As soon as the traveling Pasta Madre came to Italy, several miracles happened. The process of levitare/ rising is amazing, and the taste is as never before. Would it be because it is closer to where it originated from, or maybe because it is now mixed with his brother and sister bacterias that were left in Berlin just before they arrived in Amsterdam? Or because Charlie and I both were playing with the dough? Who knows... But tomato bread with tomatoes grown from the garden is definitely the best.
.preview.jpg "Coming home")
