Just like pizza, it has experienced moments of crisis, of “exploit”, of identity loss; but it was recently rediscovered by people wishing to re-establish old recipes.

This is what happened to brothers Matteo and Ivan Piffer, sons of Anna and Paolo. Their family has always had to do with flour and bakers. They own Panificio Moderno in Rovereto and a workshop in Isera. They both put their studies aside and continued the precious family business.

Today Ivan, the shier and more introvert of the two, runs the workshop and takes care of training and production, which he increased with bread and cakes; Matteo takes care of management and new openings (they now have six shops, one of which in the historic centre of Isera, four in Rovereto and one in Trento, opened in May 2017).

In the new shop in Trento, on top of bread – made with different types of flour and in large loaves, like in the old days – the Piffers are experimenting a new concept of bakery, with café and kitchen, where they also make focaccia romana; the response is excellent.

Matteo and Ivan in away have gone back to the work of their grandparents, following their approach and choices: back to farmland and farmers, because they believe "food is a product of agriculture”.

In coherence with the theme of Identità Milano 2018, that is to say the Human Factor, the Piffer brothers believe human relations help you reach great results. Sharing ideas and principles is what it takes to grow.

Because man comes before products. Mercato al Ponte, a festival they organise in Isera, the third edition of which took place in September, is a proof of this: it creates a contact between clients and suppliers, offering the chance to share knowledge and ideas in a small house built next to their workshop.

They are strong supporters of the importance of using wheat of different varieties. They even launched the Settimana del pane, which changes each year, based on harvest time, dedicated to «bread born from sharing ideas with farmers and millers, bread we experiment on, with which we try to achieve new aromas and flavours, a tasty, nutrient and long-life bread», they say.

Then there’s the work with Arte Sella, the result of which is a new natural leavened bread. For info and locations: panificiomoderno.net


Tania Mauri
source: http://www.identitagolose.it/news/view.php?id=68

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