Schools by Region

• Abruzzo
• Aosta Valley
• Apulia
• Basilicata
• Calabria
• Campania
• Emilia - Romagna
• Friuli - Venezia Giulia
• Lazio
• Liguria
• Lombardy
• Marches
• Molise
• Piedmont
• Sardinia
• Sicily
• Trentino - Alto Adige Sudtirol
• Tuscany
• Umbria
• Veneto

Things to do in Italy

• Things to do in Italy

Recipe Stuffed Brioche Pan - Christmas Tree

130 ml of milk, 1/2 teaspoon of sugar, 8 g of fresh brewer's yeast, 300 g of Manitoba flour, 1 medium egg, 50 g of butter, salt, aromatic herbs, extra virgin olive oil, smoked scamorza,

We start by placing warm milk, sugar and baking powder in a large bowl. Let it dissolve well and add the flour and egg, working in the meantime with your hands. Then add the salt and butter at room temperature and work it all together for about 10 minutes until a homogeneous and elastic mixture is obtained. We then cover with plastic wrap and let it rise in the oven until it has doubled in volume. Meanwhile we prepare an emulsion of aromatic herbs and oil. Put everything in the blender and operate until you get a very fragrant sauce. Once the dough is doubled, place it on the work surface and make a rope. Then cut 23 pieces of about 20 grams and flatten each piece with your fingers, let's put the scamorza in the middle and close it into a bundle forming a ball. Once this procedure is complete with all 23 pieces, we place the balls away from each other on baking sheet covered with parchment paper, in this case we have arranged them to create a Christmas tree but we can position them as we prefer and spenneliamole with l \ 'emulsion. Let rise for another 30 minutes and then bake at 180 degrees for about 30/35 minutes or until golden brown. Once the cooking time is over, we take it out of the oven and decorate it with cherry tomatoes and rosemary.