The evening of 22nd July 2019, the city will host the fifth edition of the Night of the Masters of the Mother Yeast, the sweetest appointment of the Parmesan summer. A night dedicated to the tasting of over 60 types of leavened artisanal products with the possibility to meet the greatest Italian Master Pastry Chefs who make the yeast their trademark. An initiative that promotes the consumption of leavened products all year, de-seasonalizing a product too often associated with the imagination of the Christmas holidays.
The event will be held as usual in Piazza Garibaldi, under the “grano’s arcades”, in the “nice living room” of PARMA, UNESCO Creative City for Gastronomy and representative of the culture of local, regional and national gastronomic excellence.
For the 2019 edition will boost important novelties with the participation of two exceptional new entries among the Masters of the Mother Yeast and will see as a guest of honor the Master Rolando Morandin to whom will be recognized a career award. A career of great importance in the world of leavened products, in particular for the panettone but not only, just think that gave the name to the “Morandin method” a technique of keeping the yeast in water used by many experts.
But there are also many confirmations, in fact there will be the preview of the Night with a session dedicated entirely to the press and industry operators who can relate directly with pastry chefs to understand and learn the secrets of their products. Then, before the tastings, a mini talk-show will take place on stage, during which the importance of selecting quality raw materials and the use of a live yeast will be explained, which makes the finished product always different, depending on weather conditions, with nuances and imperfections that make it truly artisanal and characteristic of every pastry chef.
“We have chosen, as in every previous edition, the best leavening artisans, with particular attention to the selection of those desserts that present a particular research and a continuous push towards innovation, a careful choice in the use of flours and raw materials , looking for small producers, keeping intact a high degree of craftsmanship, premises that are impossible to find in the big industry “says Maestro Claudio Gatti of Tabiano Pasticceria in Tabiano Terme, creator of the event and famous for the secrets of his mother yeast with which produces the Focaccia di Tabiano. “It is an event in continuous growth, both for participation and mediaticity: a confirmation that the leavened products are also appreciated in the summer and their deseasonalization, even at the threshold of the Ferragosto, is arousing a lot of interest in the public”.
The organization is managed by the Video Type srl agency of Parma under the patronage of the Municipality of Parma