Fatto A Mano: Italian Baker With A Twist

Feb 03, 2023 355

When life gives you lemons, make lemonade. Or — if you’re Pierluigi Mazzella — make sourdough bread, focaccia, panettone, biscotti and pastries. That’s the life he knows. Pierluigi began baking as a 12-year-old, on his native island of Ischia in the Gulf of Naples.

He apprenticed with a world competition winner, then came to the US. He worked hard at bakeries in Darien and New Haven (where, at Atticus, he became the lead bread baker). He married a woman from Connecticut. They moved in with her family, in Monroe.

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SOURCE: https://06880danwoog.com/

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