Matera, Saturday, May 22, 2010, 10:30 am: Some of the participants in Facefood, including Paoletta anise and cinnamon (and we thank them for photos), Tinuccia of Mollicadipane and Claudia of Verdecardamomo arrive at Baker and Angela Gennaro Giuseppe Perrone, accompanied by flavors of the foam and John Sassi, Matera, where Slow Food Trust waiting excitement with the beginning of the first workshop of taste, perhaps the most sincere and interesting, that on the IGP Pane di Matera (the most delicious bread in the world and I'm not exaggerating). We have seen
Forming Bread of Matera, (as "high" and the famous shape of a "croissant), all'infornatura, the most interesting explanation by Massimo Cifarelli, president of the consortium to protect the bread from Matera PGI, on the yeast used, the Yeasting, the grains used, and history, old customs, tradition and centuries-old culture of Bread in Matera.
fabulous experience for us and we hope it was for everyone present. For those who are absent, however, as well as give you an appointment at the next edition we wanted to make the video showing part of what happened on the morning of Saturday, May 22, I suggest you look at it on the blog along with the Taste of Stones story Angela , the true heart of the event.
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