A Queen In The Kitchen – Estate Italiana: Milano

The day has arrived! After traveling during this summer through the most beautiful places in Italy, here we are with the the new episodes of  A Queen In The Kitchen, Estate Italiana (Italian Summer).

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Visiting a new Country could be tricky and time consuming, especially when there is not much time available; so here are my suggestions to taste the real essence of this fascinating and polyhedric city. Milan is the capital of the Lombardy region and the second most populous city after Rome. Milan is the Italian capital of the finance, fashion, design, media and research. Milan is also the fifth most Michelin starred city in the world.

In this episode I’ll show you my TOP 8 things to see and to eat while visiting my beloved hometown Milano (Lombardy Region).

Enjoy the Summer, Buona Estate!


My favorite shot in Brera district.


The majestic Milan Cathedral.


The three of us in beautiful Galleria Vittorio Emanuele II.


The typical Milanese tram.


Brera Art Gallery and Academy.


Bosco Verticale (Vertical Forest), the residential towers in Porta Nuova District.


Visiting the prestigious cooking school La Scuola de La Cucina Italiana.


The new Purple Metro Line.


Risotto Giallo alla Milanese (Milanese Risotto), the staple of the Milanese cuisine.



Ale Gambini (Host, Author, Editor)

Maurizio OTTO De Togni (Executive Producer, Original Music, Video Maker, Photo).

Produced by: BreadLoveAndDreams and SuperOttO Publishing Copyright © 2018. All Rights Reserved.

Italian Bread Baking @IICLA

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Kick off summer with another extraordinary cooking class at the  Italian Cultural Institute of Los Angeles and learn how to make homemade Italian bread and focaccia.



Onion & Cherry Tomato Focaccia (LIGURIA)

Crescione with cheese and spinach (EMILIA-ROMAGNA)

Briosche col Tappo and Granita al Caffè (SICILY)

Save your spot now!

Saturday, July 14th, 2018
10:30 AM – 1 PM
Italian Cultural Institute
1023 Hilgard Avenue – LA 90024
To register:
please call 310-824-7408 or email to classes.iicla@esteri.it  

The Art Of Baking Bread At Home

“Bread baking is one of those almost hypnotic businesses, like a dance from some ancient ceremony. It leaves you filled with one of the world’s sweetest smells… there is no chiropractic treatment, no Yoga exercise, no hour of meditation in a music-throbbing chapel, that will leave you emptier of bad thoughts than this homely ceremony of making bread.”

M.F.K. Fisher, The Art of Eating


There’s nothing better than the smell of freshly baked bread especially when comes out from your oven. If you love to bake bread as much as I do, visit my You Tube Channel

Baking Bread Plus: Episode #15 : Pumpkin Fritters

Baking Bread Plus: Episode #14 : Amish Dinner Rolls

Baking Bread Plus: Episode #13 : Pain Au Chocolat

Baking Bread Plus: Episode #12 : Piadina Romagnola

Baking Bread Plus: Episode #11 : Schiacciatine

Baking Bread Plus: Episode #10 : Brioche Col Tuppo

Ale Gambini (Host Chef – Founder – Video Maker)
Maurizio OTTO De Togni (music)
Produced by: BreadLoveAndDreams.com

Baking Bread Plus

Baking homemade bread it’s easier than what it seems.
Baking Bread Plus is a cooking web series about how to make homemade bread and baked goods, simply following step-by-step instructions. You just need a kitchen, a lot of passion and you will surprisingly learn how to prepare Pizza dough, Focaccia bread, Pita bread and many other types of bread from around the globe.



Learn How To Make Classic Italian Focaccia

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Learn how to make classic Italian focaccia following the episode #3 of my web cooking series Baking Bread.

It’s simple, it’s fun and it’s delicious.



Yield : 10 x 15 inch Focaccia

Difficulty : intermediate

Prep time : 20 min. + 35 mins for leavening

Baking time : 20 min.

Tools : wooden spoon
spray bottle
10 x 15 inch baking pan


1.1 lb. flour 00
7 gr active dry yeast
1 tsp sugar
1 1/2 cups lukewarm water
3 tbs Extra Virgin Olive Oil (EVOO)
1 tsp salt

Extra Virgin Olive Oil (EVOO) / coarse sea salt / lukewarm water , for glazing


– Proof the yeast adding 1/4 cup of lukewarm water and a teaspoon of sugar. Stir until dissolved and wait ’til bubbles form on top.

– In a large bowl combine flour and salt then make a well and add the yeast, the EVOO and the water. Stir together all the ingredients with a wooden spoon until a sticky dough forms.

– Drizzle with EVOO and cover with a kitchen towel. Allow to rest for 15 minutes.

– Grease with EVOO a 10 x15 inch baking pan.

– Transfer the dough onto the greased pan, then stretch it gently with the palm of your hands.

– With your fingertips, make little dimples on the surface of the dough.

– Drizzle with a generous amount of EVOO (2 tablespoons), coarse sea salt and spray some water over it.

-Preheat oven at 400 F degrees.

-Cover the dough again with the kitchen towel and allow to rest for 25 minutes.

-Remove the cover and make other dimples being very careful not to break the bubbles of the dough.

-Drizzle the dimples with EVOO.

-Bake for 20 minutes or until golden.

-Transfer the focaccia on wire rack and allow to cool before slicing.