CIBBA, Italy (AP) As she sat in a restaurant cafe in the southern Italian town of Cibba, Andrea Rossi knew she had to try something new.
For the first time in her life, she didn’t have to buy a loaf of bread.
She could make her own with a homemade doughnut, bread crumbs and a handful of apples.
“I didn’t expect it to be so simple,” said the 46-year-old pastry chef, who has been baking in the city for 15 years.
“It’s a really special and unique dish, but it’s also delicious.”
The recipe Rossi has developed to use apples and bread crumb is called cibba-apple-bread.
It is a quick and easy way to enjoy a fresh loaf of apples, bread and butter.
For those who prefer a longer or more complicated recipe, the recipe calls for cinnamon, sugar and a little cinnamon-baking soda.
“The recipe is very simple,” Rossi said.
“You need three ingredients: flour, sugar, cinnamon and apple juice.
It can be made by yourself, or you can have it in the shop.”
It is one of the simplest and easiest recipes to make from scratch.
It uses a mix of bread crumbles and apples, as well as a mix, a mix and a few more ingredients.
The dough is made from rolled dough with a thin layer of butter on top.
The resulting dough is baked in a pan of a temperature that is between 70 degrees Fahrenheit and 75 degrees Fahrenheit (25 to 28 degrees Celsius).
It can be eaten in slices, on toast, in a loaf and on a baguette.
It tastes a little like the bread in an apple pie, but more sweet and savory.
Rossi is also the author of a book on apple-based desserts called “Apple Bread,” which she has created for the Italian Market Market, a popular place in the region.
The recipes have been sold at markets in Milan, Rome and Rome, where she is based.
“People have been asking me, ‘Where did you learn about apple-baked bread?’,” Rossi told The Associated Press in an interview.
“And I said, ‘In the kitchen.
In the bakery.
The recipes were discovered by Andrea Rossi, who was working at the bakery in the town of Vincenza, when she was asked by a friend to help her make an apple-bread that would be used for the market.”
She said the recipes have even been passed down from generation to generation.
The recipes were discovered by Andrea Rossi, who was working at the bakery in the town of Vincenza, when she was asked by a friend to help her make an apple-bread that would be used for the market.
She was inspired by her friend’s recipes for pastries that she bought at the market and came up with a recipe that she called cibe-apple, which translates to apple-fry.”
In the beginning I didn’t know how to do it.
I didn´t know what to do with the dough, so I just went into the kitchen,” she said.
After experimenting with the recipe and baking it, Rossi said she realized it was a recipe she could really trust.”
It’s very important to make something that tastes like bread, because when you eat a bread you feel full, you feel satisfied and you don’t want to go hungry,” she explained.
She said she has found a lot of support from the community, and has even received offers from businesses to sell the bread to customers.
The bakery is not open every day, but the customers are always there to help.”
You can’t tell me, because it’s all made by me, how much I am going to make for my customers.
I just have to make it,” she added.
The market sells about 1,000 loaves of bread a day, and the shop is a huge success, said Rossi.
She sells bread from different markets, but also from Italy’s famous Sicilian-Italian cuisine, which is known for its special doughs, including the famous doughnut “Bicci.”
The most popular bakery in Italy is the one at Ciboba, where Rossi said the customers love the apple-cake.”
They love the apples,” she noted.