08-04-2014
A dough made of water and flour. This is mother yeast, of which today lots is said. Renato Bosco, "pizza-researcher " at Saporè in San Martino Buon Albergo (Verona) as of today helps us to shed some light onto a topic that is also a current trend. With the proposal of a denomination/quality trademark
Mother yeast - everyone is talking about it. Many use it for their dough. However, it is perhaps truly known only by few. Is it a current trend, following the desire for cool foods, that are of course genuine but also refined, alternative, told and sectioned by crowds of food blogger? Or is it the emerging of a necessity, of an archaic need that emerges once again in our collective conscience of once-famers, an unavoidable return to the past, to slow gestures, and secrets told from mother to daughter? As a pizza-researcher, I personally hope it is some sort of peaceful cultural revolution: mother yeast not only as part of a daily healthy food, but also as the model of a new – yet very ancient – way of experiencing our relationship with food. Calm and slow. Because mother yeast is the result of a process requiring constant attention and care, long periods of rest after the kneading (as well as a lot of love).
Renato Bosco, 47. He has just opened his second restaurant in Verona: it is called LaTorre#1, in Stradone S. Maffei 1, and offers pizza, bread and cakes
The would be logo
Men who, for a moment, leave pots and pans to tell us their experience and point of view
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From Western concert flute to cakes