Bread – Volpi Foods

Schiacciata con l’uva (Tuscan Grape Focaccia)

Hashtag Labs — Fri, 23 Sep 2016 13:10:29 +0000

In September, Italy turns its undivided attention to the grape harvest (vendemmia). Well, it’s not totally undivided. They always spend some time baking this bread, which means “flattened” or “squashed.” Wine grapes are sweeter, juicier, and less seedy than table grapes. They go in the bread. Walnuts are harvested at the same time, so they go in the bread. It’s very rustic, and it shouldn’t be fussed over. Schiacciata con l’uva (tuscan grape focaccia) is lovely with aged or runny cheeses, vin santo, and some Prosciutto. Harvest heist.

Pepperoni Cornbread

studio2108 — Tue, 28 Jun 2016 14:46:55 +0000

Like a reliable wingman, cornbread is always a welcome addition to a cookout. It tastes great hot or cold, goes well with the usual suspects on the picnic table (think baked beans or grilled chicken), and transports easily. It seems like it would be impossible to improve, right? Then we went and added Pepperoni. You’re welcome.

Pao de Quiejo (Brazilian Cheese Bread)

studio2108 — Wed, 08 Jun 2016 15:03:58 +0000

Pao de Quiejo are gougere-like little buns, ubiquitous in Brazil, where they’re sold as snacks. Crisp and light on the outside and cheesy and chewy on the inside, they can be found in a variety of addictive flavors. Ours are studded with minced salame, parsley and Parmigiano cheese. Made with sour manioc starch and tapioca flour, which give them their characteristic chew, they’re ideal for those who are gluten-intolerant. Even better: they’re easy. Which is good, because you’re not going to stop eating them. The sour manioc starch is fermented and makes a big difference in the success of this dish. It can be found in a Brazilian grocery or online. For more information on these flours, see our Cook’s Note below.

Cheesy Pepperoni Bread

studio2108 — Fri, 03 Jun 2016 16:15:05 +0000

This is the snack of a lifetime, all the savory cravings the human spirit desires spiraled into a crispy, cheesy, doughy, meaty package. It’s filled with the flavors we’ve come to adore: fontina cheese, Pepperoni, chile flakes, garlic, and oregano. With a cold beer, this will be your new favorite when watching the game. With a glass of wine, it could be a seductive late-night snack.

Diamond Vol au Vents (Puff Pastry Shell)

studio2108 — Tue, 12 Apr 2016 13:00:07 +0000

It’s high brow meets low brow. If you’re a fan of soup in a bread bowl, you’ll dig this throwback fancy diamond-shaped puff pastry vessel filled with any kind of stew for a savory application, or filled with sweet, macerated fruit and topped with whipped cream. It’s a fun thing to make to impress your friends, your boss or, well, anyone.

Use one of your favorite store-bought stews for the filling, or even better, try one of ours. (See our Beef Stew, Vegetable Curry Stew, or Skillet Chicken Pot Pie stew).

Irish Soda Bread

studio2108 — Mon, 14 Mar 2016 15:08:39 +0000

Embrace the Emerald Isle. While all the amateurs are running around with green beer, make something that actually speaks of Ireland. As bread recipes go, this recipe is insanely easy. It gets its rise from the chemical reaction of baking soda and buttermilk. The raisins can be a point of contention among the Irish diaspora, so know your audience before you omit them. We love the sweetness they impart. An Irish-American tradition for St. Patty’s Day, this loaf is made year-round in Ireland for any reason at all. Be sure to purchase good Irish butter to slather on top. Very lucky, indeed.