29-06-2014
Rouge de Bordeaux is one of the autochthonous wheats that Nicolas Supiot – Breton farmer, miller and bread maker – brought to the workshop organised within Lièvita, in Riccione, where, from June 7th to the 9th, an event dedicated to research on ancient wheat varieties and to in depth analysis on bread making techniques took place
It was born as a workshop promoted via a selected, almost whispered, word of mouth. It was considered a “mission impossible” because there were no spokespersons and it was the result of an intuition. However, the desire to find some answers after digging to unveil the roots of a work that is both life and passion, led three bread making professionals to thousands of grains of ancient wheat varieties. Pastry and bread maker Alessandro Battazza of Lièvita in Riccione was the promoter of the three-day event (on June 7-9th). He invited his master and friend Ezio Marinato and Breton farmer Nicolas Supiot considered the guru of ancient wheat varieties. Certain that going against the tide is not a condemnation, but a life-choice, Battazza has always been researching the principle that gives a meaning to bread-making.
Nicolas Supiot, ancient wheat guru, working on his dough
Leavening time
Enzo Marinato at work with the panettone dough, under the observation of his Breton colleague
To seal the meeting between the different cultures, we witnessed the creation of a new mother yeast made with wheat middlings (according to the Breton method), to create a very Italian panettone kneaded by the expert hands of Ezio Marinato. This to demonstrate how respect for the human inclination and an open and intelligent confrontation can lead to a new way that can be more powerful and prolific than the two initial ones. Lièvita Via Emilia 18 Riccione +39.0541.645511 lievita@libero.it
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writer and screenwriter, she arrived at Identità Golose after training at Gambero Rosso's school of wine and food journalism