Focaccine Morbide (Soft Mini Focaccia) Focaccine morbide are the small individual focaccia that Italian bakeries sell warm from wicker baskets, one to a customer, wrapped in a square of paper. Each one is a golden dimpled round with a thin crisp skin, a tender open crumb and a shine of olive oil that reaches all the way through. This version starts from a wet dough left overnight in the refrigerator, bakes hot and fast, and rests under a cloth so it stays soft for hours. Yiel

Involtini Croccanti di Pane Carasau con Agnello ed Erbe Sarde (Italian Crispy Carasau Bread Rolls with Lamb and Sardinian Herbs) Pane carasau is bread that never goes stale, which is exactly why it makes such a good wrapper. Sheets as thin as paper are softened for a moment, rolled around a dry, herbal lamb filling and baked again until they shatter under a fork. The result is a shepherd's bread turned into a hot, crisp, savory bite for the start of a meal, built on timing an

Roasted Delica squash croquettes with Taleggio, Parmigiano, nutmeg, and a restrained touch of amaretti inspired by Northern Italian flavors.