Instead, bread quality, and air quality too, are a significant measure of the quality of life, and of how this idea of quality joins all the protagonists of the food industry.

Now that an aware food consumption has replaced the post-war feasts, and the industrial homogenisation of flavours and shapes, it’s time to wonder whether all the bread we too often eat at home and elsewhere is real. And it’s time, while answering to this question, to start a shared work to redefine the elements that help you recognise real bread.

In the room that Identità Golose will dedicate to pizza and bread in July, we will speak only of pizza. At the same time, however, work on bread is in full swing in view of the new edition of Identità that will highlight the new frontiers of bread making.

For Petra real bread is only the result of team work, of a supply chain that shares a common idea on the climatic selection of cereals, and on the use of living mother yeast paired with flour rich in fibre and with parts of germinated cereals.

Such a bread is the response to the need of a more digestible gluten and of a lower glycaemic peek for carbohydrates. Such a bread can help reduce waste, because it naturally lasts more, and it’s tastier. As in the case of pizza and pastry making, we will open the doors to a work group to give life to the Manifesto del Pane Contemporaneo, a summary of two days of meetings and debates with artisans, experts, press and public. Info www.breadreligion.it


Piero Gabrieli
source: https://www.identitagolose.it/news/?id=276

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