A new biological bread on the Italian market. And it is not any bread in terms of diffusion: in fact Eataly produces it, the chain founded by Oscar Farinetti in 2004 and which brings the quality of the best made in agri -food Italy all over the world.
Eataly bread has arrived in the group’s bakeries since last February 4 and until 9 March there is a calendar of initiatives to tell its characteristics. Eataly bread embraces several bakery styles and uses a mix of flour that combines the many regional identities. Of an oval shape, the dough of Eataly bread is rich in aromatic and light, thanks to the biological flours of Italian cereals used, which include tender wheat, durum wheat and tender wheat bran, which is used as a dusting on the surface, thus giving crunchiness to the crust. Made every day in the bakeries of Eataly starting from the mother yeast, the new bread is handmade and cooked on refractory stone.
The birth of Eataly bread also coincides with the adhesion by the group’s bakeries at the Slow Bread Manifesto conceived by Slow Food Italy and Slow Grains in October 2024, which aims to bring together the entire national supply chain to promote bread quality. Among the fundamental principles, support for good agricultural practices, attention to product quality and the safeguarding of the art of bakery by sharing knowledge. “Bread is much more than a food -says the manifesto -: it is an authentic expression of the territory, a symbol of connection between culture, the biodiversity of wheat and local agricultural traditions. Each soil has its wheat, every people its bread, which reflects the peculiarities of places and community “. Eataly signs the manifesto of the Slow bread by involving the entire national network of its internal production workshops thus joining a network made of bakers, farmers and millers.
We said of the events that Eataly set up to celebrate the event. Eataly’s teaching offers numerous appointments to tell the new product and the art of bakery itself. Every day you can assist the afternoon, while the school’s classrooms offer a rich program of courses and meetings and deepening opportunities. A particular event will take place on February 13 in Rome, from Eataly Ostiense, where from 19 to 22 in the Dominic Chamber will take place “Bread at home”, a practical cooking lesson to learn how to prepare the homemade bread curated by chef Luigi Marchitelli. Even the little ones will be involved, with the practical cooking lesson “Cooking in the family: bread, sandwiches and loaf” organized in collaboration with Slow Food. On February 22 from 17.30 to 20.30, small chefs aged 5 to 11, led by Gabriella Cinelli, cook of the Slow Food alliance, will be able to try their hand at cooking their favorite dishes. On February 26 from 11 to 14 the lesson “Eataly’s bread” will lead the participants on a journey through the secrets of bread. In the classroom Dominici the master bakery bakery of Eataly will show how to choose the ingredients to make different types, as well as providing precious tips for a perfect dough and cooking. Once the dough to take home, the participants will taste Eataly’s bread and receive a pack of mother yeast Eataly to be kept for the next processes.
It is also possible to buy the same mix of flour on the shelf, to experience the bakery techniques learned in lessons at home. In the dedicated package there is a QR Code with reference to the recipe created by the bakery masters. Until March 9, in addition, all enthusiasts and subscribers to Eataly Club can pass through the bakery workshops and receive the mother yeast of Eataly as a gift.
“The bread table” also returns, a corner dedicated to knowing the new Eataly bread and deepening, also through tasting, the different types of bread from
acquire. Eataly bread is part of the range of over 20 types of different breads, from the classics such as Rustic, the bread, the integral, the eight round, the baguette to the most original formats and regional specialties.