How to pair cheeses: jams, preserves and mustards.
Come abbinare i formaggi: marmellate, confetture e mostarde.
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formaggeria BARBIERI
- Feb 20, 2022
- 3 min
RED VELVET CAKE
Per la base: 1 cucchiaino di aceto di lamponi 120 gr di yogurt greco naturale 120 gr di latte fieno 170 gr di burro zanassi 200 gr di...
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formaggeria BARBIERI
- Nov 17, 2021
- 1 min
ROBIOLA CAKE WITH PEARS AND CHOCOLATE
200 g of flour 00 120 g of raw cane sugar 100 g of fresh robiola 1 egg 80 ml of fresh milk 40 ml of seed oil 3 pears Abate 1/2 sachet of...
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formaggeria BARBIERI
- Nov 10, 2021
- 1 min
PLUMCAKE WITH GREEK YOGURT
2 Eggs 100 g Sugar Peel of a lemon 170 g Greek yogurt 120 g Flour 00 40 g Potato starch 10 g Baking powder 60 g Seed Oil a pinch Salt to...
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