Mario Piccioni, chef at the Gambero Rosso Academy, shows how to prepare“pesto focaccias with lactic ferments” using Pizza & Focaccia Flour from husked wheat or Nutridea Type 1 (for professional use) and lactic ferments for yeast-free rising.
| Cookie | Duration | Description |
|---|---|---|
| cookielawinfo-checkbox-analytics | This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics". | |
| cookielawinfo-checkbox-functional | The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". | |
| cookielawinfo-checkbox-necessary | This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the "Necessary" category. | |
| cookielawinfo-checkbox-others | This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other. | |
| cookielawinfo-checkbox-performance | This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the "Performance" category. | |
| viewed_cookie_policy | The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data. |
