6x Mulino Bianco Fette Biscottate Italian Whole Wheat (Integrale) Rusks Biscuit Dry Bread 630g

Product Information

Natalie, I LOVED this post! Made me laugh out loud! I never touched that stuff when we lived in Italy for the very reasons you named. Gosh, I miss Rome sometimes, though…especially lately. This mama has been craving carbonara pasta like crazy and it’s not easy to find in Jordan! In a medium bowl add the flour, pour the yeast mixture on top, let it sit 5 minutes so the flour absorbs the mixture, then stir, add the egg, honey, oil and salt mix with a fork, then place on a flat surface and knead until smooth, approximately 8-10 minutes. I’ve written about 6 things I’ve learned after 6 years in Italy, but after 6.5 years in Italy I can now say with a fair amount of confidence that fette biscottate are the kind of ridiculous food that you have to be born into and grow up with to like. Altre varianti di questa ricetta prevedono l’olio in sostituzione al burro e il miele per addolcire al posto dello zucchero.

If you’re coming to Italy, you’re bound to run into fette biscottate at your hotel’s breakfast buffet or you may find your father-in-law slathering some in Nutella at midnight in the kitchen. The first time I had fette biscottate, I threw one in my mouth plain. I coughed. I choked. It did not taste like food. It tasted like one of those cheap, brown paper napkins from a fast-food restaurant. Dear, tey them with butter and jelly nam or Nutella, we don’t treat it as a regular bread. The name should have already given you hints that this is more of a cookie than a bread. Even it it were bread tho, it would be still better than the soggy disgusting bread you find abroad. Not just a blog/channel/FB group about Italian food. Linguini it’s a resource on how to cook authentic Italian recipes in the UK (or virtually anywhere in the world) even when we struggle sourcing the right ingredients. Here at Linguini we discuss how to make the right substitutions and how to apply the same principles of an Italian recipe using local ingredients. And if you are after the real experience, we have an amazing directory of wholesalers, online shops, deli’s and chefs that will help you find that ingredient, no matter how elusive it is! Le fette biscottate nascono come delle semplici fette di pane tostato che si consumavano sulle navi essendo un prodotto a lunga conservazione, molto nutriente e digeribile, per questo motivo venivano chiamate "biscotti della salute".

Form the dough into a log and place in prepared loaf pan, cover and place in a warm draft- free area until doubled in bulk.

we Italians know how to make toasts!! fette biscottate are just “fette biscottate” a typical rusk which is made in Italy Pregnant Women – When I was diagnosed with gestational diabetes, my dietician-designed diet included fette biscottate with cheese for breakfast. In a country like Italy, a place completely dead set against many incarnations of pre-made food, there remain notable exceptions. In six years in Italy you still haven’t understood that FETTE BISCOTTATE are not toast?! HahahahhahahahaBut I swear to you, if you ask most Italiansabout this abomination, they will get a little twinkle in their eye and tell you how delicious fettebiscottateare with Nutella or marmalade. No time to top your own fette biscottate? Mulino Bianco will do it for you! Fette Biscottate – What They Are Not

I asked my Italian husband what they taste like. His response: “On their own, tasteless biscuits. But with Nutella they are just delicious. I could eat them all day – at breakfast, in the afternoon, before bed with a glass of milk.” Fette biscottate are sweet. Toast are salty. U use fette biscottate with tea/milk during breakfast with some marmelade or Nutella. Our fette biscottate are an earthy breakfast if you spread it with jam they are amazing. And they don’t have many calories. Many Italians I know are horrified when they hear that a lot of people don’t know how to make pasta sauce.Here’s another breakfast food that is extremely popular in Italy but almost unknown on the British tables: ‘ fette biscottate’, literally ‘biscuit slices’! Biscotto in Italian means twice-cooked:, and although this definition has been so broadly applied to the point it became just another word for ‘cookie’, it would originally refer to the technique of baking a dough to the point it’s cooked through but still soft enough to be sliced and then baked again at a low temperature to reach a crunchy, crispy texure. Come in guys, you put ketchup on spaghetti! You are disgusting 😂 and you want the right to judge our food? This type of twice-baked bread is widely consumed across Europe and Asia, but I first experienced it when, in the early 2000s, I shared an apartment in Milan with two young Italian girls. I watched my roommates for cues on how to assimilate, eventually realizing the easiest way to turn into an Italian was to eat like one. I investigated their cupboards, mirrored their selections when I went shopping, and coughed my way through my inaugural fette biscottate.