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 (www.myitaliansmorgasbord.com) AND Sandra (sonoiosandra.blogspot.it). 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 firstname.lastname@example.org 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 email@example.com 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.
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