Altamura bread (first experiment):
http://tinypic.com/mcbsap.jpg
http://tinypic.com/mcbsir.jpg
http://tinypic.com/mcbtyd.jpg

Torta dei Tetti (Roofs cake- a Piedmontese recipe with pears, wine, almonds
and cocoa inside):
http://tinypic.com/mcbuyd.jpg
http://tinypic.com/mcbv5y.jpg

Cheers
Pandora

On Sun, 22 Jan 2006 18:40:45 +0100, "Pandora" >
wrote:

>Altamura bread (first experiment):
>http://tinypic.com/mcbsap.jpg
>http://tinypic.com/mcbsir.jpg
>http://tinypic.com/mcbtyd.jpg

This looks intriguing...is it a semolina bread - that is, made from
durham wheat?

I would love the recipe.
>
>Torta dei Tetti (Roofs cake- a Piedmontese recipe with pears, wine, almonds
>and cocoa inside):
>http://tinypic.com/mcbuyd.jpg
>http://tinypic.com/mcbv5y.jpg
>

Ok...I'd like this recipe, too.

Please.

Boron

"Boron Elgar" > wrote in message
...
> On Sun, 22 Jan 2006 18:40:45 +0100, "Pandora" >
> wrote:
>
>>Altamura bread (first experiment):
>>http://tinypic.com/mcbsap.jpg
>>http://tinypic.com/mcbsir.jpg
>>http://tinypic.com/mcbtyd.jpg
>
> This looks intriguing...is it a semolina bread - that is, made from
> durham wheat?
>
> I would love the recipe.

Me, too. Me too. I'm hoping it is semolina. I love semolina in bread.
Noticing your brick on the oven - They are much thicker than what I imagine
that U.S. home bread makers are using from their local tile/hardware store.
Any comments on these stones, vs. the ones you are using?
Dee Dee




>>
>>Torta dei Tetti (Roofs cake- a Piedmontese recipe with pears, wine,
>>almonds
>>and cocoa inside):
>>http://tinypic.com/mcbuyd.jpg
>>http://tinypic.com/mcbv5y.jpg
>>
>
> Ok...I'd like this recipe, too.
>
> Please.
>

Me, too, Me too.
It seems if you post anything looking this great, that you have to be
prepared to have the recipe in-hand.
This Torta looks sooo much different before cut. I would never have
imagined it looked this way inside.
DeeDee


> Boron

"Dee Randall" > ha scritto nel messaggio
...
>
> "Boron Elgar" > wrote in message
> ...
>> On Sun, 22 Jan 2006 18:40:45 +0100, "Pandora" >
>> wrote:
>>
>>>Altamura bread (first experiment):
>>>http://tinypic.com/mcbsap.jpg
>>>http://tinypic.com/mcbsir.jpg
>>>http://tinypic.com/mcbtyd.jpg
>>
>> This looks intriguing...is it a semolina bread - that is, made from
>> durham wheat?
>>
>> I would love the recipe.
>
> Me, too. Me too. I'm hoping it is semolina. I love semolina in bread.
> Noticing your brick on the oven - They are much thicker than what I
> imagine that U.S. home bread makers are using from their local
> tile/hardware store. Any comments on these stones, vs. the ones you are
> using?
> Dee Dee
>
>
>
>
>>>
>>>Torta dei Tetti (Roofs cake- a Piedmontese recipe with pears, wine,
>>>almonds
>>>and cocoa inside):
>>>http://tinypic.com/mcbuyd.jpg
>>>http://tinypic.com/mcbv5y.jpg
>>>
>>
>> Ok...I'd like this recipe, too.
>>
>> Please.
>>
>
> Me, too, Me too.
> It seems if you post anything looking this great, that you have to be
> prepared to have the recipe in-hand.
> This Torta looks sooo much different before cut. I would never have
> imagined it looked this way inside.
> DeeDee
>
>
>> Boron
>
>

"Dee Randall" > ha scritto nel messaggio
...
>
> "Boron Elgar" > wrote in message
> ...
>> On Sun, 22 Jan 2006 18:40:45 +0100, "Pandora" >
>> wrote:
>>
>>>Altamura bread (first experiment):
>>>http://tinypic.com/mcbsap.jpg
>>>http://tinypic.com/mcbsir.jpg
>>>http://tinypic.com/mcbtyd.jpg
>>
>> This looks intriguing...is it a semolina bread - that is, made from
>> durham wheat?
>>
>> I would love the recipe.
>
> Me, too. Me too. I'm hoping it is semolina. I love semolina in bread.
> Noticing your brick on the oven - They are much thicker than what I
> imagine that U.S. home bread makers are using from their local
> tile/hardware store. Any comments on these stones, vs. the ones you are
> using?
> Dee Dee

Yes ! I have bought them to a hardware store for few cents



>>>
>>>Torta dei Tetti (Roofs cake- a Piedmontese recipe with pears, wine,
>>>almonds
>>>and cocoa inside):
>>>http://tinypic.com/mcbuyd.jpg
>>>http://tinypic.com/mcbv5y.jpg
>>>
>>
>> Ok...I'd like this recipe, too.
>>
>> Please.
>>
>
> Me, too, Me too.
> It seems if you post anything looking this great, that you have to be
> prepared to have the recipe in-hand.
> This Torta looks sooo much different before cut. I would never have
> imagined it looked this way inside.
> DeeDee

Me too, me too DDDDDDD , I would never have imagined this. It is ugly
outside. But good and different inside DDD

Cheeers
Pandora
Ps.
ASAP recipes

"Boron Elgar" > ha scritto nel messaggio
...
> On Sun, 22 Jan 2006 18:40:45 +0100, "Pandora" >
> wrote:
>
>>Altamura bread (first experiment):
>>http://tinypic.com/mcbsap.jpg
>>http://tinypic.com/mcbsir.jpg
>>http://tinypic.com/mcbtyd.jpg
>
> This looks intriguing...is it a semolina bread - that is, made from
> durham wheat?

