The typical Milanese bread has now disappeared from the city's bakeries. But not at Iper La grande i, which kneads and bakes over twenty types of genuine bread every day in front of your eyes. Label included
The michetta (pronounced with the is open, in Milanese dialect) is the typical Milanese bread. Or rather, it was, since today it is almost impossible to find it at the baker. The michetta was born in the eighteenth century, under the Austro-Hungarian domination, when the rosettes, or rather the Kaisersemmel, arrived in the city, a typical bread across the Alps that is still eaten today in Austria and Bavaria. The rosette has the same shape on the outside, but it is full of dough, heavier while the michetta is very light and empty inside. The reason? The humid climate of Milan was not at all suitable for that consistency, so the Milanese bakers made it crunchy, thin, blowing the dough up to what is the current michetta. It is printed by hand with a special tool to give it the iconic shape, one by one, and then it is cooked: it weighs little and keeps very little, because its lightness makes it delicious fresh out of the oven but makes it last just one day.
Stuffed with mortadella or omelette, it was the typical meal of the workers, then snacks for children and picnics during outings. It was the common bread, in fact, elected a typical product, Municipal Denomination of the municipality of Milan since 2007. But as you may have understood, michette are a difficult bread to make and commercially uninteresting, and that is why it has gradually disappeared from the bakers of the city. But not from Hyper La grande i, where instead it is prepared together with over twenty types of bread, under your eyes. In each store the bread is kneaded by expert bakers in many recipes – from the French baguette to the typical local bread, just like the michetta. Without additives and with excellent raw materials, you work without haste, using traditional leavening like those with biga and sourdough that enhance the aromas and flavors of bread, increasing its fragrance and shelf life. With wholemeal, cereal and organic flour, the choice is so wide that it meets everyone's tastes and the needs of modern life, with large and small formats, sandwich bread, burger bread or puffed rice cakes at the moment.
From Iper La grande i we rediscover the value of bread and an ancient product to bring back to the center of the table. Hyper The big i is a different hypermarket, and you can feel it. Founded in 1974 with the mission of making quality accessible to all, it processes fresh products every day in individual stores. In every shop, expert bakers, butchers, pastry chefs, chefs and fishmongers knead, slice, cook and prepare their products in front of the customers' eyes. Also sandwiches with michetta together with freshly sliced ham, ready to take away or to eat in the restaurant area of the supermarket.
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