Course: Savory Pies

Ragusana Scacce with Cauliflower or Broccoli | Traditional or Whole Wheat Dough

Leavened, Pizzas and Focaccia, Savory Pies
Whole Wheat Flour Bread and Type 2 Flour | Bread Machine and Poolish Method

Basic preparations, Bread, Leavened, Pizzas and Focaccia, Savory Pies
Light Baked or Pan-Fried Lassini or Amareddi Frittata

Appetizers, Savory Pies, Second Courses
Light Baked Broccoli Frittata | Light and Fluffy Recipe Without Oil

Savory Pies, Second Courses
Ragusano Scacce with Parsley and Tomato | Traditional or Whole Wheat Dough

Bread, Leavened, Pizzas and Focaccia, Savory Pies, Unique dishes
Ragusan Cuttlefish Pie Tradition of the Seaside Villages

Leavened, Pizzas and Focaccia, Savory Pies, Unique dishes
Whole Grain Shortcrust Pastry without Butter or Foolproof Pastry

Basic preparations, Pizzas and Focaccia, Savory Pies
Cooking Octopus Soft and Tender to Perfection with Intact Skin

Appetizers, Basic preparations, Salads, Savory Pies
Baked Omelette with Olives and Arugula Light | Simple or Stuffed

Appetizers, Savory Pies, Second Courses
Light Leek Omelette | light recipe baked or in a pan

Appetizers, Savory Pies, Second Courses