. 21 . 22 . 23 September 2007
Roveresca - Piazza del Duca - Piazza Manni - Foro Annonario
would advice not to bake bread; it may become a dangerous passion.
like poetry is a quite melancholy vocation, that especially requires some
spare time for the soul.
The poet and the baker are brothers in their fundamental task of
[by “Afrodita”, Isabel Allende]
International Bread Festival in Senigallia
has arrived at its VII edition. A lot of visitors are every year attracted
around Roveresca Fortress by the sweet smell of scented loaves of bread,
cottage buns and sweet doughnuts whose receipts come from all over Europe.
Rovere Dukes Fortress, Piazza del Duca, Piazza Manni and Foro Annonario
are turned into huge bakeries for four days from mid September onwards.
The large baking-pans are then brought to a stall close by to be
The scent that follows this transfer is enchanting. On the stall there are
large basket filled with a lot of varieties of golden crust bread. There
are different versions available from the ones covered in sesame seeds,
pumpkin seeds, poppy or flax seeds depending on the place the baker comes
from; to the loaves made with Soya or spelt or rye, beer or Parmesan
Cheese (whose scent is irresistible).
These are just a few of the different version, but you will also find the
most traditional local receipts such as the filone marchigiano,
that is made of organic flour knead with acid yeast and no salt. It is
much appreciated for its genuine country flavour.
cinnamon and raising rolls are made by German bakers, soft croissant by
French bakers, “maritozzi” and must doughnuts were anciently made by
the Le Marche women at home, and now can be tasted at the Bread Festival.
A lot of people taste “pizza
in order to discover a traditional local taste. It is a cottage bun made
with dough and grascelli (pork meat).
bakers working at the open-air oven are always willing to explain the
receipts and passages to make those delicacies at home. People can be seen
assiduously taking note of those precious secrets.
courses for adults are held by expert bakers for people willing to learn
how to make bread. Taste laboratories are held in collaboration with Slow
Food. There people can gather a lot of useful suggestions to learn how to
match different varieties of bread with cured meat, cheese and wine.
Area Food at the lawn around the Fortress, is the place where to taste
fantastic dishes made with clever combination of bread (even stale bread)
and other ingredients by the young chefs of Istituto
Alberghiero Panzini di Senigallia.
in Le Marche Region
younger find Pane Nostrum really enjoyable. They are in fact enchanted by the
scented atmosphere and by the entertaining climate typical of town
They are always on the first row in front of the bakers in order to get a
piece of the just baked delicacies. There are also workshops in reserved
areas, held by expert bakers to learn how to make bread.
a festival meant to show people the work of those who contribute to bring
in our homes the most genuine and healthy of all products and to make
people discover traditions and secrets to make loaves and doughnuts.
People are also induced to be more aware of what they eat and to always
consider the ingredients products are made of and also of their
Read the news of VII edition
- 21 - 22 - 23 September 2007
Roveresca - Piazza del Duca
Piazza Manni - Foro Annonario
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