The Bread Ancient, the right balance between health and traditional eating habits

The Naturopath and Veg Chef Chiara Sarti, consultant of the Erboristeria Alchemilla consultant, talks about the rediscovery of the Old Bread

"When I think of bread, fresh pasta and pastries old memories come to my mind, made of natural scents and colors of my grandmother making fresh pasta, bread and cakes. Our beautiful country, as throughout the Mediterranean basin has as food symbol the grain and all foods derived from its processing and characterizing different recipes depending on the region and country. But wheat has undergone in the last two centuries of a great transformation that in the long run triggered a series of problems to the health of the population, such as the increasingly feared celiac disease.

Cereals are the perfect food for human consumption due to its organoleptic properties, such as calorie, protein, fat, vitamins and minerals.

The most ancient grain used for bread making was the einkorn wheat, a grain from very small spike with very little gluten content, much like the farro. Then he went to Triticum Dicoccum, a grain with the largest spike and more profitable. Finally we arrived at the two varieties used to produce bread, pasta and desserts, which are sweet wheat (Triticum aestivum or vulgare) and durum wheat (Triticum durum), which have a high gluten content, a toxic protein to wheat our body.

The importance of the return to eating bread made with various types of cereals and with ancient grains and leavened with sour mother has a double significance: the first is to rediscover the consumption of a more suitable grain to the physiology of the human body.

The second is to rediscover our true culinary tradition, rediscovering our recipes, returning to the pleasure of preparing our good bread, fragrant, nutritious, digestible and can remain soft even a week.

To conclude, I invite you to the Bakery Natural Course of the School of Cuisine Veg Cookers Chiara Sarti and organized dall'Erboristeria Alchemilla Nicoletta Affini (Marina di Campo), to be held April 17th at the Hotel Airone.