Not only do they share many of the featured chefs, but they also share the subject of dough and leavening, as Piero Gabrieli who supports both sections of the day with Petra and Molino Quaglia recalls: «This event has always had a strong focus on dough and the liveliness in the sector, presenting research projects by artisans and pizzaioli».

It’s no surprise then that it is Renato Bosco who opens the works, for once called to speak about bread and pandoro - «Everyone is making panettone. This year, instead, I want to focus on this great traditional product from Verona» he says – and not on pizza since at Saporè he offers a beautiful and delicious as well as healthy breakfast made (also) of bread and jam, as an alternative to sweet rolls, and great leavened products (in the photo).

The base is always made with living mother yeast, be it the classic one (in water or dough), or the cream one (also suitable for home kneading) or the latest experiment with rye, also in cream.

The pandoro is instead a Pandor-0, that is to say without butter: instead of it, there’s an emulsion of olive oil, rice oil and ZeroBURRO, a mix of vegetal fibres created by Petra uniting taste and health.

As proven by the tasting in the room.


Editorial board Identità Golose
source: http://newsletter.identitagolose.it/email.php?id=590

Photos from the Facebook page (ed)

Leggi il testo integrale nel link FONTE (qui sopra)