{"id":40791,"date":"2026-05-28T00:22:31","date_gmt":"2026-05-27T22:22:31","guid":{"rendered":"https:\/\/www.saporinostri.it\/angelica-salata-la-brioche-soffice-con-feta-salame-e-olive\/"},"modified":"2026-05-28T00:22:31","modified_gmt":"2026-05-27T22:22:31","slug":"angelica-salata-la-brioche-soffice-con-feta-salame-e-olive","status":"publish","type":"post","link":"https:\/\/www.saporinostri.it\/en\/angelica-salata-la-brioche-soffice-con-feta-salame-e-olive\/","title":{"rendered":"Angelica Salata: Soft brioche with feta, salami, and olives"},"content":{"rendered":"

Angelica Salata: the soft brioche to be filled<\/h2>\n

L'Angelica Salata<\/strong> It is one of the most spectacular baked preparations in Italian cuisine: a savory flower-shaped brioche<\/strong>, soft and fragrant, made with the precious Manitoba Caputo flour<\/strong> for a light and well-structured dough.<\/p>\n

The secret of this recipe lies in the leaven<\/strong> (poolish): A pre-dough made from flour, water, dry yeast, and malt that's left to rise until doubled in volume, developing complex flavors and ensuring a slow, natural rise. The result is an extraordinarily soft dough that stays soft even the next day.<\/p>\n

Dough with beer: the secret to softness<\/h2>\n

One of the most surprising ingredients of this Angelica is the light beer<\/strong>: added to the main mixture together with the soft butter, egg yolks and Parmigiano Reggiano DOP<\/strong>, contributes with its natural yeasts to make the dough exceptionally soft and tasty. The Parmesan gives a hint umami<\/em> deep that marries perfectly with the filling.<\/p>\n

The filling: flavors of the Mediterranean<\/h2>\n

What makes this Angelica irresistible is its rich and varied filling:<\/p>\n