LA CASA DEL FORNAIO
OUR RESEARCH LABORATORY
We believe that our Italian cuisine is mainly based on the importance of the raw materials: for this reason we support the idea that our generous territory and microclimates are the fundamental values on which we have based our research activities. From this awareness, our Molino Paolo Mariani family has focused its studies on a direct relationship with the world of the wheat. In fact, it must be said that the different wheat varieties are analyzed in an objective way, not taking into consideration the market influences, but only with our primary intention of giving value to the wheat’s peculiar characteristics.
Furthermore, in our laboratory, the flour is not only exclusively analyzed by the typical rheological and enzymatic analyses, but instead, it is also studied focusing on the direct experiences of making the dough and of the different fermentation processes, replicating the real production process of the artisans in their daily lives.
We can say that our La Casa del Fornaio is everything except a static laboratory…. through which we can organize professional courses of bread/pizza/pastry-making.
We truly believe that the real “knowledge” makes sense only if it is shared, and it is thanks to the latter that each artisan can really be protagonist our story.
“The mind is not a vessel to be filled, but a fire to be kindled. It motivates one towards originality and instills the desire for truth.”
Plutarco
DISCOVER OUR UPCOMING EVENTS
OUR BAKING LABORATORY
A DIRECT RELATIONSHIP WITH THE WORLD OF WHEAT
LA CASA DEL FORNAIO