23-02-2016
The morning of Monday 7th at Identità Milano will feature bread and panettone. Here’s the programme in detail. Please note that in the sponsors’ square, Molino Quaglia has planned a space where light will be shed on the role of bread and its derivative and substitute products. Chefs, pizza-chefs and pastry-chefs will participate. There will be Forno di Mamapetra, where Roberta Pezzella will knead and bake bread live, in different shapes and flavours
It’s not a question of reinventing bread or panettone. Yet the morning explicitly dedicated to these two products, on Monday 7th at Identità Milano (Sala Blu 2) will show how their use can be changed, and their quality improved. New techniques, different ideas, revolutionary methods – indeed – applied to something we eat every day, the food most often made banal at home and even on the tables of restaurants; and also applied to a Christmas cake whose use is more and more unrelated to the season, having already experienced a decade of great, positive changes, but which for this reason risks becoming banal, standardised. After having mortified it, industrial production has made space for many artisanal producers scattered around the country. Good. Yet the following step is now: if it has to be artisanal, how so?
This has always been the case for Renato Bosco, of Saporè in San Martino Buon Albergo (Verona) who will open the works in the room at 10,15 am, presented by – just like everyone else - Francesca Barberini. His speech is titled “Pasta Madre Viva” and is obviously based on Bosco’s commitment for the certification of natural leavening, which drove him to create, among other things, Figli di Pasta Madre Viva. He will explain how to manage yeast in different ways for different uses and he will renew the yeast live. Two tastings are scheduled: Colazioni a Saporè and Pandor0: the first is a bread, of course made only with living mother yeast and oats, which will be presented in a way that follows the breakfast Bosco prepares in his restaurant. Pandor0 (with a “zero” at the end) is of course a "modern" take on the cake from Verona.
Lucca Cantarin and Renato Bosco
Nicola Portinari at Identità Expo
by
journalist born in 1974, for many years he has covered politics, mostly, and food in his free time. Today he does exactly the opposite and this makes him very happy. As soon as he can, he dives into travels and good food. Identità Golose's editor in chief
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