Parma dedicates a night discovering and tasting sourdough. It will be a free tasting that will allow you to get to know and try over 60 types of strictly artisan leavened products, made with sourdough. An initiative that promotes the consumption of leavened products all year round, deseasonalizing a product such as Panettoni or Colombe, too often associated with the imagery of celebrations. In fact, the 22th edition of the Night of the Masters of Mother Yeast will be staged on 20 July from XNUMX pm, with the greatest Master Pastry Chefs from all over Italy as protagonists. The event was born from an idea of the pastry chef Claudio Gatti of Pasticceria Tabiano in Tabiano Terme, famous precisely for the secrets of its mother yeast, with which he produces the Focaccia di Tabiano, his sweet symbol, organized by Video Type of Parma.
the event it will be held under the Portici del Grano in Piazza Garibaldi. The guest of honor will be Maestro Rolando Morandin who will receive the award for his career as an exceptional leavener: a highly significant experience in the world of leavened products, in particular for panettone, but just think of the weight of his "Morandin method ”, a technique for maintaining the sourdough in water, used today by many insiders.
At the end of the event, the finalists of the first edition of the "Panettone World Championship" will be announced. promoted by the Mother Yeast Masters Group to elect the best traditional artisan panettone worldwide. The announcement of the winners and the presentation of the prizes will be hosted during the 41st edition of Host in Milan, the International Exhibition of Professional Hospitality, at the Fiera di Milano, Rho on XNUMXth October. The aim of the contest is to start a moment of discussion and sharing between professionals in the sector, such as on the occasion of the Night of the Mother Yeast Masters.
To precede the tastings, on stage, a mini talk-show presented by Atenaide Arpone, Head of Italian Gourmet magazines. The common thread in line with previous editions and the focus of the event is the seasonal adjustment of panettone and leavened products, so much so that it is the protagonist of snacks under an umbrella.
According to Aidepi (the association of the Italian sweet and pasta industries) in our country about 50 tons are produced every year, which is equivalent to about 50 million units (0,82 per capita) for a total turnover of 331 million euros, almost a panettone each. A trend, that of panettone, in constant growth: (+4%). And the export numbers are also positive, as confirmed by Confartigianato in a report on the consumption of leavened products. According to Coldiretti, 3 out of 4 Italians in 2018 chose guaranteed made in Italy panettone, confirming the ever-increasing sensitivity of consumers towards the origin of what they bring to the table.
And here the list of mother yeast masters who will participate in the event: Marco Avidano- Pasticceria Avidano in Chieri (TO); Mario Bacilieri - Bacilieri pastry shop in Marchirolo (VA); Luigi Biasetto – Biasetto pastry shop in Selvazzano Dentro (PD); Maurizio Bonanomi - Pasticceria Merlo in Pioltello (MI); Renato Bosco- Saporè of San Martino Buon Albergo (VR); Roberto Cantolacqua Ripani- Pasticceria Mimosa of Tolentino (MC); Emanuele and Giancarlo Comi - Pasticceria Comi in Missaglia (LC); Salvatore De Riso-Sal De Riso in Tramonti (SA); Denis Dianin - D&G Patisserie of Selvazzano Dentro (PD) and Clusone (BG); Francesco Favorito – Gluten free specialist; Salvatore Gabbiano - Gabbiano pastry shop in Pompeii (NA); Fabrizio Galla- Fabrizio Galla in San Sebastiano Da Po (TO); Claudio Gatti - Pasticceria Tabiano in Tabiano Terme (PR); Stefano Gatti- Il Fornaio in Viareggio (LU); Emanuele Lenti - Fine Forneria Lenti in Grottaglie (TA); Daniele Lorenzetti- Lorenzetti pastry shop in San Giovanni Lupatoto (VR); Grazia Mazzali - Pasticceria Mazzali in Governolo (MN); Luca Montersino-Icook in Chieri (TO); Mauro Morandin - Mauro Morandin pastry shop in Saint-Vincent (AO); Alfonso Pepe - Pasticceria Pepe in Sant'Egidio del Monte Albino (SA); Paolo Sacchetti - The New World in Prato; Vincenzo Santoro - Pasticceria Martesana in Milan; Anna Sartori- Sartori pastry shop in Erba (CO); Attilio Servi - Pasticceria Attilio in Pomezia (RM); Valter Tagliazucchi- Il Giamberlano in Pavullo Nel Frignano (MO); Vincenzo Tiri-Tiri 1957 from Acerenza (PZ); Andrea Tortora- AT/ Patissier San Cassiano in Badia (BZ); Carmen Vecchione- DolciArte of Avellino; Achille Zoia - The Dolce boutique in Cologno Monzese (MI)
