On July 22nd the Mother Yeast Masters' Night returns, the appointment to meet the greatest pastry chefs in Parma and the most important event in the world of leavened out of season: a night dedicated to the tasting of leavened artisan products made by the best masters in the use of yeast. The event stems from an idea of ​​the pastry chef Claudio Gatti of Pasticceria Tabiano in Tabiano Terme, and is now in its fifth edition.

Also this year it will be held under the Portici del Grano in Piazza Garibaldi and it will be possible to try further 60 types of leavened products strictly handmade, made with mother yeast by the Masters. An initiative that promotes the consumption of leavened products throughout the year, seasonally adjusting a product that is too often associated with the imagery of the party.

Guest of honor on Maestro Rolando Morandin which will be recognized career award of exceptional leavener: an experience of great importance in the world of leavened products, in particular for the panettone, but just think of the weight of his "Morandin method", a technique for maintaining the yeast in water, used today by many employees to the works.

To precede the tastings, on the stage, a mini talk-show on the deseasonalization of panettone and leavened, so much to see it protagonist of snacks under the umbrella.
At the end of the event the finalists of the event will be announced first edition of the "Panettone World Championship", promoted by the Maestri del Lievito Madre Group to elect the best traditional artisan panettone in the world. The announcement of the winners and the awarding of the prizes will be hosted during the 41st edition of Host in Milan, the International Exhibition of Professional Hospitality, at the Milan Fair. The objective of the contest is to start a moment of confrontation and sharing among professionals in the sector, such as on the occasion of the Mother Yeast Masters' Night.

The masters of Mother Yeast

The Mother Yeast Masters present come from all over Italy, gathered for a long night dedicated to leavening.
Marco Avidano – Pasticceria Avidano in Chieri (TO)
Mario Bacilieri- Bacilieri pastry shop in Marchirolo (VA)
Luigi Biasetto – Pasticceria Biasetto in Selvazzano Dentro (PD)
Maurizio Bonanomi- Merlo pastry shop in Pioltello (MI)
Renato Bosco – Saporè di San Martino Buon Albergo (VR)
Roberto Cantolacqua Ripani- Mimosa Pastry of Tolentino (MC)
Emanuele and Giancarlo Comi- Pasticceria Comi in Missaglia (LC)
Salvatore De Riso- Sal De Riso in Tramonti (SA)
Denis Dianin- D&G Patisserie of Selvazzano Dentro (PD) and Clusone (BG)
Francesco Favorito – specialist in Gluten free
Salvatore Gabbiano – Gabbiano Pastry of Pompeii (NA)
Fabrizio Galla- Fabrizio Galla in San Sebastiano Da Po (TO)
Claudio Gatti- Tabiano Pastry in Tabiano Terme (PR)
Stefano Gatti- Il Fornaio in Viareggio (LU)
Emanuele Lenti – High-Quality Lent Furnaces in Grottaglie (TA)
Daniele Lorenzetti- Lorenzetti Pastry Shop in San Giovanni Lupatoto (VR)
Grazia Mazzali- Mazzali Confectionery in Governolo (MN)
Luca Montersino- Icook in Chieri (TO)
Mauro Morandin – Mauro Morandin pastry shop in Saint-Vincent (AO)
Alfonso Pepe- Pepe Pastry in Sant’Egidio del Monte Albino (SA)
Paolo Sacchetti – The New World in Prato
Vincenzo Santoro – Pasticceria Martesana of Milan
Anna Sartori – Pasticceria Sartori in Erba (CO)
Attilio Servi- Attilio Pastry in Pomezia (RM)
Valter Tagliazucchi- The Giamberlano in Pavullo Nel Frignano (MO)
Vincenzo Tiri- Tiri 1957 of Acerenza (PZ)
Andrea Tortora- AT / Patissier San Cassiano in Badia (BZ)
Carmen Vecchione – DolciArte di Avellino
Achille Zoia – The Dolce boutique in Cologno Monzese (MI)

Parma, the territory

Parma has been nominated creative city for UNESCO gastronomy. Parma is a city with a center rich in artistic masterpieces, small and large treasures from different eras and large green areas, and exudes a refined atmosphere of small capital. Last year it was presented here Michelin Guide 2019, like the previous year, and is increasingly the scene of international fairs such as Cibus, headquarters of the Union of Restaurants of Buon Ricordo, in Parma, in the heart of the Food Valley, the city revolves around food as evidenced by the birth of the association Consorzio Parma Quality Restaurants. Certainly we cannot speak only of the town of Parma, its monuments (the chapels of Correggio, the chamber of San Paolo and the baptistery in the splendid setting of Piazza del Duomo) and of its musical tradition, without having in mind the landscapes that are the crown: the hills between the Po and the Apennine ridge, with many small towns rich in history, castles, medieval churches and theaters.
The "low" with the municipalities of Mezzani, Sorbolo, Trecasali and Polesine inspired the riotous character of Bernardo Bertolucci and Giovannino Guareschi. Land full of architectural masterpieces such as the Castello dei Rossi in S. Secondo, the Reggia di Colorno now headquarters of Alma- International School of Italian Cuisine, the castle of Fontanellato, the fortress of Meli Lupi in Soragna and the Cistercian abbey in Fontevivo. Here the culture of meat reigns and the processing of pork is considered another form of art.
The Parma Apennines collect the Ceno, Taro and Parma valleys – the three main waterways of the province – dotted with ancient villages and scenic wonders that suggest mountain biking, horseback riding and hiking through the woods, on shady paths and sometimes challenging peaks.

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