Market, restaurants and education together to talk about durum wheat, a great Italian treasure
Eataly inaugurates the new year with two new products made with Italian organic durum wheat Senatore Cappelli: the Pantarallo and the maxi-focaccia from Bari arrive in all the group's bakeries, the new dough for the scrocchiarella pizza debuts in the pizzerias while a dish of 'author.
What's new from Eataly
Since January 22, Eataly has been using 100% Italian organic durum wheat flours Senatore Cappelli for the new Pantarallo, the maxi-focaccia from Bari and the new scrocchiarella pizza, as well as sourdough and cooking in wood-fired ovens. While for the signature dish, durum wheat is used through a wafer of Senatore Capelli wheat and corn.
There are around 2.000 varieties of durum wheat known in Italy, but only about ten are those cultivated on a large scale. Among these there is the prized Senatore Cappelli durum wheat, a variety selected over 100 years ago by the geneticist Nazareno Strampelli to improve the cereal production of our country as it is a highly rustic variety suitable for the characteristic soils of southern Italy.
The organic Pantarallo
Pantarallo is born every day in Eataly bakeries and is a bread with the characteristic shape of tarallo made with Senatore Cappelli organic durum wheat flour and organic extra virgin olive oil. The processing cycle lasts 24 hours: it is left to rest in the donut mold for at least 15 hours and then cooked in a wood-fired oven and is characterized by a very crunchy crust and a soft interior. Produced in 1 kg and 500 g sizes, it is perfect as table bread or to accompany more delicious moments. The shape of the Pantarallo is a tribute to the Apulian taralli, symbol of a region that has contributed so much to the development of the Senatore Cappelli variety.
The focaccia from Bari and the maxi from Bari
The focaccia from Bari, another symbol of Puglia as well as the historic workhorse of Eataly bakeries, changes its recipe. In the new version it incorporates a percentage of 40% of Senatore Cappelli organic durum wheat semolina. Added to this specialty is the maxi version, both garnished according to tradition with fresh cherry tomatoes and pitted green olives.
Crunchy pizza
In the group's pizzerias - alongside the classic Eataly dough - the scrocchiarella pizza rolled out with a rolling pin makes its debut, now made with 70% organic Senatore Cappelli durum wheat flour added to the historic Eataly biga. The result is a pizza with the characteristic, distinctive aromas of durum wheat that are released during cooking.
The dish signed by Simone Salvini
A dish created in collaboration with Alce Nero and signed by chef Simone Salvini, one of the great Italian masters of vegetarian, vegan and Ayurvedic cuisine, also arrives in Eataly restaurants: cannellini bean and peanut hummus with a small salad and corn crumble and Senatore Cappelli durum wheat.
On the menus there is no shortage of bronze-drawn pasta dishes from Senatore Cappelli durum wheat, single-grain line, from the Pastificio Felicetti, including: Mezze Maniche alla Amatriciana, Carbonara or Cacio e pepe.
Teaching
From January 22nd, teaching, which has always represented an element of Eataly's uniqueness, also follows the project dedicated to durum wheat and offers a rich program of courses and opportunities for in-depth information on bread-making. The "An hour as a baker" event is back to discover, even in the very early hours of the morning, what happens inside the bakeries and "The bread table", the corner dedicated to learning more about and tasting the different types of bread to buy .
The educational calendars of the sales points also include bread-making courses on leavened products and durum wheat, meetings with Slow Food and courses on pizza in which you can see up close the making of the new scrocchiarella pizza dough.
All information on www.eataly.it
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