Announcing PANISSIMO: A biweekly collection of breads from Italy and the world


I am super excited announcing a new foodie event to which I invite all of you to participate. If you like to bake, anything really as long as it is made with yeast, sourdough or no rising agent at all, you may be pleased to know that from this coming April your creations can be published on this site AND on the website of my newly found twin sister Sandra, who is an incredibly talented cook and baker. Sandra lives in an idyllic villa in the Tuscan countryside and makes the most amazing rustic loaves I have ever seen. Together we thought of creating an extra “show room” for baking obsessed people like us, which would encourage also an exchange between Italian home-bakers and the world… Anyone can post her/his sweet or savory breads here, even without having a blog. Each bread will be introduced by a few lines written by me in English and an equivalent presentation will be written by Sandra in Italian. No excuse anymore for not seeing breads from Italy and no excuse for Italians not to see breads from the wide world…

READY TO PARTICIPATE? Here some easy “rules”

Bake any type of “bread”, sweet, savory, without salt, anything! It can also be a cake and that’s fine!

Use brewer’s yeast (dry or fresh) or sourdough or… no rising agent at all!

Post the bread anytime you want, including a back-link to me ( AND Sandra ( Add to your post also the logo of Panissimo, that you can find here. If you want to use it in your banner that’s lovely too.

You have two weeks since when you posted the bread to send your submission to us. Submission of  breads not “older” than two weeks and received within the 13th of the month will be part of the collection published the 15th of the month. Submissions received after the 13th and within the 28th of the month will be published the 30th of the month.

If you don’t have a blog: submit your bread to indicating your name (or nickname) and your nationality. Add also a picture of the bread.

If you do have a blog: submit your bread to indicating your name (or nickname), blog name, permalink of the post, and your nationality. Add also a picture of the bread.

Maximum 2 entries per edition are accepted.

That’s it!!!


Looking forward to see all of your breads and, remember, the posts can be written in any language!!! And non bloggers are also more than welcome!!!

Barbara & Sandra

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Barbara Elisi

Hi there! I am the "soul" behind Bread & Companatico. My main interest is the preservation of bread tradition and craft, with an eye to health. I hope you are having a good time reading this blog, and please don't be shy to connect with me through comments or emails and do keep on bread-ing! 🙂

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52 replies
  1. ninivepisces
    ninivepisces says:

    Great Idea! And as I bought a book on bread-baking only yesterday, you can count me in- not always, but now and then, as my time allows not only to bake but to write and translate as well.

  2. Barbara
    Barbara says:

    @Greedybread: great! can’t wait to see another of your gorgeous breads!
    @Euan: so happy you liked it and I will be deeply honored to show around your amazing bakes and, of course, participate when you can 🙂

  3. speedy70
    speedy70 says:

    Ciao Barbara, piacere di conoscerti, arrivo dalla tua “collega di raccolta”. Complimenti dell’iniziativa, adoro impastare, ho già prelevato il banner, a presto….

  4. says:

    Ciao Barbara, ti trovo grazie a Sandra, complimenti per la vostra iniziativa!
    Leggendo il tuo post mi fa morire quel “…baking obsessed people like us” 🙂 Tra voi ci sono anch’io, ahah!
    Un abbraccio a presto!

    PS: vedo che vivi in Svezia, ti segnalo a questo link
    il blog di Ornella, una baking-obsessed ad oltranza che di recente si è trasferita in Svezia, il suo blog è zeppo di ricette con LM,

    • Barbara
      Barbara says:

      grazie mille cara per la calda accoglienza. sei officialmente benvenuta tra i baking ossessed 🙂 non vedo l’ora di poter “recensire” uno dei tuoi lievitati, mi faro’ presto una gita nel tuo sito in attesa… baci (e grazie per avermi segnalato il post di ornella, me lo vado subito a leggere)

    • Barbara
      Barbara says:

      buongiorno Sandra e piacere mio!
      non vediamo l’ora di scoprire i tuoi lievitati… grazie mille per il tuo entusiasmo.
      piu’ siamo piu’ sara’ divertente 🙂

  5. Terry
    Terry says:

    Ciao Barbara, anche io arrivo dal blog di Sandra la quale mi ha invitato a partecipare alla vostra bellisisma raccolta! A presto con il pane


Trackbacks & Pingbacks

  1. […] PROCEDIMENTO Impastate bene tutti gli ingredienti fino a quando otterrete un bel composto morbido e compatto. Lasciatelo lievitare per almeno due ore al coperto. Formate delle palline, disponetele su una teglia da forno, spennellatele con del latte e fatele ancora lievitare per 1 ora circa. Spennellate ora i panini lievitati con un uovo sbattuto e poi infornateli a 220 gradi per circa 15/18 minuti. Potete servirli al posto del pane o ripieni con salumi e formaggi o maionese.  CON QUESTA RICETTA PARTECIPO ALLA RACCOLTA “PANISSIMO” DI “SONO IO SANDRA” E DI “BARBARA”… […]

  2. […] aprile: I lievitati pasquali,organizzata da Sandra di Sono io Sandra e Barbara di Bread & Companatico questo mese ospitata da […]

  3. […] aprile: I lievitati pasquali,organizzata da Sandra di Sono io Sandra e Barbara di Bread & Companatico questo mese ospitata da […]

  4. […] regionali. organizzata da Sandra di Indovina chi viene a cena? e Barbara di Bread & Companatico questo mese ospitata da Sandra di Dolce […]

  5. […] Con questa ricetta partecipo alla raccolta Panissimo di Sandra e Barbara […]

  6. […] to enter my sweet roses into “Panissimo” hosted by two lovely sisters: Barbara over at My Italian Smorgasbord  and Sandra at Sonoiosandra.  This is a recent biweekly collection of breads from all around the […]

  7. […] The recipes of Pain de méteil au citron and Chickpea Pea Sourdough Loaf submitted to Barbara (Bread & Companatico) and Sandra (Indovina chi viene a cena) at Panissimo:   […]

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