«Our work is constantly evolving, and this is how it should be. We are born from bread and work so as to improve it, also by sharing ideas with famers, millers and other bakers. We’ve realised that our raw material is not flour, but cereals».

Hence in their shops they present a real cultural project dedicated to bread. They don’t aim to change habits or tastes, but for people to pay more attention to this food. This is proven by the many tastings they offered to the audience.

First, a “compared tasting” of naturally leavened bread made with different cereals, but all with 30% soft wheat: Petra 9 Tutto il grano (100% Italian soft wheat), Tumminia (Sicilian durum wheat) and Solina (soft wheat from Abruzzo), each with its fragrance.

Then Terzo Paradiso, a soft sliced bread made with rye, soft wheat and cornflour and inspired by a work by Michelangelo Pistoletto exhibited at Arte Sella – the museum in Trentino that unites art and nature – and represents the union between human knowledge and nature.

On top of tasting it by itself, they cut it in cubes and fried it with butter and thyme, so it becomes the base for Revers, a “destructured sandwich” with ingredients from Trentino:

speck, marinated purple cabbage and vezzena cheese, plus candied orange zest. Then a tasting of colomba, the traditional version, and with apples and homemade candied lemons. Finally, Miscuglio Moderno (see: Ivan e Matteo Piffer, il nostro Fattore Umano è la condivisione): that is to say spikes, all different from each other, designed by their collaborators who stayed in the shops so they could participate in the congress.


Tania Mauri e Luciana Squadrilli
source: http://www.identitagolose.it/news/view.php?id=83

Photo from Petra archive (ed)

Leggi il testo integrale nel link FONTE (qui sopra)