Pomodori Italiani: The Complete Guide to Italian Tomatoes, Regional Sauces, Pelati, Passata, Cans vs. Glass — and the Truth About “San Marzano” in America There are ingredients that belong to Italian cooking, and then there are ingredients that have become symbols of Italian cooking. The tomato belongs to the second category. Ask someone anywhere in the world to imagine Italian food and red immediately appears: tomato sauce on spaghetti, the brilliant red center of a Margheri

Semolina vs Flour for Baking: What’s the Difference and When Should You Use Each? If you have ever compared semolina vs flour for baking, you may have noticed that the two ingredients can produce dramatically different results. Although both come from wheat, they are not interchangeable in the way many home bakers assume. The type of wheat, milling method, particle size, protein characteristics, water absorption, and gluten behavior can all affect the finished dough. Those di

Bread Making Walk into an Italian bakery, pizzeria, or pasta laboratory and the word flour immediately becomes more complicated than it appears. All-purpose flour, bread flour, Italian “00,” durum flour, semolina, semola rimacinata—these products may all begin with wheat, but they do not behave the same way. Changing the flour changes hydration, gluten development, extensibility, fermentation, crust, crumb, color, flavor, and ultimately the character of the finished product.