TOMATO BREAD AND TOUR THE BAKERY Malafronte
Samuele Bersani sang that "you can feel good without complicating the bread", leveraging the cliché bread as one of the basic foods we encounter.
defiantly, I venture to guess that Bersani is not a large gourmet, or at least at the time had not expected the wave of interest in the white art we have seen in recent years; bread should not be considered simple nor too complicated when it is enriched with new ideas.
Of this dualism we have had the opportunity to speak during the organized snack to Così Com’è, in partnership con Gambero Rosso, the third last round of the Bread and Tomato Tour hosted by Panificio Malafronte Gragnano Friday 15 novembre.
Così Com’è – logo agro bell Finagricola and partners in the Gambero Rosso in the realization of the first edition of the guide Bread and Bakers of Italy – It has embarked on a tour of 11 stages from North to South in which he collaborated with some of the bakeries rewarded with a, two or three Pani from the guide to make original recipes that coniugassero the panificati with the products of the company that produces, transforms and distributes excellent tomatoes grown in the Piana del Sele.
The very fact that there is now a guide designed to follow more closely the work of the bakeries in Italy is a symptom of the greater attention that we are turning to panificati and major leavened, one of the great points of honor of our culinary heritage.
The writer lives in Gragnano, and though it may be shocking, We do not live only Gragnano pasta.
The news of the allocation of Tre Pani al Panificio Malafronte in the Gambero Rosso guide it has certainly startled me. The bakery is famous locally and in the province; I personally liked more than one occasion their products, and the hand-rolled breadsticks are now subject of mythology and legend.
With great expectations I am therefore went to this nice snack, with the curiosity that always inspires me when professionals are challenged to interpret a theme with its experience and professionalism.
The recipes using tomatoes So How were three: a pizza Gragnano (clear influence vicana, dall'impasto largest Neapolitan pizza) with pureed datterino, fiordilatte, Red and yellow datterini, olio extravergine, Parmesan and basil; the bun soft to the last red plum; the aforementioned breadsticks declined with pureed red plum, capperi e olive.
Chiacchierando con Lidia Benincasa, marketing manager Finagricola, and Daniele Malafronte, responsible for commercial activities of conduct family with his father Cyrus and brothers Massimiliano and Adriano, I got to thinking about some interesting points.
How the concept of food bread "simple" par excellence lends itself perfectly to being "complicated" (pace of Samuele Bersani) with traditional and less conventional ingredients, of how we are living in an age balance between nostalgia for the ancient flavors and ingredients and curiosity for unusual combinations and harbingers of novelty, of how we can continue to expand and keep pace our culinary heritage in a country like Italy (and in our specific case, la Campania) inhabited by people accustomed always to a certain quality standard and always on the wire between the reactionary and intrigued towards what is proposed again.
What I often find myself experiencing is how collaboration creates a positive atmosphere full of dynamism and proactiveness, kindle the spark for new ideas, and – who knows – lay the foundations for new classic.
Panificio Malafronte
Via Castellammare, 162 – Gragnano, Naples
such. 081/8714049
www.malafronte.org
Finagricola - As It Is
Viale Spagna, 6 – industrial area – Battipaglia, Salerno
such. 0828614511
http://cosicome.eu/