I maestri del pane (Richemont Club Italia)

NOTE: This book is in Italian. 

More than 100 recipes and techniques from master Italian bread bakers like Piergiorgio Giorilli, Fabrizio Zucchi, and  Matteo Cunsolo -  divided into three practical sections, tradition, everyday life and innovation.

Breads and techniques featured include Mafaldina Siciliana, bread and polenta, hard dough bread, Biova, Rosetta, Vergara, naturally leavened bread and liquid yeast, the Francesino with hand-kneaded dough, the Cruschella d'avena, the Micca and the Miccone, the Bra bread, Ciabatta, Bocconcini with Parmesan and sesame, Mignons with coffee, Energy Bread, Venus black rice and sesame bread, Small barley bread, Sicilian bread with sesame and turmeric, 100% wholemeal naturally leavened bread, Ancient grains and energy, Taggiasca olive bread, and Sweet bread with saffron.