Lab Design

The easiest yet nutritious bread to bake at home for non-bakers. I first discovered rye bread when I was living in Denmark and I fell in love with it: it’s dense, tasty and packed with micronutrients thanks to rye flour and seeds used to make this type of bread. There are some plenty of recipes online but this one is the easiest and requiring the least amount of ingredients

1. Prepare your rye starter: if you already have starter at home you can just use 100g and feed it with another 100g of rye flower and 100g of lukewarm water otherwise you can make a new one from scratch using rye flour

2. Feed the stater 12 h in advance

3. On the day you bake make sure you start is active and ready to use and dilute 250g of active starter with warm lukewarm until no crumbles

4. Mix 500g of rye flour with 350g of lukewarm water

5. Add the dilute starter

6. Add 160g mixed seeds

7. Mix everything: no kneading or folding required for this one!

8. Shape the dough into a rectangular loaf tray greased with olive oil

9. Let it rest for 4-6h until it double in size: no endless hours of rising required !

10. Place a tray filled with water at the bottom of the oven and preheat to 250C

11. Bake the loaf for 25 mins then decrease temperature to 220C, remove the tray with water and bake for another 25 mins

[ITA]

`'Un mix culturale e sociale di tradizioni culinarie, la cucina italiana è associata all'uso di materie prime e tecniche di preparazione artigianale. È un'attività comunitaria che enfatizza l'intimità con il cibo, il rispetto per gli ingredienti e i momenti condivisi a tavola. La pratica affonda le sue radici in ricette anti-spreco e nella trasmissione di sapori, competenze e ricordi attraverso le generazioni. È un mezzo per entrare in contatto con la famiglia e la comunità, sia a casa, a scuola o attraverso feste, cerimonie e incontri sociali.

Persone di ogni età e genere partecipano, scambiandosi ricette, suggerimenti e storie, con i nonni che spesso tramandano i piatti tradizionali ai nipoti. Le conoscenze e le competenze legate alla cucina italiana vengono trasmesse sia informalmente all'interno delle famiglie che formalmente nelle scuole e nelle università. La cucina italiana è un modo per prendersi cura di sé e degli altri, esprimere amore e riscoprire le proprie radici culturali. Offre alle comunità uno sbocco per condividere la propria storia e descrivere il mondo che le circonda. Contribuisce inoltre a salvaguardare specifiche espressioni culturali, come il linguaggio e la gestualità. La cucina italiana favorisce quindi l'inclusione sociale, promuovendo al contempo il benessere e offrendo un canale per l'apprendimento intergenerazionale permanente. Rafforza inoltre i legami, incoraggia la condivisione e promuove il senso di appartenenza." Martina Liverani, 10th December 2025, "Dispensa Magazine" talking about Italian food as Unesco World Heritage

[ENG]

"A cultural and social blend of culinary traditions, Italian cuisine is associated with the use of raw materials and artisanal preparation techniques. It is a communal activity that emphasizes intimacy with food, respect for ingredients, and moments shared around the table. The practice is rooted in waste-reducing recipes and the transmission of flavors, skills, and memories across generations. It is a means of connecting with family and community, whether at home, at school, or through celebrations, ceremonies, and social gatherings.

People of all ages and genders participate, exchanging recipes, tips, and stories, with grandparents often passing down traditional dishes to their grandchildren. Knowledge and skills related to Italian cuisine are passed down both informally within families and formally in schools and universities. Italian cuisine is a way to care for oneself and others, express love, and rediscover one's cultural roots. It offers communities an outlet to share their history and describe the world around them. It also helps preserve specific cultural expressions, such as language and gestures. Italian cuisine therefore fosters social inclusion, while promoting well-being and offering a channel for lifelong intergenerational learning. It also strengthens bonds, encourages sharing, and fosters a sense of belonging."

Today I was on the phone with my mum. I asked her what they had for lunch, as usual, and she said: “Well simple, just some spaghetti with fresh tomatoes from the balcony and a couple of dried figs, the ones we picked this summer from the tree, we patiently let dry in the sun, slowly and now we can finally savour”. My mum taught me a lot about gratitude and enjoying the small things of life but…

Today I was on the phone with my mum. I asked her what they had for lunch, as usual, and she said: “Well simple, just some spaghetti with fresh tomatoes from the balcony and a couple of dried figs, the ones we picked this summer from the tree, we patiently let dry in the sun, slowly and now we can finally savour”.

My mum taught me a lot about gratitude and enjoying the small things of life but what touched me from this simple sentence was her soubtle tone of joy and love for what her and my dad have produced, prepared and waited to finally be able to enjoy together around the table. There was a tone of deep appreciation for the food they were eating, the moment they were sharing together and even the benefits that they were getting from eating home made figs instead of buying them.

There is so much talk about mindfulness these days yet I still see people around me giving the most important and powerful thing of everything which is food. “We are what we eat”, there’s no affirmation that feels more true to me.