by Natalina Campagnolo | Mar 27, 2017 | Classes, Cooking 101, Cooking Tips, Online Cooking Classes, Recipes
uGrowing up in an Italian-Canadian household my mother always added semola flour to her bread and thick crust pizza doughs. It always gave the dough a lovely yellow tinge and produced wonderful results. It used to be very hard to find in North America but I am finding...
