Mastering Italian Breads: Recipes and Techniques from Italy's Most Celebrated Breadmaker

Biographical Note:

Fulvio Marino is the descendant and scion of a famous family of Italian millers--in a country that takes its grains, whether for pasta or bread or sweets, very seriously. He grew up playing around bags of freshly ground flour at Mulino Marino, the family mill in the heart of Piemonte. As Fulvio pretended to sort grains and stone-grind flour, his father, uncle, and grandfather gently guided him. Eventually, the games became reality: bread is in his blood. Today, Fulvio is among the most recognized bakers in Italy and the world. He served as the global chief baker of Eataly from 2007 to 2023, directing its bakeries in Italy, the US, the UK, and beyond. He has been a host/presenter on several television food programs in Italy, including Il forno delle meraviglie (The Oven of Wonders), È sempre mezzogiorno! (It's Always Lunchtime), and, on Food Network Italy, Nel Forno di Casa Tua (In Your Home Oven). His recipes are always accompanied by stories about products, places, and people, alongside insights into the different flours and leavenings used in Italy's incredible diversity of breads. With his simple, direct style, addressed to bakers of every skill level, Fulvio Marino leaves nothing to chance, sharing the tips and tricks of the trade and precise measurements to ensure the final results are always perfect. He lives in Milan.

• Well-known classics like Focaccia, Ciabatta, Crostata, and Pan Dolce
• Lesser known--but worth discovering!--Italian regional breads like Pane Pugliese and Teglia alla Romana
• More than a dozen Italian spins on rolls, biscuits, and breadsticks
• Six rustic and delicious versions of pizza doughs
• Breads with a sweet side, such as Cannoli and Panettone
• Authoritative, easy-to-follow advice about yeasts, wheat varieties, proofing, rising, shaping, and baking