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Puffed bread rosettes, or more simply "Rosette" are a typical Italian bread format.
The peculiarity is that a cavity is generally formed inside them due to processing and that is why they are called blown.
The procedure is quite long due to the various rests to develop the right leavening.
However, it must be said that the final result will pay off the effort because this type of bread is really delicious and this can be summed up in one question:
What's better than a rosetta with mortadella?
Timing:
Apart from the leavening of the chariot which lasts 16 hours, the other manufacturing processes last almost half a day.