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Shaping the Torta Al Testo.

Shaping the Torta Al Testo.

Prepping for the Baguette.

Prepping for the Baguette.

The final product in a composition.

The final product in a composition.

Della's Food - My first home-made Baguette. Baguette -The French stick This long thin loaf with a crisp, golden crust and light chewy interior is more commonly known in the English -  speaking world as a French Stick. It translates literally  to "little rod" and, in French, also means a fairy's wand or a conductors baton.

Della's Food - My first home-made Baguette. Baguette -The French stick This long thin loaf with a crisp, golden crust and light chewy interior is more commonly known in the English - speaking world as a French Stick. It translates literally to "little rod" and, in French, also means a fairy's wand or a conductors baton.

Prepping for the Baguette.

Prepping for the Baguette.

Seconds before it goes in the oven.

Seconds before it goes in the oven.

The dough yo.

The dough yo.

Della's Food on holiday in Betty's Bay. Making home-made Baguette's.

Della's Food on holiday in Betty's Bay. Making home-made Baguette's.

Cooking the Torta El Testo.

Cooking the Torta El Testo.

Home - made Torta Al Testo "Bread of the tile" The appearance of this age-old peasant bread inspired its name - testo meaning "tile" in Italian. Torta al Testo is found almost exclusively in its native Umbria and then usually "a casa"(in the home). It is usually cooled,sliced and stacked, wrapped in foil, then filled and reheated just before serving.

Home - made Torta Al Testo "Bread of the tile" The appearance of this age-old peasant bread inspired its name - testo meaning "tile" in Italian. Torta al Testo is found almost exclusively in its native Umbria and then usually "a casa"(in the home). It is usually cooled,sliced and stacked, wrapped in foil, then filled and reheated just before serving.

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