From Lariano in Terni, from San Gaudenzio in Laterza, from Pontremoli to Borgopace. Are just some of the places in Italy where the bread is associated with a source, so zur geistesgeschichte des Mittelalters 46 tradition and culture that revolves around one of the most popular products for consumption. In addition to these you can add to the list even those who have awards at national and community level, as the latest Dop Tuscan bread, the couple Ferrarese (PGI), the Bread of Genzano Igp and the bread of Altamura Dop and also the Pane di Matera Pgi, but the list of requests currently being examined is even broader. At Tirreno C. T., the restaurant industry exhibition and hospitality underway at Carrara Fiere until 27 February next, the Assipan (Italian bakers Association) decided to devote five days to the teaching and research in the sector. The central theme is "the bread", that is what to need followed a short chain from flour obtained from local grains, because, According to data of the Association, This is how the Italians want, relying on natural leavening and use Italian meal, better if certificate.
Pandivigna. On the occasion of the 34th Edition of the Tirreno CT di Carrara, Agugiaro group & Figna molini, presented to the public a new product aimed at professional bakery, the PanDiVigna. The last idea carried out by the research and development team of milling Italian leader, was founded with the intention to make it palatable the grape seed flour, whose rich nutritional properties are not accompanied by a taste of easy palate. Though not in the bakery, the grape seed flour is currently used only in Northern Europe and the Group Agugiaro & Figna is the first company in Italy to use sdoganarne, but most importantly to spread the consumption with a product, not only day-to-day use like bread, but also delicious and tasty. (II) new PanDiVigna, born from the Union of the authentic flavor of whole wheat and Pur-Pur intense vitality of grape seeds flour, He has a strong character in the color and flavor, a rustic texture that goes well with an elegant aromatic spicy anise remotely, When you join the beneficial properties of anthocyanins and polyphenols. From the tradition of wheat Pur-Pur, a very old wheat suitable for functional food, the beneficial properties of anthocyanins that give the product its characteristic violet colour, which also contributes the high content of polyphenols in grape seed flour. And it is precisely in that grape seed contains the highest concentration of nutrients present in the fruit: Vitamin E, flavonoids, But even linoleic acid.
Sandwich, vital choice. Mineral water and sandwiches remain the favorite combination of Italians in lunch break. Follow pizza, starters and salads. The average lunch ticket away from home can be calculated in about 7,40 euro, It multiplied the 2 billion meals gives a turnover of 14,7 billion euro. Sandwiches, though, are not the same everywhere. They range from 1,65 euros of Arezzo, or 1.88 euros in Ferrara (cities with one of the most expensive coffee), you go to 4,11 euro di Lecco, to 3,89 euro di Bergamo, to 3,55 euro di Aosta. As regards the main cities: Milan is the most expensive metropolis with 3,64 euro, while Rome stands on 2,80 euro and Napoli on 2,57 euro. In addition to the EUR 1.65 Tuscany Arezzo, They range from 2,28 of Florence 1,96 Grosseto, 2,17 Pisa 2,60 Livorno, the most expensive in the region.
The bakery in Italy. Bread and cereals account for today 17% about of the total food consumption, the 3,2% of the total expenditure of households. Each household spends an average of about 28 euros per month only for bread, less than 1 euro/day which become 78 euro rice, flours, biscuits, pasta, other cereals. Slightly higher incidence of expenditure for bread to families of the South than those of Northern and Central Italy. From the 70 's to today the consumption of bread, as a result of new lifestyles, a different organization and family structure was reduced by 10%, Come on 61 kg per capita of 1974 at approximately 55 kilograms of today.
The production. Each year we produce and consume in Italy about 3,2 million tonnes of bread, for a market that touches the 8 billion euro. The vast majority of production, about 90%, comes from artisanal character furnaces. The remaining part, 10% about, It is produced by industrial furnaces. In terms of turnover the share of industrial furnaces is higher because it preserved and packaged products have a value (price:) higher than those handmade fresh. By Confesercenti data shows that the bakers can no longer rely, just as happened in the past, on a piecemeal and stable market. The drop in production from traditional companies, You can estimate around 15% with tips, for North Italy, next to the 30%.
(II) market and prices. The bread, Millets have suffered a major contraction in volume; the weight of this contraction was partially recovered with the trend in prices that has balanced the loss in value to 2,2%. The average price of bread, According to the Istat surveys, went from 2,54 euros per kilogram of 2000 to 2,69 of 2010 with peak 2,80 euro/kg in 2008 and 2009.
Family consumption in Italy. The market of bread bought by households i.e. about 2,6 million tonnes. Purchases over the years have veered increasingly from fresh bread to the bulk industrial bread packaged and substitutes. The trend of recent years saw a decline in the 3-4% for the pane in bulk and an increase of over 4% to crackers and similar split between soft and wet products, as sliced breads, and crisp products including bread sticks and crackers, they currently represent approximately 49% the market value of their field. To pull the table breads and wraps as long-keeping Tablet even double-digit grow. Sliced bread and sliced breads have grown in the last period of 8% in value.