17-06-2017
A display of special breads made by Antonio Cera, the economist-baker who in San Marco in Lamis sul Gargano, from Saturday 17th to Monday 19th June will celebrate a national festival dedicated to bread with a special attention to Grani Futuri [future wheat varieties] and Associazione Futurista del Pane
Do not confuse them with other recently very popular varieties of wheat just because it sounds cool: these are Grani Futuri, F-U-T-U-R-I [Future grains]. Antonio Cera, from Gargano, in Apulia, born into a family of bakers and a baker himself after a degree in Economics from Bocconi, organised in his homeland an extraordinary event dedicated to bread, called Grani Futuri, info@granifuturi.com. The date is in mid June, from Saturday 17th to Monday 19th in San Marco in Lamis, 550 metres above the sea level, which in this case is a beautiful sea as we’re in Apulia.
Three days of tastings, presentations, debates, lunch and dinner up to the signature of the Manifesto Futurista del Pane and at the end the classic «gala dinner with starred chefs interpreting Bread». Everything will begin with Spanish Maria Sollivelas, from Palma de Mallorca, then lots of Italy with Errico Recanati, Nicola Fossaceca, Angelo Sabatelli, Luca Lacalamita and Alessandro Della Tommasina.
Bread, butter, anchovies and wild mugnoli, a tasting offered by Viviana Varese when they presented Grani Futuri in May in Milan
Antonio Cera recalls: «I grew up among fields of wheat, sacks of flour and a home where everyone had a task: aunty Tinella was the family seamstress, aunty Maria the baker and entrepreneur, my mum Lina a biologist and my father Angelo a teacher-writer. Then there was my grandfather Michele and his vegetable garden and his fixation of making cheese. My passion for wild herbs comes from my grandmother Caterina. They were all proud of a work properly done.
Grani Futuri by Antonio Cera, baker and economist in San Marco in Lamis in the province of Foggia. The event is scheduled from the 17th to the 19th of June. They are inspired by the work of incredible people here portrayed inside Eataly Smeraldo in Milan. Not only Viviana Varese but, most of all, the women in the Cera family: mamma Lina and aunts Tanella and Maria
It’s not easy to have a mum like this, and even ideas like this because Cera obviously doesn’t resemble the classic baker iconography. After all, he presents himself as a baker-economist who works on the «evolution of bread and sustainability, biodiversity and fighting waste». But why is it that his varieties of wheat refer to the future and not to ancient times? «Because I want to control the entire supply chain, what comes before and what after bread itself. I’d like to avoid wheat that perhaps comes from Chernobyl and was subjected to X rays and the like, the result of many things that have nothing to do with quality. I speak with farmers, millers, bakers, pastry-chefs, cooks». And I must say that I would have never thought that a well-read man like him would say the word cook, and not chef, with such importance.
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born in Milan in March 1955, at Il Giornale for 31 years dividing himself between sports and food, since 2004 he's the creator and curator of Identità Golose. blog www.paolomarchi.it instagram instagram.com/oloapmarchi