“All of the senses come into play”

All About Italy (USA) - - The Changing City | All About Italy -

Time and pa­tience are the two ab­so­lutely nec­es­sary in­gre­di­ents for any recipe. But of­ten there is also a lot of math­e­mat­ics and chem­istry in­volved, be­cause one needs to study, to know and to un­der­stand how to work with an in­gre­di­ent, re­spect­ing and ex­alt­ing its char­ac­ter­is­tics, es­pe­cially when one is deal­ing with a cen­turies-old cui­sine. Da­vide Lon­goni is a Lom­bard baker, born into the pro­fes­sion and owner of the Pan­i­fi­cio Da­vide Lon­goni, a place charged with his­tory. Here one can taste the best panet­tone ev­ery day of the year, fully delect­ing the fra­grant his­tory of the “lievito madre” which gives the prod­uct its value and makes it durable, an el­e­ment born 500 years ago in Me­sopotamia. One starts with the choice of flour, the queen of the lab­o­ra­tory, is­sued from two mills: one in Sicily and one in Pied­mont, then moves on to the im­por­tance of touch, at once del­i­cate and de­ci­sive, and hear­ing in or­der to lis­ten to the sound of the dough, smell for the notes of acid, or odors of cook­ing or burn­ing, and sight in or­der to un­der­stand when to add an­other in­gre­di­ent. Taste is of course also nec­es­sary in or­der to ap­pre­ci­ate the fla­vor of tra­di­tion and the cu­rios­ity of in­no­va­tion. Via Gero­lamo Tira­boschi, 19 - 20135 Mi­lano

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