If salt is the soul that ignites flavours, then flour is the structure that supports them. We often choose it distractedly from the supermarket shelves, relying on the classic “00” for everything. But just as we saw for salt and sugar, behind a generic name lies a universe of varieties, textures, and aromas that can…
If you’ve ever read the label on a bar of chocolate or a packet of biscuits, you’ve surely come across soy lecithin (which you might also see written as E322). Don’t be alarmed: it’s just our friend lecithin doing its job as a binding agent! Many people don’t know what it is or what it’s…
In the kitchen, there’s a truth we often try to ignore to make peace with the scales: fat is the vehicle of flavour. Without fats, aromas don’t fly and textures remain sad. But which one to choose? In the Straporito lab, we don’t make ideological distinctions; each fat has a precise role, just like the…
These apple waffles are ideal for breakfast and snacks, they are quick to prepare and stay soft even when cold. A simple recipe, without butter, perfect when you are short on time but want a homemade dessert. This is one of those dessert-saving recipes that come in handy when you’re short on time but fancy…
This savoury tart with spinach, sausage, and mozzarella is one of those recipes that came about simply, almost without much thought. I had some spinach to use up and wanted to make something substantial but practical, which would be good for dinner or for the next day. When I brought it to the table, all…
There are recipes that seem simple, almost obvious, but they work because there’s a little extra thought behind them. This savory puff pastry tart with mozzarella, prosciutto crudo, and sesame seeds is just like that: few ingredients, but put together with a precise logic. The sweet and milky fior di latte mozzarella meets the strong…