ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Recipe for Ligurian Bread?

Misc.
Does anyone have a recipe for a ligurian bread called "ciappe di taggia". It's a kind of cripsbread and keeps very well. Many thanks in advance!
MsgID: 029645
Shared by: Isabel, U.K.
Board: All Baking at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Recipe for Ligurian Bread?
  Isabel, U.K.
2 Isabel U.K. re: Ligurian Bread
  BG/Chicago
3 Thank You: Thanks BG, here's the description
  Isabel, U.K.
4 re: Ciappe
  Jaqi Clayton, London, UK
5 Recipe(tried): Ligurian Bread - Ciappe (chyappay)
  Alan
ADVERTISEMENT
Random Recipes
  • Luchow's Shrimp and Lobster Sauce
  • This is a tried and true recipe. Chinese family friends (now deceased) had their own restaurant called Luchow's. This was their Restaurant recipe. This is really easy to do. Hope that it's what you're looking for. There ...
  • Chicken and Corn Stew
  • CHICKEN AND CORN STEW 1 tablespoon vegetable oil 2 whole boneless chicken breasts (2 pounds) 1 tablespoon unsalted butter 3 tablespoons flour 1 small onion, chopped 1 small bell pepper, chopped 1 rib celery, chopped 1...
  • Vegetable Lo Mein (using whole wheat fettuccine)
  • VEGETABLE LO MEIN "Your dream dinner order - flavorful, carb-tastic lo mein, hold the grease - is coming right up! Oyster sauce and light olive oil are satisfyingly rich and creamy, without adding a lot of calories or ...
  • Stuffed Tex-Mex Yellow Squash
  • STUFFED TEX-MEX YELLOW SQUASH "Hollowed-out squash earns kid appeal when filled with a mix of beef, bell pepper and corn, all topped with Parmesan cheese." 4 yellow squash (8 ounces each) Coarse salt and ground peppe...
ADVERTISEMENT
  • Chocolate Chunk Oatmeal Coconut Cookies
  • CHOCOLATE CHUNK OATMEAL COCONUT COOKIES "When it comes to cookies, we prefer chunks of chocolate to chips. The irregular shapes and sizes of hand-chopped chocolate mean that some pieces melt and ooze while others hold...
  • Quick Spaghetti Sauce (using ground beef and marjoram)
  • QUICK SPAGHETTI SAUCE 12 oz. uncooked spaghetti 1/2 lb. ground beef 1 (2 1/2 oz.) can sliced mushrooms 1/2 cup water (about) 3 cans (8 oz. each) tomato sauce 1 1/2 tsp. brown sugar, packed 2 tbsp. minced onion flakes ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Recipe for Ligurian Bread?
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!