Yes! It is made with "Farina di semola di grano duro" (Hard wheat semola
flour). Now I don't know how do you say.

>
> I would love the recipe.

I will give you ASAP. I've tried this morning but I must write

>>
>>Torta dei Tetti (Roofs cake- a Piedmontese recipe with pears, wine,
>>almonds
>>and cocoa inside):
>>http://tinypic.com/mcbuyd.jpg
>>http://tinypic.com/mcbv5y.jpg
>>
>
> Ok...I'd like this recipe, too.
>
> Please.

Thank you Boron. I will write for you these recipes. The cake is made with
red wine and spices.
Cheers
Pandora
>
> Boron

On Sun, 22 Jan 2006 22:29:25 +0100, "Pandora" >
wrote:

>

>
>Thank you Boron. I will write for you these recipes. The cake is made with
>red wine and spices.
>Cheers
>Pandora
>>

You are so very charming and kind to share all these delights.

Desidero ringraziarla per tutto l'aiuto.

(That is borrowed from an old dictionary & I am sure is ungrammatical
and barely understandable)

Boron

"Boron Elgar" > ha scritto nel messaggio
...
> On Sun, 22 Jan 2006 22:29:25 +0100, "Pandora" >
> wrote:
>
>>
>
>>
>>Thank you Boron. I will write for you these recipes. The cake is made with
>>red wine and spices.
>>Cheers
>>Pandora
>>>
>
> You are so very charming and kind to share all these delights.
>
> Desidero ringraziarla per tutto l'aiuto.

BRAVOOOOOOOO!!!!! Grazie per avermi parlato in Italiano. Lo apprezzo molto
!!!!!
But you have not to thank me! I Am very happy to share recipes with you!
Because you are too nice!!! And I love your recipes too!
The only thing I Am sorry is that we are so far from each other ((
>
> (That is borrowed from an old dictionary & I am sure is ungrammatical
> and barely understandable).

Nooo! It is grammatically perfect, indeed!! The only thing is that the
phrase you have written is in 3rd persons. I would have said." Desidero
ringraziarTI per tutto l'aiuto.
In English there is no difference between 1st person and 3rd persons.
Instead in Italian you say *you* (2nd person singular) to a friend and *lei*
to a person you don't know well.

Thank you Boron!!! I'm pleased to have met you and all this NG !!! ))
Cheers
Pandora
>
> Boron

On Sun, 22 Jan 2006 23:20:48 +0100, "Pandora" >
wrote:

>
>"Boron Elgar" > ha scritto nel messaggio
.. .

>> You are so very charming and kind to share all these delights.
>>
>> Desidero ringraziarla per tutto l'aiuto.
>
>BRAVOOOOOOOO!!!!! Grazie per avermi parlato in Italiano. Lo apprezzo molto
>!!!!!
>But you have not to thank me! I Am very happy to share recipes with you!
>Because you are too nice!!! And I love your recipes too!
>The only thing I Am sorry is that we are so far from each other ((

Indeed! Inn the old days, I'd have been in Europe so often that I
could easily have dropped in. I do not travel far any more. I miss it,
but am thankful for all the traveling when I was younger.
>>
>> (That is borrowed from an old dictionary & I am sure is ungrammatical
>> and barely understandable).
>
>Nooo! It is grammatically perfect, indeed!! The only thing is that the
>phrase you have written is in 3rd persons. I would have said." Desidero
>ringraziarTI per tutto l'aiuto.
>In English there is no difference between 1st person and 3rd persons.
>Instead in Italian you say *you* (2nd person singular) to a friend and *lei*
>to a person you don't know well.

I tried to ask my son, who has 1 year of school Italian under his
belt, but he could not help me. I guess listening to opera recordings
and looking through dictionaries is the best I can do now!
>
>Thank you Boron!!! I'm pleased to have met you and all this NG !!! ))
>Cheers
>Pandora

And cheers to you, too, Pandora. It is always a pleasure to read your
generous posts.

Boron

We are so lucky to have you in this newsgroup -- to see regional
dishes from Italy -- not usually found in my Italian cookbooks
(Marcella Hazan).

This dessert looks beautiful, a winter season dessert perhaps, but I
shall definitely file this one away should you post the recipe!

Cheers
Bronnie

"Bronwyn" > ha scritto nel messaggio
oups.com...
> We are so lucky to have you in this newsgroup -- to see regional
> dishes from Italy -- not usually found in my Italian cookbooks
> (Marcella Hazan).
>
> This dessert looks beautiful, a winter season dessert perhaps, but I
> shall definitely file this one away should you post the recipe!

Thank you.
ASAP I will write recipe.
Pandy
>
> Cheers
> Bronnie
>