Maroggia’s Mill Cookbook: Wholemeal and Cinnamon Rusks / Il Ricettario del Mulino di Maroggia: Zwieback integrali alla cannella

rise of the sourdough preacher

fette biscottate integrali alla cannella 1

The first meal of the day is the most important, needless for me to say it for the nth time. May it be breakfast on working days or a rich Sunday brunchspent in the company of family and friends it doesn’t really matter, it’s carbohydrates that make the difference. A proper source of energy, carbohydrates are better to be consumed during the first part of the day mainly because by approaching the night hours our capacity to burn down calories is reduced and this may lead, if carbs are consumed in excess, to an important weight gain. Today’s recipe for Maroggia’s Mill Cookbook is a twist on zwieback, a great classic of Swiss breakfasts. I admit I do prefer them much to their Italian cousins, rusks, which always seem to be inconsistent and unwilling to be properly dunk in tea. For while dunking a rusk in tea it is…

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