Bread, what’s really in what we buy: the baker’s warning and tricks for keeping it longer

From “Il pescatore” and “Canzone per l’estate” by Fabrizio De André to “Il carrozzone” by Renato Zero, there are several pieces of Italian music that evoke bread in different ways. A cornerstone of gastronomic tradition, …

Bread, what's really in what we buy: the baker's warning and tricks for keeping it longer

From “Il pescatore” and “Canzone per l’estate” by Fabrizio De André to “Il carrozzone” by Renato Zero, there are several pieces of Italian music that evoke bread in different ways. A cornerstone of gastronomic tradition, bread has been prepared for centuries, with variations linked to the territories of origin: from Tuscan bread to Sicilian mafalde, from Milanese michetta to Salento puccia, from the “cafone” bread typical of Campania to bread from Matera. The Lucanian Agency for Development and Innovation in Agriculture (Alsia) of the Basilicata Region has dedicated a video to this last specialty to illustrate both its characteristics and preparation. In some of its varieties, then, the bread is protected by quality brands such as the PDO (Protected Designation of Origin). But its value is also cultural. In Italy, in fact, there are several museums dedicated to this tradition, from Altamura, in Puglia, to Sant’Angelo Lodigiano, in Lombardy. Rooted in popular tradition, bread has aroused growing interest in recent years, as demonstrated by the phenomenon of home baking during the emergency…

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