Ciabatta Bread: 5 Tips by Sheena Otto, Il Buco Alimentari & Vineria’s Head Baker
"During her time at Il Buco, Otto has developed their bread program to incorporate a slow fermentation process and specialty flours, including one from Sicily. In addition to Il Buco’s classic breads like ciabatta, focaccia fino, and filone, Otto added breads like a naturally fermented buckwheat and a bourbon raisin fennel bread. But Italian breads are still at the root of Il Buco’s bread program, and Otto’s bread wizardry has ensured the restaurant, market, and café serve some of the best bread in New York City."
Related Posts
Umbrian Week at il Buco & il Buco Alimentari
In honor of all things Umbrian, il Buco and il Buco Alimentari will host a week of dinners featuring our favorite win...
Read More
T Magazine features the New York Institution, il Buco
The New York Restaurant That Feels Like an Italian Farmhouse
For 25 years, Il Buco has served perfect pasta and Umbr...
Read More