Naturalness, well-being and sustainable development in the food supply chain: the Consortium for the protection of sourdough for refreshments is born

Protect the artisanal processing of products born from the exclusive use of sourdough for refreshments. In the common interest of producers and consumers. This is the goal of the 17 companies that, representing the best masters of Italian leavening and pastry, have launched the Consortium for the Protection of Refreshing Sourdough.

During the event held on 15 November at ALTIS Università Cattolica , the first two actions of the newborn Consortium were presented: the Charter of Values, including the fundamental principles that inspire it, and the collaboration project with ALTIS itself.

"Today's event traced a path for the future development of the Consortium, underlining how the sustainability of SMEs and supply chains, attention to consumer behavior, transparency and truthfulness of information and the use of techniques that respect the naturalness of products are key elements to ensure the well-being of the person and the socio-economic growth of the entire agri-food sector", said Laura Maria Ferri, Associate Professor at Università Cattolica, who moderated the round table "Naturalness, well-being and sustainable development in the food supply chain" which was attended by some of the entrepreneurs of the Consortium.

"It is important that man's relationship with food is increasingly attentive to our psycho-physical well-being and respect for the environment, both in the search for raw materials and in the development of techniques, technologies and ingredients. From this vision was born the Charter of Values that will inspire the actions of the Consortium, with the dual purpose of safeguarding craftsmanship and promoting the natural processing of sourdough for refreshment as a traditional method heritage of humanity. The support of the academics of Università Cattolica del Sacro Cuore will be fundamental for us", explained Anna Sartori, President of the Consortium, in her speech , who hoped for the expansion of the participants also at an international level.

Aims and participants

The Consortium for the Protection of Refreshing Sourdough is a national and foreign cooperation project based on the Charter of Values and has registered a trademark for the certification of artisanal leavened products prepared with the exclusive use of Refreshing Sourdough. At the center is the protection of the manufacturing process of sweet and savory productions, small and large, prepared from the exclusive use of refreshed sourdough dough, i.e. without the addition of brewer's yeast, starters or adjuvants, according to the provisions of the Production Disciplinary Document. These productions, to date, represent less than 3% of artisanal leavened products. Among its other purposes, the safeguarding of the craftsmanship of the manufacturing process by fermentation and the supervision of the quality of leavened products born from sourdough for refreshments produced by the companies registered in the list of the Consortium. Finally, of great importance are the objectives dedicated to raising consumer awareness, in Italy and abroad, around the themes of Sourdough for Refreshments, and the technical-scientific support for the training of bakery and pastry professionals.

The guarantor members of the Consortium for the Protection of Sourdough for Refreshments are seventeen.

For Lombardy, Anna Sartori of Pasticceria Sartori (Erba, Como), Mario Bacilieri of Pasticceria Bar Cioccolateria Bacilieri dal 1986 (Marchirolo, Varese), Emanuele Comi of Pasticceria Comi (Missaglia, Lecco) and Grazia Mazzali of Grazia Mazzali of Pasticceria Mazzali (Governolo, Mantua).

For Friuli-Venezia-Giulia, Antonio Follador of Forno Follador (Pordenone) and Luca Diana of Diana La Pasticceria (Pordenone). For Piedmont, Fabio Ciriaci of Gusto Madre (Alba, Cuneo).

For Veneto, Renato Bosco of Saporè (San Martino Buon Albergo, Verona), Davide Dall'Omo of Pasticceria Davide Dall'Omo (Verona), Denis Dianin of D&G Patisserie (Selvazzano Dentro, Padua) and Daniele Lorenzetti of Pasticceria Lorenzetti (San Giovanni Lupatolo, Verona).

For Emilia Romagna, Ivo Corsini of Forno Corsini since 1875 (Porretta Terme, Bologna). For Tuscany, Paolo Sacchetti of Pasticceria Nuovo Mondo (Prato).

For Abruzzo, Angelo Di Masso of Pasticceria Pan dell'Orso (Scanno, Aquila). For Campania, Salvatore De Riso of Sal De Riso (Amalfi Coast, Salerno), Giuseppe Pepe of Pepe Maestro Dolciere (Sant'Egidio del Monte Albino, Salerno) and Carmen Vecchione of Dolciarte (Avellino).

The research project in collaboration with ALTIS Università Cattolica is therefore aimed at developing the strategy, know-how and action plan of the Consortium for the Protection of Sourdough.