Sweet leavened bake recipes

Elaborate leavened bakes

• Babà

  The masterpiece of Neapolitan pastry: a leavened cake with a fine, even crumb, incredibly soft and soaked in a rich, aromatic rum syrup.

• Biscotti del Lagaccio

• Bossolà

  The Christmas sweet bread that symbolises the Brescia tradition: a tall, soft, ring-shaped leavened cake, known for its fine, even crumb.

• Croissant

  The king of French viennoiserie: a laminated, crescent-shaped leavened pastry, famous for its golden, flaky crust and light, honeycombed structure.

• Panettone

  The king of great Italian leavened baking: a masterpiece of chemical-physical balance and fermentation mastery, famous for its golden dome, its stringy crumb with large, elongated holes and its unmistakable aroma.

• Panettone con lievito di birra

  The king of great Italian leavened baking: a masterpiece of chemical-physical balance and fermentation mastery, famous for its golden dome, its stringy crumb with large, elongated holes and its unmistakable aroma.

Simple leavened bakes

• Angelica

  An icon of Italian leavened pastry, the Angelica is a soft, fragrant brioche-dough ring, famous for its characteristic braid with visible layers.

• Brioche col tuppo

  A symbol of Sicilian breakfast and pastry-making, it's a soft, fragrant leavened bun, famous for the small ball on top (the "tuppo", recalling a woman's chignon).

• Castagnole

  A fried sweet that symbolises Italian Carnival: small golden spheres, crisp and fragrant outside, soft inside.

• Doughnuts (graffe)

  Soft, fragrant Neapolitan fried doughnuts, fried in hot oil until golden and immediately tossed in granulated sugar.

• Cinnamon Rolls

  The famous Nordic-American baked sweet: soft leavened brioche swirls, filled with butter, brown sugar and a generous dusting of cinnamon and cardamom.

• Modern maritozzi

  An iconic sweet of Roman tradition, revisited in a modern key: soft, light, citrusy brioche buns, split in half and generously filled with freshly whipped cream.

• Traditional maritozzi

  The oldest, most traditional version of the Lazio maritozzo: soft leavened buns, lightly sweet and just barely enriched with raisins and sometimes candied fruit.

• Pancakes

  The classic Anglo-Saxon-inspired breakfast sweet: soft, thick egg griddle cakes, cooked on a hot plate and traditionally served stacked in a tower.

• Zucchette

  Soft leavened sweet buns shaped like little pumpkins, perfect for autumn: soft, naturally orange in colour and delicately citrusy in flavour.

Soft baked cakes

• Chiara's blueberry muffins

  Quick batter with baking powder: no rise time, a single mixing phase followed by baking.

• Chiara's chocolate muffins

  Quick batter with baking powder: no rise time, a single mixing phase followed by baking.

• Lactose-free citrus plum cake

  This lactose-free citrus plum cake blends technical refinement and flavour, offering a fine-pastry alternative for the lactose intolerant or for vegans.

• Plum cake al cioccolato fondente

  A soft, comforting home-baked classic, with an intense cocoa flavour and a moist, melting texture.

• Plum cake al cocco

  A soft, fragrant baked sweet, characterised by the exotic, delicate flavour of coconut and a pleasantly grainy texture.

• Plum cake al limone

  A fresh, fragrant breakfast classic, known for its soft, moist texture and its intense citrus note.

• Plum cake all'olio d'oliva

  A simple, genuine home-baked sweet, marked by exceptional softness and a moist crumb tinged with the aromatic notes of extra-virgin olive oil.

• Plum cake tradizionale

• Torta Arluno

  A modern creation of fine home pastry signed by Maestro Iginio Massari, characterised by a soft, fondant, finely sandy structure, flavoured with Strega liqueur.

• Torta caprese

  One of the symbols of Campania's pastry tradition: an iconic cake known for the contrast between a thin, crisp crust and a soft, dense, moist heart.

• Torta paradiso

  A masterpiece of Lombard pastry created in Pavia: an incredibly soft, light, melt-in-the-mouth home-baked sweet, with a delicate flavour of butter, vanilla and lemon.

Pizza recipes

• Traditional Neapolitan pizza
• Modern Neapolitan pizza
• Pan-baked (Rome style) pizza
• Round pan-baked toasted pizza
• Baker's peel pizza
• Baker's peel pizza with semolina
• Baker's peel pizza with spelt
• Roman crunchy pizza
• Roman crunchy stuffed pizza
• High-hydration bubble focaccia
• Apulian focaccia
• Simplified Apulian focaccia
• Tomato focaccia
• Genoese focaccia
• Catania-style scacciata
• Urbino layered flatbread (crescia)

Bread recipes

• Bagel
• Baguette with LiCoLi
• Baguette with pâte fermentée
• Baguette with poolish
• Baguette de tradition
• Berne Brot
• Bialys
• Challah
• Ciabatta
• Ciabatta with semolina
• Marocco di Montignoso from the Lunigiana
• Marocca di Casola
• Toasted buckwheat and spelt miches
• Canadian miches
• Naan
• Pullman bread
• Pain paillasse de Lodève
• Pan brioche al pepe
• Hard-dough bread
• Five-grain bread
• Seeded bread
• Sunflower seed bread
• Spelt and honey bread
• Cracked wheat bread
• Brown rice bread
• Roasted garlic bread
• Autumn bread
• Oatmeal bread
• Quinoa bread
• Durum semolina bread with LiCoLi
• Raisin bread
• Pumpkin and pumpkin seed bread
• White bread
• Canadian bread
• Carrot and walnut bread
• German farmhouse bread
• Sourdough spelt bread
• Sourdough bread
• Potato bread
• Potato and onion bread
• Rye bread at 66%
• Rye bread at 80% with soaker
• Rye bread with caraway
• Rye bread with walnuts
• Rye bread with raisins and walnuts
• Rye and flaxseed bread
• Durum semolina bread
• Tolfa bread
• White sandwich bread
• Whole wheat bread
• Whole wheat sourdough bread
• Multigrain whole wheat bread
• Pain rustique
• Soft butter rolls
• Burger buns
• Rosetta rolls