The name jokingly refers to the way of calling frogs in Prato but at the same time also refers to wheat: Granocchio di Prato is the new typical product, in the tradition of Tuscan white art, especially in Prato, which saw the light in these days
It was launched by an all-female oven, even if the new specialty will subsequently be adopted by all the short-chain and quality ovens in Prato. The ovens gathered under the aegis of Grano Gran Prato.
The authorship, or rather the motherhood we should say, of the Granocchio is by Pane Amore e Fantasia (nomen omen!), a Prato oven that is all, or almost entirely, female. The oven that after many tests of dough, shapes, textures, types of leavening and recipes, has given life to the new savory baked specialty launched on the occasion of eatPRATO 2021
Made on the basis of Gran Prato wheat (wheat grown in the fields just outside the city) it is produced according to the specifications of the short cereal supply chain project, with Gran Prato flour milled in an ancient mill in Vaiano.
A cracker that contains mortadella powder from Prato IGP, a Slow Food Presidium, which also gives it a very light shade of pink as well as all the sweet flavor of a unique salami because it has alchermes in the dough and suggestive aromas of spices such as coriander, cloves and a pinch of cinnamon.
Granocchio is destined to become the new testimonial of a foodie city, an edible symbol of practicality, of the agri-food and enogastronomic identity of the territory such as wheat, 0 km flour, Mortadella di Prato IGP, white art.
"In this first phase, production is carried out by a single oven, but the goal - says Marco Bardazzi of the Gran Prato Association - is that all the ovens belonging to the Association (which therefore use only quality flour from the short and use natural yeasts) can start producing it soon.”
The hope is that Granocchio will become the trendy snack to pair with an Americano, or even better with a Milano Prato since the vermouth is Numquam produced on site.
“We would like Granocchio to become a testimonial of the wheat supply chain but not only, a greedy testimonial of the Prato foodie, perfect in combination with Carmignano DOCG, the red of the area, elegant and with a fine and intense bouquet – tell the organizers of eatPRATO who underline how the last born is the result of a white art that rests on a solid culture of the art of leavening and bread. It is no coincidence that in the cycle of frescoes by Filippo Lippi in the cathedral, on the table of the banquet of the Dance of Salomè, we can see the draft, the typical bread of the Prato peasant tradition.
