A passion, in my life, cooking

The editorial

Welcome to the new Pizzaforbreakfast, renewed in graphics and contents with a new part of blog to be discovered. In my kitchen, some mornings it also happens to eat pizza for breakfast … that’s why the name pizza for breakfast! I could not call this site a place where you will find classic cuisine, but you will discover my cuisine made of dishes with seasonal products, spices and of course the sweets. As you will have understood, for me cooking is passion and I could never cook something that does not reflect my mood or my way of being in some way. After this long absence there is another beautiful novelty: Pizzaforbreakfast has opened a temporary blog, specifically a TemporaryBreadBlog, to collect all its bread recipes and make it a “bread corner”. Inside you will find not only the recipes, but also a part of blog with articles and small curiosities. Here instead you will continue to find my beloved recipes, suitable for everyone, from the easiest to the most elaborate, all tried, tasted and tried again … without forgetting the contribution of La Bottega del Vinaiolo that makes us always drink the right glass with each dish.

Can’t Miss them!

Fruit Salad with Rosé Wine

Vai alla ricetta!

Hungarian Pretzels

Vai alla ricetta!

Summer “Fritto di Paranza”

Vai alla ricetta!

Il pane fatto in casa

The book you’ve always dreamed of …
More than 100 recipes of bread, pizza,
focaccia and desserts to not miss the best
of fresh yeast and sourdough.
You can buy the book online at Amazon

Latest Articles

Tenuta San Carlo Restaurant

What immediately intrigued me about this place is that it is a farm that produces rice. And so far nothing new. But it produces it in Tuscany, precisely in the heart of the Maremma within the Uccellina Park.

Maidò

Its peculiarity is that it serves Okonomiyaki, a kind of egg, cabbage and flour omelette, cooked on a plate to which other ingredients are added.

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Temporary Bread Blog

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Panini al latte

My bread for you. My cooking web site temporaryBreadblog is waiting
for you

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