Barbara - Food Blogger
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Barbara - Food Blogger
Hello, I am Barbara, the proud mom of one lovely girl and author of Bread and Companatico. Italian for birth and upbringing I now live in beautiful and cold Sweden. Professionally, I am a scientist who does research into population health and my job surely influence many of my recipes, often based on the latest evidence about what is good for us.
In this blog, Italian and Scandinavian food cultures happily coexist, and here one can learn how to make regular or gluten-free Swedish knäckebröd (crackers) or bullar (sweet buns) and dig at the same time into classics of Italian cuisine with a twist (I ain’t no good at boring).
One of the leading ideas behind my cooking is the humble acknowledgement that we have forgotten how to prepare food, especially grains. Looking back to the culinary tradition of Italian rural cuisine, I have found that flour was often made out of chestnuts, corn, rice, chickpeas and almonds. These flours were then used alone or in combination with wheat to create amazingly tasty gluten-free or reduced-gluten pastas, pizzas and cakes. And, of course, fermenting grains through the use of sourdough used to be the rule. So, while I am very attentive to new trends and interesting ingredients, I also like to re-interpret old culinary treasures.
I hope that my recipes will help you to feed a healthy body and a honest lust for food and life.
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