Toscana & Chianti News
Food & Wine
A VERY SHORT SUPPLY CHAIN
A "very short" supply chain completely located in the Mugello area. "Pane del Mugello" [Mugello bread], which started out as a project in 2005, is made from scratch within a radius of a few miles.
This bread is made with soft wheat flour from the Mugello area, including wheatgerm, with natural leavening and strictly baked in a wood-burning oven. Only natural yeast and lukewarm water are added to the flour. The bread is left to leaven for 4 hours on wooden panels, covered with linen cloths and baked in the wood-burning oven.
The production chain of this bread consists of Toscana Cereali, Molino Foralossi Carlo (Firenzuola), Molino Parri, Panificio Faini & C (Luco di Mugello), Forno Conti (San Piero a Sieve), and Vecchio Forno (Polcanto).
The GMO-free soft wheat used to make Pane del Mugello is grown according to the combined, low environmental impact agriculture method by agricultural firms in the Mugello area. The wheat is then ground by a water-powered stone mill. The resultant flour is richer in wheatgerm, fibre, minerals, vitamins and amino acids, which are essential for your health.
For 2011 the prestigious American "Wine Enthusiast Magazine" chose Nipozzano Riserva 2007 by Marchesi di Frescobaldi as the wine of the year.
Food traditions love to follow in the footsteps of young Tuscan chefs. In this case, the chef actually has a name. We're talking about Paolo Fiaschi, owner of 'Papaveri Papere' restaurant in San Miniato.
He has paraded his total look around the world, from Dubai to Shanghai to the sumptuous Moscow show some time ago, but without ever forgetting his beloved Tuscany.
