For the dough: 400 g type 00 flour, 100 g whole wheat flour, 15 g fresh baker’s yeast, 300 g water, 50 g mortadella (diced), 50 g Carli Artichoke Hearts, 50 g Carli Sundried Tomatoes, 20 g Aromatic Pitted Olives, 50 g smoked provola cheese (diced), 15 g Carli Fruttato Extra Virgin Olive Oil, 10 g salt, pepper to taste, Carli Sundried Tomato spread to serve on the side

Notes: 👉 Let rise for about 1 hour. 👉 Loaves: let rise for 2 hours and 30 minutes. 👉 Baking: 180°C for 30 minutes; 150°C for 30 minutes; 150°C for 10 minutes.

Watch the video and discover how to make it!

For the dough: 500 g type 2 soft wheat flour, 500 g whole wheat flour, 650 g water, 8 g baker’s yeast, 22 g salt, 60 g Delicate EVOO, chopped thyme
For the filling: Vegetable ratatouille, grilled Borettane onions, grilled eggplants, grilled Peppers, I.G.P. thick Modena Balsamic Vinegar
Notes: 👉 Let the dough rise for 1 hour. 👉 Let the 500 g balls rise for 2 hours at room temperature. 👉 Let the pizza in the pan rest for 2 hours at room temperature. 👉 Baking: 250° C for 25 minutes.
Watch the video and discover how to prepare it!

Fulvio Marino is one of Italy’s most highly regarded bakers, raised in the tradition of Mulino Marino, the historic family business in the Langhe, specializing in stone-milled organic flours. From a young age, he dedicated himself to studying grains and fermentation techniques, combining strong technical expertise with an outstanding ability to explain and inspire.

He is widely known thanks to TV shows dedicated to bread and cooking, where he shares daily tips and recipes in a clear, approachable style.

Through books, courses and online projects, Fulvio Marino promotes an authentic yet contemporary bread culture, with attention to ingredients, leavening times and the value of hands-on craft. A true reference point for anyone who loves working with dough and wants to explore the world of baking with passion and awareness.