19-05-2014
Pizza-researcher Renato Bosco, here on the stage of the tenth edition of Identità Golose together with Paolo Marchi, a few weeks ago presented his idea for the creation of Figli di Pasta Madre, FDP: an association but also a quality mark to add to products prepared with mother yeast, such as those made in his Saporè in San Martino Buon Albergo (Verona)
Germination. This is the word that comes to my mind when I think of what is happening lately, ever since, a few weeks ago, I wrote the first article on Pasta Madre Viva on this website. Germination is a process defined as the “beginning of the creation of a new organism, the development of a new entity starting from a seed”: in my case, Figli di Pasta Madre Viva was this seed, the idea that was born among friends and that, always among friends, continues to develop itself, day after day, rooting itself deeply into a lively and fertile soil. I’m happy, optimist and strongly enthusiast. No day goes by without someone looking for me to share a new intuition, a brilliant thought, a stimulating idea. The germination of the FDP looks like a happy and contagious laugh that is being shared by an increasingly larger group of bread, pizza and pastry makers: ever since I offered to create FDP many colleagues have contacted me, not only to compliment themselves for this project, of which I believe, after all, I’m the coordinator rather than the inventor, but most of all to ask me what it means, in practice, to be part of the Associazione degli FDP, how it works, and, most importantly, in my opinion, how to become a member.
Bread made with mother yeast and cheese, held in the hands of Renato Bosco
Even panettone can be made with mother yeast
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