Typical recipes and wines of the traditions Italian regional enogastronomiche. Our itineraries enogastronomici and the critiques on restaurants and wine cellars derive from our direct experience

Our primitive ancestors mixed the dust of acorns crushed with water and they cooked I mix him on red-hot plates, this ancestor of our bread it resulted so a kind of rather hard pizza bread; different years later the flour of acorns replaced him with the flour that was gotten by the ground cereals.
Only the Egyptians discovered by chance the lievitazione leaving the mixture to the air and cooking later it the day, the cooked mixture it resulted softer.
Already the are the ancient Greek that to the primitive composed of flour and water begin to add other products as the milk, the spices, etc. and they were really the Greek to found the first public ovens and the first rules for the panificazione. In the period in the ancient Rome bread becomes the food of everybody, straight for law you/he/she is established that the price of the flour of wheat to be sold to the population to make the bread was lower than the price of market.With the fall of the Roman empire the culture of the bread and bakeries you/he/she is dispersed.

In the feudal period the flour bread of wheat was exclusive of the gentlemen, the population in these periods of crisis you/they could not be allowed to use the wheat rediscovering so other cereals as the bowline, the farro, the rye, etc.
And' during the Renaissance with the introduction of the yeast of beer and the flours of high quality that bread begins for a long time today to live a period of growth until to arrive to with the return to flours of poor considered cereals but that today products of high quality become. And' is then the creativeness of the bakers, real artisans, a product to make different that can always seem the same but that it has numerous facets and qualitative characteristics according to the countries where he consumes him. Original additions of new ingredients have succeeded in diversifying the offer creating a series of products able to satisfy all the palates.
Quality and forms are one of the characteristic aspects and if we also want original of this food, from the French baguette to our traditional rose, from the integral bread, to the bread of thin bowline to reach products where they are found mixed to the classical composition of yeast, flour, water and salt other natural elements as onion, tomato, olives, rosemary, sesamo and other products of the earth that valorize and you/they are valorized by this joy of the throat.
Big part of this worth, obviously goes to the tireless job of the bakers that develop today still one of the manual activities massacring. Despite the advent of the technology and the mechanization has in a certain relieved sense at least the physical efforts, stay nevertheless the non negligible aspect of the nighttime levatacces of a category that he/she always works in the shade of the night.
If up to 30, 25 years ago bread was I word-stimulate her/it for the evocation of the poverty and the struggle, note, for the bread, and "bread, love and imagination "it meant - beyond some spicy allusion - above all country poverty, today the culture of the comfort has englobed also the "our daily bread."
And' become an exciting party for I'occhio and a delight for the throat, that some sin makes permissible and comfortably leaves that I/you/he/she am thought to other pleasures. Grant you therefore to the flatteries of the baker because only He knows... of what pasta and' made the bread that you like more.