{"id":120841,"date":"2025-06-03T08:08:38","date_gmt":"2025-06-03T06:08:38","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=120841"},"modified":"2025-06-03T08:45:45","modified_gmt":"2025-06-03T06:45:45","slug":"cereales-allongees-gout-recherche","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/cereales-allongees-gout-recherche\/","title":{"rendered":"C\u00e9r\u00e9ales allong\u00e9es, go\u00fbt recherch\u00e9"},"content":{"rendered":"\n<p><strong>Notre offre alimentaire n\u2019a jamais \u00e9t\u00e9 aussi vari\u00e9e. Qui, lorsqu\u2019il fait la queue \u00e0 la boulangerie, se demande s\u2019il peut s\u2019offrir un d\u00e9licieux croissant? Un bretzel, un petit pain, une demi-livre de pain blanc, une tresse?<\/strong><\/p>\n\n\n\n<p>Pourtant, il n\u2019y a pas si longtemps, la plupart des gens ne pouvaient d\u00e9guster du pain blanc qu\u2019occasionnellement, voire qu\u2019une tresse le dimanche. La farine \u00e9tait moulue plus grossi\u00e8rement, il s\u2019agissait d\u2019une farine bise, qui a souvent \u00e9t\u00e9 m\u00e9lang\u00e9e \u00e0 d\u2019autres farines moins ch\u00e8res pendant des si\u00e8cles\u2009; dont des f\u00e8ves, des pommes de terre, de l\u2019orge ou du seigle, apport\u00e9 par les Romains. Ces derniers m\u00e9prisaient certes cette c\u00e9r\u00e9ale rustique originaire du Proche-Orient, mais le seigle \u00abpousse dans tous les sols, donne environ cent fois plus de grains et permet au champ de se reposer\u00bb, comme le notait Pline dans son ouvrage monumental \u00abNaturalis historia\u00bb. En tant que \u00abmodeste c\u00e9r\u00e9ale\u00bb, le seigle \u00e9tait adapt\u00e9 pour \u00abapaiser la faim\u00bb. C\u2019\u00e9tait d\u00e9j\u00e0 \u00e7a.<\/p>\n\n\n\n<p>Pline aurait \u00e9t\u00e9 \u00e9tonn\u00e9 de d\u00e9couvrir \u00e0 quel point il est possible de confectionner de savoureux pains avec du seigle. L\u2019h\u00e9ritage culinaire suisse regorge d\u2019exemples magnifiques\u2009: le pain de seigle AOP du Valais, qui contient une petite proportion de bl\u00e9, mais qui existe aussi pur; le pain rua de Fribourg, plat et rond, autrefois un pain de seigle pur qui, en fonction de la conjoncture, a \u00e9t\u00e9 progressivement enrichi avec des farines plus co\u00fbteuses; le paun jauer ou sejel du Val M\u00fcstair ou la brasciad\u00e8la, la couronne du val Poschiavo \u00e0 base de farine de seigle et de bl\u00e9, parfum\u00e9e \u00e0 l\u2019anis.<\/p>\n\n\n\n<p>La fiascia de la vall\u00e9e de Maggia est un pain qui se situe \u00e0 mi-chemin entre deux extr\u00eames. A l\u2019origine, elle \u00e9tait fabriqu\u00e9e \u00e0 partir de farine de ch\u00e2taigne, car les c\u00e9r\u00e9ales \u00e9taient inabordables dans cette vall\u00e9e alpine aride, mais avec la prosp\u00e9rit\u00e9 croissante, elle a \u00e9t\u00e9 enrichie de farine de seigle et de bl\u00e9.<\/p>\n\n\n\n<p>Aujourd\u2019hui, la fiascia a presque disparu, et l\u00e0 o\u00f9 elle existe encore, elle est pass\u00e9e d\u2019un plat populaire \u00e0 un produit de luxe. En effet, \u00abpeu de celles et ceux \u00e0 qui elle \u00e9tait destin\u00e9e la regrettent, mais beaucoup de celles et ceux qui ne l\u2019ont jamais ou presque jamais mang\u00e9e la briguent\u00bb, \u00e9crit Martino Giovanettina, aubergiste et journaliste dans le Val Bavona, dans son livre \u00abDer Geruch der erloschenen Glut\u00bb.<\/p>\n\n\n\n<p class=\"has-text-align-right\"><em>Paul Imhof<\/em><\/p>\n\n\n\n<p><em><strong>Paul Imhof<\/strong><br>N\u00e9 en 1952, Paul Imhof est journaliste et a notamment \u00e9crit pour la Sonntagszeitung, le Tages-Anzeiger et le magazine Geo. Il est aussi l\u2019auteur de plusieurs ouvrages sur l\u2019alimentation et participe, depuis le d\u00e9but, au projet Patrimoine culinaire suisse.<\/em><\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Notre offre alimentaire n\u2019a jamais \u00e9t\u00e9 aussi vari\u00e9e. Qui, lorsqu\u2019il fait la queue \u00e0 la boulangerie, se demande s\u2019il peut s\u2019offrir un d\u00e9licieux croissant\u2009? Un bretzel, un petit pain, une demi-livre de pain blanc, une tresse\u2009?<\/p>\n","protected":false},"author":5,"featured_media":120833,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[58],"tags":[964,966,963,957,956,965],"class_list":["post-120841","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-swissbaker-blog-fr","tag-brasciadela-2","tag-le-pain-rua-de-fribourg","tag-pain-de-seigle-aop","tag-patrimoine-culinaire-suisse","tag-paul-imhof","tag-paun-jauer-2"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v26.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>C\u00e9r\u00e9ales allong\u00e9es, go\u00fbt recherch\u00e9 | SBC<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/cereales-allongees-gout-recherche\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"C\u00e9r\u00e9ales allong\u00e9es, go\u00fbt recherch\u00e9\" \/>\n<meta property=\"og:description\" content=\"Notre offre alimentaire n\u2019a jamais \u00e9t\u00e9 aussi vari\u00e9e. Qui, lorsqu\u2019il fait la queue \u00e0 la boulangerie, se demande s\u2019il peut s\u2019offrir un d\u00e9licieux croissant\u2009? 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