Scuola di MarcoBakery bread, made in your kitchen.
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Scuola di Marco

Breads

Each bread with the story of where it came from, the technique that defines it and a recipe that works in a home oven.

Ciabatta torn open on a linen cloth, showing a very open crumb with large glossy holes and a thin crust Bread

Ciabatta

Ciabatta looks ancient but it is younger than the VCR. It was invented in 1982, in Italy, to fight off the French baguet…

Gluten-free loaf baked in a tin and sliced, showing a moist crumb with small even bubbles and a firm crust Variation

Gluten-free bread

Gluten-free bread is not ordinary bread with a different flour. Without gluten there is no network to hold gas, so the d…