Bread and its stories
September 14th, 2006Views:1463
This time we’d like to speak to you about bread and, particularly, about Emilian bread. Do you know that only in Emilia-Romagna 16 different typologies of bread are recognised with the IGP mark (Indicazione Geografica Protetta ) (PGI : Protected Geographical Indication)?
We are impressed by the variety of the typologies of bread made in our region and we’re also attracted by the idea of getting lost in an Emilian itinerary, among sweet-smelling bakeries, in order to taste the delicacy of the bread just taken out of the oven.
As far as we’re concerned, food is culture and every handicraft has a story to tell, that shows deep-rooted roots in the territory where it was born.
The “gnocco fritto”, probably of Lombard origin, is an example: it is made of a mixture of bread wheat flour, water, salt, lard and a pinch of yeast. Then the obtained dough is cut into rhombs and fried in lard or in oil. We assure you that the gnocco fritto, with cheese, salami and cold pork meats, is a deliciousness.
The “coppia ferrarese”, formed by two pieces of dough linked together as a shape of ribbon, whose ends are called “crostini”, is truly inviting and of homemade origin.
We mustn’t leave out, in our little list, the famous and tasty “piadina romagnola”, whose name comes from the board used to toll out the dough, the so-called “pladena”. This wonderful “gastronomic invention” (both the version from Rimini, which is thinner, and that one from Ravenna, which is thicker) of the country culture, with cheese, salami and cold pork meats is decidedly a joy for our palate.
And what about…we could go on with “pane di zucca”, “borlengo dell’Appenino modenese”, “crocetta piacentina”…but we are going to leave you with the curiosity to discover the Italian gastronomic culture bit by bit. Who knows…travelling all over Italy, you could run into a fragrant roll…which has a lot of stories to tell.
Have a good gastronomic research!
