OPEN DAY POLSELLI AD ARCE
An "open day" for a transparent business: This is the spirit that animated the 'Open Day Polselli, tour for press and industry professionals organized by the homonymous milling industry held in Arce Friday 30 settembre.
An opportunity to learn about a historic mill, but above all the features, the processing and the mode of use of the flour, o, per meglio dire, flour. Never as in this case, infatti, the plural is a must. The range of products is rich Polselli, varied and original, reason why the company has so many storage cells - over 40 - To accommodate the various types of grain and flour.
To act as Cicero among grinding environments, sieving and bagging, the chemical Nicola Polselli.
The production values are extremely high, They talk about three thousand tons of grain a day; si utilizzano sia grani nazionali che esteri altamente selezionati, because the only Italian grain would not be enough. During the entire processing cycle, It is not performed any chemical treatment. The finished product has high organoleptic quality, hygiene and nutrition.
There are two types of bags for flour: to valve, da 50 kg (Specific for bakery) and airtight, da 25 e da 12,5 kg, for all other uses (dolci, pasta and pizza).
After the visit to the mill, We have moved in the center of Arce, at the historic Palazzo Tronconi, farm and producer of natural and biodynamic wines which he owns the winemaker Marco Marrocco.
The light lunch by the Masters of 'Accademia Polselli - Permanent laboratory for the training and specialization of white art professionals - has prepared the minds for future works.
For the realization of the dishes were in fact you used the protagonists of the conference flour, presented by Emiliano and Domenico Polselli with the moderation in food journalist casertana Antonella D’Avanzo.
novelty, the line of products Zero – flour natural, flour suitable for baking derived from grain processing 100% Italian collected in non-intensive cultivation of fields away from pollution sources. The gentle grinding which protects the core of the grain of wheat, this flour (in tre tipologie: kind 0, kind 1 and type 2) It is rich in nutrients, it is rough to the touch, It has an antique feel and a strong fragrance.
Inoltre, They were presented two new products of the line The recipes, Extremely versatile alternative flours and strong personality. The flour mix with hemp, with turmeric, with farro, with grain arso, with wheat germ, with multi grain and paprika are added the mix of wheat flour with roasted barley and oats and mix of wheat flour with rye, sunflower seeds and flax seeds.
Personalmente, ho gradito moltissimo il croissant realizzato con il mix contenente orzo tostato: A breakfast all health, rich in vitamins and fiber.
Davide Rossi della CNA di Frosinone ha poi illustrato quanto il consumo di pane pro capite sia drasticamente calato da un secolo a questa parte.
Tutto giocato sul filo dei ricordi il contributo di Gennaro Luciano, owner of 'Antica Pizzeria Port’Alba 1738 di Napoli.
The Neapolitan pizza master retraced the history of Neapolitan pizza with the journalist Giuseppe Giorgio. L’Antica Pizzeria Port’Alba (probably the first pizzeria in Naples and then the world) born in 1738 as pizzas "wraparound laboratory", then sold by street vendors in the areas bounded by the old city gates.
It was very simple pizzas (peasant, marinate or mastunicola, however, no tomato), intended to feed the people.
The first pizzeria in the strict sense, ie with tables and chairs, It came into being around the 1830.
È accertato che la pizza con pomodoro, mozzarella and basil was not born thanks to Raffaele Esposito in 1889, but it was already known at the time of Ferdinand of Bourbon "King Naso", che ricorreva al travestimento pur di andare a mangiarla.
Gennaro Luciano she kneaded her first pizza 14 Polselli years using their own flour, since then she accompanies him in his work for forty years. (This story had already been told during Polselli Tour held in Naples last year, which is discussed which).
Il banco delle pizze a portafoglio è una presenza costante davanti alla pizzeria Port’Alba (una certezza granitica per tutti gli studenti dell’Università Federico II!): non solo come testimonianza dei tempi che furono, ma per perpetrare una tradizione radicata nel cuore dei napoletani.
A seguire, the intervention of the chef Gregori Nalon, TV face of Alice with the "program Dishes & Misdemeanors ", which focuses primarily on modern techniques of preparation and cooking.
last speaker, Ettore Mastelloni, administrator Forum the Brotherhood of Pizza, proponent of the birth of disciplinary pan pizza alla romana (in the pipeline).
He then returned on the concrete with the aperitif of the Academy Masters, accompanied by live music from the electro-acoustic duo Miscellanea Beat (cello and guitar).
In the evening menu, in addition to bread and leavened, also of fresh pasta dishes prepared with the alternative flours: Savorgnano paprika, cannellini Atina cream and goat cheese with pears; Rye noodles, lamb sauce, arancia e cannella; Paccheri stuffed with cod and purple potato on cream of pumpkin soup.
The flour components themselves become ingredients of the final recipe.
How sweet memory of the day, the multigusto biscuits.
Best wishes for good work to Polselli family and a big thank you for the hospitality 🙂
Polselli Spa
Via Casilina, Km 112 – Arce, Frosinone
such. 0776/524108
www.polselli.it