"the colors of bread": a triumph of colors and flavors interpreted by master chef Giuseppe Mancini

Nardone Martino, a company based in San Giorgio del Sannio (Benevento) and a leader for over 40 years in the sale of machinery, accessories and furnishings for bakeries and restaurants, was the ideal venue for the “The colors of bread” course held on 13 and 14 May 2017, under the guidance of master chef Giuseppe Mancini.

The two-day event, organized with technological support from Hiber blast chillers and Logiudice Forni ovens and mixers, offered an opportunity to explore the most creative methods and shapes for coloring bread in a completely natural way, using the improvers and Nucleo® products made by Il Granaio delle Idee. Our clean-label product range also sparked discussion among participants, who are increasingly inclined to use these products to replace the chemical additives normally used in breadmaking.

The natural improvers used during the various stages of the course were: Enzymatico and Panevivo natural improvers for baguettes, SweetEnzymes for soft pumpkin bread, and Nucleo® Pane Etnico for making breadsticks and decorated small loaves.

A triumph of colors and flavors was achieved through the expert guidance and demonstrations of executive pastry chef Giuseppe Mancini, a consultant and instructor at leading national and international culinary schools, and an artistic gold medal winner for 4 consecutive years at the international competition organized by the Italian Chefs Federation. The master chef perfectly harmonized the bread’s varied colors with the decorations for the fillings, surprising everyone with an original presentation method that combined flavor with a feast for the eyes.