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Freshly-baked bread in a traditional communal clay oven in the town of Merzouga, Morocco, North Africa, Africa

Eastern bread baked in outdoor communal oven, Olymbos (Olimbos), Karpathos, Dodecanese islands, Greece, Mediterranean, Europe

Swabian cuisine, Kirchweihkuchen on serving platter, cake forks, Swabian baking speciality, out of the oven, baked, sweet cake, covered apple pie, apple sauce slices, apple compote, sheet cake, home cooking, yeast yeast dough, sweets, hazelnuts, sultanas, pastries, cinnamon sticks, cake forks, apples, traditional cuisine, food photography, studio, Germany, Europe

Swabian cuisine, Kirchweihkuchen, Swabian baking speciality, from the oven, baked, sweet cake, covered apple pie, apple sauce slices, apple compote, sheet cake, home cooking, yeast yeast dough, sweets, hazelnuts, sultanas, pastries, baking tray, cinnamon sticks, cooling grid, traditional cuisine, food photography, studio, Germany, Europe

Swabian cuisine, hearty party yeast plait, salty yeast plait, baked yeast pastry, braided yeast yeast dough on porcelain plate, from the oven, baked goods filled with pesto and dried tomatoes, vegetarian, pesto in a jar, herbs, bread, kitchen knife with red handle, mother-of-pearl spoon, egg spoon, typical Swabian reinterpreted, traditional cuisine, food photography, studio, Germany, Europe

Swabian cuisine, hearty party yeast plait, salty yeast plait, baked yeast pastry, braided yeast yeast dough on cooling grid, cooling grid, from the oven, baked goods filled with pesto and dried tomatoes, vegetarian, pesto in a jar, herbs, bread, cucumbers in the back, pearl spoon, egg spoon, typical Swabian reinterpreted, traditional cuisine, food photography, studio, Germany, Europe

Panigaccio is a type of round, unleavened bread, baked in a special terracotta and mica dish, called testo, red-heated over high heat in a bonfire or in a wood-burning oven. A batter of flour, water and salt is interposed between one text and another, to form a pile. It is typical of the Lunigiana land on the border between Liguria and Tuscany, Italy, Europe

Panigaccio is a type of round, unleavened bread, baked in a special terracotta and mica dish, called testo, red-heated over high heat in a bonfire or in a wood-burning oven. A batter of flour, water and salt is interposed between one text and another, to form a pile. It is typical of the Lunigiana land on the border between Liguria and Tuscany, Italy, Europe

Panigaccio is a type of round, unleavened bread, baked in a special terracotta and mica dish, called testo, red-heated over high heat in a bonfire or in a wood-burning oven. A batter of flour, water and salt is interposed between one text and another, to form a pile. It is typical of the Lunigiana land on the border between Liguria and Tuscany, Italy, Europe

Panigaccio is a type of round, unleavened bread, baked in a special terracotta and mica dish, called testo, red-heated over high heat in a bonfire or in a wood-burning oven. A batter of flour, water and salt is interposed between one text and another, to form a pile. It is typical of the Lunigiana land on the border between Liguria and Tuscany, Italy, Europe

Paarmigiana, traditional Italian recipe baked in the oven with eggplant, tomato, cheese and basil, Italy, Europe

Wood-Fired Oven With Traditional Italian Pizzas Ready To Be Baked, Coolangatta, Queensland, Australia