find the extraordinary Old Master gallery owned by my dear friend Patrick Matthiesen. A brilliant art historian blessed with an infallible eye, Patrick never would have allowed a misattributed work by Artemisia Gentileschi to languish in his storerooms for nearly a half century. The painting depicted in The Cellist does not exist. If it did, it would look a great deal like the one produced by Artemisia’s father, Orazio, that hangs in the National Gallery of Art in Washington. Like Julian Isherwood and his new managing partner, Sarah Bancroft, the inhabitants of my version of London’s art world are wholly fictitious, as are their sometimes-questionable antics. Their midsummer drinking session at Wiltons Restaurant would have been entirely permissible, as the landmark London eatery briefly reopened its doors before a rise in coronavirus infection rates compelled Prime Minister Boris Johnson to shut down all non-essential businesses. Wherever possible, I tried to adhere to prevailing conditions and government-mandated restrictions. But when necessary, I granted myself the license to tell my story without the crushing weight of the pandemic. I chose Switzerland as the primary setting for The Cellist because life there proceeded largely as normal until November 2020. That said, a private concert and reception at the Kunsthaus Zürich, even for a cause as worthy as democracy, likely could not have taken place in mid-October. I offer my profound apologies to the renowned Janine Jansen for the unflattering comparison to Anna Rolfe. Ms. Jansen is rightly regarded as one of her generation’s finest violinists, and Anna, of course, exists only in my imagination. She was introduced in the second Gabriel Allon novel, The English Assassin, along with Christopher Keller. Martin Landesmann, my committed if deeply flawed Swiss financier, made his debut in The Rembrandt Affair. The story of Gabriel’s blood-soaked duel with the Russian arms dealer Ivan Kharkov is told in Moscow Rules and its sequel, The Defector. Devotees of F. Scott Fitzgerald undoubtedly spotted the luminous line from The Great Gatsby that appears in chapter 32 of The Cellist. For the record, I am well aware that the headquarters of Israel’s secret intelligence service is no longer located on King Saul Boulevard in Tel Aviv. There is no safe house in the historic moshav of Nahalal—at least not one that I am aware of—and Gabriel and his family do not live on Narkiss Street in West Jerusalem. Occasionally, however, they can be spotted at Focaccia on Rabbi Akiva Street, one of my favorite restaurants in Jerusalem.

Within weeks of ownership, I invested in two used industrial mixers and a brand-new stone deck oven, and branched out from bagels to my personal passion: leaven bread. We make the basics like baguettes, ciabatta, pagnotta, whole wheat, rye and sourdough. But I love to experiment. Custom orders for chocolate-cherry pumpernickel and piñon-nut queso blanco con mango whole wheat garnered so many requests they quickly became store staples along with gourmet delights like bittersweet chocolate croissants, bourbon pecan cinnamon rolls and focaccia pizzas. Friends call my creations the haute couture of bread-making.

There was a bottleneck up ahead at the boulangerie. A wrought-iron cart, a more elegant version of the pretzel vendors' on the streets of New York, was posted outside. In addition to croissants and pains au chocolat, it was loaded with flattish ovals of yeasted bread. Some were covered with grated Gruyère cheese and bacon, some with a tangle of caramelized onions and anchovies. The script on the chalkboard sign said Fougasse, which I took to be a type of local focaccia. I leaned toward one topped with toasted walnuts, pungent with the smell of recently melted Roquefort cheese.

She turned and looked over her shoulder, as though she were looking for signs of sarcasm about her focaccia. There were none that she could determine, only Ben’s lightly grazed face with a hopeful expression staring back at her. Her guilt feelings returned, but she also appeared puzzled, as though she was experiencing another sensation concerning the Englishman that she could not quite put her finger on. A fondness for his vulnerability and English correctness?

Bread has been around since it seems the dawn of man.  Well not quite but close. Historians believe bread has been around for 30,000 years. Breads were flat or unleavened until around 12,000 years ago.  This is when the Egyptians used a starter of wild yeast, to leaven the bread. Bread is the most widely consumed food in the world. Man discovered wild wheat and went from a hunter, gatherer to farming community, making the trade of baker, one of the oldest professions in the world. Bread spread from Egypt to all over Europe.