Boy was I wrong, it has a delicate sweet taste, I would probably say more like a Brioche Breadthat is double baked.

Even it it were bread tho, it would be still better than the soggy disgusting bread you find abroad. They should never miss in an Italian family’s pantry, ready to be dipped in our morning caffelatte or enjoyed instead of toast with a layer of jam, honey or (on lucky days! You may see a toddler in a stroller eating one or children at snack time dipping them into a glass of warm milk.

When I first tried it many years ago, I am sorry tosay I thought it was the Italians way of making toast.

Form the dough into a log and place in prepared loaf pan, cover and place in a warm draft- free area until doubled in bulk. You’ll usually find classic white bread ( dorate) or wheat bread ( integrale), but you’ll also see other types of flours used.If you have ever been to Scandinavia, Germany, Austria, France, Switzerland, Italy, Slovenia, Croatia or Greece or plan on going. soprattutto a firenze dove spacciano per pane quella roba di farina di grano tenero senza sale insapore è meglio mangiare fette biscottate e marmellata o nutella. There are but a few seconds after dunking a piece into a latte before it becomes part of your drink. g | Cholesterol: 20 mg | Sodium: 130 mg | Potassium: 66 mg | Fiber: 1 g | Sugar: 6 g | Vitamin A: 39 IU | Vitamin C: 0. In a medium bowl add the flour, pour the yeast mixture on top, let it sit so the flour absorbs the mixture, then stir, add the egg, honey, oil and salt mix with a fork, then place on a flat surface and knead until smooth.

years in Italy I can now say with a fair amount of confidence that fette biscottate are the kind of ridiculous food that you have to be born into and grow up with to like. Many of the above-mentioned tourists and expats tried snacking on them plain, which isn’t the best way to eat them. In a country like Italy, a place completely dead set against many incarnations of pre-made food, there remain notable exceptions. I gathered my own slew of toppings, steamed my milk, and soon fette biscottate made up the majority of my Italian mornings.This wouldn’t be enough for me, but many Italians have a very light breakfast, followed by a substantial lunch and a lighter dinner. While their lackluster English name accurately describes their dull, tasteless nature, it fails to communicate their wonderful potential when combined with toppings. Despite the fact that they are fundamentally just dry slices of actual wheat bread, fette biscottate have a lot more in common with cardboard. If you are ever looking for a different type of breakfast bread or biscotti I hope you give these Fette Biscottate a try and let me know what you think. I watched my roommates for cues on how to assimilate, eventually realizing the easiest way to turn into an Italian was to eat like one.

It wasn’t until I observed my Italian roommates as they brought out marmalade and ricotta with their fette biscottate, and when I watched them steam milk on the stove for their espresso to enjoy alongside, that I truly understood.Here’s another breakfast food that is extremely popular in Italy but almost unknown on the British tables: ‘ fette biscottate’, literally ‘biscuit slices’! Put all the slices on a baking tray and cook them in the oven at 150° for approximately 30 minutes (until they are crispy and golden brown). Because we do love our body and we don’t eat toxic fried food like “English breakfast” with black pudding (how disgusting) in Italy.