(Ita-Eng) Il forno per il pane sociale / the shared bread's oven

Ho raggiunto la città di Laterza in provicia di Taranto dove la famiglia Di Fonzo possiede un forno in Puglia e produce pane secondo la tradizione; quel forno e questa famiglia sono ancora un simbolo della storia di questo paese e del significato di una comunità stretta attorno alla produzione e consumo di pane, perché durante la guerra e non solo, nelle ore di cottura del pane, le famiglie che abitavano in paese e nelle zone limitrofe potevano portare impasti di pagnotte, pizze, torte, biscotti e chiedere al fornaio di cuocerli insieme alla sua produzione quotidiana a condizione che il forno fosse caldo e in funzione.

I have reached Laterza city based in the Taranto provice; here the Di Fonzos own an oven in Puglia region and produce bread according to local tradition; that oven and this family are still a symbol of the history of this country and of the meaning of a community which was closed around the production and consumption of bread, because during the war and not only, during the hours of bread baking, families they could bring doughs of loaves, pizzas, cakes and ask the baker to bake them together with his daily production provided that the oven was hot and in operation.

Tradizioni familiari, antiche ricette e ingredienti sono aspetti uniti dalla passione e dalla vocazione delle persone che desiderano portare avanti il vero significato del cibo locale, ovvero il suo sapore unico e peculiare, ma per fare tutto questo e per farlo per qualsiasi cibo, devi sentire "quella cosa strana dentro" che ti anima e non ti permette di fare nient'altro perchè stai bene solo se fai quello: si chiama vocazione, ma non tutti ne sono dotati o comunque non tutti la riconoscono, ne vengono ispirati o scelgono di seguire le persone che la possiedono.

Family traditions, ancient recipes and ingredients are aspects that are united by the passion and vocation of people who wish to carry on the true meaning of local food, that is, its unique and peculiar flavor, but to do all this and to do it for any food, you just have to feel "that strange thing inside" that animates you and does not allow you to do anything else: it is called vocation but not everyone is gifted with vocation or anyway not everyone recognizes it, is inspired by it or chooses to follow vocated people. The best food belongs to those who do it well in a respecfull way for those who recognize it as such.

Mi spiegano che la ricetta è alla base della bontà del loro pane e rispecchia la tradizione secolare, proprio per questo è stata inserita in un disciplinare che detta le regole per la produzione autentica del pane di Laterza. La ricetta del loro pane non è mai cambiata e mai cambierà.

They explain to me that the recipe is the basis of the goodness of their bread and reflects the centuries-old tradition, precisely for this reason it was included in a production regulation that dictates the rules for the authentic production of Laterza city bread. The recipe for their bread has never changed and will never change

• Farina di semola di grano duro rimacinata

• Acqua, sale e lievito madre

• Lievitazione per 6 ore

• Cottura lenta in un forno che cuoce su pietra (le cosiddette chianche) fino a 400 gradi grazie alla legna.

•Durum wheat reground semolina flour

• Salt water and mother yeast

• Leavening for 6 hours

• Slow cooking in an oven made of     stone (particular bricks here so-called "chianche") which cooks up to 400 Celsius degrees thanks to the with wood

Per riscaldare il forno la tradizione prevede, a seconda della stagione, l'uso di fascine di legno di ulivo, oppure di legno di nocciolino, o di albicocco ma si può usare anche la buccia scartata dalla lavorazione delle mandorle.

To heat the oven, the tradition involves the use of bundles of olive wood, or of peanut or apricot wood, but you can also use the skin peel discarded from the processing of almonds depending on the season.

Alla fine di questo viaggio e incontro mi rendo conto per l'ennesima volta che è sempre stato valido e sarà sempre valido un dato di fatto molto semplice: il miglior cibo viene continuamente creato da coloro che lo fanno bene, in modo rispettoso, per le persone che sanno come riconoscerlo e apprezzarlo e se ciò accade, quel cibo genuino e solo quello, ci fa stare bene e ci fa sorridere: a tavola mangiando, prima di mangiare, dopo alcuni giorni, questo perché è stata seminata della buona e genuina vita e noi la riconosciamo.

At the end of this meeting I realize for the umpteenth time that it has always been valid and a simple fact will always be valid: the best food it's been always created from those who do it well in a respectful way for people who know how to recognize and appreciate it and if this happens, that genuine food and only that, makes you feel good and makes you smile at the table eating , before eating , after some days, an the reason is because a good kind of genuine life has been sown.


Panificio Di Fonzo - Laterza (TA) +39 099/8216469 • difonzo@deor.com

#panedilaterza #fornosociale #cibotradizionale #panefamiliare #laterza #puglia #panificiodifonzo #salvailtuocibosalvalatuavita

#traditionalfood #socialbread #familiarfood #saveyourfoodsaveyourlife





Ogni nuova storia corrisponderà ad un nuovo punto d'interesse sulla mappa

Each new story will correspond to a new point of interest on the map

This NOT! BLOG ® was born thanks to my professional background and the travels that my job entails (LINK) ; on the homepage you will find posts with images, videos and stories that I make while traveling in search of healthy lands and loyal producers, locating them on the HEALTHYSOILMAP® because I am firmly convinced that "the gesture of healthy and proximity shopping" can save us by making us avoid immaculate and perfect foods in commercials but that their production, storage and distribution do not contribute to the good of our health, to that of soil and therefore the environment. The "MADE TO SUSTAIN" page contains a list of unique pieces that I create with reclaimed wood, especially pallets, thanks to a playful "nonsense style"; I do it in a sustainable way by building and working them by hand, coloring them with flame or thanks to natural pigments extracted through alcohol or water from spices, fruit, vegetables and vegetable waste: the finish is done with linseed oil. If you book one, your welcome contribution will support the travel and labor costs required to give continuity to the independent and bottom-up rural project of this site.

This website is not a newspaper because it is not updated regularly and the publications are not periodic as they are at the total discretion of the author. It does not want and therefore cannot be considered an editorial product pursuant to law n ° 62 of 07.03.2001

+39 324.6068882


MappaTerreSane®,HealthySoilMap®, NOT!BLOG®, Myruralme® are property of the owner of this site

All videographic, photographic, graphic, concept, ideation and text contents published on this site are of physical property and the intellectual of the owner of the site https://www.myruralme.com; in the event of disputes, the publication date will prevail. Articles 3, 6, 7, 12 and 38 of Law 633 of 22 April 1941 and Articles 2676,2577 of theItalian Civil Code. civ. (thus Cons. State 21-1-93, n 77, in CS 1993, I, 10)