Our bread made with bark is the result of history and tradition. In the past, farmers would make flour from the inner bark of the trees or the roots, when they had to give the wheat or corn they farmed to the nobles.
In order to survive, they realised they could use the inner bark and the roots to make bread and more. So basically this is a subsistence flour. From this tradition, and from some courses I attended, held by Valeria Margherita Mosca, came the idea of using the bark from the fir trees that fell in our mountains in October because of the storms. This bread is made with mother yeast, adding 20% flour from white or red firs and lichen.
Since because of this disaster it will take at least 60 to 100 years to recreate the forest, my team and I thought we could make this bread to recall the aromas of the forest. Indeed it’s a very aromatic bread. We’d like a village of Carnia to stand out thanks to the production of this bread, so as to transform it in a tool for territorial marketing, promoting tourism.
The entire team takes part in collecting the bark, with the help of my father, and the authorisation of the forest rangers. This bread, together with other four types, can be found throughout the year in our bread basket.
Stefano Basello, chef at Il Fogolar - Udine
source: https://www.identitagolose.it/news/?id=149
Leggi il testo integrale nel link FONTE (qui sopra)
BREAD RELIGION
Iscriviti e ricevi le novità nella tua email.
