casadelcibo

Il prato è in tavola!

  • About us
    • Real Food Rome
    • Dafne Chanaz
    • Why Real Food Rome?
    • Partners and contributors
    • Contacts
  • Food for thought
    • University teaching programs
    • Hands-on: Italian food from farm to table
    • Books and articles by Dafne
    • Special investigations
  • Cooking classes
    • Our philosophy
    • Our 5 guidelines
    • Pick your class
    • Book your class

  • 01_getting_started
    01_getting_started
  • 02_bubbling_sourdough
    02_bubbling_sourdough
  • 03_bread_and_pizza_lab
    03_bread_and_pizza_lab
  • 03_lets_do_it
    03_lets_do_it
  • 04_bread_and_pizza_lab
    04_bread_and_pizza_lab
  • 05_kneading
    05_kneading
  • 06_kneading
    06_kneading
  • 07_kneading
    07_kneading
  • 08_add_seeds_and_honey
    08_add_seeds_and_honey
  • 09_shape_your_bread
    09_shape_your_bread
  • 10_shape_your_bread
    10_shape_your_bread
  • 11_shape_your_bread
    11_shape_your_bread
  • 12_rising_bread
    12_rising_bread
  • 13_pizza_dough
    13_pizza_dough
  • 14_rising_pizza
    14_rising_pizza
  • 15_pizza
    15_pizza
  • 16_seasoning_pizzas
    16_seasoning_pizzas
  • 17_ready_for_the_oven
    17_ready_for_the_oven
  • 18_ready_for_the_oven
    18_ready_for_the_oven
  • 19_onions
    19_onions
  • 20_and_gorgonzola
    20_and_gorgonzola
  • 21_ready_for_the_oven
    21_ready_for_the_oven
  • 22_time_to_bake
    22_time_to_bake
  • 23_time_to_bake
    23_time_to_bake
  • 24_time_to_bake
    24_time_to_bake
  • 25_woodfire_oven
    25_woodfire_oven
  • 26_woodfire_oven
    26_woodfire_oven
  • 27_woodfire_oven
    27_woodfire_oven
  • 27_woodfire_oven2
    27_woodfire_oven2
  • 28_margherita
    28_margherita
  • 29_baked_and_raw
    29_baked_and_raw
  • 30_baked_and_raw
    30_baked_and_raw
  • 31_start_cutting
    31_start_cutting
  • 32_cut_pizzas
    32_cut_pizzas

  • English (UK)
  • About us
    • Real Food Rome
    • Dafne Chanaz
    • Why Real Food Rome?
    • Partners and contributors
    • Contacts
  • Food for thought
    • University teaching programs
    • Hands-on: Italian food from farm to table
    • Books and articles by Dafne
    • Special investigations
  • Cooking classes
    • Our philosophy
    • Our 5 guidelines
    • Pick your class
    • Book your class

Extra

  • Photo galleries
  • Videos
  • Blog in season
  • Reviews about us
Credits BCV associati srl - Questo sito è di Giada Saint Amour di Chanaz, detta Dafne - CF: SNTGDI78D51H501N