Nicola Portinari of La Peca explains how often this can become an element of disruption during the tasting menu, distracting the guests with flavours that are too different and strong or leading them to stuff themselves.

Bread must instead accompany the meal, chosen according to precise pairing criteria decided depending on the service timing as well as on the texture and taste of each dish.

Here’s why Molino Quaglia fine tuned a project called La Linea del Pane, presented by Giulia Miatto: seven types of bread with brewer’s yeast (to which they’ll soon add other types and natural leavening) thought so they can meet the needs of restaurateurs, but can also be easy to digest thanks to the use of germinated wheat flour.

For instance, a rather delicate and soft dish like soft pumpkin bonbons with a tannic concentrate of wine, Jerusalem artichoke, lampascioni and “earth” broth (turnips and artichokes) is paired with a fragrant ciabatta particularly crispy outside and light inside, which gives the dish a chewable component without covering the nuances of its taste.

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

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