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Recipes on È Sempre Mezzogiorno television program

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2026-09-21 11:12 UTC → 2026-09-23 11:04 UTC · added ~~removed~~

In mid-September 2026, the Italian television program ‘È Sempre Mezzogiorno’ featured various culinary demonstrations. On September 18, chefs presented recipes for soft tray-baked Margherita pizza and a vegetable lasagna intended for family gatherings. On September 21, baker Fulvio Marino demonstrated a recipe for ‘focaccia bianca’, a savory dough intended for a traditional Italian-style breakfast. The process for this recipe involves using type 00 flour, white spelt, yeast, malt powder, salt, and water, with specific rising and folding stages to ensure the dough is not sticky. On September 23, Marino presented a recipe for ‘soma d’aj’, a traditional garlic bread from Piedmontese culinary history, as a tribute to gastronome and environmentalist Carlin Petrini. This recipe utilizes a blend of type 2, white spelt, and whole rye flours combined with sourdough starter, water, and salt. The preparation requires a three-hour room temperature fermentation followed by an eight-hour refrigeration period. The bread is traditionally served with garlic and oil, often accompanied by vitello tonnato, salame, or vegetable frittatas.

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