Silver medal at the Italian bread-making championships for the “ Kentos ” company from Orroli which won over the judges with its “ Coccoi Pintau con S'Ou ” bread. Entirely made with organic "Senatore Cappelli" durum wheat semolina , from the Sardinian supply chain only and with natural sourdough that has been renewed for over 3 centuries, it was cooked slowly in wood-fired ovens for a masterful result.
The creation is by Simona Prasciolu, the young Sardinian entrepreneur , member of Coldiretti Nuoro Ogliastra , who participated in the Fipgc Federation event and competed for the title of Italian bread-making champion together with professionals from all over Italy. Prasciolu shone at the "Fiera Tirreno di Marina di Carrara" event in front of 21 other masters of the white art from every corner of Italy who competed in 4 different categories (traditional bread, innovative bread, baked dessert and bread artistic). Not only the quality of the breads is evaluated, but also the difficulty of execution, the techniques, the originality and the attention to detail.
All elements that the professional has been able to bring back into her Coccoi produced with the ancient Sardinian wheat appreciated for its organoleptic qualities and the equally ancient mother yeast. Also winning with Kentos was the "Civraxeddu Nieddu" made from strictly organic Senatore Cappelli durum wheat semolina, which won the bronze medal in the traditional bread category . «We are happy with the results obtained – commented Prasciolu –. The exclusive use of this wheat, coming from a completely Sardinian supply chain, was decisive for the success of our bread, which won these important awards at the national championships. Next year we will also participate in the world championships. This success is further enhanced by the use of sourdough, handed down and nourished for over 300 years by our family"
For Kentos, the company that is committed to maintaining work ethics by avoiding night shifts and weekends for the well-being of workers, the added value comes from the entire supply chain . «Encouraging this Sardinian production, in addition to preserving tradition, also offers us opportunities for innovation, as demonstrated by our 100% organic wholemeal bread, which has the ability to reduce the glycemic peak in diabetic patients, as confirmed by a Zero Diabetes study» .
«Simona's result certifies the importance of the Sardinian durum wheat supply chain at a national level thanks to its great quality - comment Leonardo Salis and Alessandro Serra, president and director of Coldiretti Nuoro Ogliastra - but also demonstrates the great skill of our island master bakers who are finding in young people a fundamental outlet for carrying forward this great Sardinian tradition."
(Unioneonline)
