Tag: Pane

The Nuovo Forno del Pane in Bologna: when food and art cross the path – Italian Cuisine

This is how the ancient bread oven, inaugurated during the First World War, was transformed into a museum and, above all, into a new interdisciplinary production center available to artists

Where once the bread to give a shred of hope and nourishment to the people of Bologna, today we try to nourish art in its younger, most unusual, most beautiful forms. In this 2020 certainly far from simple for our artists, the New bread oven of the Emilian capital – within the Mambo, the Museum of Modern Art in Bologna – is renewed once again, transforming itself not only into an exhibition space, but into a real interdisciplinary production site available to a group of creative talents. An important leap for the structure, which thus returns to its origins as a place of preparation, of creation, with art that is metaphorically mixed. And then bread.

Il Forno del Pane (Photo: Cineteca di Bologna Archive)

The history of the building

The building that now houses the MAMbo has its roots up to the early twentieth century. The first section, in particular, was built in 1915 at the behest of the Mayor of Bologna Francesco Zanardi: its original function is that of a municipal bakery and becomes essential during the years of WWI, to ensure the supply of bread to citizens and to calm the prices. In the 1940s, then, the building was expanded to house the Autonomous Consumption Authority, until its final closure in 1958.

Conversely, the transformation of the old bakery into a museum began in the second half of the 1990s. The restoration, designed by Aldo Rossi, aims to recover the structure with the utmost respect for its pre-existing architectural features. When the restoration is complete, the space is distributed over three floors, which house a conference room, a bar-restaurant, a bookshop, an educational department, exhibition rooms and the contemporary art library-newspaper library. But also the Hall of the Chimneys, which still retains the ancient fireplaces of the bakery, and which today is the beating heart of the New Forno del Pane project.

A new space for artistic production

The international explosion of the pandemic due to coronavirus led to an in-depth reflection not only on the possibility of enjoying art, but above all on the nature of the public museum institution, its function, its role for the cities and communities of reference. The Board of Directors of the Bologna Museums Institution, the Department of Culture and Promotion of the city and the related Department of the Municipality of Bologna, as well as the staff of MAMbo and its director Lorenzo Balbi, so they decided for an identity and strategic redefinition of the museum, to be undertaken through the project of the Nuovo Forno del Pane.

The building, therefore, is no longer intended only as a place of artistic enjoyment, but as a interdisciplinary production center in the round: the Sala delle Ciminiere del MAMbo is once again one cooking for the creative community, where art becomes bread for the mind and the museum turns into an oven, an incubator of creativity. A space that Bologna offers its artists to restart, to be reborn after the emergency using beauty and culture as an engine.

The selected artists

The commission chaired by Lorenzo Balbi himself – also responsible for the Modern and Contemporary Art Area of the Bologna Museums Institution, has thus selected 12 artists domiciled in the Metropolitan City of Bologna, which has been assigned a research and production space within the Nuovo Forno del Pane. In particular, these are Ruth Beraha (1986, Milan), Paolo Bufalini (1994, Rome), Letizia Calori (1986, Bologna), Giuseppe De Mattia (1980, Bari), Allison Grimaldi Donahue (1984, Middletown, USA), Bekhbaatar Enkhtur (1994, UlaanBaatar, Mongolia), Eleonora Luccarini (1993, Bologna), Rachele Maistrello (1986, Vittorio Veneto), Francis Offman (1987, Butare, Rwanda), Mattia Pajè (1991, Melzo), Vincenzo Simone (1980, Seraing , Belgium), Filippo Tappi (1985, Cesena).

A decidedly varied selection in profiles – by age and geographic origin, of course, but above all by training and expressive languages - which well represents the new inclinations traced by emerging Italian art. The hope is that the group can find in the daily experience of close comparison a further element of wealth and an opportunity for growth. For themselves, as well as for the whole community.

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Pane frattau: the Sardinian recipe with carasau bread – Italian Cuisine

Carasau bread becomes soft: here is the Sardinian recipe for pane frattau, a "rich" dish of the poor tradition. A symbol of recovery cuisine that can be transformed into a tasty single dish to be easily prepared at home

At first glance it might seem like a little strange pizza, but look more closely: this is it Frattau bread (or pane fratau, with a single t), a dish of the Sardinian tradition, originating from the Barbagia, central area of Sardinia.

Frattau bread consists of a base of carasau bread softened in the broth and seasoned with tomato, the inevitable pecorino cheese it's a poached egg. A simple and ancient recipe, to try at home with some valuable advice from those who prepare it every day. But let's start from the origins.

Fractatu bread: origin

According to legend, the frattau bread was invented by Sardinian housewives on the occasion of King Umberto I's visit to Sardinia, to surprise him with the few ingredients they had available: carasau bread, tomato preserve, grated pecorino cheese and chicken coop eggs. A poor dish which soon became part of the tradition of the island.

There history Frattau bread is also to be found in its name, which reveals its anti-waste soul. Fratau it means indeed grated or reduced to pieces: originally, shepherds in transhumance brought carasau bread, water and a piece of pecorino or sausage, all stored in the taschedda, a small leather backpack; on returning home, the carasau bread that had broken into small pieces came recovered in this way, bathing it in water or broth to soften it and combining it with the simple ingredients of the peasant tradition.

