There is no two without three play the old Adagio. But in the specific case, rather than a motto of encouragement and well -being, it is to be understood as a prize to constancy, innovation, study and experimentation. For the third consecutive year, a Crotone artisan oven received a respectable place in the prestigious “Guide bread and bakers of Italy” of the Red Gambero, seeing himself assigned the judgment of 2 loaves.
“Stories of those who knead out of the system” is the claim that guided the composition of the precious atlas on bakery in Italy, giving space to those realities that “have questioned the current model of society” and that “have shown that they have been able to change broken, through new thoughts and different social references”.
And this is a dress that fits perfectly in the case of the Pythagorean oven that, starting from the raw material, the living mother yeast and the ancient flours, has made a production choice that managed to beat the large retailers “biting and run”.
“The bakery is led by Claudio Manfredi – reads the review of the Red Gambero -, the one who has his hands in the dough (and formed by Gabriele Bonci), together with his wife Simona Spanò who instead welcomes customers from behind the counter. The type of bread changes according to the day – reports the guide -, even if homemade bread and durum wheat semolina are always present, created with their living mother yeast. Multichereal bread (the quantity of cereals present is surprising) is interesting -suggests the Red Shrimp -, decorated with seeds and with a very fragrant crumb, and the bread of corn, buckwheat, rye and broken wheat covered with corn grains that makes the croccantic crust. The grissini, tasty and fragrant, and the pizza in the pan are also worth the tasting (the one with olives and dried tomatoes). In the offer also a good variety of sweets, “concludes the guide.