inception & genesis of my kitchen job..

In the middle of kindergarten, my grandmother taught me how to knead bread.
It was important to get good quality, homemade flour, preferably freshly ground.

We had to sift it through a fine sieve to make the bread looser.
The basic rule was to knead it long enough to develop the gluten, but never add water afterwards.

Only flour was allowed to be added in small quantities.

I remember that my hands used to hurt from kneading. My grandmother used to say – when you think you’ve had enough, just keep kneading…

The scale was never used, and the baking time was based on my grandmother’s own experience.

The crust of the bread was the best part of the bread that had just come out of the oven.

Bread and “Klipići” were my start, followed by homemade “Trganci” – on long-caramelized onions. We only put flour, water, a little salt and oil in the trganci. Pure “LA CUCINA POVERA”.