My mom takes me through the ancient process of making the traditional Italian recipe of master dough by-hand, for making bread, focaccia, pizza and other traditions like frittelle (fry bread), from her hometown of Tricarico, Italy – a very small town, south of Naples.
Most every area in Italy makes their dough and bread differently. These ways and traditions are passed down from area to area, and from generation to generation. My grandmother was from Bari, but moved to my grandfather’s family’s town and preferred their bread so she learned from the people.