Frattau bread: recipe

How is frattau bread prepared? We discovered it in a place where bread is the protagonist: the Panefratteria di Sassari, a real bread restaurant, led by the chef Paolo Pintus. Pane fratau, Gallura soup and zichi, typical Sardinian bread, are some of the specialties to taste, recipes handed down thanks to the passion of his father Giovanni and the experience in his historic Li Lioni restaurant in Porto Torres, opened 40 years ago and still guided today from the other Pintus brothers.

pane frattau recipe

The recipe for pane frattau is very simple. For each portion are needed two sheets of carasau bread: quickly dip them in one large pot with del boiling vegetable broth, first on one side and then on the other. Yes, you will burn your fingers. It will take a few moments, the time to wet them just. Place the sheets on a large plate and season with tomato sauce, plenty of grated pecorino cheese and, in the center, place a poached egg (don't be afraid of this cooking technique, just do a little practice to be able to perform it easily) .

If you want to improvise the recipe and you don't have vegetable or meat broth available, you can simply use salted boiling water to make the carasau bread soft, whole or in pieces to be reassembled.

Frattau bread is certainly a symbol of recovery kitchen, but can be transformed into a rich man single dish with the addition of many other ingredients, just like it happens here at Panefratteria. From simple seasonal vegetables to traditional sauces, such as ghisadu, meat stew cooked for three hours, or the alla alla campidanese, with sausage ragù.

How do you eat frattau bread?

Although there is no official rule for eating frattau bread, there is certainly a way to enjoy it at its best. It was to advise us Rita, who takes care of the room in Panefratteria. First of all, break the egg in the center and distribute it over the entire surface. Then, divide the bread into two (or four) parts and wrap them on themselves. In this way, the dressing will remain warmer and you will find the egg in each soft bite.

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Tagliolini Pane & Vino: the American recipe – Italian Cuisine

How do they make pasta in Miami? By hand, white and black, topped with clam sauce. Italian cuisine is served at Trattoria Pane & Vino, in Miami Beach

Española Way is one of the historic streets of Miami Beach, it was the first commercial street and for some years it has returned to it after a restoration project so much that it was named the "best neighborhood in South Florida" by the newspaper "Miami Herald" . Born as a colony of artists in the 1920s, it was known for its creative Greenwich Village style atmosphere in New York or Montmartre in Paris. Inspired by the iconic Ramblas of Barcelona and the villages of the Mediterranean and France, it evokes a Spanish village with small colored houses, stucco decorations and glazed tiles, and is today one of the must-see destinations for shopping, eating, drinking and having fun. Hidden by the traffic and tourism of Ocean Drive, this historic cobbled street is in fact a succession of twinkling lights and music.

El Paseo, an iconic place

Among the many activities open along the pedestrian Española Way is the hotel El Paseo, literally a walk, a bohemian dream composed of a villa originally built in 1925 as a Mediterranean Renaissance style condominium. The hotel still features elements of Spanish, Moroccan, Italian and French architecture, including tiled roofs, round arches and lovely balconies. It is not surprising that his elegant style appealed to Cuban artists who came to live here in the 50s and 60s, so much so that for 25 years the building has been known as Española Way Art Center and has hosted famous artists such as Kenny Scharf, Miralda and Craig Coleman. Even the likes of Desi Arnaz and non-artists like Al Capone have spent many days within these walls on Española Way. On the ground floor, the Pane & Vino La Trattoria restaurant serves Sicilian cuisine and traditional Italian dishes.

The Trattoria Pane & Vino

It seems to be entering an Italian trattoria, both for the furnishings and for the warm welcome. On the menu, Bruschette with tomato, Beef Carpaccio with rocket and parmesan, Aubergine Parmigiana, Emilian Lasagna, Bolognese Tagliatelle and their signature Tagliolini Pane & Vino (a fresh homemade pasta black and white and topped with clams, white wine and parsley pesto). To try, also in Italy, with the recipe of chef Loris Navone.

Ingredients for 4 people

For the dough
6 large eggs
2 yolks
220g durum wheat semolina
220 g flour
2 teaspoons of cuttlefish ink

For the sauce
500 g of clams (cleaned and washed)
60 ml extra virgin olive oil
160 ml of white wine
120 ml fish broth
minced garlic
chopped parsley
a pinch of pepper
a pinch of saffron
cherry tomatoes

Method

For pasta. Mix half the ingredients of the dough with the teaspoon of cuttlefish ink and the other half without cuttlefish ink. The dough must be uniform. Pass the dough in a mixer until the desired density is reached. Cut the dough to form the tagliolini and mix the normal tagliolini with those with cuttlefish ink. Leave to dry for at least 30 minutes before cooking.

For the sauce
Cook the minced garlic on a low heat until it becomes slightly golden. Turn off the heat and add the white wine. Put on the fire adding the clams and cover with a lid for a couple of minutes. Add the fish broth and the remaining ingredients. Cook for 3-4 minutes.

To finish the dish
In a separate pot, boil the water and cook the tagliolini for 2 minutes. Drain the pasta and add it to the sauce in a pan. Cook for 1-2 minutes. Serve immediately.

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