LAWN. While the agreement on the Bread Academy was signed in the Municipality of Prato, a new bakery opened its doors in via Ferrucci, the Bread-eater ovenon the initiative of a former electrical engineer who decided to make a change in his life.
A team of young entrepreneurs from Prato led by the baker Andrea Sortino have taken over the historic Panificio Ilardo to offer bread, focaccias and other savory and sweet baked delicacies made with a few quality ingredients, baked every morning and served inside the oven and in some restaurants, bars, shops to create a real network of healthy and genuine taste. The bakery will be open from Monday to Saturday from 8am to 3pm. Tomorrow (Thursday 23rd) from 6.30pm celebration and inauguration toast. Andrea Sortino, born in 1990, is a former electronic engineer transformed into a master baker: up to now he has worked as a white art consultant in Italy and Europe. In Prato he decided to open his own laboratory where he could experiment and create a crossroads of authentic flavours.
«Perhaps the most revolutionary and innovative thing we can do today when we talk about bread – he says – is to go back to making it the way our grandparents and great-grandparents did it before the war, taking advantage of the technology we use today. It is not just a rediscovery of ancient flavours: artisan bread made with sourdough and excellent flours gives the loaf unique characteristics of aroma, taste, moisture and softness, bringing out the best possible and also enhancing the aromas of the cereal themselves. After years of consultancy around Europe – he adds – the greatest satisfaction I am looking for now is to share my experience and put it at the service of the customers who come to taste our products».
