The name of Francesco Arena, heir of a long and prestigious tradition of Messina Forna, resonates with force to the 21st Congress of Identità Golose, in the context of identity Farina. The master bakeryman presented, in collaboration with Salvatore Vullo and Molino Casillo – AltoGrano, an unprecedented creation destined to redefine the boundaries of bakery: The “Panzerotto Panato Gourmet”.
This new product, born from the wise skill of Arena and Vullo, is configured as an audacious bridge between the artisan bakery and the world of gourmet catering. The idea at the base is to transform the bakery into an Italian “Italian bakery” capable of offering all -round culinary experiences, from breakfast to dinner, and the Panzerotto Panato Gourmet is the perfect expression.
For Francesco Arena, this project represents a further step forward in its path of enhancement of quality bakery. Strengthened by a family tradition that began back in 1939, Arena has been able to combine respect for ancient techniques with a constant push towards innovation. In his Messina laboratory, a real point of reference for lovers of good bread in Sicily, over 50 varieties of baked goods are born daily, made with exclusive mixtures of ancient Sicilian grains and with the inevitable mother yeast.
The “Panzerotto Panato Gourmet” presented at Congress is a striking example of its philosophy: combining the simplicity of a baking sheet worked with care with refinement refinement inspired by the great cuisine. The two proposed versions, one traditional and a vegetarian, testify to his attention to the different needs of consumers, without ever giving up the taste and quality of the ingredients. The press release hints at the “lamb pulled, cooked at low temperature” as an example of the care and research that underlie the creation of these fillings.
Francesco Arena’s commitment is not limited to production. As a true ambassador of the culture of bread, he is actively involved in the formation of the new generations, collaborating with hotel institutes and companies to pass on the value of this fundamental food of Italian gastronomy.
The presentation of the “Panzerotto Panato Gourmet” at the prestigious Milanese congress does nothing but confirm the role of Francesco Arena as a key figure in the panorama of contemporary Italian bakery. A master who, starting from the solid base of the Messina tradition, looks to the future with audacity and creativity, ready to surprise once again with his innovative creations.
Ingredients For 30 panzerotti
- 1000g of pomp highlight bread
- 20g of salt
- 25g of brewer’s yeast
- 50g of sugar
- 30g extra virgin olive oil
- 600-650ml of water (to be added gradually)
- 100g butter
- 100g raisins
- B. Black
- B. turmeric
- 400g Sicilian fresh tuma (cut into cubes)
- B. flavored breadcrumbs
- 500g Tuma béchamel
- number 15 semi-hard yellow cherry tomatoes
- number 15 peppers sweet tear
- 1500g shoulder and lamb thigh with bone
- B.Spezie and aromas
- 1000g potatoes
- B.Wasabi
- 400g cheese
- 500g pea cream
- 1 pea sprouts
Preparation dough
- Knead for 5 minutes at first speed and 7 minutes in second speed (spiral).
- Reach a final temperature of 26 ° C.
- Let it rest for 20 minutes in covered tub or on
- 300g of flour 0
- 400ml of water
- A pinch of nutmeg
Mix until a smooth and homogeneous mixture is obtained.
- Divide the dough into portions of 60 ge form
- Let rise until doubled in a pizza drawer
- Spread the balls into not too thin discs, stuff with about 70 g of filling and close in crescent, sealing the edges well.
- Blanch the Riccia endive, then go back to the pan to remove the liquid in
- Add the butter, raisins, black pepper and turmeric, mixing
- Make cool and add the Sicilian tuma to
- Stuff the panzerotto, close it, get it in the flavored breadcrumbs and
- Longing: pour the tumas of Tuma on the bottom of the plate, lay the panzerottagliato in half and decorate with béchamel tufts, semi-hard yellow cherry tomatoes and tear sweet chili.
- Marinate shoulder and lamb thigh with spices and aromas, put under vacuum and leave to rest 24 hours at controlled temperature.
- Cook at low temperature for about 12 hours, then raise the temperature to 180-190 ° C for an hour.
- Fray the meat by eliminating the
- Prepare a potato cream flavored with Wasabi, mix it with the meat and add cheese cubes.
- Stuff the panzerotto, sand it and
- Longing: Create a base of pea cream, place the panzerotto cut in half and decorate with pea sprouts.
- Immerse the panzerotti in the batter, then in the
- Leave to rest 15
- Fry in oil at 180 ° C up to
Serve and serve lukewarm.