Bread Festival of Genzano (RM): on 16 and 17 September the 35th Bread Festival of Genzano took place, the first bread to obtain the PGI brand in Europe.
Our Molino has the pride of serving the traditional ovens of Genzano who gave rise to one of the most typical white art products of the Belpaese.
Precisely to celebrate this typicality we want to give prestige to one of the most important witnesses of our tradition, Fabrizio Restanucci, through the story of his daughter Ylenia :
“For more than a century, the ancient wood oven Moretto Intestabuo Genzano with the scent of the tasty freshly baked products.
The Moretto oven was born in 1920 , the year in which a cousin of my father’s grandmother gave it to him. The name “Moretto” derives from the nickname they gave to my father’s grandfather after his return from the war of Africa (he was very dark in complexion).
for three generations, the Risanucci family has been carrying out the art of true wood bold bread in the heart of the Castelli Romani . Upon my grandfather’s death, Elio Restanucci, the oven passed to his four children Bruno, Roberto, Maurizio, and Fabrizio (my father is the smallest of the four) who have started working in the family business since teenagers learning Techniques and secrets of this ancient profession.
Subsequently, after the death of Bruno Ricanucci was my mother Martina Morani together with my father Fabrizio Restanucci who after so many sacrifices renovated the place and managed to reopen the activity after months of closing in May 2023.
In a constantly evolving world, Moretto tries to look to the future with an eye turned to the past because good traditions should not be lost on the contrary must be handed down. This is why from the origins to date we use chestnut bands, traditional machinery such as the mixer with arms, 100% Italian flour and the Cruscchello that provides our bread with the typical dark color that makes it seem almost burnt. < /Strong>
The Moretto oven is history, tradition, passion and ancient flavors that have handed down their father to son for generations. These are the special ingredients that make their products unique. From homemade bread, to white pizza scrocchiarella, to strictly wood -cooked sweets, the unmistakable flavor of the authenticity that for over a century delights the palates of its customers for over a century has been heard everywhere.
The Moretto is strongly linked to its country, accompanies the memories of young and old is the red pizzetta before going to school, it is the white pizza with mortgage indispensable for snack, it is the hot bread on Sunday for lunch with grandparents, it is pizza red beautiful oiled to be divided with friends.
The Feast of Homemade Bread in Genzano is a party that takes place every year on the occasion of the patron saint of Genzano San Tommaso da Villanova which is celebrated on September 18 .
This year was the 35th edition of this festival which is aimed at making known Italian excellence prepared with fine flours and mother yeast. During this traditional festival, aimed at enhancing the typical local product of Genzano, the country is transformed, the unmistakable perfume of the freshly baked bread is felt in the air, the course fills with exhibition stands and bread tasting, the infioratori masters decorate The streets transforming the symbol of this party in paintings and for the occasion use for their compositions ingredients of the plant world (for example barley, oat flakes, corn, lentils, flour), the children put their hands in the dough by creating sculptures of bread and to finish visitors can taste the “longest bruschetta in the world”, a giant bruschetta row that adorns via Italo Belardi every year.
because our bread is famous all over the world: the particularity and inimitability of the bread of Genzano are due to the use of tools that are part of the local tradition and the processing procedures resulting from a wise work handed down for generations of baker.
The historical origin of this product is linked to the peasant tradition of Genzano : the bread was worked by the individual families who then cooked it in wood ovens called “Rescies”. Cooking is therefore rigorously with a wood oven on refractory bricks, the preparation of the dough is carried out with the mother yeast in long leavening chariot which is subsequently transformed into loaves and strands placed into covered wooden coffers with hemp sheets.
Before cooking, the Tircello is added, which gives the typical dark color to the crust. The traditional preparation phases ensure its unique, incomparable fragrance to this bread which make it perfect to eat even alone and which, thanks to the particular cooking, maintains its fragrance over time . The crunchy crust and the soft heart with a savory flavor make this bread a real excellence of the Roman castles known all over the world as first bread in Europe to have obtained the IGP certification. “
