INTERNATONAL: BREAD OF THE WEK 183: FRENCH MILK BREAD GIBASSIER

INTERNATONAL: BREAD OF THE WEEK 183: FRENCH MILK ...:   French Milk Bread Gibassier

INTERNATONAL: BREAD OF THE WEK 183: FRENCH MILK BREAD GIBASSIER

 

French Milk Bread Gibassier

INTERNATIONAL: French BASTILLE DAY JULY 14, 2023

INTERNATIONAL: French BASTILLE DAY JULY 14, 2023: NOLA BASTILLE DAY ACTIVITIES LINK

INTERNATIONAL: French BASTILLE DAY JULY 14, 2023

NOLA BASTILLE DAY ACTIVITIES LINK

INTERNATIONAL: BREAD OF THE WEEK 156: ALSATIAN STOLLEN

 STOLLEN  IS TRADITIONALLY A CHRISTMAS BREAD BUT YOU CAN LOVE IT YEAR ROUND!!

Alsace in France is bordered by Switzerland and Germany

LINK TO STOLLEN RECIPE

LINK TO ANOTHER STOLLEN RECIPE

INTERNATIONAL: FRENCH: Classic Boule Recipe with Poolish WITH step-by-step PHOTO directions and QUICK LINKS

LINK to Recipe

Generic photos of French Boule

If you don't want to make this time-consuming recipe then use the EASIER LINKS for Boule below:

LINK to Tasting Table

LINK to A Beautiful Plate

LINK to Food

INTERNATIONAL: BREAD OF THE WEEK 132: FARINATA: Farinata, socca, torta di ceci, or cecina is a t...

INTERNATIONAL:   BREAD OF THE WEEK 132:  ITALIAN GENOA FARINATA       Farinata, socca, torta di ceci, or cecina is a t...:   Farinata, socca, torta di ceci, or cecina is a type of thin, unleavened pancake, flatbread or crêpe made from chickpea flour. It originate...

INTERNATIONAL: BREAD OF THE WEEK 132: ITALIAN GENOA FARINATA

 

Farinata, socca, torta di ceci, or cecina is a type of thin, unleavened pancake, flatbread or crêpe made from chickpea flour. It originated in Genoa and later became a typical food of the Ligurian Sea coast, from Nice to Sardinia and Elba islands. It is also typical in Gibraltar, where it is called calentita. Wikipedia

Main ingredients: Chickpea flour, water, olive oil

Region or state: Liguria, Tuscany

Alternative names: Socca, cecina

Origins: Italy, France

LINK to Farinata Recipe

LINK to Farinata VIDEO

INTERNATIONAL: Bastille Day 3: TODAY

International food blog: INTERNATIONAL: Bastille Day 3: TODAY: MORE FRENCH PHOTOS ABOVE   LINK TO MORE RECIPES - BASTILLE DAY 3

INTERNATIONAL: Bastille Day 3: TODAY

MORE FRENCH PHOTOS ABOVE

 LINK TO MORE RECIPES - BASTILLE DAY 3

INTERNATIONAL: BORDERLESS CUISINE 11 - Easter Breads - RECIPES - Kulich and MORE!

NOTE:  There are variations of all the recipes on this post.  Each area of a country or city may make these Easter breads unique from others.

There are Easter breads From Kulich to...

Kulich is only eaten between Easter and Pentecost. The recipe for kulich is similar to that of Italian panettone (sweet bread originally from Milan, Italy) which is usually served at Christmas and New Year in Europe, Horn of Africa and in former French, Spanish and Portuguese colonies. 

The bread has been adapted to be served at Easter. Kulich is only eaten between Easter and Pentecost. 

LINK to Russian Kulich recipe

Pupi or Titola (Italian)to ...

LINK to Pupi or Titola recipes

In the above recipe they refer to pinza dough NOT pizza dough.  The dough is lighter. 

LINK to Italian Easter cake

  Pinza (Croatia) to ...

LINK to Pinza sweet Easter bread recipe

Tsoureki (Greek and Italian) to ...

LINK to Tsoureki recipe

Koulourakia (Greek & Turkey) to ...

LINK to Koulourakia recipe

( Russia, Belarus, Ukraine, Romania, Georgia, Macedonia, Moldova and Serbia)

to Cozonac/Houska/Kozunak (Romania and Bulgaria) Czechoslovaia and Bohemian Germany

LINK to Houska

LINK to Kouzniak

LINK to Romanian Cozonac recipe

Paska/Pasca (Ukraine, Moldova and Romania) to

LINK to Paska recipe

 Babka (Ukraine, Poland and Belarus) to 

LINK to basic Babka recipe

Osterbrot (Germany) to

LINK to Osterbrot recipe

Brioche (French) to

LINK to classic French brioche

Tarta de Santiago (Spanish) to

LINK to Tarta de Santiago recipe

Pane di Pasqua (Italian) to

LINK to Pane di Pasqua recipe

LINK to Easter Panetonne Bread

LINK to Croatian Easter 
bread dolls recipe

LINKS TO PREVIOUS BORDERLESS CUISINE POSTS

LINK to Part 1 - Grits

LINK to Part 2  - Filled Pastries

LINK to Part 3 Andorra, Catalonia and  Roussillon

LINK to Part 4 - Sauces: Pesto and More

LINK to Part 5 -1 Phyllo

LINK to Part 5 - 2 Phyllo

LINK to Part 6 - Grikos

LINK to Part 7 - Germany, Switzerland and Austria

LINK to Part 8 - Slovenia, Austria, Croatia and Hungary

LINK to Part 9 - Balkan Cuisine - Soup

LINK to Part 10 - Gascony, Acquitaine, Midi-Pyrenees and Basque